South Africans love yummy treats like Milk Tart, Custard Cookies and Chocolate Cookie Fudge! This Lemon Meringue Tart is not different. You will find the perfect combination between sweet and sour in this tart!
This is the traditional recipe that differs from what others may call a Lemon Condensmilk Tart since it has egg yolk in the filling.
It is an easy recipe and perfect for the kids to help too! Mine liked crumbling the cookies for the crust:
Ingredients:
- Crust(any crumbled cookie type mixed with a tiny bit of butter, I used South African Tennis Biscuits, but Digestives works well too)
- 125ml(1/2 cup) of lemon juice
- 1 can(397g) condensed milk
- 2 eggs, separated
- Pinch of salt
- 45 ml(3 tablespoons) castor sugar
Method:
- Preheat your oven to 160’C (325’F).
- Add lemon juice to condensed milk and mix until thick and creamy.
- Beat egg yolks, add salt. Add to condensed milk mixture.
- Pour into a deep tart dish, over the crust you pressed in first.
- Bake for 20 minutes without top layer.
- Top layer: beat the egg whites until it forms peaks.
- Add the castor sugar little by little and beat for another minute.
- Spoon this onto the baked filling, forming peaked dollops as you go.
- Bake for another 20 minutes or until the meringue is light brown.
- Cool and enjoy!
Use a ceramic Tart dish for best results.
A lovely lemon meringue tart recipe to try for your next tea party! Be sure to check out this South African Banana Bread recipe and Carrot Cake too!
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South African Lemon Meringue
A delicious South African lemon meringue recipe, perfect for a tea party!
Ingredients
- Crust(any crumbled cookie type mixed with a tiny bit of butter, I used South African Tennis Biscuits, but Digestives works well too)
- 125ml(1/2 cup) of lemon juice
- 1 can(397g) condensed milk
- 2 eggs, separated
- Pinch of salt
- 45 ml(3 tablespoons) castor sugar
Instructions
1. Preheat your oven to 160'C (325'F).
2. Add lemon juice to condensed milk and mix until thick and creamy.
3. Beat egg yolks, add salt. Add to condensed milk mixture.
4. Pour into a deep tart dish, over the crust you pressed in first.
5. Bake for 20 minutes without the top layer.
6. Top layer: beat the egg whites until it forms peaks.
7. Add the castor sugar little by little and beat for another minute.
8. Spoon this onto the baked filling, forming peaked dollops as you go.
9. Bake for another 20 minutes or until the meringue is light brown.
Cool and enjoy!
Notes
Add an extra egg to ensure enough meringue.
I normally love to leave a positive comment on a recipe, but this one was extremely disappointing. The recipe came out looking nothing like the picture and it was absolutely terrible. Meringue didn’t even come out nicely. I would not recommend this recipe to anyone.
Perhaps it is the baker and not the recipe?
Worked out great. Tks for the quick easy recipe.
Yes I agree it’s the baker. Mine turned out beautifully, just like I remember it.
Mine came out perfect. Easy to make and so delicious. Thank You for sharing.
I think it’s the baker. Mine came out perfectly and I multiplied everything x3.
Simply loved the recipe. Came out perfect. I wish I can upload pictures
I love this recipe. And I especially love that the custard is a thin layer. I used an extra egg in order to get more meringue ?. Mine came out exactly like yours in the picture. Was my first try. Thanks!
Fab!
Hi Nadia
Should the lemon juice be fresh or can I use the bottled one?
If I use the bottle one do I still use the same amount ?
Thank you
Zenobia
Bottled works fine, and the same amount is good
Hi..so I just wanted to know, how long the curd is suppose to set and where..in the fridge? Great flavour and the meringue set beautiful but I struggled with the setting 🙃
Just for an hour or so. Does not have to be in the fridge unless your weather is very humid and hot:)
This is a great pie but I don’t know why you have called it a South African pie. I have made it for years and I am Australian but it isn’t an Australian pie either!
Do you also mix an egg yolk into the filling? Many Lemon Pie recipes don’t, so that is why this one is different. It is a recipe that is loved by many South Africans:)