Lemon Meringue Pie
Serves 1
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Cook Time
1 hr
Cook Time
1 hr
Crust
  1. 175 g (310 ml) cake flour
  2. 30 ml (2 T) castor sugar
  3. 2,5 ml (½ t) salt
  4. 125 g butter
  5. 50 ml water
Filling
  1. 1 x 397g can condensed milk
  2. 125 ml lemon juice
  3. 4 egg yolks
  4. 7,5 ml (1½ t) grated lemon rind
  5. 2,5 ml (½ t) cream of tartar
  6. 4 egg whites
  7. 60 ml (¼ cup) castor sugar
Instructions
  1. Preheat oven to 160ºC.
  2. Sift the cake flour, castor sugar and salt together.
  3. Rub in the butter and add just enough water to make a pliable dough.
  4. Place in plastic bag and leave in fridge for 1 hour.
  5. Roll out pastry to 5mm thickness and line a tart pan.
  6. Place foil on pastry and fill with dry beans.
  7. Bake for 15 minutes.
  8. Remove foil and beans and bake for a further 5 minutes.
  9. Leave to cool.
  10. Mix the condensed milk, lemon juice, egg yolk and lemon rind. Mix well.
  11. Beat the egg white and cream of tartar until stiff; gradually add the castor sugar whilst beating continuously.
  12. Fill pastry case with the filling and spoon meringue mixture on top.
  13. Bake for 20 minutes until meringue topping becomes golden brown.
Heidel Eggs - Mpumalanga's leading egg producer https://www.heideleggs.co.za/