Using arrowroot biscuits, this crumbling-based lemon meringue pie recipe will become a family favourite. Using fresh lemon juice & rind, it’s sweet & zesty!
Ingredients
Method
1.Preheat oven to 180°C (160°C fan forced). Line the base of a 23cm springform pan with baking paper. Combine biscuits and butter in a bowl. Press mix into base and ⅔ up the side of prepared pan. Chill while making the filling.
2.Place condensed milk, lemon rind, lemon juice, citric acid and egg yolks into a mixing bowl. Using electric beaters, beat for 2 min or until combined. Pour mixture into the chilled biscuit base.
3.Place egg whites into a clean bowl. Using clean beaters, beat until soft peaks form. Gradually add the sugar, beating until thick and glossy. Spread meringue over lemon filling. Use the back of a spoon to create peaks. Bake for 10-15 min or until golden. Let cool before serving.
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