Taste summer in the creamy, zesty filling in this Salty-Sweet Beach Pie.
Prep time 60 min
Cook time 40 min
(plus cooling and refrigeration)
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Preheat oven to 180°C (160°C fan-forced).
Process crackers until finely chopped. Add butter, salt and 2 tablespoons of the sugar; process until combined. Press mixture firmly over base and side of a greased 25cm removable-base flan tin. Place tin on oven tray. Bake 10 minutes or until browned. Cool.
Whisk NESTLÉ Sweetened Condensed Milk, egg yolks, rind and juice in a medium bowl until combined. Pour mixture into base. Bake 10 minutes.
Meanwhile, beat egg whites and remaining sugar in a bowl with an electric mixer for 10 minutes or until sugar is dissolved and mixture is thick and glossy.
Spoon meringue into large piping bag fitted with 1cm star nozzle. Pipe different sized peaks around edge to make a border. Bake 20 minutes or until meringue is lightly browned. Refrigerate until set.
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