11 Tennis biscuits (half a 200g pack)
¼ cup (60 ml) butter, melted
1 x 525 g Ina Paarman’s Lemon Meringue Pie Mix
3 extra large eggs
Use a rectangular, loose bottom pan ± 32 cm x 9 cm.
Spray the inside of the pan really well with a non-stick cooking spray. Leave to stand.
Crumb the biscuits in a food processor or in a plastic bag with a rolling pin.
Toss with the melted butter. Shake the crumbs level in the pan and then work some up the sides of the pan with the back of a tablespoon.
Adjust oven rack to the middle position and preheat the oven to 160°C.
To make the filling
Decant the lemon curd out of the bag into a medium size mixing bowl. Separate the eggs. The whites go into another spotlessly clean, medium size glass (not plastic!) mixing bowl. The yolks get added to the lemon curd.
Mix the yolks into the lemon curd with a wire whisk. Pour the lemon curd mixture into the crumb lined pan.
To make the meringue
Beat the egg whites with an electric beater on high speed. Beat until the whites stand up in soft peaks. Do not add castor sugar until this stage.
Now add the castor sugar mixture (in the small foil pack) little by little while beating on high speed. You will end up with a snow white, thick and shiny meringue.
Decant the meringue into a large piping bag fitted with a big open star nozzle. Pipe decoratively in rows over the filling.
Bake for 30 minutes. Then switch off the oven. Don’t open the door but leave the pie standing in the warm oven for 1 hour to firm and dry out the meringue. Remove from the oven and leave to cool down. Store lightly covered in the fridge for a good few hours or overnight to allow the curd to set before cutting. Cut into slices.
It will keep for 3 – 4 days.
Take special care when separating the eggs. Even one speck of yolk in the egg whites will prevent the whites from beating to their full volume.