My best lemon meringue pie
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My best lemon meringue pie
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My best lemon meringue pie with a biscuit (cookie) crumb base and Italian meringue topping.
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Ingredients
Pie:
- 300 gm digestive or Marie biscuits
- 150 gm Kerrygold butter melted or browned
- 4 large free-range eggs separated
- 2 x 385gm tins of condensed milk
- ¾ cup of freshly squeezed lemon juice
- Zest from 2 lemons
Italian meringue:
- The 4 x egg whites from the pie recipe
- 1 cup caster sugar divided
- 3 Tbs cup water
- 1/4 tsp cream of tartar
Instructions
- Make the pie in advance to allow cooling.
- Preheat the oven to 180C/350F.
- Crush the biscuits in a food processor or by hand in a zipped plastic bag and a rolling pin. Melt and brown the butter in a small pot.
- Add the crushed biscuits and melted butter to a bowl and mix. Tip this into a pie or tart tin about 26cm wide. Press the biscuits around to evenly coat the bottom and sides. Use a glass to press down to compress them.
- Make your filling by hand. Add the egg yolks, condensed milk, lemon zest, and juice to a bowl and whisk until well combined.
- Pour this into the biscuit base and bake for 25 minutes until set. Allow to cool and then refrigerate for a couple of hours or overnight.
- When you are ready to serve make your Italian meringue topping. Whisk your egg whites using a stand or hand-held electric beater. Make sure the bowl and whisk or squeaky clean.
- When the egg whites have reached the soft peak stage, slowly add half a cup of the caster sugar. Do this one tablespoon at a time until the meringue is glossy.
- Heat three tablespoons of water with the remaining sugar, and cream of tartar in a small pot and bring to a boil. Make sure all the sugar has dissolved and the syrup is bubbling. Pour this hot syrup into the meringue mixture in a steady slow stream while the beater is still running. Continue to beat the meringue for a further 3 – 4 minutes.
- Pile the meringue onto the cooled lemon pie and singe the edges with a blowtorch to brown (optional).
Notes
- The pie can be made and baked before but it would be best to make the meringue frosting on the day you serve it.
- Store the lemon meringue pie in a sealed container and it will keep for up to 3 days.
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