Lemon pie

Ingredients

• Vanilla biscuits
• Unsalted butter
• Egg
• Condensed milk
• Limes

Instructions

1. 1

   Preheat the oven to 140℃.

2. 2

   Use a food processor to blitz the digestive biscuits to a fine crumb. Alternatively

3. 3

   place them into a sandwich bag and smash with a rolling pin.

4. 4

   Melt the butter

5. 5

   pour it over the crushed biscuits and mix well until it resembles wet sand.

6. 6

   Press it down into an 18 cm springform tin. Press it into the edges so that it has a 1-2cm high edge.

7. 7

   Place it into the fridge whilst you get the filling ready.

8. 8

   Separate the egg yolks from the whites

9. 9

   set the egg whites aside

10. 10

    you will use it for the meringue later.

11. 11

    Add the egg yolks into a mixing bowl

12. 12

    pour in the condensed milk

13. 13

    then add the zest and juice of the lemons.

14. 14

    Beat it with a whisk for a few minutes until completely smooth.

15. 15

    Bake it for 15 minutes.

16. 16

    Leave it to cool to room temperature before placing it into the fridge to set for at least 2 hours.

Equipment

• Oven
• Cooking mold