Lemon Merangue Pie
A South African recipe, totally addictive and the easiest recipe I’ve ever used.
Preparation time: 30 minutes Quantity: Serves 6 - 8 Cooking time: 10-15 minutes
Ingredients
BASE
80g/ 3 oz melted butter
160g/ 6 oz crushed tennis biscuits (or any coconut biscuit or digestive)
FILLING
1 can condensed milk
2 lemons zested
125 ml /4 floz fresh lemon juice (3/4 lemons)
2 egg yolks -large
30g/ 1 oz caster sugar
TOPPING
2 egg whites-large
50g/ 2 oz caster sugar
Method
- Make the base by melting the butter, crushing the biscuits and mixing together- push down in to a suitable tin/dish
- Whisk all the ingredients for the filling together for 1-2 minutes on high or by hand for 2-3 minutes.
- Pour in to the base
- Whisk 1/2 the caster sugar with the egg whites- whisk till soft peeks add the other sugar and whisk till firm
- Spoon or pipe on to the lemon pie
- Bake in a preheated oven gas 4/180*c/380*f for 10-12 minutes till slightly browned