South African Lemon Meringue Pie
South African Lemon Meringue Pie. Enjoy the rich, comforting flavors that make this dish a timeless favorite.
Ingrédients
- 1 packet (200g) Tennis biscuits, crushed for the crust
- 100 g butter, melted for the crust
- 1 can (385g) condensed milk for the filling
- 3 large egg yolks (reserve whites for meringue) for the filling
- 125 ml lemon juice (freshly squeezed) for the filling
- 1 tsp grated lemon zest (optional for extra tang) for the filling
- 3 large egg whites for the meringue
- 150 g sugar for the meringue
- ½ tsp cream of tartar or a few drops of lemon juice for the meringue
Instructions
- Preheat the oven to 160°C.
- Mix the crushed Tennis biscuits with melted butter and press into a pie dish to form the crust. Chill for 10 minutes.
- In a bowl, whisk together the condensed milk, egg yolks, lemon juice, and zest until smooth and thickened.
- Pour the filling over the biscuit base and spread evenly.
- Beat the egg whites until soft peaks form. Gradually add sugar and cream of tartar, beating until stiff, glossy peaks form.
- Spoon or pipe the meringue over the filling, sealing it to the edges.
- Bake for 15–20 minutes until the meringue is lightly golden.
- Cool completely, then refrigerate for at least 1 hour before serving.
