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Digital Subscriptions > Baking Heaven > December 2019 > The Great British Bake Off

The Great British Bake Off

Spanish lemon meringue cake

Spanish meringue

SERVES 10

250g (9oz) digestive biscuits

110g (3½oz) unsalted butter, melted

5 free-range eggs, separated

550g (1lb 2oz) condensed milk

juice of 5 lemons

75g (2¾oz) caster sugar

You will need

20cm (8in) round, loose-bottomed

cake tin, greased and lined (base and sides) with baking paper

1 Preheat the oven to 200°C/Gas Mark 6.

2 Blitz the biscuits in a food processor to fine crumbs. Remove 2 tbsp of the crumbs and set aside. Add the melted butter to the crumbs in the food processor and blitz for a few seconds more until combined.

3 Transfer the buttery biscuit mixture to the prepared tin, then use the back of a spoon to press it down firmly and evenly all the way to the edges of the tin to give an even base.

4 Place the egg yolks in a medium bowl. Using a balloon whisk, whisk in the condensed milk until fully incorporated. Then, slowly whisk in the lemon juice until combined. Pour the mixture on top of the biscuit base.

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The countdown to Christmas is officially on! Escape the chaos and indulge in a little me-time by making some of your favourite bakes. Whether you're planning on surprising your friends and family with a showstopping dessert, want to spend some time baking with the kids or give some homemade gifts as treats, we've got you covered! Plus make amazing cakes by Paul, Prue and the 2019 GBBO bakers, try Mary Berry's boozy roulade and have a go at making lavash. Get your copy now!