There’s a certain opulence to the famous Mile-high Lemon Meringue Pie. A little over the top? Perhaps. But then, isn’t the top what it’s all about? Resting on a relatively modest lemony filling, an enormous cloud of meringue rises to the occasion, creating the ultimate “wow” moment that – like a thunder cloud devouring a wisp of cirrus on a Kalahari summer’s afternoon – separates this showstopper from a garden-variety lemon meringue. Oh, and one more thing… I use condensed milk in my lemon meringue and I don’t care who knows it.


for the crust

100 g tennis biscuits (1 packet)

100 g (110 ml) butter, melted

for the filling

2 x 385 g tins condensed milk

4 egg yolks

200 ml lemon juice

for the meringue

6 egg whites

pinch of salt

340 g (405 ml) caster sugar

7 ml corn flour

7 ml white wine vinegar


for the crust

Preheat the oven to 160 °C. Place the biscuits in a food processor and process until fine. Add the melted butter and mix well. Line a 23 cm pie dish with this mixture and place it in the fridge for later.

for the filling

Beat the condensed milk and egg yolks together in a mixing bowl. add the lemon juice and mix well.

Now, pour the filling into the lined pie dish and place it in the oven. Bake for 15 minutes.

for the meringue

Lower your oven temperature to 140 °C. In the bowl of your electric mixer, beat the egg whites and salt until stiff but not dry. Beat in the sugar, one tablespoon at a time, beating well between each addition.

Keep beating until the meringue is thick, white and glossy. Add the corn flour and vinegar and beat well.

Spoon the meringue onto the top of the filling and put it back in the oven for about 30 minutes, or until the meringue is crispy on top.

Take it out and let it cool before you indulge.