Lastly add the milk. Whisk the egg whites stiffly in a bowl and fold gently into the lemon mixture. Pour into a pie dish and bake at 180°C for 40 minutes. Dredge with icing sugar. Serve ...

Food Stylist: Roscoe Betsill. Prop Stylist: Getteline Rene. For this lemon pie, Yewande Komolafe drew inspiration from chef Edna Lewis’s buttermilk chess pie which features a black-pepper crust.