Lemon Meringue Recipe

Jackie Cameron
The new year welcomed the #20182019 students to Jackie Cameron School of Food & Wine. Over the next few months, I plan to introduce you to our current students. Each of them will share their own family-favourite recipe with you and we’d all be grateful if you’d try the recipes and then email the school with your comments. Courtney Stuart chose to share her lemon meringue pie. It was so delicious that it was flattened before our eyes soon after Karen Edwards had taken the last photograph.
— Jackie Cameron

Lemon Meringue

(Makes 10, 5cm Generous Slices, one springform tin)


  • 110g Unsalted Mooi River Butter

  • 280g Tennis Biscuits


  1. Preheat Oven to 180˚C

  2. Spray and Cook a 7cm deep round dish

  3. Melt the butter, Crush the Tennis Biscuits until it resembles

  4. Fine crumbs

  5. Mix the Butter and Tennis Biscuits and mould the mixture into a Springflim tin

  6. Place this into the oven for 10 mins


  • 5 egg yolks

  • 2 tins of Condensed Milk

  • Lemon Zest

  • 2 - 3 Medium Sized Lemons ( 1 lemon if you prefer a sweet tart)


  1. In a mixing bowl, add the egg yolks, condensed milk, lemon zest

  2. Squeeze the lemon juice out of the lemons into the mixture and mix

  3. Take the base out and reduce the temperature of the oven to 120˚C


  • 7 Egg Whites

  • 450g White Sugar

  • 1 tsp of White Spirit Vinegar


  1. Whisk the egg whites until stiff and add sugar slowly to the egg

  2. Until stiff and add the vinegar

  3. To test whether your meringue is ready, turn and hold the bowl

  4. Over your head and if the meringue remains still, it is ready

  5. Pour the filling into the base dish and pipe the meringue on top

  6. Place the Lemon Meringue in the oven for one hour

  7. Allow the Lemon Meringue to cool in the oven then refrigerate

  8. Overnight to Ensure the Lemon Meringue sets perfectly