Lemon Meringue – Cape Malay Cooking & Other Delights – Salwaa Smith

Lemon Meringue

This recipe makes a medium meringue and can easily be doubled if a large one is required. This one cuts into approximately 6 – 8 slices.

Crust:
½ packet tennis/marie/tea biscuits
100g butter, melted

Filling:
1 tin condensed milk
½ cup lemon juice
Zest of 1 lemon
3 extra large egg yolks

Topping:
3 extra large egg whites
1 Tbsp caster sugar
¼ tsp cream of tartar

Make the base by crushing the biscuits finely, mix with the melted butter. Lightly grease a flute pie dish or any other suitable dish. Pour the biscuit crumbs into the dish and press down firmly using the back of a spoon. Refrigerate until firm or leave in the freezer for approximately 30 minutes.

Meanwhile make the filling. Mix together the condensed milk, egg yolk, lemon juice and lemon rind in a medium mixing bowl. When the base has set pour the filling on top.

Using a clean mixing bowl, whisk the egg whites until stiff. Fold in the castor sugar and the cream of tartar. Pile the egg white on top of the filling. Bake in a preheated oven at 180 degrees Celsius for
15 – 20 minutes until the top is golden brown. Remove from the oven, leave to cool down completely and refrigerate for about 2 hours  before serving.

Lemon Meringue

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