Rolene’s lemon meringue pie

Rolene's lemon meringue pie

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  • 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

Cooking Instructions

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

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TASTE Recipe by: TASTE
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    Lois Carol Wessels
    April 22, 2020

    My favourite go-to recipe for lemon meringue pie – been using it successfully for years! Thank you!

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    October 20, 2019

    Made this today and was delicious! I used 3 large lemons to make up a cup of lemon juice.

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    Danielle Porter
    September 26, 2016

    My husbands favorite dessert and recently his birthday cake…this is a good lemon meringue and sets up well as a cake. I added a cup full of rolled oats to add some more texture to the base- yummy!