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How To Make Classic Lemon Meringue Pie

Here’s how you own classic lemon meringue pie:


          For the base:
  • 200 g tennis biscuits, finely crushed
  • 150 g butter, melted
    For the filling:
  • juice and zest of 4 large or 6 small lemons
  • 2×398 g cans condensed milk
  • 6 large egg yolks (whites reserved for meringue topping)
  • 1 large whole egg
  • 1 Tbs cornflour mixed into a paste with
  • 2 Tbs water
    For the topping:
  • 6 large egg whites (reserved from the filling)
  • pinch salt
  • 2 tsp white vinegar
  • 280 g castor sugar
  • Fresh mint and candied lemon peel for garnishing


For the base: Add the melted butter to the crushed biscuit and mix well – the mixture should resemble wet sand. Add extra melted butter if needed. Press into the base and up the sides of a 27x18cm pie dish or spring form pan. Chill until needed.

For the filling: Add all the filling ingredients to a bowl and beat until well combined. Set aside.

Preheat the oven to 170ºC.

For the topping: Whisk the egg whites with salt and vinegar until stiff peaks form. Gradually add the sugar 1 tbsp at a time, whisking to stiff peaks after each addition until all the sugar is added and the mixture is thick and glossy.

Pour filling into the prepared base. Pile the meringue on top and bake for 40 minutes or until the meringue is set and pale golden brown.

Allow to cool completely before slicing or it won’t be set.


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