Bake Time:
1 hour
While the lemon custard in this pie harkens back to ancient times, the meringue component achieved perfection in the 17th century. With roots believed to trace back to Greece, this delightful pie has since spread its delicious influence worldwide.
Embark on a culinary journey with this fail-proof and utterly delicious recipe. It’s not only easy to make but also guaranteed to be a love-at-first-bite experience.
Servings:
12 to 16 servings
Ingredients
Method
Preheat the oven to 170°C.
Mix the egg yolks and condensed milk together.
Whisk in the lemon juice and zest.
Pour the mixture in your baked pastry crust and bake the tart for 10 to 15 minutes until set. Remove from the oven.
Place the egg whites in an electric mixer, on top off that add the castor sugar, salt and cream of Tartar.
Star with a slow speed and increase to a higher speed, whip until stiff peaks form.
Add the boiling water and whip until stiff again.
Fold in the baking powder when soft peaks is reached.
Spread the meringue over the pie, sealing the edges at the crust. You can use a spoon to form soft points, or alternatively, you can use a piping bag.
Bake in the oven for 15 minutes and then decrease the oven to 110°C and bake further for 45minutes.
Remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill. Chill for 4 hours before slicing and serving.