Can you keep a culinary secret?
Our guests have long coveted our infamous Lemon Meringue Pie recipe and after much begging and pleading, Zambezi Queen’s head Chef Josephine has agreed to share her culinary secrets with us.
Many lunch’s on the Zambezi Queen have been spent debating on whether the crust has just a hint of coconut, and now we can finally confirm that yes, the crust IS made with coconut, 60 grams to be exact!
For those guests who’ve been too shy to grab that last piece of pie, here is the surprisingly simple recipe. It serves 12 people, or 12 pieces for one person. We’ll leave that up to you to decide…
Lemon Meringue Pie
Ingredients
Biscuit crust
- 100g Brazil nuts, finely chopped
- 200g crunchy biscuits, crushed
- 60g desiccated coconut
- 125g butter, melted
Lemon Filling
- 2 x 397g tins full cream condensed milk
- 4 eggs, separated (Keeping the egg whites aside)
- 200ml freshly squeezed lemon juice
- 30ml castor sugar
Method
Heat oven to 180˚C. Mix together biscuit crust ingredients, press into deep 24cm loose based tin. Bake for 10 minutes and allow to cool.
For the Lemon custard filling, mix together condensed milk, egg yolks and lemon juice. Pour into crust and bake for 15 minutes at 180˚C. Remove from oven and allow to cool.
To make the meringue, whip together the egg whites and add the castor sugar slowly until mixture is stiff and glossy. Spoon the meringue mixture over the filling, making sure the stiff peaks are in a lovely pattern, and place back in the oven until the meringue is golden brown. Take care, this happens quickly.
Allow to cool, or if you can’t wait, it’s just as delicious served warm.