Main Ingredients

Crust

• 200g PnP Marie Biscuits

• 60 ml butter, melted

Meringue filling

• 4 extra large egg whites

• 1 tbsp of juice for 1 PnP lemon

• 60 ml PnP castor sugar

• 60 ml PnP icing sugar

Filling

• 2 cans PnP condensed milk, (379g each)

• 125 ml boiling water

• 2 tbsp lemon peel, grated

• 187 ml juice of 1 lemon, freshly squeezed

• 4 extra large egg yolks

• 1 pinch PnP salt

• 2 tsp Snowflake corn flour

Method

1. Preheat oven to 170°C

2. Use a non-stick spray to coat the inside of a 25cm x 5cm pie dish

3. Crush biscuits. Add butter and mix together. Tip into pie dish.

4. Spread crumbs onto base  and up sides using the back  of a tablespoon. Freeze for 10 - 15 minutes to firm.

Filling

1. Beat condensed milk, boiling water, lemon peel and juice, egg yolks and salt together until well combined

2. Carefully pour filling into crust to avoid disturbing  the crumbs

3. Bake pie (without meringue) for 20 minutes. 

Meringue

1. Beat egg whites in a clean glass or stainless steel bowl until just beginning to foam

2. Add lemon juice and beat until mixture forms stiff peaks

3. Add castor sugar, a spoonful at a time, while beating fast

4. Sift icing sugar over in 3 batches and beat well (meringue mixture must be stiff and shiny and be able  to hold its shape)

5. Remove pie from oven. Sift cornflour over filling (this acts as a ‘glue’ to hold the filling and meringue together).

6. Spoon meringue over hot filling, working it up and over the edge of the crust

7. Make a wave pattern in meringue by swirling it with  a spatula. Return pie to oven.

8. Bake for another 35 minutes

9. Open oven door by 1cm, switch off oven and allow  pie to cool inside