Our bank holiday treat was lemon meringue pie. This was a Mary Berry recipe which means it is so easy to make and not too sweet which is good for us. This was so tasty and perfect for the easter weekend. It was a real crowd pleaser.
For the base
- 75g butter
- 25g demerara sugar
- 175g digestive biscuits,
For the filling
- 1 x 397g tin of full-fat, sweetened condensed milk
- 3 egg yolks
- finely grated rind and juice of 2 large lemons
FOR THE FILLING
- 3 egg whites
- 175g golden caster sugar
- You will need a 23cm (9in) round, straight-sided or fluted ceramic tart dish, about 4cm (1½ in) deep. Preheat the oven to170C fan.
- Blitz the digestive biscuits in a food processor until they resemble crumbs. Melt the butter in a medium saucepan, remove the pan from the heat and stir in the sugar and biscuit crumbs. Press the mixture into the flan dish using the back of a spoon to bring the crumbs up around the sides of the dish and smooth the base in an even layer.
- To make the filling, first pour the condensed milk into a bowl, then beat in the egg yolks, lemon rind and strained juice. Pour the mixture into the biscuit-lined dish.
- Put the egg whites into a large, spotlessly clean, grease-free bowl and whisk the egg whites until they look like clouds. Now start adding the caster sugar, a teaspoon at a time, leaving the whisk on at full speed.
- Spoon the meringue over the surface of the filling in separate blobs, then spread gently with the back of your spoon to cover the filling to the biscuit-lined edges. Lightly swirl the surface of the meringue, then bake for 20 minutes or until the meringue is pale golden. Set aside for about 30 minutes to allow the filling to firm up before serving warm. Enjoy.