LemonGold^® Meringue Pie

Method:

1. Preheat the oven to 160°C. Combine the crushed Marie biscuits with melted butter and seedless LemonGold lemon zest. Press into a 26 cm ovenproof dish or springform pan.
2. Beat the egg whites in a clean bowl until stiff peaks form, adding the sugar one tablespoon at a time. Set aside.
3. In a separate bowl, whisk the egg yolks. Stir in the condensed milk, seedless LemonGold lemon juice and zest. Pour the mixture over the biscuit base.
4. Spoon the meringue over the top. Bake for 30 minutes, then turn the oven off and leave the pie inside for another 10 minutes to help the top crisp up.
5. Cool before serving.