INGREDIENTS

Easy base

1.5oz or 34g butter

3 oz (8 pcs) of digestive biscuits

Filling

2.2 tbsp corn flour

cup castor sugar/ cup granulated sugar

Pinch of salt

145ml warm water

30ml fresh lemon juice (1 lemon)

Zest from 1 lemon

2 medium egg yolks lightly beaten

tbsp. unsalted butter

Meringue

2 medium egg whites

42g caster sugar

Lemon Meringue Pie

INSTRUCTIONS

For base

Press digestive biscuits into crumbs, melt butter and mix evenly

Spread across base and side of pan using back of spoon

Fridge to keep cool

For filling

Combine corn flour, sugar, salt in a bowl over a pan of simmering water.

Over low heat, slowly whisk in warm water

Add in lemon juice, zest, egg yolks and butter

Cook, whisking constantly until mixture comes to boil and thickens

Lemon curd should mound when dropped from a spoon

Remove from heat and press sheet of parchment paper on the surface to prevent skin from forming

Cool thoroughly

For meringue

Preheat the oven at 175oc

Beat egg whites, cream of tartar with electric whisk.

When egg whites become foamy, add sugar a tablespoon at a time.

Continue beating until stiff peaks form.

The meringue should stay when the mixing bowl is turned upside down.

To bake

Pour the cooled lemon curd into the cooled piecrust. Top with the meringue.

Bake for 15-20 minutes until meringue peaks turn golden brown.

Transfer to wire rack and cool before serving.

Serves 3-4