This is a classic South African favourite and differs from its North American counterpart because the filling calls for egg yolks, lemon juice and condensed milk; where theirs is what we would call “lemon curd”. Having tasted both, I have to say that ours is my best. (But they have pumpkin pie, which we don’t!)

Method

Start by preheating your oven to 180 degrees Celsius and greasing a round tart tin.

Crush 1 packet Tennis or digestive biscuits (or any other coconut, syrup and butter biscuits) into fine pieces. Easiest way to do this is to place the biscuits in a sealable plastic bag and run your rolling pin over them.
Melt 125 grams butter and then combine your biscuits and butter and press firmly into the pie dish. Allow it to set in the fridge while you make your filling.

Filling

Mix 385g (1 tin) of condensed milk with 3 egg yolks and 125 ml of lemon juice, putting the egg whites aside for your meringue topping.

Pour the mixture on your now-set biscuit base evenly.

Topping

Whisk 3 to 4 egg whites until stiff; gradually adding 125ml castor sugar and 15ml cornflour to stabilise the meringue. Whisk until the mixture is shiny and stiff peaks form when you lift your whisk.

Pipe or spoon your meringue onto the filling. Piping creates some very pretty designs, but if you choose to spoon it on, make some peaks in the meringue for interest.

Bake at 180 degrees for 10 to 15 minutes or until the meringue is lightly golden.

Allow to cool before serving. Keeps for a few days in the fridge – but it’s not likely to last too long once the family gets their first taste of this delicious pie!