Dualit
Dualit Product Recipe
Lemon meringue pie.
Lemon meringue pie with a biscuit crumb base.
Serves: 6
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Lemon meringue
Ingredients
- 300g Ginger OR digestive biscuits.
- 125g Butter ( melted.)
- 4 Large unwaxed lemons. (juice and zest)
- 400g tin of condensed milk
- 4 Large eggs (separated)
- 100g castor sugar
- Pinch of salt
- 2 Tbsp flaked almonds.
method
- Preheat oven to 190/170 fan.
- Zest the lemons, juice and set aside.
- Place the biscuits in the chopping beaker and blend to breadcrumbs. ( or hand crush ).
- Melt the butter and add to the biscuits, combine well.
- Press the biscuits into an 8" round fluted tin, pressing up to and around the sides evenly then place the tin into the fridge to set.
- Seperate the egg yolks and set aside the whites in a clean grease free bowl.
- Whisk the egg yolks, lemon zest and juice together to a smooth batter.
- Add all of the condensed milk to the lemon mix and continue to combine.
- Remove the biscuit base from th fridge and pour all of the lemon mixture evenly into the case and place back into the fridge to allow to set.
- Whisk the egg whites and pinch of salt in a greasefree clean bowl and when a frothy texture has been reached slowly add the sugar a spoon at a time to a stiff meringue.
- Pipe on, or spoon the meringue over the lemon filling, ensuring to go right to the edges.
- Scatter over a handful of flaked almonds (optional ) and bake in the oven for 35-45 minutes until the top is golden brown.
- Allow to cool a little before serving as the centre will be very hot.
