Lemon Meringue
Ingredients
CRUMB CRUST
75 g butter, melted
1 1/2 cups plain sweet biscuit crumbs
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LEMON MERINGUE
2 eggs, separated
1 can HIGHLANDER Sweetened Condensed Milk
1 tsp grated lemon rind
1/2 cup lemon juice
1/4 cup caster sugar
Method
CRUMB CRUST
1. Combine butter and biscuit crumbs in a bowl. Mix well. Press evenly over the base of a 20cm pie plate. Refrigerate until firm.
LEMON MERINGUE
1. Preheat oven to 180oC.
2. Put the egg whites into one bowl. Put the yolks into another bowl.
3. Beat the egg yolks. Add the Sweetened Condensed Milk, lemon rind and juice. Beat until smooth and thick, spoon into the crumb crust.
4. Beat the egg whites until they form firm peaks. Add the caster sugar, about 1 tablespoon at a time while continuing to beat. Beat until the meringue is smooth and glossy.
5. Pile the meringue on top of the lemon mixture, making sure that it touches the crumb crust all the way round the edge.
6. Bake in oven for 10-15 minutes or until the meringue is golden brown. Leave to cool.
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