This dish has just the right balance of tangy lemon and sweet soft meringue.
The cookie base is a wonderful take on the traditional pastry – once you try it you won’t go back to a pastry crust.
Mix the 2 base ingredients together and press into a 9-inch pie dish
Place in the fridge and allow to set
Lemon Filling
Place all the filling ingredients except the butter into a blender, and blend on high for 10 – 20 seconds
Pour the filling mixture through a fine mesh strainer into a saucepan.
Add the butter and heat gently stirring all the time until the mixture thickens and begins to look clear, about 2 – 3 minutes after it thickens
Remove from the heat and allow to cool
When cool spread over the biscuit base
Meringue
Pre-heat the oven to 300 degrees F
Place the egg whites in a bowl and whisk until very stiff
Add 1/3 of the sugar and the corn starch
Continue whisking until the mixture looks dull
Add the remaining sugar and fold in
Finishing
Pile on top of the lemon filling
Spread to cover and peak the mixture with a fork
Place in the middle of the oven and cook for 20 – 25 minutes or until the top is a light brown
Notes
It can be a little tricky serving clean slices, but the taste is worth it.For best results:Be sure to spend the time cooking the lemon layer properly so it sets properly in the pie - it must be clear and very thick before you cool it downCool completely after the pie comes out of the oven - this takes at least 4 hoursUse a sharp knife to cut the slicesRun the knife around the edge of the pie dish to make sure the meringue has not stuck to the edgesUse a flexible spatula to lift the slicesThe first slice is the hardest to get out cleanly - make this one the cook's slice:)
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