Easy Sticky Lemon Pie With Sherbet Meringue
Samantha Parish
![](https://www.cuisine.co.nz/wp-content/uploads/2021/06/Cuisine-Magazine-Sweet-Treats-All-done-in-zest-Samantha-Parish-Recipe-Easy-sticky-lemon-pie-with-sherbet-meringue-754x1024.jpg)
tags:pie, lemon pie, sherbet meringue
Serves
12Preparation
20 mins plus cooling timeCook
50 minsIngredients
250g malt biscuits, broken into small pieces | |
100g butter, melted | |
6 eggs, separated | |
1 x 395g can sweetened condensed milk | |
finely grated zest and juice of 6 lemons (to get 1 cup (250ml) lemon juice) | |
½ cup (125ml) cream, plus extra to serve | |
440g caster sugar | |
1 teaspoon citric acid |
Instructions
1. | Heat the oven to 150°C fan forced or 170°C conventional. |
2. | Place the biscuits in a food processor and whizz to form a crumb. |
3. | Add the butter and pulse to combine. |
4. | Use to line the base of a 26cm round pie or quiche dish. |
5. | Chill for 10 minutes, or until firm. |
6. | Combine the egg yolks, condensed milk, lemon zest and juice, cream and 110g of the sugar. |
7. | Pour over the prepared base. Bake on a tray for 45 minutes, or until golden at the edges and bubbling. |
8. | Stand to cool, then chill if serving cold. |
9. | For the meringue, place the egg whites and the remaining 330g sugar in a heatproof bowl over a pan of simmering water. |
10. | Cook, stirring with a wooden spoon, for 4-5 minutes, or until the sugar is dissolved completely and the mixture is hot – check this by rubbing it between your fingers. |
11. | Add the citric acid and transfer to the bowl of a stand mixer fitted with the whisk attachment and whisk on high for 5 minutes, or until a thick meringue forms. |
12. | Spoon over the lemon pie and use the back of a spoon to create waves of meringue. |
13. | At this stage you can leave the meringue as it is, torch it with a blowtorch if you have one, or brown it under a preheated oven grill for 2-3 minutes before serving. |
Recipes & photography Samantha Parish
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