Lemon Meringue Pie

19. Apr, 2016

This is my favourite pie! However I always thought it was a difficult pie to make what with all the layers involved, first a pastry base, then the lemon cream filling and finally the meringue. Well I have taken a few shortcuts and discovered that it is easy to make and delicious to eat!


1 tin of sweetened condensed milk, 3 eggs, 70ml fresh lemon juice (2-3 lemons), 1 teaspoon lemon rind, 1 packet of tennis biscuits (200g), 100g melted butter, sugar.

To make the base crush the biscuits and add the melted butter and mix well. I use a food processor. Press the mixture into a loose bottomed 20cm pie tin. Spread the mixture evenly to cover the bottom and sides of the tin. Bake the base for 7 minutes on 170degrees Celsius. Remove the base from the oven and set aside to cool a bit. Separate the egg yolks from the egg whites. Place the egg yolks in an electric mixer and whisk until light and fluffy. Keep the egg whites aside for the meringue. Remember the eggs must be at room temperature. Add the condensed milk to the beaten egg yolks and whisk for a minute. Add the lemon juice and lemon rind and whisk again. You could add more or less juice to taste. Pour this mixture into the base and bake for 15 minutes. Remove from the oven and set aside. Turn the oven down to 150degrees Celsius. Whisk the egg whites until fluffy then slowly add in 6 tablespoons of sugar. Beat until stiff. Add 1 teaspoon of lemon juice and mix well. Spoon the meringue over the filling keeping it light. Do not press the meringue down. Cover the tart right to the edge of the tin. Return the tart to the oven and bake at 150degrees Celsius for 25-30 minutes. Remove from the oven and cool completely before refridgerating for 4-6 hours. Then carefully remove the pie from the tin and place on a serving plate. Slice and enjoy!