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Lemon Meringue Pie
Added on Tue Sep 25 2007
Views 2915
The Story Behind The Recipe
This was my all time favourite of all my mums recipes when I was a kid growing up in Campas Bay, Cape Town (see photo of Camps Bay from Lions Head). I remember helping mum to make this many many times.
I came accross the recipe the other day when
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" A very special recipe and my favourite - Be warned it is very sweet and very moreish. "
The Basics
- Dish: Dessert and Sweets
- cuisine: South African
- Serves: 10
- Prep Time: 0hrs 25 mins
- Cooking Time: 0hrs 25 mins
Ingredients
- THE BASE
- To taste Butter (melted)
- 1 Packet Tennis or Rich Tea Biscuites
- THE FILLING
- 3 Large Eggs Yolks Only
- 1 Tin Condensed Milk
- Pinch Salt
- 1 Lemon Lemon Juice (fresh)
- THE MERINGUE
- Few drops Lemon Essence
- 1½ Tablespoons Caster Sugar
- 3 Large Eggs - whites only
Method
The Base
Crush the biscuits up fine. Melt some butter and mix with the biscuits so the biscuit crumbs are moist. Form the biscuit mixture into a shallow ovenproof bowl (30 centimeters in diameter) to about 1/2 a centimeter thick. Now cook in the oven on moderate temperature until crisp - but not brown.
The Filing
Beat the condensed milk, salt, lemon juice and some lemon essence together until runny mixture is achieved. Separate the yolk from the egg-white and then add the YOLKS only and mix well (keep the egg whites for the meringue mixture). Now pour the egg yolks and condensed milk mixture into the bowl on top of the biscuit base. Place back in the oven (160 degrees C)until the tart is firm - about 10 to 20 mins. Now take out of the oven and allow to cool.
The Meringue
Beat the egg whites until frothy slowly adding the caster sugar and lemon essence until firm. Scoop the meringue mixture on top of the tart mixture and smooth down to a consistent depth across the top of the pie. Now place it back into a cool oven for about 20 mins. You will know that the pie is ready as the top of the meringue will start to turn brown. Good Luck!
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The Story Behind The Recipe
This was my all time favourite of all my mums recipes when I was a kid growing up in Campas Bay, Cape Town (see photo of Camps Bay from Lions Head). I remember helping mum to make this many many times.
I came accross the recipe the other day when going through some old things. It was written on a scrappy and faded bit of fax paper as my mum had faxed it over from South Africa. As I recall my wife wanted to make it for some friends for a dinner party we gave a couple of years ago. The idea of the dinner party was that each couple had to contribute a dish that they remembered best from their younger days. We then all had to decide whos was the best and which couple had made the greates contribution to the evening. Needless to say there were some big smiles but also some unhappy loosers. I'm delighted to say that we wone the first prize. You should try this recipe. Be warned that it is very sweet and very moreish.
