In the Vineyard
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
Method
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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