South Africans and our "boeremense" have proved for generations that we have a flair for cooking, baking or whatever happens in our kitchens. Incidentally, we have also come to know the lemon as the wonderfully versatile fruit that is quite handy in almost any dish or juice. Most of us probably know the Lemon meringue pie - but did you know that we also have the so-called "moerang pie" which more or less hints at its absolutely fantastic taste?
If you want to try something new and absolutely delicious for this weekend, why not consider the "moerang pie"?
Marie MacDonald and colleague Eben du Plessis of Rustenburg Herald came up with the idea of a “moerang pie”…
Lemon Moerang Pie
Ingredients:
1 packet Tennis biscuits - crumbed
½ cup butter - melt butter add biscuits and line creased pie dish with biscuit mix,
refrigerate for approximately 1 hour to set.
Pie filling:
½ cup fresh lemon juice
½ cup sugar
3 eggs yolks - separated (keep egg whites)
1 tin condensed milk
Beat together lemon juice, condensed milk and egg yolks. Pour into chilled pie shell.
Beat eggs whites slowly adding ½ cup caster sugar gradually until stiff – it shouldn’t drop out of a bowl if turned upside down.
Cover the pie with meringue ad make nice "peaks" to make it more interesting.
Bake for approximately 45 minutes or until the egg whites are a golden brown.
Take out, allow to cool down and refrigerate before use...
