D E S S E R T S
SERVINGS 8
TIME PREP 20MIN BAKE 20MIN REST 1 HOUR
METHOD OVEN: 150 °C method STEP 1
INGREDIENTS
Tennis biscuits, crushed
1pkt
Butter
100g
Clover condensed milk
1 tin
Preheat oven. Combine crushed biscuits and melted butter.
Freshly squeezed lemon juice
125ml
Lemon rind
5ml
STEP 2 Press mixture into quiche tin or pie dish; chill until firm. STEP 3 Combine condensed milk, egg yolks,
Egg yolks
3
Egg whites (room temperature)
3
Add castor sugar to egg whites and whisk until stiff peaks form. Spread on top of filling and bake for 20 minutes. Leave for 1 hour in switched off oven. lemon juice and lemon rind; use a balloon whisk to mix. Pour into chilled biscuit base.
Castor sugar
150ml
STEP 4
STEP 5
STEP 6
NOTE: If using a blowtorch for egg white topping, bake the filling for 20 minutes and leave in oven as per step 6; then spread meringue on top and use blowtorch until lightly browned.
ABOUT THE COOK Elizabeth Quixley, a resident of Fish Hoek, shares her beloved Lemon Meringue recipe, which she considers her best for tea parties. This recipe holds a special place in her heart as it was given to her by a friend many years ago. Now retired from her career as an estate agent, Elizabeth has found a new passion in dressmaking. She finds inspiration for trying new recipes in her treasured recipe book, which has been a constant source of creativity and joy for her. When asked about what makes the Valley special to her, Elizabeth expressed her love for the Longbeach Mall, which holds a special place in her heart. It’s a place where she finds comfort, inspiration, and a sense of community. The Lemon Meringue recipe is not just a dessert; it’s a symbol of Elizabeth’s journey and her love for creating memorable experiences for others. As she continues to embrace her new chapter in life, she looks forward to sharing her passion for cooking and creating beautiful garments with the people around her.
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