A delightful and quick lemon pie with a creamy filling and a fluffy meringue topping.
Mix the crushed biscuits with melted butter until combined.
Ensure the butter is evenly distributed for a cohesive crust.
Press the mixture into a pie dish to form the crust and chill it in the refrigerator.
Use the back of a spoon to press the crust firmly for a smooth base.
Combine condensed milk, lemon juice, lemon zest, and egg yolks in a bowl.
Whisk until the mixture is smooth and well blended.
Pour the filling into the prepared crust.
Spread the filling evenly for a uniform layer.
Beat egg whites until stiff peaks form, then gradually add sugar and beat until glossy.
Ensure the bowl is clean and dry for the best meringue texture.
Spread or pipe the meringue over the filling, ensuring it touches the crust edges.
Cover the filling completely to seal it and prevent shrinking.
Bake in a preheated oven at 180°C (350°F) for 15 minutes or until the meringue is golden.
Keep an eye on the meringue to avoid over-browning.
Let the pie cool before serving.
Cooling allows the filling to set properly.
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