The Best By Far Lemon Meringue Pie Recipe

This is the best lemon meringue pie recipe that my mom has used all through my childhood. I remember so many times sitting with my mom while she made this for a braai or other special occasion. The only tweak I have done with it is to add an extra egg white to the meringue because I just love the meringue part to be huge!

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Ingredients for lemon meringue pie:

• 1/2 Packet Marie Biscuits
• 1/2 Packet Tennis Biscuits
• 100 g Butter
• 385 ml Condensed Milk
• 4 Eggs (3 Egg Yolks, 4 Egg Whites)
• 2 Lemons
• 5 Tablespoons Sugar

Preparation time: 20 mins and 10-15 mins cooking time.

Notes:

• Lots of recipes say to use shop bought lemon juice, but every time I have tried that the tart does not set well and you don’t get the zest if you use lemon juice.
• Most recipes say to use 3 egg whites, but I like to add an extra one to make the meringue extra big.

Directions:

1. Crush the marie biscuits and tennis biscuits by putting in plastic bag and rolling with rolling pin.
2. I don’t have a rolling pin, so I used a cup which worked well.
3. Melt the butter and mix well into biscuits.
4. Put this mix into a foil tart dish and spread evenly and compact with spoon. Add the 3 egg yolks to the condensed milk and squeeze the juice from the 2 lemons into the mixture.
5. Grate the lemon zest (skin) from both lemons and add into mixture.
6. Mix well and pour over biscuit base.
7. Beat the 4 egg whites with an electric beater, slowly adding the sugar until it is quite stiff.
8. Don’t beat too long or you will get butter!
9. Spoon the egg white evenly on top. Cook at 160 for 10-15 minutes, until the meringue is a golden colour. Put the lemon meringue in the fridge for 1-2 hours before serving so it can set properly.