Bookmark this: lemon meringue pie with condensed milk

When life gives you lemons, you make lemon meringue pie, and when Nestlé sends you a box of ingredients with which to bake, you make… lemon meringue pie.

I love lemon meringue pies – the tart and sweet flavours, and the three textures – crunchy, smooth and fluffy. I’m also going through a condensed milk phase – I’ve started adding it to my coffee and hot chocolate and some days I’m not at all moderate with my consumption.

This recipe calls for two tins of condensed milk, which basically just meant I had two tins to scrape out after pouring the condensed milk in the lemon mixture. No complaints.

This recipe comes from Yuppiechef  – it’s a really easy one, and needs few ingredients. My advice is to always use freshly squeezed lemon juice, and don’t forget to beat the egg whites very stiffly. Turn the bowl over if you’re not sure – if they’re firm enough, they won’t budge.

This recipe calls for a springform tin, which is my preference, but you can also use a pie dish.

1 packet Tennis Biscuits (200g)
50g butter, melted
3 eggs, separated
125ml freshly squeezed lemon juice (from 2-3 lemons)
2 tins Nestlé condensed milk (385g each)
½ cup castor sugar

You will also need a 25cm springform cake pan.

 Pre-heat the oven to 180°C.
2. Spray the inside of the spring form pan with non-stick spray.
3. Crush the biscuits using a food processor or you can bash them in a bag with a rolling pin.
4. Add the crushed biscuits to the melted butter and mix until they are combined, and then press the mixture into the cake pan.
5. Beat the condensed milk, lemon juice and egg yolks together for about 2 minutes, and pour on top of the pie crust.
6. To make the meringue, beat the egg whites until stiff peaks form. (For more tips on making great meringue, have a look here).
7. Slowly add the castor sugar and mix until the meringue is stiff and glossy. A stand mixer makes this whole process pretty easy.
8. Spread the meringue on top of the lemon curd.
9. Bake until the top is golden, about 10-15 minutes.
10. Switch off the oven, and allow the meringue to cool. After it has cooled, you can store it in the fridge.

Yuppiechef note: If you prefer a more ‘tangy’ lemon meringue, you can also add a tablespoon of lemon zest to the curd. And if you want a higher meringue layer, you can double the ingredients and use 6 egg whites and 1 cup of castor sugar.

Feature image: Africa Studio/Shutterstock

Want to eat more plant-based food?

A few months ago, i got wind that The Fry Family Food Co. was launching a new veg “artisan” sausages, and pizzas, and I’ve been waiting keenly to add them to my vegetarian repertoire.

There are two delicious products in the new range – the Wood Smoked Breakfast Bangers (smoked to perfection and seasoned with Fry’s spice blend) and the Artisan Mediterranean Sausages (seasoned with sweet rosemary, garlic and green olives). The pizzas come in two varieties – Smoky BBQ and Mediterranean, and they’re a really delish and convenient frozen pizza option.

They’re both on shelves, and it’s good timing for the sausages as it’s Heart Awareness Month, and perhaps a chance to think about one’s heart health and consider mixing in some friendlier options into one’s diet.

This is not meant to make you put down that boerie roll, especially with Heritage/Braai Day coming up a staggering 225 South Africans die of heart disease every day. Heart disease is also seen as the 2nd most common cause of death in South Africa, with one in five South Africans dying of heart disease, this despite research that shows that 80% of heart-related deaths are preventable.

According to Fry’s, one of the most powerful ways to lower your risk of heart disease is to change your lifestyle – including what you eat. Plant-based eating has been proven as a radically effective way to improve heart health. In fact, stats show us that the risk of dying from heart disease is 24% lower in vegetarians than those who eat meat.

No one is saying you MUST be a vegetarian, but you can mix it up a bit, or opt for meat-free Mondays. There are ideas and recipes on the Fry’s website, and there’s a new sausage cookbook ‘Fry’s with a bang’ which you can download here for free.

The recommended retail price for the sausages is R37.99, and R89,99 for the pizza.

Nice one – Vitality launches HealthyDining (eat out healthily, get rewarded)

I’m into a 37-week streak of getting my Vitality
active points, and there’s a lot to be said for programmes that motivate, and =
incentivise good habits with rewards. I am certain that if it wasn’t for my
drive to not break the streak, or not get to play the weekly gameboard, I’d
probably be skipping some reasons.

Anyway, Vitality has just expanded their
HealthyFood programme, to include HealthyDining, with restaurant partners Col’Cacchio,
Doppio Zero, Ocean Basket, and Nando’s. This means that on top of rewarding you
when you buy and cook healthier, the same will happen when you eat out.

To get rewarded for choosing healthy menu options, Vitality members need to activate the HealthyDining benefit from the Discovery app before placing an order through Uber Eats or sitting down at one of the in-restaurant partners. The offer is available now through Col’Cacchio, Doppio Zero and Ocean Basket, with Nando’s on the way soon. The benefit, aside from good food, is up to 25% cash back on Vitality healthy meals. Children also get 50% cash back on their Vitality meals. Vitality members can identify these meals by the ‘V’ stamp next to qualifying healthier meals.

In case you’re not using the other HealthyFood
benefits, they are:

Buy: This incentivises members to buy healthy foods, specifically whole, unprocessed foods that are lower in salt and sugar, by rewarding them with 25% cash back on qualifying items. According to Vitality, buying one more healthy food item per week (in each of the healthy categories of dairy, fats and oils, fruit, vegetables, protein-rich foods and legumes), as well as one less item per unhealthy food category (of processed meats, convenience meals, sweets and chocolates, sugary drinks, and cakes, muffins and biscuits), can result in a 3kg weight loss over a year.

Cook: The Vitality HealthyFood Studio aims to inspire South Africans to prepare delicious food at home more often, using whole, unprocessed and seasonal ingredients, and healthy cooking styles.

For more info, head to

Did you know? in South Africa is worrying: nearly 70% of women and 31% of men are overweight or obese, while 13% of children are overweight, which for children, is twice the global average. The easy access to unhealthy foods that are cheap perpetuates the problem, making it harder for people to make healthier choices.

Images via Col’Cacchio

Here’s something you probably didn’t know about some of your chocolate

As we’re questioning more about plastic alternatives, and looking at more sustainable product consumption and more ethical eating, it was relevant that Cadbury recently briefed us on their Cocoa Life programme.

The Cocoa Life programme, which started in 2012, aims to make “chocolate right”, and improve the lives of farmers through sustainable farming. This helps them farm in a way that makes cocoa lessen the effect on the environment, currently and in the future. It also helps the whole cocoa community with education and other projects to empower them and inspire the next generation of cocoa farmers.

More than 70% of the world’s cocoa is grown
by West African farmers, mostly in family-owned farms. Many farmers have seen
the amount of cocoa their farms produce decline over the last few decades as a
result of climate change, crop disease, and the threat to an emerging
cocoa-farming generation.

Around 45% of Cadbury chocolate in South Africa is made from Cocoa Life cocoa, and you’ll be able to tell which, by the Cocoa Life stamp, which can already be found on some Cadbury Dairy Milk slabs. Not that we needed another reason to eat Cadbury chocolate… but now we have one more.

For more information about Cocoa Life and their projects around the world, go to and follow them on Facebook on @CadburyDairyMilkSA or on Twitter at @Cadbury_SA on Twitter and Instagram.

Recipes that taste like “home” – Hilda Gebäck biscuits

After I shared a recipe for cheese blintzes recently, the one my mom used to bake from, I thought I’d kick off a new series on the blog, featuring our own classic recipes – ones that have been passed on from generations, or remind us of home and family, or just “old favourites”.

Laura-Kim Le Roux, an incredible mom of four, avid baker, blogger at Harassed Mom, and with a huge “can do” attitude, shared this recipe for biscuits called Hilda Gebäck.

Says Laura: “This recipe has a very special story. It was given to my mom by the mother of her sister in law. She was a little round German lady who spoke very little English but could bake like nothing you’ve ever seen before. When we went there, it was like visiting a bakery!

She used to bake these at Christmas and when she died, my mom just carried on making them. It is now a thing that happens every year at Christmas, regardless of whether or not we’re all together for the holidays.”


Grated rind of ½ a lemon

150g butter (must be proper butter)

75g sugar

1 egg

200g flour

50g Maizena

1 tablespoon rum

Red jam

Icing sugar mixed with water


  1. Sieve the flour and Maizena onto a clean surface
  2. Make a hole in the centre of the flour
  3. Add the sugar, egg and lemon rind
  4. Add the rum
  5. Cut the butter into small pieces and spread over the mixture
  6. Mix well with your hands, and refrigerate for an hour
  7. Roll the dough and cut into shapes using a flower cookie cutter
  8. Cut a hole in the centre of half the shapes
  9. Bake at 220C for 8 minutes
  10. Cool and then sandwich with jam, and spread icing sugar over the top

Would you like to share a favourite recipe? If so, please comment below with your email address, or else email me here. I’d love to hear from you!

Feature image: Yana Pak/Shutterstock