Delicious Lemon Pie with Meringue Topping

Preheat your oven to 180°C (350°F). Crush the cookies into fine crumbs using a blender or by placing them in a zip-lock bag and rolling over them with a rolling pin.

Combine the crumbs with the melted butter until the mixture is smooth. Transfer it into a 20 cm (8 inch) pie pan, preferably one with a removable bottom. Bake the crust for 15-20 minutes until golden brown. Allow it to cool before adding the filling.

In a large saucepan with a heavy bottom, combine the sugar and one cup of milk. Cook over low heat, stirring until the sugar dissolves completely.

In a separate bowl, mix the cornstarch with the remaining milk until smooth. Pour this mixture into the saucepan and whisk it together.

Keep whisking on low heat as you add the cubed butter. Continue whisking until the butter melts and the mixture is smooth and uniform.

Add the lemon juice, zest, and the lightly beaten egg yolks. Continue whisking until the mixture thickens, which should take about 5 minutes. The custard should be thick enough to hold its shape when cutting the pie.

Let the custard cool slightly, then pour it over the cooled pie crust.

In a clean mixing bowl, beat the egg whites until they become frothy. Gradually add in the sugar while continuing to beat until stiff peaks form. This should take about 5-7 minutes.

Add the lemon acid and a small pinch of salt, then whip again until combined.

Spread the meringue over the lemon filling ensuring to cover it completely. Create peaks with the back of a spoon for a decorative effect.

Bake the pie in the oven at 180°C (350°F) for about 10-15 minutes or until the meringue is lightly browned on top. Keep an eye on it to prevent burning.

Once done, remove it from the oven and allow it to cool completely. This pie is perfect when chilled and served with a glass of chilled rosé!