Georgia Bisset

Instructions

For crust:

1. In a large bowl, mix the Graham cracker crumbs and sugar. Slowly mix the melted butter into the Graham crackers, mixing it until it can be pressed together. 2. Use a round pie dish and line the bottom and sides of the pie dish with the cracker mix, pushing it firmly to the base of the dish. Set aside to cool.

For meringue:

Whisk the egg whites until stiff. Add caster sugar and continue to whisk until the sugar is incorporated. Set aside.

For filling and pie assembly:

1. Whisk the egg yolks and add a tin of condensed milk.

Mix until combined.

2. Add the lemon juice and lemon zest to the yolk mixture, and stir together until smooth. The mixture will start to thicken.

3. Pour the filling over the cooled crust. Top with the

meringue, and spread the meringue into tips.

4. Place the pie in a preheated oven and bake for 25 minutes at 160 degrees Celsius. Keep an eye on the meringue so that it doesn’t burn. Let the pie cool, then eat and enjoy!