A nifty hack for the perfect lemon meringue pie

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy “Lemon meringue pie, but with a buttery and crisp biscuit crust – saving you time instead of making pastry – encasing a smooth, tart lemon filling that takes minutes to whisk up, before being baked in the oven; then topped with loads of silky Swiss meringue, with Swiss meringue ducks, too,” is how Bake Off’s Kim-Joy describes this ethereal dish. The meringue is also already cooked, which means the tart doesn’t need to be returned to the oven to bake further.” Lemon meringue pie bubble bath Serves: 12 Ingredients: For the base: 260g Biscoff biscuits 120g salted butter, melted For the lemon filling: 5 medium egg yolks 1 x 397g tin of full-fat sweetened condensed milk Zest of 4 medium lemons 120ml of lemon juice 1⁄8 tsp salt For the meringue topping: 5 medium egg whites 250g caster sugar ½ tsp cream of tartar To decorate: Yellow, orange and black food dye Or use toy ducks! To pipe the ducks, spoon a generous heaped tablespoon of meringue into a piping bag and cut a medium opening. Place a large dessertspoonful of meringue in a third bowl, add the yellow food dye and stir to combine.