How to make South-African style Lemon Meringue Pie

Lemon Meringue Pie is said to have Swiss and English roots, dating back to the 1800’s. And although its origins may not be South African, it's a much-loved dessert in SA – widely made and hugely enjoyed.

Some options for the base of the pie is to use shortbread, while most will go for crushed Tennis, Marie or digestive biscuits mixed with butter.

The recipe I find works best (as demonstrated in the video) is set out below. It’s reliable, quick and easy.

What are you waiting for? Go try it!

Ingredients

1 can of condensed milk – 397 g (14 oz)
100 g of butter (3.5 oz)
2 egg yolks
4 egg whites
100 ml of lemon juice
5 ml of vanilla essence (1 teaspoon)
75 g of caster sugar (2.6 oz)
200 g of digestive biscuits (7 oz)

Method

- Place biscuits in a plastic bag and crush using a rolling pin
- Mix crumbs together with melted butter in a mixing bowl
- Add contents to a pie dish of approximately 20 cm (7.9 in) in diameter
- Using the bottom of a round glass, press down on the crumbs to form a compact base of around 0.5 cm (0.2 in)
- Place in fridge for 10-15 minutes
- Preheat oven to 180°c (350°f)
- Pour condensed milk into mixing bowl, whisk while adding lemon juice a bit at a time
- Whisk the yolks in a separate bowl, then add them to the condensed milk mixture and mix well
- Pour mixture onto the biscuit base and bake for 10-15 minutes
- Beat the 4 egg whites and vanilla essence with an electric whisk, slowly adding in sugar. Continue beating until stiff peaks form
- Using a spatula, add the meringue mixture to the top of the baked pie - Spread evenly and finish with your preferred design
- Return the pie to the oven and bake for a further 20-25 minutes, or until the top begins to brown

Allow to cool to room temp, then refrigerate overnight. Best served chilled.

Now all that’s left to do is…

Enjoy!

#lemonmeringuepie #lemonmeringue #delicious

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