Lemon butter meringue pie

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“This no-bake lemon meringue doesn’t contain condensed milk, and the curd was Abi’s idea. We made three pies but you could halve the recipe and use an 18 cm cake tin to make one.” – Hannah Lewry

Ingredients

For the crust:
2 x 200 g packets Tennis biscuits, crushed
315 g butter, melted
For the filling:
1 cup freshly squeezed lemon juice
6 large free-range eggs
2 large free-range egg yolks
300 g sugar
460 g cubed butter, at room temperature
For the meringue topping:
4 large free-range egg whites
220 g caster sugar

Cooking Instructions

1. Spray 3 baking tins (12 cm, 16 cm and 18 cm) with nonstick cooking spray and line with baking paper.

2. Mix the Tennis biscuits with the butter and divide between the tins. Press the biscuit into the edges and bases of the tins and chill overnight.

3. To make the filling, place the lemon juice, eggs, egg yolks and sugar into a heavy-based pan over a medium-low heat. Cook, whisking continuously, for 15–20 minutes, making sure the mixture doesn’t stick. It’s ready when it coats the back of a spoon.

4. Remove from the heat and pour into the bowl of a food processor or stand mixer. Allow to cool for 3–5 minutes, then start whisking, adding the butter, one cube at a time. Once fully incorporated, pour into the tins. Chill overnight.

5. To make the meringue, beat the egg whites until stiff, adding the sugar 1 T at a time, until glossy. Spoon over the pies.

Cook's note: The filling is best when set overnight. Simply whip up a glorious batch of silky meringue before serving.

Find more afternoon tea recipes recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay