Busy mum’s lemon meringue pie

How about a piece of pie with your tea on Garden Day? 

Our garden gives us lemons, says Roxanne Ferreira, founder and owner of Arrange Studio. “My garden recipe has to be my mum’s wonderful lemon meringue pie, made with lemons picked straight from our tree.”

Serves: 6 

Tip: Double the recipe for a larger tart.

Ingredients

For the base

1 packet Tennis or Marie biscuits

1 tablespoon butter, melted

For the filling

1 tin condensed milk

1 egg, separated

125 ml lemon juice

Zest of 2 or more lemons, to taste

For the meringue

1 teaspoon castor sugar

1 extra egg white, if making a small pie

Method

1. Make the base

Crush the biscuits finely and mix with the melted butter. Press the mixture firmly into a pie tin, covering the base and sides. Set aside.

2. Make the filling

Mix the condensed milk, egg yolk, lemon juice and lemon zest together. Pour the mixture into the prepared biscuit base.

3. Make the meringue

Whisk the egg whites until soft peaks form. Add the castor sugar and continue whisking until stiff peaks form. If you’re making a small pie, add an extra egg white. Spoon the meringue over the lemon filling, creating little peaks with the back of a spoon.

4. Bake

Bake at 180°C for 15–20 minutes, or until the meringue peaks are nicely golden brown.

5. Cool and serve

Leave the pie to cool completely before serving.