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Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie
Lemon Meringue Pie

Enjoy it with

Cape Of Good Hope

Altima Sauvignon blanc

2017

Order now
  • -1-Cape Of Good Hope-/1- -2-Altima Sauvignon blanc-/2- -3-2017-/3-  -link-99-/link-
  • Lemon Meringue Pie

In the Vineyard

Total Time: 1 hr 15 min
Prep  15 min
Cook 1 hr 0 min
Yield:  12 servings
Level:  easy

Ingredients

Crust

1 x 200 g packet tennis biscuits

¼ cup (60ml) real butter, melted

 

Filling

2 x 397g tins full cream condensed milk

½ cup (125 ml) boiling water

1 tbs (15 ml) grated lemon rind

½ cup (125ml) freshly squeezed lemon juice

4 egg yolks

Pinch of salt

2 t (10ml) cornflour

 

Meringue layer

4 egg whites

2 t (10ml) lemon juice

¼ cup castor sugar

¼ cup icing sugar

Ingredients
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Method

Directions


Preheat the oven to 170°C. Use a non-stick spray to grease the inside of a 24cm pie dish. Crush the biscuits or whizz them in a food processer until fine. Add the melted butter and blend very briefly until just mixed through.

 

Scrape the mixture into the prepared dish. Spread the crumbs out evenly with the back of a spoon and up against the sides, press firmly and make sure the crust is even everywhere.

Put the crust in the freezer for 10 – 15 min to firm up while you prepare the filling.

 

Beat the condensed milk ( use the boiling water to get every last drop out of the tins), lemon rind, lemon juice, egg yolks and salt together until thoroughly mixed.

 

Remove the crust from the freezer and pour the filling gently over the back of a spoon as not to disturb the crumbs of the crust.

Bake the pie ( without the meringue) for 20 minutes.To make the meringue topping beat the egg whites in a glass or stainless steel bowl untilthey just begin to foam.

Add the lemon juice and beat until the mixture forms stiff peaks. Add the castor sugar, a spoonfull at a time, while beating on high speed. Sift the icing sugar and add, still beating on high speed.

 

The meringue mixture should now be stiff and shiny and be able to hold its shape.

Remove the pie from the oven and sift the cornflour over the filling (this acts as a glue for the meringue topping and filling). Spoon the meringue over the hot filling in great big blobs, working right up against the edge of the crust. Fluff the meringue up with a spoon to form peaks and return to the oven to bake for another 25 minutes. Open the oven door 1 cm, switch off the oven and let the pie cool down in the oven.

When the pie is cool transfer it to the fridge to store. This prevents ‘tears’ forming on the meringue, as the air in the fridge is much drier than outside.

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Wine Pairing
Recipe Pairing

Cabernet sauvignon

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