This is one of my sister’s recipes. She made it so many times for people when I was growing up in South Africa.
I love tangy things and so this recipe is perfect to me. I’ve tasted other Lemon Meringues and I just didn’t think they were as good, so finally I decided to try it myself.
Here’s the recipe:
**In South Africa they use something called “Tennis Biscuits” which you may be able to find in some of the International sections in the grocery store. I didn’t have any on hand, so I just substituted with Graham Crackers and it was totally fine.
1 pkt of Graham Crackers (I don’t mean the whole box, just 1 packet in the box)
1 stick of butter
Crush Graham crackers and add melted butter. (I actually used a little less than 1 whole stick, if you’re trying to be health conscious.)
Put in fridge for 10 minutes.
3 egg yolks
1 can condensed milk
1/2 cup lemon juice
(add more if you want it even tangier)
3 egg whites (beaten)
Add castor sugar for stiff peaks (2 cups)
(The more sugar you add, the stiffer your peaks will be and it will also brown more easily)
Preheat oven to 350*F
After you’ve refrigerated the base, bake it for 10 min.
Prepare the lemon filling and pour on top of base.
Bake for 15 min.
Pour on topping and bake for another 15 min.
Turn oven off and let meringue dry out for a bit. The longer you leave it, the crunchier it’ll be. It’s all preference.
Oh, I almost forgot, someone had mentioned making a chocolate base. I haven’t tried it yet, but I think I might add some chocolate chips next time!