South African Style Lemon Meringue Pie

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.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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"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."
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  1. Meri Williams
    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.
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