Kid-friendly Archives

Chickpea recipes

Baked barley pilau with roast beetroot and feta

1 hour

Coconut recipes

Coconut sago pudding with Swiss meringue

25 minutes

Coconut recipes

Chorizo, black bean and sweet potato fritters

1 hour

Sorbet recipes

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

20 minutes

Fruity dessert

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Rolene’s lemon meringue pie

Serves 8 to 10

Difficulty Easy

Prep Time 25 minutes

Cooking Time 40 minutes

Ingredients

For the base

1 x 200 g packet Marie biscuits, crushed
120 g butter, melted

For the filling:

4 free-range eggs, separated
180 g sugar
2 x 385 g cans condensed milk
1 cup freshly squeezed lemon juice
2 lemons, zested

Method

Preheat the oven to 160°C. Mix the Marie biscuits and melted butter and press into the bottom of a 26 cm ovenproof dish.

To make the filling, beat the egg whites until stiff peaks form, adding the sugar 1 T at a time.

In a separate bowl, whisk the egg yolks and combine with the condensed milk, lemon juice and zest. Pour the mixture over the base.

Gently top with the egg whites and bake for 30 minutes. Turn off the oven and leave the lemon meringue in the oven for a further 10 minutes to crisp.

Cooks note: “The trick to this recipe that I learnt from my mother (which she learnt from my great aunt) is to leave it in the oven after baking for 10 minutes. This gives the meringue that crispy top.” – Lené Roux

Discover more sweet treats here

Browse more meringue recipes here.

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Baked barley pilau with roast beetroot and feta

Coconut sago pudding with Swiss meringue

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Chorizo, black bean and sweet potato fritters

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

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Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

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Rolene’s lemon meringue pie

Rolene’s lemon meringue pie

Ingredients

Method