Nice Lemon Meringue Pie

Servings:10
Occasion:Dessert, Entertaining
Cooking Time:9 mins
Preparation Time:30 mins
Chill Time:20 Mins

Watch

Made with

Nice

Ingredients

Biscuit Base

250g pkt Arnott’s Nice biscuits
125g unsalted butter, melted

Biscuit Base

½ cup (75g) cornflour
1 cup (220g) caster sugar
½ cup (125ml) lemon juice
2 tsp finely grated lemon zest
100g unsalted butter, chopped
3 egg yolks

Meringue Topping

egg whites
caster sugar

Preparation

Step 1

Grease a 24cm loose-based tart tin.

Step 2

Biscuit Base: Place Nice Biscuits in the bowl of a food processor and pulse until fine crumbs form. Add melted butter and process until just combined.

Step 3

Press mixture firmly into the base and side of tin, smoothing the surface. Cover and refrigerate for 20 minutes or until firm.

Step 4

Lemon Curd: Combine cornflour and sugar in a saucepan, gradually stir in juice and 1¼ cups (310ml) water until smooth. Cook over medium-low heat, stirring for 3–4 minutes until mixture boils and thickens.

Step 5

Reduce heat and simmer, stirring for 1 minute. Remove from heat, stir in lemon zest, butter and egg yolks. Cool for 10 minutes.

Step 6

Preheat oven to 220°C fan-forced. Spread cooled curd over biscuit base.

Step 7

Meringue Topping: In the bowl of an electric mixer, beat egg whites until soft peaks form. Add caster sugar 1 spoonful at a time, beating well between additions.

Step 8

Beat for 10 minutes or until sugar dissolves and meringue is smooth and glossy. Spoon meringue over lemon curd.

Step 9

Bake pie for 2 minutes or until the meringue is browned lightly. Cool.

Notes

The pie can be made to the end of step 4
1 day ahead and stored in the fridge. The lemon flavour will intensify overnight. Finish with meringue close to serving.