Lemon Meringue

Serves: 6-8
Time: 30 mins


  • 23cm unbaked pastry shell
  • 397g tin condensed milk
  • 125ml lemon juice
  • 5ml grated lemon rind
  • 2 eggs separated
  • 125ml caster sugar


  1. Place pastry shell in Remoska and bake blind for 10 minutes.
  2. Remove baking beans and bake a further 5 minutes until pastry is golden brown.
  3. Remove from Remoska and set aside to cool.
  4. Combine condensed milk, lemon juice and rind and egg yolks and mix well until smooth.
  5. Spoon mixture into the pastry shell.
  6. Beat the egg whites and gradually add in the caster sugar.
  7. Cover the lemon filling with the meringue and cook in Remoska for about 10 minutes.

Made in the Grand Remoska

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