What To Do
Preheat the oven to 160’c. Mix the condensed milk, egg yolks, cream, lemon juice, zest and salt well.
Crush the digestive biscuits and add the melted butter and mix well. Place the crumbled biscuits into your pie dish and press to evenly distribute.
Pour the condensed milk mixture into the pie dish.
Bake for 30-35mins until the mixture is firm but still wobbly.
Remove from the oven and cool completely for 1hr. While it cools, add 2/3 cup warm water to the dried blueberries and allow to steep.
Once the pie has almost finished cooling you can make the meringue.
Strain the blueberries from the water and then add the water into a small saucepan. Add the sugar and gently heat until the mixture reaches 115’c on a thermometer. When the mixture is around 105’c start whisking the egg whites until firm peak stage. Then trickle in the hot sugar whisking continuously.
Top the pie with the blueberry meringue, lightly burn with a blowtorch and enjoy.