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Lemon Meringue Pie




  1. Combine the condensed milk, lemon juice, rind and egg yolks and mix well. Pour this into the baked pastry shell.
  2. Beat the egg whites until stiff then gradually beat in all but 15ml of the castor sugar. The mixture should be thick and glossy.
  3. Pile the mixture on to the filling and sprinkle with the reserved castor sugar.
  4. Bake at 160°C for 20-30 minutes until pale golden.
  5. Switch off the oven and allow the pie to cool in the oven for another hour before removing.