Lemon Meringue Pie
This South African classic made its way on to most of the dessert tables of my youth and nothing beats a tart and sweet lemon meringue.
The base of this one is made with tennis biscuit crumbs.
Lemon Meringue Pie
Perfect South African lemon meringue pie
Equipment
- 20cm pie dish or foil
Ingredients
Biscuit base
- ½ packet tennis biscuits crushed
- 2 tbsp butter melted
Filling
- 1 tin condensed milk
- 125 ml lemon juice
- zest of 1 lemon
- 3 eggs separated
Meringue
- 150 g caster sugar
- pinch salt
- pinch creme of tartar
Instructions
- Preheat the oven to 180°C
Biscuit base
- Mix the crushed biscuits with melted butter and press into the base of your pie dish. Set in the fridge while preparing the filling
Lemon filling
- Reserve the egg whites for the meringue
- Mix the condensed milk, lemon juice and zest, and egg yolks together. Pour into the prepared base
Meringue
- In a glass bowl, beat the egg whites, salt and cream of tartar with an electric beater, to stiff peaks. Gradually add the caster sugar, while beating, the meringue should be glossy and hold its shape.
- Spoon meringue over the lemon filling and spread gently with a spoon.
- Bake for 15-20 minutes until the top is lightly browned.
- Chill and serve cold