Lemon meringue pie

Snap, Sizzle And Cook
6 servings Prep: 15 mins, Cooking: 45 mins
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Sweet, sticky, traditional South African bake

By Food24 June 15 2016
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Ingredients (11)

113 g margarine
2 Tbs sugar
2 Tbs oil
1 eggs
2 cup flour
1 1/2 tsp Baking powder
1 can condensed milk
1/2 cup lemon juice
2 eggs — just the yolks
2 eggs — white
2 Tbs sugar
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Cream the margarine and sugar then add oil. Add beaten egg, flour and baking powder. Divide the mixture in half. Press one half into a 20cm round oven proof pie dish and freeze the other half for later use. Prick the base and bake at 180C for 10 – 12 minutes.

Mix condensed milk, lemon juice and beaten egg yolks. Add grated lemon rind if desired. Pour into the pie crust. Cover with the meringue which you made by beating the 2 egg whites, adding 50ml castor sugar gradually while beating until stiff consistency. Bake at 150C for approximately 30 minutes or until meringue is golden. Serve cold.

Reprinted with permission of Snap, Sizzle and Cook. To see more click here.

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