An updated version of the classic version, prickly pear and lemon meringue pie is even more deliciously zesty.
Prickly pear and lemon meringue pie
- 250g coconut biscuits
- 100g unsalted butter, melted
- 1 x 385g tin condensed milk
- 125ml (½ cup) lemon juice
- 4 large yolks
- zest of 1 lemon
- 125ml (½ cup) prickly pear purée, strained
- 3 large egg whites
- 100g castor sugar
Lightly grease a 20cm loose-bottom cake tin.
Process the biscuits in a food processor until they resemble breadcrumbs. Stir in the butter.
To form the crust of the pie, press the biscuit mixture evenly over the base of the cake tin and about 3cm up the sides of the tin. Place it in the fridge while you prepare the filling, for about 1 hour.
Preheat the oven to 160°C.
Whisk condensed milk, juice, yolks and lemon zest together. Stir in the strained prickly pear purée and pour it over the biscuit base.
Bake for 15 minutes and remove from the oven.
Allow the tart to cool for 15 – 20 minutes. Whisk the egg whites until soft peaks form. Add the sugar in two batches and whisk until it is thick and shiny.
Pipe or add spoonfuls of meringue onto prepared pie and bake until meringue is golden brown, about 10 – 12 minutes.
Cool completely before serving.