Lemon Meringue Pie

Ingredients:

Crumb Crust:

• 175g digestive biscuits
• 75g butter
• 45g demerara sugar

Lemon Filling

• Grated zest and juice of 2 lemons
• 45g cornflour
• 2 egg yolks
• 75g caster sugar

Topping

• 3 egg whites
• 120g caster sugar

Directions:

1. Make crumb crust; place digestive biscuits in polythene bag, with rolling pin, roll biscuits into fine crumbs
2. Melt butter in small saucepan over gentle heat, add sugar and digestive crumbs and mix well. 
3. Turn biscuit mixture in deepish 9 inch, use metal spoon to press mixture onto bottom and upside of dish.
4. Make lemon filling; put lemon zest and juice in a bowl with cornflour, blend to a smooth paste. 
5. In medium saucepan, bring 300ml water to boil, pour onto cornflour mixture. Return cornflour mixture to pan, bring to boil and simmer for 3 minutes until thick, stirring.
6. Remove saucepan from the heat, add egg yolks and caster sugar. Return to heat; cook for 1 minute to thicken sauce. Cool slightly, then spoon into biscuit crust.
7. Preheat oven to 170C
8. Make topping; in a large bowl, with electric mixer on full speed beat egg whites until soft peaks form. Add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolve completely and egg white stand in stiff, glossy peaks. 
9. Spoon topping over lemon filling, taking care to spread it right edge of crust, leaving to spaces.