Ingredients
250 g granita biscuits
125 g melted butter
3 eggs separated
395 g can sweetened condensed milk
½ cup freshly squeezed lemon juice
⅔ cup frozen raspberries, thawed
2 eggwhites
1 cup caster sugar
Method
- Preheat oven to 180°C (160°C fan forced). Grease base and sides of a 23cm loose-bottomed flan tin. Place biscuits in a food processor, process for 1-2 min until fine in texture.
- Add melted butter and pulse for 30 sec. Press crumbs into pan and chill for 30 min. Whisk together egg yolks, condensed milk and lemon juice, set aside.
- Pour the lemon mixture into biscuit base and top with thawed raspberries. Transfer all five eggwhites to a clean bowl and beat with an electric beater until soft peaks form. Add caster sugar 1 tablespoon at a time and beat until the sugar is dissolved.
- Dollop spoonfuls of meringue over raspberries and cook for 20 min or until golden. Serve pie warm or chilled with extra berries.
