Zingy Lemon Meringue Pie

This lemon meringue is the hero of desserts, it runs through the streets fighting crime and blasting villains with its Vitamin C super charged weapons of war. We love this recipe for its zingy lemon tart and fluffy meringue topping.

Ingredients:

• 1 packet tennis biscuits
• 3 Tbs. melted butter
• 1 tin Condensed milk
• 2 egg yolks
• 125ml lemon juice (2-3 small lemons)
• Zest of 1 small lemon
• 4 egg whites
• 125ml castor sugar

This recipe makes enough to fill a 20-25cm flan dish.

Crush the tennis biscuits and mix in the melted butter, flatten the crumbs into an ovenproof flan dish.  Mix the condensed milk, egg yolks, lemon juice and zest; and pour into the biscuit base. Beat 4 egg whites to soft peaks and add 1 Tbs. at a time of sugar till the meringue is voluminous, glossy and white; the meringue should have stiff peaks and no sugar granules present. Spoon the meringue onto the lemon tart and spread to create snowy peaks/ pipe the meringue using a piping bag. Use these tips and tricks to create the perfect meringue.

Decorate your meringue with cake crystals/ confetti; we used heavenly heart wafers that don’t disintegrate in the oven! Bake at 160°C for 10 minutes. The baking process is to cook the meringue and caramelise the top. Once your peaks are golden remove the lemon meringue from the oven.

Allow it to cool and then place in the fridge till the lemon tart is set. Do not leave in the fridge overnight, as this leads to a soggy meringue.

Enjoy your sweet, lemony, mouth watering piece of satisfaction.