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Traditional lemon meringue pie

Recipe from: 28 July 2015
recipe, pie, sweet

Ingredients 12
Servings 8
Time 00:25


  • BASE:
  • 200
    tennis biscuits
  • 30
    melted butter
  • 1
    condensed milk
  • 125
    lemon juice
  • Zest of one lemon
  • 3
    eggs, separated
  • 150
    caster sugar
  • Pinch of salt
  • Pinch of cream of tartar



Preheat the oven to 180°C.


Using a food processor, pulse the tennis biscuits until they are crumbs.  Add in the melted butter and pulse again until everything is combined.  Push the biscuit base into a 23cm pie dish and use the back of a spoon to even it out.  Place in the fridge to firm up.

Lemon filling:
Mix the condensed milk, lemon juice, zest and the 3 egg yolks.  Set aside the whites for the meringue.  Pour the lemon mixture into the biscuit base and set aside.

In a clean, dry glass bowl whisk the egg whites until they reach firm peaks.  Gradually add in the caster sugar one tablespoon at a time whisking between additions.  The mixture should be stiff and glossy.  Don’t overbeat.  Spoon or pipe the meringue onto the filing.  

Bake for 10 – 15 minutes or until the filling is set and the meringue is browning slightly.  Serve cool.

Recipe reprinted with permission of Julie's Cake Studio.

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