300g digestive biscuits
125g unsalted butter, melted
4 large egg yolks
Zest and juice of 4 large lemons (between 3/4 and 1 cup of lemon juice, depending how tangy you like your lemon meringue pie)
385g can condensed milk
4 large egg whites
175g castor sugar
- Heat the oven to 180°C. Crush the biscuits in a food processor and mix with the melted butter. Spread over the base and sides of a loose-based flan tin. Bake for 10 min, then leave to cool.
- Turn the oven to 170°C. Beat the egg yolks with the lemon zest until creamy and pale. Strain, then pour in the condensed milk and whisk until thickened. Mix in the lemon juice in two additions. Pour into the pie dish and bake for 15–20 minutes.
- Using an electric whisk, mix the egg whites on a low speed until stiff. Turn up the speed gradually, then add the sugar, 1 tbsp at a time – mixing well between each spoonful. Spoon over the middle of the pie and place under a medium grill, or use a blow torch, for 3 min, or until browned.