6-Ingredient Lemon Meringue

By Foodies of South Africa · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C and grease a round 20cm fluted loose-base quiche tin with non-stick spray.
2. Crush the coconut tea biscuits in a resealable bag with a rolling pin until fine crumbs form. Put the crumbs in a bowl and stir in the melted butter.
3. Press the crumbs firmly into the greased tin, covering the base and up the sides in an even layer. Bake for 8 minutes, then take out and let cool.
4. For the filling, pour the condensed milk into a large bowl. Finely grate the zest of 1 lemon, then add it with the juice of 4 lemons. Add the 6 egg yolks and whisk to combine.
5. Pour the filling into the cooled crust and bake for 22-25 minutes, until just set with the middle still slightly wobbly.
6. For the meringue, beat the egg whites until stiff, about 3 minutes. Gradually add the sugar and keep whisking for about 6 more minutes until stiff and glossy.
7. Spoon the meringue over the lemon filling and fluff it with a spatula to form peaks.
8. Bake for another 12 minutes, until the meringue is light golden brown. Let it cool and set for about 3 hours.
9. Once set, cut into generous slices and serve.

Summarized from Foodies of South Africa's video. Watch it for the details.

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