Tangy South African Lemon Meringue Pie

I’ve always had a soft spot for lemon meringue pie. There’s something about that tangy lemon filling topped with fluffy meringue that just makes me happy. But I’ll be honest – I was a little intimidated by making one from scratch until I discovered this South African version.

What makes this pie special is how forgiving it is. The filling comes together easily on the stovetop, and the meringue doesn’t require any fancy techniques. I love that it uses simple ingredients that I usually have on hand. Plus, the slight twist on the classic American version adds just enough interest to make it feel new again.

The best part? You can make this pie a day ahead. The flavors actually get better overnight, and it slices so much cleaner when it’s had time to set. Perfect for when you want to impress guests without the last-minute stress.

What Kind of Lemons Should I Use?

For the best lemon meringue pie, you’ll want to use fresh lemons rather than bottled lemon juice – the difference in flavor is really noticeable. Meyer lemons are a great choice if you can find them since they’re a bit sweeter and less acidic than regular lemons, but standard grocery store lemons work perfectly fine too. You’ll need about 3-4 large lemons to get the 125ml of juice this recipe calls for, so pick ones that feel heavy for their size since they’ll have more juice. Before you juice them, roll the lemons on the counter while pressing down – this helps break down the membranes inside and makes them easier to squeeze.

Options for Substitutions

This South African classic is pretty forgiving when it comes to swaps, though some ingredients work better than others:

• Tennis biscuits: If you can’t find Tennis biscuits (they’re a South African staple), graham crackers or digestive biscuits make great substitutes. You’ll need about the same weight – just crush them up the same way.
• Condensed milk: This is really the heart of the filling, so I wouldn’t recommend substituting it. The condensed milk gives that signature creamy, sweet base that makes this pie special.
• Fresh lemon juice: Fresh is best here, but if you’re in a pinch, bottled lemon juice will work. You might need to add an extra tablespoon since bottled juice can be less tart.
• Cream of tartar: No cream of tartar? You can use 1 tablespoon of white vinegar or lemon juice instead, but add it gradually while whipping the egg whites.
• Caster sugar: Regular granulated sugar works fine for the meringue, though it might take a bit longer to dissolve. Powdered sugar actually works even better and dissolves quickly.
• Vanilla essence: You can skip this if you don’t have it, or swap it with almond extract (use half the amount as it’s stronger).

Watch Out for These Mistakes While Baking

The biggest mistake with lemon meringue pie is making the meringue on a humid day or when there’s moisture in the air, which can cause it to weep or collapse – try to bake on a dry day and make sure your bowl and beaters are completely clean and grease-free.

Another common error is not beating the egg whites to stiff peaks before gradually adding the sugar, so take your time and don’t rush this step since under-beaten meringue won’t hold its shape.

To prevent a soggy crust, make sure your Tennis biscuit base is firmly pressed and pre-baked until golden, and always add the lemon filling while it’s still warm to help it set properly.

Finally, avoid opening the oven door while the meringue is baking, as sudden temperature changes can cause it to crack or shrink – let it cool gradually in the oven with the door slightly open to prevent weeping.

What to Serve With South African Lemon Meringue Pie?

This tangy, creamy pie is honestly perfect on its own, but I love serving it with a dollop of fresh whipped cream or a scoop of vanilla ice cream to balance out that bright lemon flavor. A cup of strong coffee or black tea makes a great pairing too, especially since the bitterness cuts through the sweetness beautifully. If you’re hosting a dinner party, try serving small slices alongside fresh berries like strawberries or blueberries for a pop of color and extra freshness. For a truly South African experience, pair it with some rooibos tea – the earthy, slightly sweet flavor complements the citrusy pie really well.

Storage Instructions

Refrigerate: This lemon meringue pie needs to chill in the fridge to set properly and stay fresh. Cover it loosely with plastic wrap or store it in a cake container, and it’ll keep beautifully for up to 3 days. The meringue might weep a little after the first day, but that’s totally normal and it still tastes amazing.

Best Served: For the fluffiest meringue and cleanest slices, serve your pie chilled straight from the fridge. Use a sharp knife dipped in warm water between cuts to get those perfect slices without the meringue sticking. This pie is definitely at its peak within the first 24 hours when the meringue is still nice and tall.

Make Ahead: You can prepare the crust and lemon filling a day ahead and keep them covered in the fridge. Just add the meringue and bake it on the day you plan to serve for the best results. The meringue doesn’t freeze well, so this pie is best enjoyed fresh rather than frozen.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3400
• Protein: 40-48 g
• Fat: 120-130 g
• Carbohydrates: 465-485 g

Ingredients

For the base:

• 7 oz coconut biscuits (or digestive biscuits, finely crushed)
• 1/2 cup plus 1 tbsp butter, melted

For the lemon filling:

• 3 large egg yolks (separate carefully from whites)
• 1 can sweetened condensed milk
• 1/2 cup fresh lemon juice (from about 3-4 lemons, for best flavor)

For the meringue topping:

• 2/3 cup superfine or powdered sugar
• 1/2 tsp vanilla extract
• 3 large egg whites (at room temperature, about 70°F, for best volume)
• 1/2 tsp cream of tartar (helps stabilize the meringue)
• 1 tsp cornstarch (for dusting a crisp meringue)

Step 1: Prepare the Baking Tin and Preheat the Oven

Preheat the oven to 180℃ (356℉).

Line a 9 x 9-inch baking tin (or a similar-sized tin of your choice) with baking paper to prevent sticking.

Step 2: Make the Coconut Biscuit Crust

• 7 oz coconut biscuits (such as Tennis biscuits)
• 1/2 cup plus 1 tbsp butter, melted

Blend the coconut biscuits in a blender or crush them in a zip lock bag using a rolling pin until fine.

Transfer the crumbs to a medium bowl, then add the melted butter and mix well until the mixture is evenly moistened.

Firmly press the mixture into the prepared baking tin, making sure the edges rise about an inch up the sides.

Place the tin in the fridge while you prepare the filling to allow the base to set.

Step 3: Prepare the Lemon Filling

• 3 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice (from 3–4 large lemons)

In a medium bowl, whisk together the egg yolks and sweetened condensed milk until fully combined and smooth.

Add the fresh lemon juice and mix well.

Pour the lemon filling over the chilled biscuit base and spread evenly.

I like to add an extra tablespoon of lemon juice for a punchier citrus flavor if I have especially sweet lemons.

Bake for 15 minutes at 180℃ (356℉) until just set.

Step 4: Whip the Meringue Topping

• 3 large egg whites
• 1/2 tsp cream of tartar
• 2/3 cup superfine or powdered sugar (about 4 oz)
• 1/2 tsp vanilla extract

While the lemon filling is baking, add the egg whites to a large clean bowl.

Add the cream of tartar and start whisking, gradually adding the sugar while whisking until soft peaks form.

Then, add the vanilla extract and continue whisking until stiff peaks form for a glossy, stable meringue.

I prefer to use superfine sugar for a smoother texture.

Step 5: Assemble and Bake the Tart with Meringue

• 1 tsp cornstarch, for dusting
• whipped meringue from Step 4

Remove the tart from the oven once the lemon filling is set.

Sift the cornstarch evenly over the hot lemon filling to help the meringue stick better.

Gently dollop or pipe the whipped meringue (from Step 4) over the warm filling, getting creative with swirls if you like.

Return the tart to the oven and bake for an additional 10 minutes, or until the meringue is golden brown on top.

Step 6: Cool, Chill, and Serve

Let the tart cool to room temperature before serving.

For a firmer base, chill it in the fridge for 15 minutes.

Once set, remove the tart from the tin, slice, and enjoy!

I find chilling briefly in the fridge makes the bars easier to cut and serve neatly.