Lemon Meringue Pie
contributed by: Stephanie Jarvis, Bundaberg QLD
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Arnott's product
Ginger Nut
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Preparation time 15 mins
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Cooking Time 15 mins
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Chill Time 10 mins
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Serves 9+
- Ingredients
- 2/3 packet Arnott's Milk Arrowroot Biscuits or Arnott's Gingernut Biscuits, crushed
90g butter, melted
400g can condensed milk
3 eggs, seperating the yolks and whites
1/2 to 2/3 cup lemon juice (more gives it a bit more zing)
1/2 cup caster sugar
- Method
- pre-heat oven to 160°C.
Mix together crushed biscuits and melted butter. Press into a pie plate and chill.
Beat condensed milk, egg yolks and lemon juice until light and fluffy. Pour onto the biscuit base.
Beat egg whites until starting to stiffen then slowly add caster sugar and beat until stiff. Pour the meringue mixture onto the pie.
Cook for 15 mins or until just starting to brown on top. Enjoy!!!!