South African lemon meringue pie recipe with a creamy condensed milk filling

Lemon meringue pie is the perfect dessert for those craving a sweet and zesty treat. Getting the balance right is key to a goodSouth Africanlemon meringue pie. The filling should be creamy and sharply lemony, while the meringue adds sweetness without overwhelming the citrus.

Unlike versions made with pastry, the South African-style pie is commonly made with abuttery biscuit baseand sweetened condensed milk in the filling. This recipe uses an Italian meringue for a glossy, stable topping and can be made a day ahead, giving the lemon filling plenty of time to cool and set. Getting the balance right is key to a good lemon meringue pie.

The biscuit base needs to be firmly compressed rather than simply spread into the tin. A loose base is more likely to crumble when the pie is sliced. A flat-bottomed glass works particularly well for pressing the crumbs down evenly.

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Pay attention to the corners and sides, where the mixture can otherwise become quite thin. There is also no need to complicate the base with extra ingredients. Marie biscuits or digestive biscuits and butter are enough.

One of the most common frustrations with lemon meringue pie is a filling that does not hold its shape when sliced. The first thing to remember is that this pie needs time to cool. Cutting into it while it is still warm will give you a much softer filling. The filling should be completely cooled before refrigeration, then chilled for several hours.

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