• 300gms digestive or Marie biscuits
  • 150gms (melted or browned) Kerrygold Pure Irish Unsalted Butter
  • 4 large free-range eggs separated
  • 2 410 tins condensed milk
  • ¾ cup freshly squeezed lemon juice
  • Zest from 1 – 2 lemons (depending on how lemony you like it)
  • 1 cup caster sugar (divided)
  • ¼ tsp cream of tartar


Recipe by @drizzleanddip

Growing up Lemon meringue pie was one of my favourite desserts. In South Africa it's more common to find a pie with a biscuit base vs a pastry one. You can use Marie or digestive biscuits here. I browned the butter first to give it a nutty flavour but it’s totally optional. I prefer prebaking the lemon filling and then topping it with Italian meringue just before serving. This way you are ensured a pillowy soft and very pig pile of meringue.
  1. Make the pie in advance to allow cooling. Preheat the oven to 180C/350F.
  2. Crush the biscuits in a food processor or by hand in a zipped plastic bag and a rolling pin. Melt and brown the butter in a small pot.
  3. Add the crushed biscuits and melted butter to a bowl and mix. Tip this into a pie or tart tin about 26cm wide. Press the biscuits around to evenly coat the bottom and sides. Use a glass to press down to compress them.
  4. Make your filling by hand by adding the egg yolks, condensed milk, lemon zest and juice to a bowl and whisking until well combined.
  5. Pour this into the biscuit base and bake for 25 minutes until set. Allow to cool and then refrigerate for a couple of hours or overnight.
  6. When you are ready to serve make your Italian meringue topping. Whisk your egg whites using a stand or hand-held electric beater. Make sure the bowl and whisk or squeaky clean. Once they have reached soft peak stage, slowly add half a cup of the caster sugar, one tablespoon at a time until the meringue is glossy.
  7. Heat three tablespoons of water with the remaining sugar, and cream of tartar in a small pot and bring to a boil. Make sure all the sugar has dissolved and the syrup is bubbling. Pour this hot syrup into the meringue mixture in a steady slow stream while the beater is still running. Continue to beat the meringue for a further 3 – 4 minutes.
  8. Pile the meringue onto the cooled lemon pie and singe the edges with a blowtorch to brown (optional).

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