Method
Step 1: Preheat the oven to 160°C. Grease a 22cm non-stick springform tin lightly.
Step 2: For the base, use a food processor to finely crush the biscuits. Add the melted butter and mix until all the crumbs are evenly coated. Press this mixture into the base and up the sides of the tin. Let it chill in the fridge for 30 minutes.
Step 3: For the filling, combine the condensed milk, egg yolks, lemon zest, and juice until well mixed. Pour this over the chilled biscuit base and smooth it out. Refrigerate for another 30 minutes.
Step 4: For the meringue topping, in a clean mixing bowl, beat the egg whites until they form stiff peaks. Gradually add the castor sugar, one tablespoon at a time, mixing well after each addition until the meringue is firm. Ensure there's no trace of egg yolk in the mixture.
As our culinary journey draws to a close, we save the best for last: Lianne's Lemon Meringue Pie, an epitome of zest and sweetness. Over the past weeks, we've delved into the rich flavors of Kindred Kitchen, from the comforting embrace of the Buttermilk Beignets with Custard to the indulgent layers of the White Chocolate Poppy Seed Cake. This pie is a culmination, representing the harmony of tastes we've explored. Order Kindred Kitchen in August, and to commemorate our journey together, 1701 offers a complimentary box of nougat. It's the final touch to your baking escapades. Savor the essence of each recipe, and let every bite remind you of our shared culinary adventure.
Dive into the world of cookies, cakes, tarts, and more by ordering your copy here.
Download PDF
