Lemon meringue

Lemon meringue: Sweet and tangy indulgence. Image: Pixabay.

Tangy and sweet lemon meringue pie: The perfect end to any meal

Tangy & sweet lemon meringue pie is the treat you need with your favourite cup of coffee or tea. You can also feed the whole family with this sweet dessert.

Lemon meringue

Lemon meringue: Sweet and tangy indulgence. Image: Pixabay.

There are so may different desserts out there and pies are so easy to make and great for big crowds. South Africa might not be known for it’s cherry or pumpkin pies but we have our own flavours. We produce some of the best citrus out there and we love combining our flavours with French techniques. A tangy and sweet lemon meringue pie might not be proudly South African but we add out own flavour and adopt it as our own.

Tangy & sweet lemon meringue pie

Like most easy-to-make pies, we South Africans love the combination of Tennis biscuits and more butter. The cookie has a distinct flavour and crumbs up very nicely while being the perfect pie base. The combination of lemon and condensed milk provides the creamiest, tangiest sweet lemon curd you can think of. Do yourself a favour and use an electric mixer for your meringue unless you want an arm workout. You can also make small lemon meringue tarts with the same recipe in a muffin tin.

Tangy & sweet lemon meringue pie is the treat you need with your favourite cup of coffee or tea. You can also feed the whole family with this sweet dessert.

Tangy and sweet lemon meringue recipe

4 from 1 vote
Recipe by Irene Muller Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

Ingredients

  • Crust
  • ¾ packet Marie biscuits

  • 62.5 ml margarine

  • Filling
  • 1 cup lemon juice

  • 2 tbsp maizena

  • 2 cans condensed milk

  • 4 egg yolks, well beaten

  • Topping
  • 4 egg whites beaten

  • 200 ml castor sugar

  • 100 ml icing sugar

Method

  • Crust
  • Crumble the Marie biscuits.
  • Melt the margarine in the microwave and mix it with the cookies.
  • Press the cookie mixture in a round pie dish (25 cm diameter and about 5 cm deep).
  • Filling
  • Mix the lemon juice and maizena very well.
  • Add the 2 cans of condensed milk and beaten egg yolks.
  • Mix well and set aside.
  • Topping
  • Beat the egg whites until stiff.
  • Add little by little the castor and icing sugar and keep beating until the mixture is stiff.
  • Pour the filling into the crust and top with the meringue topping slightly scalloping with a fork.
  • Bake 25 minutes at 160°C.

Notes

  • Recipe courtesy of Henriette Wessels, sharing her mother Dolly Radley’s recipe.

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Who can resist a delicious dessert after the main meal or at tea time? For more mouth-watering sweet treats to prepare for your family and friends, have a look at our recipe page, we have excellent suggestions for you to try.

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