The Ultimate, No-Fail, Lemon Meringue Pie.

This recipe is my all-time favourite. It's not only fail-safe, but budget-friendly and delicious!

Ingredients

For the base

• 1 Packet of coconut tea biscuits

• 150g Butter, melted

For the filling

• 1 Tin condensed milk

• 2 Egg yolks

• 1/2 Cup lemon juice

For the meringue

• 2 Egg whites (you can add extra if you want more volume)

• 1/4 cup caster sugar (I generally use a lot less sugar as I find the filling sweet enough, plus no one has ever seemed to notice!)

Method

1. Pre-heat the oven to 140 degrees Celsius.

2. Grease and line a standard pie tin with parchment paper.

3. Prepare the base

Finely crush the biscuits using the back of a small glass.

Add the melted butter to the crushed biscuits and combine.

Transfer the mixture into the prepared pie tin and lay evenly on the base. (if there is enough mixture you can go up the sides of the tin too, this all depends on the size of your pie tin.)

Place the pie base into the fridge while you prepare the filling and meringue.

4. Make the filling and meringue

Separate the egg yolks and the egg whites.

Mix together the condensed milk, egg yolks and lemon juice until combined. Set aside.

Add the sugar to the egg whites and beat with an electric mixer on high until stiff peaks have formed.

5. Layer

Add your lemon filling to your pie crust and spoon the meringue mixture on top.

6. Place in the oven to bake for 30-40 min.

7. Serve and enjoy!