The meringue topping is just right for the tangy, cool lemon filling (and provides a way to use the whites from the separated eggs).
- Preheat oven to 190C/170C fan-forced. Grease a 23cm-round pie plate.
- Make Base: Using a food processor, process biscuits until fine crumbs form. Add butter. Process until combined. Press mixture over base and side of prepared dish. Refrigerate for 30 minutes.
- Bake base for 10 to 11 minutes or until edge is golden. Remove from oven. Reduce oven temperature to 160C/140C fan-forced.
- Make Filling: Whisk condensed milk, lemon juice, egg yolks, egg and salt together in a bowl until combined. Pour filling into warm pie base. Bake for 25 to 30 minutes until centre is just set. Place pie dish on a wire rack to cool to room temperature. Refrigerate for at least 3 hours or until cold.
- Make Topping: Place strawberries in a bowl. Sprinkle with 2 tablespoons sugar and lemon juice. Set aside for 30 minutes.
- Meanwhile, place egg whites and remaining sugar in a heatproof bowl over a pan of simmering water. Stir for 2 to 3 minutes until sugar dissolves and mixture is just warm to the touch (do not over-heat mixture or the egg will cook). Transfer mixture to bowl of an electric mixer. Beat for 8 to 9 minutes or until medium peaks form and mixture is glossy.
- Preheat grill on high with rack in lowest position (at least 5cm away from top). Spoon berries over pie filling. Dollop meringue over top. Grill for 1 to 2 minutes or until meringue is just starting to brown (see notes). Serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set