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This is a great old recipe from a school recipe book! Never fails and well worth it. It can be made as a lemon fridge dessert which is so quick and easy and a must have for those unexpected dinner guests.
What you need
¾ packet tennis biscuits
75 mls melted butter
1 tin of condensed milk
Zest of 2 lemons
100 ml lemon juice
4 egg yolks
2 egg whites
75 ml castor sugar
The process
Crush the biscuits, melt the butter in a mixing jug in the microwave (just makes it a little quicker and less messy)
Add the biscuit crumbs to the butter and mix well.
Line the bottom of the pie dish with the biscuit crumbs and chill in the fridge.
Mix the condensed milk, juice and rind of lemon and egg yolks together and pour onto the pie shell.
Beat the egg whites until stiff add the castor sugar slowly and mix and when thick and full spread on top of the filling.
Bake for 20-30 mins at 160C until meringue is light brown.
Don’t wait until its cool, leave it for a few minutes if you can and dig in, Its really great.
if you are making this as a lemon pie without the meringue topping you do not need to bake it all, it’s a really quick and great tasting fridge dessert.
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Hi Graham, this is the second time i tried to make a lemon maringue pie and the same thing happened both times – there is a runny syrup-like layer over the yellow bit, then i popped it in the fridge and it helped thicken a bit but the syrup was still there. What am i doing wrong???? Or is it normal????
Hi Tiffany, this does happen quite often and is usually caused by the meringue being placed onto a cold filling or if your kitchen is quite humid. The best way to deal with it is to add about 1 teaspoon of cornstarch to the meringue mixture or to ensure that the filling is warm when you place the meringue on top. The water is condensation which has been unable to escape. Hope that helps. G
Hi Graham!
My son in England is crazy about lemon meringe pie, but i never make it.I find that the meringue tends to “seperate” and leave a thin layer of raw egg white on the pie – and I hate it!! How can I prevent this layer to form? Or am I just full of nonsense?
Hi Helena, from what you describe you may be over beating the meringue but remember, the meringue is not a crisp meringue on the pie it’s more like a soft sweet and fluuffy topping that has been lightly browned. To get meringue crisp takes a long time in the oven but there is nothing stopping you making the meringue separately and then placing on top of the pie, a bit like making a pavlova base. Give it a try, put the love into it and it will turn out beautifully. Cheers for now G
Thanks, Graham! I’ll give it a try.
thanks, wanted to know why does the meringue flop.and not peak well after adding sugar
Hi Fatima, the meringue is a soft meringue which you need to peak when you put it on top, It won’t rise but will be soft and browned on the top. Cheers G