Lemon Meringue Pie (British)

Ingredients

• 120 gDigestive biscuit
• 33 gButter
• 300 gCondensed milk
• 2 pcsLemon
• 1 pcsEgg yolk
• 3 pcsEgg white
• 92 gSugar

Instructions

1. 1

   Prepare the base

   • Crush the digestive biscuits to fine crumbs using a rolling pin or food processor.
   • Mix the melted butter into the crumbs until the mixture holds together.
   • Press the crumb mixture firmly into the bottom of a 25 cm (10 inch) pie dish.
2. 2

   Make the lemon filling

   • Combine the sweetened condensed milk with the egg yolk and stir gently.
   • Add lemon zest and lemon juice to taste (be careful not to add too much to avoid altering the texture).
   • Pour the filling over the biscuit base.
3. 3

   Meringue

   • Whip the egg whites until foamy.
   • Gradually add the caster sugar and beat until stiff, glossy peaks form.
   • Spoon the meringue onto the lemon filling and seal around the edges.
4. 4

   Bake and chill

   • Bake in a moderately cool oven at 162 °C for about 45 minutes until the meringue is light golden.
   • Remove from the oven, let cool completely, then chill in the refrigerator for at least 2 hours to set.
   • Serve chilled.