Lemon Meringue Pie
Lemon meringue pie – a family favourite.
This lemon meringue pie is quick and easy to make
Less than 45 minutes from start to finish.
- 1 pkt tennis biscuits (original, lemon, or caramel)
- 30ml melted butter
- 1 can condensed milk
- 125ml lemon juice
- Zest of one lemon
- 3 eggs, separated
- 150ml caster sugar
- Pinch of salt
- Pinch of cream of tartar 1/3 tsp
Preheat the oven to 180°C.
- Crush the tennis biscuits until they are crumbs.
- Add in the melted butter and mix until everything is combined.
- Push the biscuit base into a 23cm pie dish and use the back of a spoon to even it out.
- Place in the fridge to firm up.
- Mix the condensed milk, lemon juice, zest and the 3 egg yolks until thick.
- Set aside the whites for the meringue.
- Pour the lemon mixture into the biscuit base and set aside.
- In a clean, dry glass bowl whisk the egg whites until they reach firm peaks.
- Gradually add in the caster sugar one tablespoon at a time whisking between additions.
- Lastly add the cream of tartar. The mixture should be stiff and glossy. Don’t overbeat.
- Spoon or pipe the meringue onto the filing.
Bake for 10 – 15 minutes or until the filling is set and the meringue is browning slightly. Serve cool.
- Lemon juice can be substituted if you do not have cream of tartar on hand. ½ a teaspoon for every egg white.
- It’s also good to know that meringue gets sticky in the fridge, so always keep it in a sealed tight container – although its best eaten the day its made!