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How to make Martha's strawberry lemonade icebox pie

Yield = 10
Prep time: 1:00
Cook time: 0:40
Total time: 1:40

Ingredients

Base

  • 150g digestive biscuits
  • 75g butter, melted

Filling

  • 397g can sweetened condensed milk
  • 2/3 cup lemon juice, strained
  • 2 large egg yolks
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt

Topping

  • 350g strawberries, halved, quartered
  • 2/3 cup caster sugar
  • 2 teaspoons lemon juice
  • 2 large egg whites, at room temperature

Method

  • Step 1 Preheat oven to 190C/170C fan-forced. Grease a 23cm-round pie plate.
  • Step 2 Make Base: Using a food processor, process biscuits until fine crumbs form. Add butter. Process until combined. Press mixture over base and side of prepared dish. Refrigerate for 30 minutes.
  • Step 3 Bake base for 10 to 11 minutes or until edge is golden. Remove from oven. Reduce oven temperature to 160C/140C fan-forced.
  • Step 4 Make Filling: Whisk condensed milk, lemon juice, egg yolks, egg and salt together in a bowl until combined. Pour filling into warm pie base. Bake for 25 to 30 minutes until centre is just set. Place pie dish on a wire rack to cool to room temperature. Refrigerate for at least 3 hours or until cold.
  • Step 5 Make Topping: Place strawberries in a bowl. Sprinkle with 2 tablespoons sugar and lemon juice. Set aside for 30 minutes.
  • Step 6 Meanwhile, place egg whites and remaining sugar in a heatproof bowl over a pan of simmering water. Stir for 2 to 3 minutes until sugar dissolves and mixture is just warm to the touch (do not over-heat mixture or the egg will cook). Transfer mixture to bowl of an electric mixer. Beat for 8 to 9 minutes or until medium peaks form and mixture is glossy.
  • Step 7 Preheat grill on high with rack in lowest position (at least 5cm away from top). Spoon berries over pie filling. Dollop meringue over top. Grill for 1 to 2 minutes or until meringue is just starting to brown (see notes). Serve immediately.