Easy lemon meringue pie

Question – What can you make in half an hour using only 6 ingredients? Answer – A perfect lemon meringue pie. Smooth tangy lemon filling, in a buttery, crunchy, cookie crumb crust, topped with a creamy pillow-soft meringue. What are you waiting for? Let’s get baking!!!

📝 Ingredients

• 7 ounce (200g) Nice biscuits (or Graham crackers, Biscoff biscuits, Tennis biscuits)
• 4 ounce (100g) Butter (melted)
• 1 tablespoon sugar (optional)
• 4 ounce (397g) can condensed milk
• 1 -2 medium lemons (use one or two to taste)
• 2 large eggs (separated)
• 1 tablespoon icing sugar / confectioner's sugar

👨‍🍳 Instructions

1. 1Pre-heat the oven to 180°C / 350°F
2. 2--- Cookie crumb crust ---
3. 3Crush the biscuits/cookies into fine crumbs
4. 4Melt the butter in the microwave or on the stove top
5. 5Mix the butter with the biscuits/cookies and optionally mix in the sugar
6. 6Press the mixture into an 8" or 9" pie dish, making sure to press down firmly, and coat both the base and sides. Set aside while you make the filling.
7. 7--- Lemon meringue filling ---
8. 8Separate the egg yolks and place the yolks in one bowl and the whites in another.
9. 9Pour the condensed milk into the egg yolks and mix through.
10. 10Zest the lemon(s) and squeeze out the juice.
11. 11Add the juice and zest of the lemons and mix. The mixture will thicken.
12. 12Pour the mixture into the prepared crumb case.
13. 13--- Meringue topping ---
14. 14Whisk the egg whites until frothy then add the icing sugar / confectioner's sugar.
15. 15Continue whisking until the egg whites remain in the bowl when the bowl is turned upside down.
16. 16Spread the meringue mixture over the lemon filling, taking care to cover the lemon completely. Fluff the top of the meringue with a fork to form peaks.
17. 17Bake in the pre-heated oven for about 15 minutes, only until the meringue had turned golden brown. Be careful not to allow the meringue to burn.
18. 18Remove from the oven and allow to cool, then store in the refrigerator. Serve chilled.