Lemon Meringue Pie

Being on holiday with the in-laws it was only fitting that I made my father in-laws favourite dessert.

Servings:  8 – 10 Slices

recipe book



  • 1 packet Tennis Biscuits
  • 60g Butter


  • 1 1/2 tins condense milk
  • 3 large egg yolks
  • Juice 3 lemons (150 ml)


  • 4 large egg whites
  • 150g castor sugar


  1. Preheat the oven to 180° C (350° F)
  2. Crush biscuits in a food processor till they resemble crumbs
  3. Melt the butter and fold into the biscuit crumbs
  4. Grease a pie dish and push the biscuit base into the greased dish
  5. Keep in the fridge while making the filling
  1. Mix the condense milk and lemon juice together
  2. Whisk the egg yolks in a separate bowl
  3. Add egg yolks to the condense milk mixture and pour it into the pie dish
  4. Bake in the oven for 10 minutes
  1. Whip the egg whites till slightly foamy
  2. Start slowly adding the sugar  and beat the yolks until soft glossy peaks form.
  3. Remove the pie from the oven and reduce the heat to 150° C
  4. Top the pie with the firm meringue, decorate by swirling the meringue into peaks.
  5. Bake for a further 20-30 minutes or until lightly browned.
  6. Remove from oven and cool before serving.

IMG_8598 IMG_8600





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