Cheesy Pancake Bakes

Easy Peasy Lemon Squeezy Meringue Pie
Makes 1 large lemon meringue pie
Hands-on time: 25 minutes
Hands-off time: 4 hours
INGREDIENTS
1½ packs (200g each) SPAR Coconut Tea Biscuits
⅓ cup (75g) butter, melted
2 tins (385g each) SPAR Full Cream Condensed Milk Sweetened
4 juiced (1 cup) SPAR Freshline Lemons
6 large SPAR Eggs, separated
1 cup castor sugar
METHOD
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Preheat the oven to 180°C and grease a round 20cm fluted loose-base quiche tin with non-stick spray.
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Place the Spar Coconut Tea Biscuits into a resealable plastic bag and crush using a rolling pin until fine crumbs are formed. Sprinkle the crumbs into a bowl and stir in the melted butter.
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Spoon the crumbs into the greased tin and press firmly into an even layer on the bottom and up the sides of the tin. Bake for 8 minutes, remove from the oven and allow to cool.
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To make the lemon filling, pour the SPAR Full Cream Condensed Milk into a large mixing bowl. Grate 1 SPAR Freshline Lemon on the fine edge of the grater to make zest. Add the zest along with the juice of 4 freshly squeezed lemons to the bowl. Add the 6 egg yolks and whisk to combine.
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Pour the filling into the baked crust and return to the oven. Bake for 22-25 minutes or until the filling is just set, with the middle still being slightly jiggly.
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To prepare the meringue layer, use an electric mixer to beat the egg whites until stiff, about 3 minutes. Add the sugar, a little at a time and continue whisking until stiff and glossy, about 6 more minutes.
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Spoon the meringue onto the lemon filling. *Chef’s Tip: Fluff up the meringue with a spatula to create peaks.
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Bake again for another 12-15 minutes or until the meringue is light golden brown in colour. Allow to cool and set, about 3 hours.
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Serve alongside tea and ENJOY!
Planning to try this?
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