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Lancewood Lemon Meringue Pie
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Lancewood Lemon Meringue Pie

Ingredients

Crust:

200 g coconut biscuits , crushed
100 ml butter , melted

Lemon curd:

250 g LANCEWOOD® Creamed Smooth Cottage Cheese
397 g condensed milk
6 large egg(s) , separated
125 ml freshly squeezed lemon juice , strained to remove pips

Meringue:

6 large egg(s) , separated egg whites
5 ml white wine vinegar
250 ml castor sugar

Method

Crust:
Preheat the oven to 180°C. Grease a shallow 28 cm in diameter pie dish.

Mix the crumbs and butter together and press firmly into the bottom and up the sides of the pie dish.

Lemon curd:
Mix the cottage cheese, condensed milk and egg yolks together until smooth. Add the lemon juice to your preferred level of acidity.

Spoon into the prepared crust and bake for 10 minutes.

Meringue:
Beat the egg whites and vinegar together until soft peaks forms.

Add the castor sugar in small increments and beat on high speed until thick and glossy.

Spoon on top of pie and spread out evenly.

Lower the oven to 160°C and bake for a further 15 minutes.

Switch the oven off and leave the Lemon Meringue pie inside until the oven has cooled.

Refrigerate for 30 minutes before serving.

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