Lemon meringue pie

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  • 1 packet crushed tennis biscuits
  • ½ cup lemon juice
  • ½ cup margarine
  • 3 eggs, separated
  • 1 tin condensed milk
  • 150ml caster sugar


  1. Melt the margarine and add to the crushed tennis biscuits.
  2. Mix the two together so that the biscuit crumbs bind to each other. (You may need to add a little more melted margarine).
  3. Spray a foil 20cm tart tin with Spray and Cook and press the biscuit crumbs firmly into the tin. (Make sure you press the crumbs up the sides of the tin too).
  4. Cook until slightly brown (about 5 minutes). Add the egg yolks to the condensed milk and stir the mixture adding the lemon juice.
  5. Pour the mixture into the tart tin.
  6. Cook for about 15 minutes.
  7. Whisk the egg whites until they are stiff, you should be able to turn the bowl over and they won't fall out.
  8. Slowly add the sugar, whisking in a tablespoon at a time until all the sugar is added. (The mixture should hold its shape and be very shiny).
  9. Spoon the meringue over the pie and cook until light golden.