Lemon meringue pie

One thing that puts us off cooking from scratch is the amount of time we have to spend prepping the foods, getting the ingredients right and by the time food gets to the table; one is knackered and lost appetitive. The amazing thing about cooking your own food though is, you get to play around with ingredients, recreate recipes and add personalised flavours and probably find shortcuts that the chefs don't always tell you about.

Lemon meringue pie, my all time favourite but just thinking about making it sometimes puts me off the idea of making one. Today, however, I bumped into Merry Berry's idea and boy did we jump on it (me and my nine year old got so excited we couldn't wait any longer.

No pastry making, no fiddling with lemons making the lemon curd; so so easy I dare you to try it too!

150g crushed digestive biscuits
100g +\_ melted butter
175g caster sugar
3egg whites

2 lemons zested and muiced
1 can condensed milk
3 egg yolks

Method
Mix together the crushed biscuits with the melted butter and spread into a 23cm round pie dish
(Set aside)
Mix together condensed milk, lemon zest and juice and the egg yolks and mix thoroughly ( mixture
will start to thicken instantly)
Pour over crushed biscuits and chill for about 20minutes

Meanwhile; whisk the egg whites into a meringue
Gradually add the sugar inbetween mixing (a tablespoon at a time) until all is incorporated
and mixture forms stiff peaks and does not fall the whisk when lifted 
Scoop meringue onto the curd in circular motion from the outside going inwards

Bake in preheated oven at 190c for 30-40minutes till meringue top has some golden browned top or singed.

Serve warm.