South African-Style Lemon Meringue

TShe tastes like home sweet home! 🇿🇦🍋 There are a few desserts that really make me think of home, desserts like peppermint crisp tart, malva pudding, melktert and of course… lemon meringue.

I feel like there are so many shortcut versions of specific desserts but this one I can really get behind. It’s full fat, full sugar and will you give a A++ test score when it comes to the amount of labour required to throw this beauty together, besides if you whip those egg whites by hand of course.

She’s easy, sweet, lemony and will most definitely take my fellow South African’s down memory lane, so enjoy this one aaaand happy big, tasty bites!

*Note: When it comes to whipping the egg whites, you can use 3 or 4 egg whites (I used 4) but if you only have 3 available then feel free to slightly reduce the sugar required when whipping the egg whites.

Check out the quick video below the recipes to see what you’ll be making!

South African-style Lemon Meringue

  • Servings: 6-8 slices/9 squares
  • Difficulty: Easy
  • Print


  • 200g Tennis biscuits
  • 125g butter, melted
  • 385g condensed milk
  • 3 whole eggs, separated
  • 125ml fresh lemon juice
  • 1/2 tsp cream of tartar
  • 1/2 cup castor or 3/4 cup powdered sugar
  • 1/2 tsp vanilla essence
  • Directions

    1. Preheat the oven to 180 degrees celsius
    2. Blend the coconut biscuits until fine by either using a blender or place the biscuits in a zip lock bag and crush manually.
    3. Add the biscuits and melted butter to a medium bowl and mix until well combined.
    4. Prepare a baking tin (I used a 9inch square pan or a round tin/springform tin with 23cm radius) with cook and pray or baking paper.
    5. Firmly press the base into the tin with the edges rising about an inch or so. Place in the fridge while you make the filling.
    6. In a medium bowl whisk together the egg yolk and condensed milk until well combined. Add the fresh lemon juice – you may add an addition tbsp or two if you’d like it to be extra lemon(y).
    7. Bake for 15mins at 180 degrees celisus. Meanwhile make the whipped egg whites.
    8. Add 3-4 egg whites (I used 4) to a large bowl. Add the cream of tartar and start whisking, gradually start adding in the sugar as your whisking. Lastly add in the vanilla essences and continue whisking until stiff peaks have formed.
    9. Remove the tart form the oven and either dollop the egg whites on top of the tart using a spoon or a piping bag. Feel free to get creative.
    10. Pop the tart back in the oven and bake for another 10mins until golden brown on top. Allow to reach room temp and enjoy!

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