Lemon Meringue

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Lemon Meringue – Cape Malay Cooking & Other Delights – Salwaa Smith [caption id="attachment_42524" align="aligncenter" width="490"]Lemon Meringue Lemon Meringue[/caption] 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. Lemon Meringue2 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. [caption id="attachment_42526" align="aligncenter" width="490"]Lemon Meringue Lemon Meringue[/caption] Click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook © Cape Malay Cooking & Other Delights


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