Zambezi Queen Collection Lemon Meringue Pie

The sheer mention of the words lemon, meringue and pie is enough to make our mouths water. The tart bite of lemon laden with billowing mounds of meringue is a match made in foodie heaven. It’s a classic dessert that will never cease to impress.

The Zambezi area is ripe ground for growing citrus. Trees are burgeoning with oranges, lemons, limes, pomelos and grapefruit. However, farmers in the region have the added dilemma of keeping away from thieving Vervet Monkeys and baboons that also enjoy swiping a delicious treat directly from the branches.

When a fresh, overflowing bag of lemons arrives at the Zambezi Queen Collection, you can guarantee what is on the menu that evening. Returning guests often request the Zambezi Queen Collection Lemon Meringue Pie before they even set foot back on Botswana soil. A recipe that has long been under lock and key is now available for all to recreate at home.

Thank you, Chef Josephine, for sharing your fantastic recipe – we wouldn’t change it one bit! Zambezi Queen Collection Lemon Meringue Pie serves 12 people – if you are kind enough to share!

Chef Josephine of ZQC and lemon meringue pie fame

Lemon Meringue Pie Ingredients

Biscuit crust

  • 100g Brazil nuts, finely chopped
  • 200g crunchy biscuits, crushed
  • 60g desiccated coconut
  • 125g butter, melted

Filling

  • 2 x 397g tins full cream condensed milk
  • 4 eggs, separated
  • 200ml lemon juice (freshly squeezed is ideal)
  • 30ml castor sugar

Lemon Meringue Pie Method

Biscuit crust

  • Heat oven to 180˚C.
  • Mix biscuit crust ingredients and press into a deep 24cm loose-based tin.
  • Bake for 10 minutes and allow to cool.

Filling

  • Mix the condensed milk, egg yolks and lemon juice together.
  • Pour into the pre-cooked crust and bake for a further 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 until the mixture is stiff and glossy.
  • Spoon the meringue mixture over the filling and place it back in the oven until the meringue is golden brown.
  • Take care, as the top will brown quickly.

Allow the pie to cool, or if you can’t wait, it’s just as delicious when served warm. Then start dreaming of your next cruise along the Chobe National Park waterfront.