Lemon Meringue

• 1 1/2 cup Tap Water
• 1/2 cup fresh lemon juice
• 1/3 cup Cornstarch
• 1/4 ml salt
• 3 tbsp Butter
• 5 Egg yolks
• 1/4 tsp Cream of tartar
• 1/4 tsp Vanilla Essence
• 1 packages Tennis Biscuits
• 50 ml White Sugar
• 4 tbsp Butter
• 5 Egg whites

1. Crush tennis biscuits until they are fine.
2. Add 4 tablespoons of butter and mix until bonded together.
3. Place the mix in a pie tray and press it all down until leveled.
4. Put it in your 180 heated oven for about 15 minutes.
5. Pour tap water into a pot, add fresh lemon juice, Butter, Salt and Cornstarch.
6. Separate eggyolks, set aside the egg white and beat eggyolks until thick.
7. Pour them into the water solution and boil at medium temp.
8. Keep starring until the mixture is thick.
9. Do not leave the port unattended, cornstarch will sink down and form crust at the bottom of the pot, so keep starring.
10. Once you are happy with the thickness of the mixture, remove it from the stove and pour it over the pie base
11. Beat your eggwhite until thick foam is developed, gradually add suger while beating and then add vanilla essence and continue to beat.
12. Once a thick white foam is formed, scoop it over to your meringue and spread it evenly.
13. Bake it for 20 minutes or until the foam is golden brown.
14. Enjoy!

tap water, lemon juice, cornstarch, salt, butter, egg yolks, cream of tartar, vanilla, white sugar, butter, egg whites

Taken from cookpad.com/us/recipes/352262-lemon-meringue (may not work)