This lemon meringue pie recipe is gluten free, so simple and super satisfying. Made with an amazing biscuit base and the easiest lemon curd you'll ever prepare!
Pre-het your oven to 170 degrees C (340 degrees F).
Spray the inside of your removable cake tin with cooking spray.
Separate the surface of the cake tin, place a sheet of baking paper over that surface, then clamp the cake tin back together. Spray the baking paper with cooking spray and set aside.
Put your biscuits in a food processor, then blitz to a fine crumb.
Add your melted butter and blitz again until all the crumbs are well coated.
Add your buttery biscuit crumbs to the greased and lined cake tin, then firmly push the crumbs down.
Chill in the fridge for at least 15 minutes.
Whisk the sweetened condensed milk, eggs yolks, lemon juice, lemon zest and vanilla extract in a large bowl until well combined.
Pour over the chilled biscuit base, then bake in the oven for 5 minutes.
Beat the egg whites in a large, clean, dry bowl until it they reach soft peaks.
Slowly add the icing sugar bit by bit as you continuously beat it through.
Once all of the icing sugar is added, and you have a nice glossy meringue. Add your cornflour and your creme of tartar, and beat through one last time.
Pour the meringue over the hot lemon curd, put the pie back in the oven and bake for another 15-20 minutes.
Let the tart cool for about 20-30 minutes, leave in the fridge to cool completely, then serve.