Easiest Lemon Meringue Pie has been said to have English and Swiss roots dating back to 1800. Although it may not have been made in South Africa, this dessert is a popular favorite in South Africa. It’s widely loved and well-loved. A shortbread is an option, but most people prefer crushed Tennis, Marie, or digestive biscuits with butter as the base. Below is the recipe that I think works best, as shown in the video. It is reliable, fast, and easy. You don’t have to wait! Try it today!
Basic ingredients for easiest lemon meringue pie
- 1 can condense milk 397g (14oz),
- 100g butter (3.5oz),
- 2 egg yolks,
- 4 egg whites,
- 100ml lemon juice
- 100ml vanilla essence (1 teaspoon),
- 75g of caster sugar (2.6oz),
- 200g digestive biscuits (7oz).
How to make easiest lemon meringue pie
- Put the biscuits in a baggie and crush them with a rolling pin.
- In a bowl, combine the crumbs with the melted butter.
- Fill a pie dish measuring approximately 20 cm (7.9 inches) in diameter with the contents.
- Use a bottom for a round glass to press the crumbs down to form a compact base measuring approximately 0.5 cm (0.2 inches).
- For 10-15 minutes, place in the refrigerator
- Preheat the oven to 180°C (350°F).
- Mix condensed milk in a bowl. Add lemon juice one at a time.
- Mix the yolks in a separate bowl. Then add them to the condensed milk mixture. Mix well
- Bake for 10 to 15 minutes.
- After this, Use an electric whisk to beat the egg whites and vanilla essence. Slowly add sugar. Continue beating until stiff peaks form
- Use a spatula to add the meringue mixture onto the top of your baked pie
- Spread evenly and finish by adding your favorite design
- Bake the pie for another 20-25 minutes or until the top is golden brown. Let cool to room temperature and then place in the refrigerator overnight. Serve chilled.