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Lemon Meringue Pie (Sally Williams)
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Source:
1 (200g) packet | digestive biscuits |
75g | unsalted butter |
1 tin (397g) | condensed milk |
3 | lemons |
3 | eggs |
65g | castor sugar |
Crush the biscuits.
Melt the butter add to the crumbs.
Pack the mixture to less than 1cm thick in a large dish or tin or muffin pans.
Preheat the oven to 150'.
Separate the eggs.
Brat the yolks with the juice of the three lemons and the zest of one of the lemons until white and frothy.
Add the condensed milk and beat until fully integrated.
Spoon the mix over the biscuit base.
Beat the egg whites until soft peaks form.
Slowly add the castor sugar.
Beat until meringues form firm peaks and are glossy.
Spoon the meringue over the lemon mixture.
Bake for 15 minutes or until the meringue is gold on top.
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