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Lemon Meringue
Linda Nortje
Lemon Meringue recipe with no frills, no-fuss and a super quick and easy crust - always welcome for dessert or as a tea time treat !
5
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6
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Course
Dessert
Cuisine
Swiss
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Cook Mode
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Servings
8
Servings
Ingredients
1x
2x
3x
Crust:
1 ½
cups
Tennis biscuits
crumbled finely (or Graham Crackers)
6
TB
Butter
melted
Pie:
2
Extra Large Eggs
separated
1
can
397g Sweetened Condensed Milk
½
cup
+ 2 TB Lemon juice
1
t
Lemon Peel
finely grated
⅛
t
Salt
4
TB
Caster Sugar
Superfine Sugar - not powdered
Instructions
1.) Pre-heat oven to 160 deg C (325 deg F) – lightly spray an pie dish with cooking oil
2.) Combine the Biscuit crumbs and the melted Butter and press into the prepared dish
3.) In a medium bowl, combine the Egg yolks, Condensed milk, Lemon juice, Lemon peel and Salt with an electric beater until very well combined
4.) Pour the filling mixture into the crust
5.) Whisk the Egg whites until stiff, adding the Caster Sugar by the tablespoon – Spoon on top of the filling.
6.) Bake 15 – 20 minutes until nicely browned, remove from oven and let cool before placing in the fridge to set.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.