(Makes 4 jumbo pies)

You will need:

• 4 x greaseproof squares cut into 15cm x 15cm
• 1 jumbo muffin tray
• A mixer & mixing bowl with a whisk attachment
• 3 x medium sized mixing bowls
• Silicone spatula
• Zester

Ingredients:

Base
– 100g tennis biscuits finely crushed
– 50g melted butter

Lemon Curd Filling
– 1 tin condensed milk
– 1 egg yolk
– juice and zest of 1 lemon

Meringue
– 4 egg whites
– 100g granulated sugar

Base Method:
Mix together the butter and tennis biscuits. Set aside. Shape the greaseproof squares into a cup shape and push it into the muffin tray. Take 2 tablespoons of the biscuit mix and press firmly into the paper. Set aside.

Filling Method:
In a medium mixing bowl, empty out the condensed milk. Add the egg yolk, as well as the zest and lemon juice. Mix well.  Scoop the mixture on top of the biscuit base.
Variations: You can add a “surprise” inside your lemon meringue. Perhaps a toasted marshmallow or speckled eggs before adding the meringue on top?

Meringue:
In a super dry mixing bowl, add the egg white as well as the sugar and whisk on medium speed until stiff peak. Meringue would be glossy at this stage. Spoon the meringue on top of the lemon curd filling. Making sure to add enough meringue to each pie.

Bake at 180 degrees for 10 minutes. Meringue would be golden brown.

Let them cool entirely before removing them from the tray.

Enjoy!