In October 2008, I posted a plea for a full proof lemon meringue recipe! Wow, I got recipes from all over the world, most of them basically the same recipe, but I did get some very unique versions of Lemon Meringue Pie.
Some even have grated cheese in the filling. I cannot say that I would like to try that one very soon, but through trial and error, I think I have worked out a recipe that works for me and most definitely also for hubby!
I made this recipe extra large, because one slice each will most certainly not impress my family. We had friends over for coffee and it was just such a heartwarming feeling for me to whip this baby from the oven, just in time for coffee. I must say that for me the perfect Lemon Meringue Pie will have a shortcrust pastry base, but hubby likes a crumb base and what hubby likes hubby gets so I had to convert. On second thoughts, I think the sweet crumbs create  quite a  lovely contrast with the tart lemon filling!


My Easy Lemon Meringue Recipe

For the crust

2 packets of Marie or digestive biscuits - crushed
125gr butter
3 tbsp golden or maple syrup
zest of 1 whole lemon

For the filling

3 tins of condensed milk
juice of 5 lemons
5 eggs - separated (use the whites for the meringue)
zest of 1 lemon
2 tsp corn flour 

For the Meringue Topping

5 egg whites
3 tbsp caster sugar
2 tsp cornflour


Place the crushed biscuits is a bowl. Melt the butter and syrup together and add to the biscuit mixture. Add the lemon zest and mix roughly. Press the biscuits into a big tart dish and place in refrigerator to just set.

Method
Preheat oven to 170C
Mix 2 teaspoons of the cornflour with the lemon juice,  add to the condensed milk and allow to thicken.  Beat the egg yolks slightly and add to the milk mixture.

Pour the milk mixture into the prepared pie crust and bake for about 20 minutes. While it is baking, make the meringue topping. Mix the other 2 teaspoons cornflour with the caster sugar. Beat the egg whites until it starts to hold its shape. Add the caster sugar mixture spoon by spoon, beating well in between. When the mixture has stiff peaks, remove the tart from the oven and spoon the meringue on top. Bake for another 10 minutes or until the meringue has a golden color. Cool and serve!
There you have it: My foolproof  Lemon Meringue Recipe!