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Lemon & raspberry meringue pie

A tangy and creamy twist on the classic lemon meringue! - by that's life!
  • 07 Jun 2017
Lemon & raspberry meringue pie
Prep: 15 Minutes - Cook: 20 Minutes - Serves 10
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Ingredients

  • 250g Granita biscuits
  • 125g butter, melted
  • 3 eggs, separated, plus 2 egg whites extra
  • 395g can sweetened condensed milk
  • ½ cup freshly squeezed lemon juice
  • ⅔ cup frozen raspberries, thawed
  • ¾ cup caster sugar

Method

  1. Preheat oven to 180°C (160°C fan forced). Grease base and sides of a 23cm loose-bottomed flan tin. Place biscuits in a food processor and process until they resemble fine crumbs.

  2. Add melted butter and pulse for 30 sec. Press crumbs into the pan and chill for 30 min. In a bowl, whisk together egg yolks, condensed milk and lemon juice. Set aside.

  3. Pour the lemon mixture into the biscuit base and top with the raspberries. Transfer all 5 egg whites to a clean bowl and beat with an electric beater until soft peaks form. Add caster sugar 1 tablespoon at a time, then beat until all sugar is dissolved.

  4. Dollop spoonfuls of the meringue over raspberries. Cook for 20 min or until golden. Serve pie warm or chilled, with extra berries.

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