Annie Bell's retro lemon meringue pie - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s retro lemon meringue pie By You Magazine - May 3, 2020 Of all the renditions of lemon meringue pie, it’s my mum’s retro take that I return to. I love the way it oozes syrup and the digestive crust gets increasingly louche as the hours pass. A naughty spoonful of whipped cream is to be encouraged. Chris Alack SERVES 6 150g unsalted butter, melted, plus extra for tin 280g digestive biscuits, broken up zest and juice of 3 lemons 400g tin condensed milk 4 large eggs, separated 125g caster sugar 1. Butter the sides of a 20cm x 7cm deep cake tin with a removable base, and line with baking paper. 2. Reduce the digestive biscuits to a crumb-like consistency, either by placing them in a plastic bag and crushing them with a rolling pin, or in a food processor. 3. Transfer to a bowl, add the melted butter and toss to coat the crumbs. Now press the mixture into the tin, starting with the sides and taking these three-quarters of the way up. Don’t worry if the top seems a little ragged, but press firmly to the tin. Then do the base – the back of a pudding spoon is a help in pressing the crumbs into the corners. 4. Preheat the oven to 190C/170C fan/gas 5. Before juicing the lemons, give them a firm roll on the work surface to release as much juice as possible. Combine the zest and juice with the condensed milk in a bowl, whisking until you have a smooth cream. Now whisk in the egg yolks and pour on top of the biscuit crust. 5. Whisk the egg whites using an electric whisk in a large clean bowl until they are stiff. Gradually sprinkle over the sugar, whisking well with each addition until you have a glossy, stiff meringue. 6. Mound the meringue mixture on top of the lemon filling, fluffing the surface with a spoon. Bake for 30-35 minutes, by which time the surface of the meringue should be lightly golden, and the custard below it set. 7. Remove from the oven and leave to cool. Run a knife around the collar to loosen the sides and remove the collar. You can cover and chill the lemon meringue pie until required, bringing it back up to room temperature before serving. It is best eaten the day it is made. Recipe by Annie Bell. Food styling: Clare Lewis. Styling: Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved