Lemon Meringue Pie Recipe at MyDish

Lemon Meringue Pie

5 stars based on 14 reviews Rate this Recipe

Method

  • A. The Base
  • 1. Crush the biscuits up fine.
  • 2. Melt some butter and mix with the biscuits so the biscuit crumbs are moist.
  • 3. Form biscuit mixture into a shallow ovenproof bowl (30 centimeters in diameter) to about 1/2 a centimeter thick.
  • 4. Now cook in the oven on moderate temperature until crisp - but not brown.
  • B. The Filing
  • 1. Beat the condensed milk, salt, lemon juice and some lemon essence together until runny mixture is achieved.
  • 2. Separate the yolk from the egg-white and then add the YOLKS only and mix well (keep the egg whites for the meringue mixture).
  • 3. Now pour the egg yolks and condensed milk mixture into the bowl on top of the biscuit base. 4. Place back in the oven (160 C)until the tart is firm - about 10 to 20 mins.
  • 5. Now take out of the oven and allow to cool.
  • C. The Meringue
  • 1. Beat the egg whites until frothy slowly adding the caster sugar and lemon essence until firm.
  • 2. Scoop the meringue mixture on top of the tart mixture and smooth down to a consistent depth across the top of the pie.
  • 3. Now place it back into a cool oven for about 20 mins.
  • 4. You will know that the pie is ready as the top of the meringue will start to turn brown.

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    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
    • 1.5 Tblsp Caster Sugar
    • 3 Large Eggs - whites only

    By Views 21877  Added Tue Sep 25 2007


    A very special recipe and my favourite - Be warned it is very sweet and very moreish.

     

    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 Read More

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