Lemon Meringue Pie

Serves: Eight | Prep: 40 min | Cook: 12 min

Ingredients:

Crust:
1 1/2 cups graham crackers/digestive biscuits
2 Tbsp sugar
1 Tbsp light brown sugar
5 Tbsp butter, melted

Lemon Filling:
1 can sweetened condensed milk
3 egg yolks
1 tsp lemon zest
1 Tbsp freshly squeezed lemon juice

Meringue Topping:
3 egg whites
1/4 cup sugar
1/4 tsp cream of tartar

Directions:
Preheat oven 350F/180C. Grease the bottom and sides of a pie plate.

In a food processor, blend the crackers or biscuits until they become fine crumbs. Transfer the crumbs to a bowl, then add the sugars and melted butter. Mix until everything is well combined, and press the mixture evenly into a prepared pie plate. Bake for 7 minutes, then set aside to cool for at least 30 minutes.

To make the filling, whisk together the condensed milk, egg yolks, lemon zest, and lemon juice in a large bowl until smooth. Pour the mixture over the cooled crust.

For the meringue, place the egg whites, sugar, and cream of tartar in a clean bowl. Using an electric mixer, beat until stiff peaks form, about 8–10 minutes. Spread the meringue evenly over the filling, making sure it touches the edges of the crust to seal it. Bake for 12–15 minutes, or until the top is lightly golden. Allow the meringue to cool slightly before serving.

More Delicious Recipes:
Blueberry Pie 
Strawberry Mascarpone Cream Pie
Mascarpone Lemon Cookies
Freshly Squeezed Lemonade
Lime Pie with Meringue Topping
Ghostly Vanilla Meringue Cookies
Butter Tart Shell
Lemon Curd