Lemon Meringue Pie (serves 4-6)

A Lemon Meringue Pie is made with a pastry base, usually shortcrust or shortbread, a lemon curd filling and a fluffy meringue topping. You can’t go wrong with this simple recipe – it makes a perfect pie every time. This sweet treat can be served with fresh strawberries or even just a dollop of cream.

1 packet Tennis biscuits
1 tin condensed milk
2 eggs
125ml (½ cup) lemon juice
150g margarine (or butter)
¼ cup castor sugar

Melt the margarine.
Crush the Tennis biscuits until finely crumbled and add the margarine.
Press into pie dish and place in the fridge.
Pour condensed milk into a mixing bowl.
Separate the eggs and add the yolks to the condensed milk and stir till well blended.
Add lemon juice and stir until it thickens.
Pour over the biscuit crust.
Combine the egg whites and castor sugar and beat until stiff (+/-15 minutes).
Pour it over the lemon curd.
Bake at 140°C for 30 – 40 minutes.

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