Traditional lemon meringue pie

8 servings Prep: 25 mins, Cooking: 15 mins By Food24
Tap for method
Tap for method

Ingredients (9)

200 g tennis biscuits
30 ml butter — melted
1 can condensed milk
125 ml lemon juice
lemon — zest only
3 eggs — seperated
150 ml castor sugar
salt — just a pinch
cake mix — vanilla
Tap for ingredients
Tap for ingredients


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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.