Lemon Meringue
|Published
LEKKER: Salwaa’s Lemon Meringue LEKKER: Salwaa’s Lemon Meringue
Ingredients
Crust:
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½ packet tennis/marie/tea biscuits
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100g butter, melted
Filling:
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1 tin condensed milk
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½ cup lemon juice
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Zest of 1 lemon
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3 extra large egg yolks
Topping:
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3 extra large egg whites
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1 tbsp caster sugar
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¼ tsp cream of tartar
Method
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 by mixing 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 castor sugar and cream of tartar.
Pile the egg white on top of the filling.
Bake in a preheated oven at 180°C 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.
Salwaa Smith, Cape Malay Cooking