This is one of my favourites, Lemon Meringue Pie; this recipe uses both the yoke and the egg white, which is great. It’s one of those desserts that instantly make me think of summer and warmer weather (wishful thinking!). I am a serious lemon lover, so have used a lot of lemon in this version, but if you prefer more of a subtle lemon flavour, you can adjust the amount exactly to your taste!
The classic lemon meringue pie uses a pastry base but I use crushed up biscuits instead. It’s much quicker to put together and the texture works really well with the smooth lemon filling and marshmallowy meringue layer…mouths watering yet?!
For the Biscuit Base:
For the Lemon Layer:
For the Meringue Layer: