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Citrus meringue pie

This bake is lemon meringue pie and key lime pie rolled into one with a few changes along the way. Traditional key lime pies use biscuits like hobnobs to give a buttery, oaty taste and texture whereas I like to use gingernuts as they have a warm spice that I find works really well with the sharp and tangy citrus filling!

This bake is a firm favourite in my family with one pie lasting on average less than 24 hours before completely disappearing - It's a response I am sure you too will experience if you give this recipe a go.




For the base

- 250g Gingernut biscuits

- 5 tbsp Butter (melted)

For the filling

- Zest and juice of 4 limes

- Zest and juice of 2 lemons

- 1 x 397g Can of condensed milk

- 3 Egg yolks

For the topping

- 3 Egg whites

- 170g Caster sugar

-1 tsp Cream of tartar


- Grease a loose-bottom flan tin and preheat the oven to 140 degrees (fan)

- Using a food processor blend the gingernuts into crumbs before adding in the melted butter and mixing.

- Spread the crumb mixture into the base of your tin and bake for 15 minutes.

- Remove from the oven and cool before begining to make your filling.

- In a bowl place egg yolks and condensed milk together before whisking gently.

- Add in the zest and juice of the lemons and limes and whisk until fully combined.

- Pour on top of the cooled base and bake for 15 minutes.

- Remove from the oven and allow to cool fully.

- For the meringue topping whisk the egg whites until foamy before adding the sugar and cream of tartar one spoonful at a time.

- Spread the meringue mixture over the top of the pie filling and use a blowtorch to lightly colour the white meringue.

- Serve soon after baking for the best results.


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