lemon meringue pie

I came across a recipe for lemon meringue pie in CooksUnited.co.uk. After attempting the recipe, I have made some modifications to it for the following reasons:-
(a) the crust needed more biscuit crumbs otherwise it was too moist; and
(b) the filling was too sweet for our Asian palate.

The recipe in this post is my version of the lemon meringue pie. Do give it a try!

INGREDIENTS (for the crust)

120g digestive biscuits (crushed)

60g butter (softened)

3 tbsp brown sugar

INGREDIENTS (for the filling)

2 egg yolks

300ml sweetened condensed milk

juice from 1 lemon

zest of 1 lemon

INGREDIENTS (for the meringue)

2 egg whites

1/4 tsp cream of tartar
60g castor sugar

METHOD

1. Combine the biscuit crumbs, butter and brown sugar in a mixing bowl. Mix well and press the mixture firmly on the base of a pie pan. Bake in an oven preheated to 180 degrees celsius for 10 minutes or until lightly brown.

2. Combine the egg yolks, condensed milk, lemon juice and lemon zest in a bowl. Mix well and pour onto the baked crust.

3. Beat the egg whites in a mixing bowl using an electric mixer. Add the cream of tartar and continue beating until soft peaks form. Add the castor sugar slowly and beat until the meringue is smooth.

4. Spread the meringue over the filling and bake at 180 degrees celsius for 15 minutes or until the meringue is golden brown.

5. Leave to cool and refrigerate until ready to serve.