Lemon Meringue Pie
A traditional family favourite, Lemon Meringue pie is a delightful combination of sweet and sour. The light fluffy meringue contrasts perfectly with the crunchy Griffin’s Malt biscuit base.
30 minutesPrep time
2 hoursBake time
easyDifficulty
Ingredients
- 1 packet of Griffin's Malt biscuits
- 100g Butter, melted
- ½ cup Cornflour
- 1½ cups Caster Sugar
- 1½ cups Lemon Juice
- 1¼ cups Water
- 60g Butter
- 4 Eggs
- 2 tsp Lemon Rind
Instructions
- Put the Malt biscuits into a food processor and blend until like breadcrumbs.
- Add 100g butter (melted) and mix.
- Press biscuit mixture into a flan tin, refrigerate.
- Mix cornflour and ½ cup caster sugar in saucepan, gradually stirring in lemon juice and water. Stir on a high heat until boiling and the mixture is thick. Reduce heat and simmer.
- Remove from heat and stir in extra butter, egg yolks and lemon rind. Let cool for 10 – 15 minutes.
- Spread mixture over biscuit base, cover and refrigerate for 2 hours.
- Beat egg whites until soft peaks form, add remaining caster sugar, beating until sugar dissolves.
- Spread the meringue mixture over base forming peaks. Bake in the oven until meringue is slightly browned.
Products used in this recipe
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