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Lemon Meringue Pie (British)

These instructions will make a sticky and indulgent lemon meringue pie. If you want the American gel-like centre, use the other recipe instead.

Source and licence

"Lemon Meringue Pie (British)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lemon_Meringue_Pie_(British), revision 4517316), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lemon_Meringue_Pie_(British)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517316

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United Kingdom. Associated with United Kingdom by its title says: British (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 8 digestive biscuits (plain/tea biscuits)
  • 2 imperial tbsp (36 ml / 2.4 US tbsp) butter
  • 1 tin (300 ml) sweetened condensed milk
  • 1–2 lemons, zested and juiced
  • 1 egg yolk
  • 3 egg whites
  • 6 imperial tbsp (108 ml / 7.2 US tbsp) caster sugar

Method

  1. Pound the digestive biscuits into crumbs with the end of a rolling pin.
  2. Add sufficient melted butter to the crumbs to make the mixture cohesive. Mix well, then press it into the bottom of a 10 inch (25 cm) diameter, 1 inch deep pie dish. Press down firmly with the tip of a spoon to make the base.
  3. Combine the sweetened condensed milk and egg yolk. Stir gently, then mix in the lemon zest and juice to taste—more will be better, but be careful not to add too much or it will spoil the texture. Do not stir too much.
  4. Pour the filling into the pie dish, covering the biscuit layer.
  5. Whip the egg whites until foamy. Gradually beat in the sugar until you get stiff peaks.
  6. Spoon the meringue into the pie dish, sealing around the edges.
  7. Bake in a moderately cool oven (325 °F / 162 °C) for about 45 minutes until the meringue is a light golden brown. The aim is to cook the meringue and partly cook the centre (unlike, say, Baked Alaska, where only the top of the meringue is flash-cooked).
  8. Remove from the oven, allow to cool, and place in the refrigerator for 2 hours to set.
  9. Enjoy.