Lemon Meringue Pie Recipe!

photo courtesy of: CountryLiving.com

This recipe is a family favourite of mine: Lemon Meringue Pie. Its a simple classic that always looks fancier than it actually is. Watch it get devoured instantly at your dinner table.

150g Arnotts milk arrowroot biscuits 

50g melted butter 

3 egg whites

120g and 150g caster sugar (keep these two amounts separate)

2 large lemons (limes will also do)

2 eggs

100g cubed cold butter 

1 tsp heaped corn flour

Bash the biscuits into a fine powdery/bread crumb consistency. Melt the butter and pour it onto the biscuits and make sure the mixture is evenly coated. Spread the mixture onto the base of a springform pan, press it down and leave in the fridge to set.

To make the lemon curd, zest the lemon rinds and squeeze out the juice into a pan over low heat. Add the eggs and whisk while adding sugar. Add the cold butter and cornflower and keep stirring until it comes to a simmer. Take it off the heat the moment it becomes a thick consistency. Pour it over the biscuit layer and put it back into the fridge.

In a clean bowl, beat the egg whites until stiff peaks form. Add in the caster sugar and beat. Pile the egg whites on to lemon curd and place the springform pan under a very hot grill for under 5 minutes.