Lemon & raspberry meringue pie
A tangy and creamy twist on the classic lemon meringue!
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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
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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.
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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.
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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.
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Dollop spoonfuls of the meringue over raspberries. Cook for 20 min or until golden. Serve pie warm or chilled, with extra berries.
