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Lemon Meringue Pie

September 1, 2009 by Louise

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

 


Lemon Meringue Pie
Author: Just Easy Recipes
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
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
  1. Melt the margarine.
  2. Crush the Tennis biscuits until finely crumbled and add the margarine.
  3. Press into pie dish and place in the fridge.
  4. Pour condensed milk into a mixing bowl.
  5. Separate the eggs and add the yolks to the condensed milk and stir till well blended.
  6. Add lemon juice and stir until it thickens.
  7. Pour over the biscuit crust.
  8. Combine the egg whites and castor sugar and beat until stiff (+/-15 minutes).
  9. Pour it over the lemon curd.
  10. Bake at 140°C for 30 – 40 minutes.
3.3.3077

Filed Under: Uncategorized Tagged With: easy lemon meringue pie recipe, lemon meringue pie, lemon meringue pie recipe

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Reader Interactions

Comments

  1. Tresia

    June 20, 2011 at 8:56 am

    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?

    • Louise

      July 4, 2011 at 11:42 am

      Hi Tresia, I have no idea why it formed droplets, it could just be mositure melting the sugar in the meringue..

    • Denise

      December 25, 2015 at 12:45 pm

      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.

  2. Ainsleigh

    July 11, 2011 at 11:43 am

    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!

  3. Marisa

    July 15, 2011 at 2:40 pm

    What size pie dish do I need to use?

  4. Mark

    July 16, 2011 at 9:08 am

    @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.

  5. andrea

    August 27, 2011 at 6:24 am

    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.

    • JA

      September 2, 2016 at 10:01 pm

      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

  6. Chanell

    October 9, 2011 at 9:46 pm

    Just put mine in the oven… exciting… 🙂

  7. Lisa

    October 18, 2011 at 2:17 pm

    Thank you I was looking for this recipe!!

  8. Bronwyn

    October 24, 2011 at 11:12 am

    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.

  9. fathima

    November 2, 2011 at 12:06 pm

    Is there a way of keepin the meringue crispy? After I put it in the fridge, it went soft

  10. Nicki

    November 22, 2011 at 4:43 pm

    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 🙂

  11. Deedee

    January 13, 2012 at 6:14 pm

    Delicious and easy to make

  12. Sue

    March 17, 2012 at 6:49 pm

    I tried this recipe and it came out perfect on my first try. Loved it!

  13. Angelique

    May 6, 2012 at 2:16 pm

    Also getting the little droplets

  14. nabeelah fataar

    June 5, 2012 at 3:39 pm

    this is the easiest meringue receipe by far..thank you so much..cant wait to make it…

  15. Pellie

    June 14, 2012 at 10:20 am

    If you keep the lemon Meringue in the fridge it should stop the tears forming

  16. Portia

    August 14, 2012 at 11:53 am

    I have made this 3 times now- It is just Amazing.!!!

  17. Janine

    October 17, 2012 at 12:13 pm

    I have a quick question – is this a ‘lemony’ pie? The last couple of pies have been on the sweet side.

  18. Rhonda

    October 22, 2012 at 12:46 pm

    Can the mixer be doubled.

  19. debbie

    November 3, 2012 at 6:45 pm

    Im wanting to make the tarts in muffin tins, how long should i bake them for?

    • Louise

      December 7, 2012 at 10:36 am

      @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!

  20. M

    July 6, 2013 at 3:57 pm

    Can the sugar be substituted for Xylitol or stevia?

    • Louise

      July 12, 2013 at 12:37 pm

      Hi There, I haven’t ever tried it but why not experiment? 😉

  21. Margreet

    September 21, 2013 at 2:24 pm

    My meringue wouldnt get crispy….

  22. MdT

    November 2, 2015 at 8:44 am

    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?

  23. Jen Shannon

    November 21, 2015 at 8:03 pm

    Quick, easy, and delicious. This recipe worked well and everyone loved it, thank you!

  24. Denise

    December 25, 2015 at 12:47 pm

    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.

  25. かめ吉ロレックス

    May 31, 2017 at 12:18 am

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    ○各種のブランド偽物(コピー商品)の指輪.ネックレス
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    ○各種のブランド偽物(コピー商品)のマフラー
    ○ スタイルが多い、品質がよい、価格が低い!
    ○ S品質 シリアル付きも有り 付属品完備!
    ○必ずご満足頂ける品質の商品のみ販売しております.
    ○ 品質を最大限本物と同等とする為に相応の材質にて製作している為です.
    人気の売れ筋商品を多数取り揃えております。
    全て激安特価でご提供.お願いします。

  26. Sylvia

    May 31, 2017 at 10:41 am

    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..

  27. Myrtice Ladakakos

    June 1, 2017 at 11:20 pm

    Wow a great content, this might be attractive performing our analysis about remembering. Thanks a lot

Trackbacks

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    December 4, 2012 at 3:14 pm

    […] justeasyrecipes Posted in Recipes, […]

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