Lemon Meringue Pie

INGREDIENTS

2 packets of Marie or digestive biscuits, crushed
50 g butter
55 g golden syrup
zest of 2 whole lemons
1 cup condensed milk
juice of 5 lemons
5 eggs, separated
4 teaspoon corn flour
3 tablespoon castor sugar

METHOD

1. Pre-heat the oven to 170C.
2. Place the crushed biscuits is a bowl.
3. Melt the butter and syrup together and add to the biscuit mixture.
4. Add the lemon zest and mix roughly.
5. Press the biscuits into a big tart dish and place in refrigerator to just set.
6. Mix 2 teaspoon of cornflour with the lemon juice, add to the condensed milk and allow to thicken.
7. Beat the egg yolks slightly and add to the condensed milk mixture.
8. Pour the condensed milk mixture into the prepared pie crust and bake for about 20 minutes.
9. While the pie is baking, make the meringue topping. Mix the other 2 teaspoon of cornflour with the caster sugar.
10. Beat the egg whites until it starts to hold their shape.
11. Add the caster sugar mixture spoon by spoon, beating well in between.
12. When the mixture has stiff peaks, remove the tart from the oven and spoon the meringue on top.
13. Bake for another 10 minutes or until the meringue has a golden color.
14. Cool and serve.

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