A Lemon Meringue Pie is made with a pastry base, usually shortcrust or shortbread, a lemon curd filling and a fluffy meringue topping. You can’t go wrong with this simple recipe – it makes a perfect pie every time. This sweet treat can be served with fresh strawberries or even just a dollop of cream.
Lemon Meringue Pie
Author:
Prep time:
Cook time:
Total time:
Serves: 1 Pie
Ingredients
- 1 packet Tennis biscuits
- 1 tin condensed milk
- 2 eggs
- 125ml (½ cup) lemon juice
- 150g margarine (or butter)
- ¼ cup castor sugar
Instructions
- Melt the margarine.
- Crush the Tennis biscuits until finely crumbled and add the margarine.
- Press into pie dish and place in the fridge.
- Pour condensed milk into a mixing bowl.
- Separate the eggs and add the yolks to the condensed milk and stir till well blended.
- Add lemon juice and stir until it thickens.
- Pour over the biscuit crust.
- Combine the egg whites and castor sugar and beat until stiff (+/-15 minutes).
- Pour it over the lemon curd.
- Bake at 140°C for 30 – 40 minutes.
After a day my meringue make little drops on top.
It taste very nice, but it doesn’t look nice. Am I doing something wrong?
Hi Tresia, I have no idea why it formed droplets, it could just be mositure melting the sugar in the meringue..
I prebake my crust for 10mi , then I add filling and bake it for 20-30min. Then while filling still warm I top up the topping and bake it further for 15min. This prevents tears and drops. Also another great tip: 1. For light,soft and fluffy topping add less sugar and bake on 10 decrees higher temp for 10-15 in. 2. For crispy topping add more sugar and vinegar/cream of tartar and bake for 20-30min on 160°Celsius until light brown. Remember to keep eye on pie all the time because each oven is different.
I have never baked a thing in my life, and for my parents anniversary decided to treat them to a lemon meringue pie. The dessert was the best they had ever tasted. What an incredible recipe! Thank you!
What size pie dish do I need to use?
@Tresia I had the same thing when I refrigerated my lemon meringue – as far as I know it has something to do with the cold. I find it best just to keep it in a cool dry cupboard – min never last long enough to go bad since it’s always eaten quickly ^_^ Hope this helps.
the droplets are from the sugar as louise says and usually happens when you put the pie in the fridge so try leaving it out of the fridge and just cover with glad wrap instead. i find that works the best or tupperware is always good for leftovers to stay fresh in too.
Anything that I bake I leave to cool completely before I cover it in a dome. I never put a cake in the fridge unless the recipe states otherwise
Just put mine in the oven… exciting… 🙂
Thank you I was looking for this recipe!!
Mine also makes drops, after a day and that is very normal for Lemon Meringue Pie, but who cares this recipe is very yummy everytime. I make extra egg whites so that my Meringue topping is higher and larger.
Is there a way of keepin the meringue crispy? After I put it in the fridge, it went soft
Hi Tresia
Try adding about half a teaspoon of Cream of Tartar when mixing the egg whites and make sure you mix them real well to get the fluffy effect. Hope this helps 🙂
Delicious and easy to make
I tried this recipe and it came out perfect on my first try. Loved it!
Also getting the little droplets
this is the easiest meringue receipe by far..thank you so much..cant wait to make it…
If you keep the lemon Meringue in the fridge it should stop the tears forming
I have made this 3 times now- It is just Amazing.!!!
I have a quick question – is this a ‘lemony’ pie? The last couple of pies have been on the sweet side.
Can the mixer be doubled.
Im wanting to make the tarts in muffin tins, how long should i bake them for?
@debbie – I have never cooked these in muffin tins before but would assume the time would be similar to the original recipe
@Rhonda – Yes, the mixture can be doubled
@Janine – This lemon meringue pie is traditional and is very sweet – but delicious!
Can the sugar be substituted for Xylitol or stevia?
Hi There, I haven’t ever tried it but why not experiment? 😉
My meringue wouldnt get crispy….
Hi, I have made this recipe umpteenth times, it’s always delicious. If have learned to use 125 g butter instead of the recommended 150 g, since the latter usually results in a soggy, saucy base.
Any advice on how to achieve better volume and crisp from the meringue itself?
Quick, easy, and delicious. This recipe worked well and everyone loved it, thank you!
I prebake my crust for 10mi , then I add filling and bake it for 20-30min. Then while filling still warm I top up the topping and bake it further for 15min. This prevents tears and drops. Also another great tip: 1. For light,soft and fluffy topping add less sugar and bake on 10 decrees higher temp for 10-15 in. 2. For crispy topping add more sugar and vinegar/cream of tartar and bake for 20-30min on 160°Celsius until light brown. Remember to keep eye on pie all the time because each oven is different.
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Hi gm..getin 60yrs and i want to make my own food but i need for starters a creamy prawns recipe tht isnt so expensive..for 150 guest..cn u plz help me..and also hw much im gona need..thx so much..
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