Salty-Sweet Lemon Beach Pie

New Zealand Woman’s Weekly - - WEEKLYPEOPLE -

SERVES 16 PREP TIME 1 hour + cool­ing and re­frig­er­a­tion 225g packet Jatz crack­ers 125g but­ter, chopped, soft­ened ½ tea­spoon sea salt flakes ¾ cup (165g) caster sugar 395g can NESTLÉ HIGHLANDER Sweet­ened Con­densed Milk 4 egg yolks 3 egg whites 2 tea­spoons grated lemon rind ½ cup (125ml) lemon juice 1 Pre­heat oven to 180°C ( 160°C fan-forced). 2 Process crack­ers un­til finely chopped. Add but­ter, salt and 2 ta­ble­spoons of the sugar; process un­til com­bined. Press mix­ture firmly over base and side of a greased 25cm re­mov­able- base flan tin. Place tin on oven tray. Bake 10 min­utes or un­til browned. Cool. 3 Whisk NESTLÉ HIGHLANDER Sweet­ened Con­densed Milk, egg yolks, rind and juice in a medium bowl un­til com­bined. Pour mix­ture into base. Bake 10 min­utes. 4 Mean­while, beat egg whites and re­main­ing sugar in a bowl with an elec­tric mixer for 10 min­utes or un­til sugar is dis­solved and mix­ture is thick and glossy. 5 Spoon meringue into large pip­ing bag fit­ted with 1cm star noz­zle. Pipe di er­ent sized peaks around edge to make a bor­der. Bake 20 min­utes or un­til meringue is lightly browned. Re­frig­er­ate un­til set.

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