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Café Bon Bon’s lemon meringue pie
Serves 8 Starters and mains
Ingredients
- 200g coconut tea biscuits, crushed
- 100g butter, melted
For the meringue
- 9 egg whites
- pinch of cream of tartar
- 250g white sugar
- 10ml vanilla essence
For the filling
- 6 egg yolks
- 375ml freshly squeezed lemon juice
- 125ml hot water
- 3x397g tins of sweetened condensed milk
Method
Preheat oven to 180ºC/350ºF/ Gas 4 and make the crust by whizzing the tea biscuits in a food processor before mixing with melted butter. Spread it on a greased 24cm tart tin (with removable base) to form a base. Bake on middle rack for 10 minutes. Remove and cool thoroughly.
To make the meringue put the egg whites in a bowl with a pinch of cream of tartar. Whisk until the whites form stiff peaks. With the mixer running, gradually add the sugar. When all incorporated add the vanilla essence and mix through. Put to one side.
In another bowl mix all the filling ingredients thoroughly with a hand whisk. Put the lemon filling onto the pre-baked crust and spoon the meringue onto the filling. Reduce the heat to 165ºC/ 325ºF/Gas 3 and bake for approximately 30 minutes. Allow to cool before serving.
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