You South Africa – 08 August 2019

ASSISTANT:

WALEED

ALEXANDER

Zesty,tangyandpackedwithvitamins,

oranges,lemons,limes,grapefruitand

naartjiesbrightenupwinterbaking

Celebrate citrus!

RECIPES & STYLING: ESTHER MALAN

PICTURES: JACQUES STANDER

LEMONANDLIMEMERINGUEPIE

MAKES1 LARGEPIE

PREPARATION: 30 MIN

CHILLING:1-2HOURSOR

OVERNIGHT

BAKING: 45 MIN

CRUST

1 packet(200g)Tennis

biscuits,crushed

100gbutter,melted

30ml(2T)desiccated

coconut(optional)

30ml(2T)flour

FILLING

2 cans(385geach)

condensedmilk

180ml(¾c)lemonjuice

60ml(¼c)limejuice

gratedzestof1 lime

6 eggyolks

MERINGUE

6 eggwhites

250ml (1c) castor sugar

Preheat the oven to 180°C.

Grease a 20cm spring-

form cake tin with non-

stick spray.

1 Crust Mix the crushed

biscuits, butter, coconut

(if using) and flour well.

Line the bottom and

sides of the cake tin

with the crumb mixture.

2 Filling Mix the ingredi-

ents well and pour into

the crust.

3 Bake for 30 minutes,

then remove from the

oven to cool. Chill in the

fridge for 1-2 hours or

overnight.

4 Meringue Whisk the egg

whites until foamy.

Whisk in the castor

sugar a little at a time.

5 Preheat the oven to

200°C. Spoon the

meringue on top of

the filling and bake for

10-15 minutes or until the

meringue starts brown-

ing all over. Leave to cool

then slice and serve.

t – teaspoon/sT – tablespoon/sc – cup/s

(Turn over)

you.co.za 8 AUGUST 2019 | (^27)