Prep 20 mins
Cook 15 mins
My own variation on the very popular South African style of Lemon Meringue Pie. Has a biscuit base, delicious tart lemon filling and fluffy meringue. I worked out the recipe based on others I'd found and trying to approximate the pie I remembered from my childhood! Can be made either as two big pies (shallow 20cm, or in theory one deep pie with lots of meringue!) or a series of smaller ones in muffin or cupcake cases.
- 1 (200 g) package digestive biscuits
- 75 g unsalted butter
- 1 (397 g) can condensed milk
- 3 lemons
- 3 eggs
- 65 g caster sugar
- Crush the digestive biscuits (putting them in a freezer bag and attacking them with a rolling pin works well).
- Melt the butter and add it to the crumbs. The mix should pack well.
- Pack it down to less than 1cm thick in the base of either a large tin or dish, or in cupcake or muffin cases in a muffin or cupcake tin.
- Preheat the oven to 150 degrees Celsius
- Separate the eggs.
- Beat the yolks with the juice of the 3 lemons and the zest of one of the lemons, until white and frothy.
- Add the can of condensed milk and beat until fully integrated and "gloopy".
- Spoon a layer of lemon mix atop the biscuit base(s).
- Beat the egg whites until soft peaks form, then slowly add caster sugar. When ready, the meringue should be at the firm peak stage and lovely and glossy.
- Spoon meringue over the lemon mixture.
- Bake for 15 mins at 150 degrees C or until the meringue is gold on top.