This is my all time favourite lemon recipe. It was also the first lemon recipe i ever made and that's going back over 25 years.
The difference between my pie recipe and others is i use a biscuit base instead of a short crust pastry base.
I use Arnotts Marie biscuits and crush them up in my big bench top blender, i usually do two or three packets at a time to fill my jar.
Lemon Meringue Pie
Biscuit Crumbs [enough to line your chosen dish or plate]
Condensed Milk [can or homemade]
3 Egg Yolks
1/2 cup Lemon Juice
1/2 tsp Vanilla
3 Egg Whites
1/2 tsp Cream of Tartar
1/8 tsp Salt
2/3 cup Sugar
1 tsp dry Lemon Zest [or zest of 1 lemon]
Combine the butter with the biscuit crumbs, the amount of butter will depend on the amount of crumbs. Start with a little and add more if you need it. The base should be moist so it can be pressed onto the dish at the bottom and sides. Place in the fridge while you make the filling.
Using a wooden spoon mix the milk and juice, add the egg yolks and mix until combined.
Pour into the base and put back in the fridge.
Beat whites, salt and cream of tartar until soft peeks . Beat in vanilla and sugar a little at a time until stiff peeks form.
Gently place spoonfuls on top of filling until pie is covered. No need to smooth as its best to leave it rough.
Sprinkle lemon zest on top.
Cook 160 Celsius or 320 Fahrenheit for 15 minutes or until lightly browned.
I like to make this the day before i need it, as it tastes better the second day. Afternoon tea or a dessert with coffee or a cup of tea, share it or don't its up to you :o)
How do you make your pie ? Do you use a short crust pastry, a puff pastry or a biscuit base.