Easy lemon meringue pie recipe | Lemon meringue (2024)

by Graham | Mar 16, 2008 | Custard, Desserts, Festive, Pies | 62 comments

Easy lemon meringue pie recipe | Lemon meringue (1)

Lemon Meringue pie

This lemon meringue pie recipe is a great old recipe from a school recipe book! Never fails and well worth it. I am all about easy recipes and lemon meringue pie made this way is both easy and delicious and will even impress your mother in law!

Lemon meringue pies have been known to make me susceptible to all sorts of persuasion, so if you need to persuade someone to do something for you, it’s quite simple make them a lemon meringue pie! 🙂

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.

For something really simple and special as a cold dessert try the easy lemon flan recipe. It’s from a famous Johannesburg restaurant and takes just 15 minutes to make.

Related Posts:

  • Lemon cheesecake
  • Hot lemon sponge pudding
  • Lemon and Ginger chicken
  • Lemon Flan from Gatriles
  • Cajun style lemon Chicken

← Older Comments

  1. Easy lemon meringue pie recipe | Lemon meringue (7)

    Lolitaon May 21, 2012 at 2:16 pm

    Good day “G”

    I’ve just discovered you and your site today looking for a Fudge Recipe and would really like to know if you by any chance a a Cook Book out in stores?? I don’t always have access to internet with the type of work I’m in (involves a lot of travelling) while I like trying new things in the kitchen for my Tot & Husband whenever I can. Your recipes are great with what I’ve seen so far and for sure you’ve gained yourself a new fan….BUT IS THERE A BOOK OUT THERE or are you just on line??

    Happy Regards to you!!


    • Easy lemon meringue pie recipe | Lemon meringue (8)

      Grahamon May 21, 2012 at 5:04 pm

      Hi again, I am only online but could do one in the future. Learned how to cook after I discovered how expensive feeding 4 kids and their mates is on weekends in restaurants and started out finding great recipes that were easy and delicious. I’m happy to say that all 4 kids love cooking as much as I do now and it is always a treat to have the whole crew in the kitchen.. 🙂 Happy days G


      • Easy lemon meringue pie recipe | Lemon meringue (9)

        Lolitaon May 23, 2012 at 10:41 pm

        Thanx!! And indeed, worst of all nowadays, food and eating out is expensive… Your story further inspires me that there is hope afterall!! Thanx for sharing. And all the best with the book should you decide to put it togetheR!

        “hAPPY mOM”


  2. Easy lemon meringue pie recipe | Lemon meringue (10)

    Mandy Con May 14, 2012 at 1:33 pm

    Hi Graham

    I made this on Saturday night what a huge success. Thanx so much – I love all your recipes.


    • Easy lemon meringue pie recipe | Lemon meringue (11)

      Grahamon May 14, 2012 at 2:46 pm

      Great stuff Mandy, plenty more to come, have a fabulous day 🙂


  3. Easy lemon meringue pie recipe | Lemon meringue (13)

    britt fulleron January 13, 2012 at 5:30 pm

    Hi G, Thanks for simple, use friendly recipe!! I am going to teach 10 Zimbabwean cooks how to make your Lemon Meringue pie, wish me luck!!


    • Easy lemon meringue pie recipe | Lemon meringue (14)

      Grahamon January 14, 2012 at 7:02 am

      Good luck Britt, that has the makings of a great tea party for sure.. G


  4. Easy lemon meringue pie recipe | Lemon meringue (15)

    Craigon November 15, 2011 at 4:39 pm

    I am a widower who had to learn to cook which was really hard. Some Thai & Chinese is nice, but I really wish someone to send me some nice steak & kidney pie.


    • Easy lemon meringue pie recipe | Lemon meringue (16)

      Grahamon November 15, 2011 at 11:55 pm

      Hi Craig, sorry to hear that bud, my story is similar, got divorced, 4 kids and no one to cook… has been quite an adventure. I don’t have a steak and kidney pie but here is a great steak pie recipe that with about 1/3 kidneys (they need a bit of cleaning so chat to your butcher about that) will work perfectly. Happy days G


  5. Easy lemon meringue pie recipe | Lemon meringue (17)

    Terryon November 9, 2011 at 9:50 am

    Hi Graham, I have been searhing your site for a good Christmas Mince Pie recipe. Not the mince part of it but I did see in another recipe how to ‘spice up’ the bought mince. Do you have one I’m sure it would be appreciated by many who follow your recipes


    • Easy lemon meringue pie recipe | Lemon meringue (18)

      Grahamon November 9, 2011 at 12:16 pm

      Hi Terry, the Xmas recipes are on the go and will be posted in the next 2 weeks or so.. thanks for the suggestion. Cheers for now G


  6. Easy lemon meringue pie recipe | Lemon meringue (19)

    Sebastiaanon August 20, 2011 at 9:43 am

    Thank you for the great recipe, tastes just like my moms!


    • Easy lemon meringue pie recipe | Lemon meringue (20)

      Grahamon August 21, 2011 at 4:54 pm

      Hi Sebastian, nothing quite like Mom’s cooking is there! Have a great weekend G


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Easy lemon meringue pie recipe | Lemon meringue (2024)


What is the trick to making meringue? ›

so what's the secret to making meringue?
  1. room temperature whites are KEY! While eggs are easiest to separate cold, the whites will beat up to their maximum potential at room temperature. ...
  2. beat the whites low and slow to start! ...
  3. cream of tartar is your meringue “MVP”! ...
  4. add your granulated sugar slowly too!
Jan 19, 2023

What is lemon meringue pie filling made of? ›

Lemon Meringue Pie Ingredients

These are the ingredients you'll need to make our top-rated lemon meringue pie recipe: For the filling: white sugar, all-purpose flour, cornstarch, salt, water, lemons, butter, and beaten egg yolks. For the meringue: egg whites and white sugar.

Do you need cream of tartar for meringue? ›

The bottom line: For smooth, stiff beaten egg whites that keep their shape, don't skip the cream of tartar. If you don't have cream of tartar, substituting 1/4 teaspoon lemon juice or white vinegar per egg white works almost as well. To avoid meringues that weep, don't skip the cream of tartar...

What makes a lemon meringue pie watery? ›

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

What must be avoided when making meringue? ›

7 Common Mistakes to Avoid When Making Meringue
  1. Adding Sugar Too Quickly.
  2. Skipping Cream of Tartar.
  3. Mixing in a Dirty Bowl.
  4. Using Cold Eggs.
  5. Overbeating the Egg Whites.
  6. Squeezing the Air Out.
  7. Baking at Too Low a Temperature.
Mar 19, 2024

What are the 6 tips in making perfect meringue? ›

How to Make Meringue Successfully
  1. When making meringues, always cook egg whites to avoid salmonella poisoning.
  2. Don't use packaged egg whites to make meringue. ...
  3. Use fresh egg whites. ...
  4. Use eggs at room temperature. ...
  5. Never let any yolk get into the whites.
  6. Don't overbeat egg whites.

Why does lemon meringue pie need to be refrigerated? ›

Lemon meringue pie is a tasty and refreshing dessert that's perfect for a dinner party or holiday treat. However, if stored improperly, the meringue can become runny and wet, changing the texture of the pie. To store lemon meringue pie, it's best to keep it in the refrigerator.

Why doesn t my lemon meringue pie set? ›

The key to thickening Lemon Meringue Pie so it sets properly is to cook the filling until bubbles start to pop on the surface of the lemon/egg yolk mixture. It should be the consistency of thick pudding before you remove it from the heat. If it's not thick before you add it to the pie, it will never set properly.

What does cream of tartar do in meringue? ›

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

Why do people add vinegar to meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Is cream of tartar or cornstarch better for meringue? ›

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

What happens if you put too much cream of tartar in meringue? ›

Keep in mind that more cream of tartar doesn't necessarily mean a better, more stable result. “Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

How do I stop my lemon meringue pie from weeping? ›

Make Sure the Pie Filling Is Hot

As the pie finishes baking in the oven, remove it when the meringue turns light brown. Removing the meringue before it has finished cooking can cause condensation. At the same time, don't overcook it, which can also cause weeping.

How do you keep meringue from sliding off a pie? ›

Remove the paper once you're ready to top the pie; the meringue will bond together with the rough surface of the filling as the pie cools, which will keep the meringue from sliding off when you go to slice it. 4. Make sure the pie has cooled completely before you slice it; otherwise, you will have a mess on your hands.

How do you keep the crust from getting soggy in a lemon meringue pie? ›

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

What is the secret to stiff meringue? ›

never use a plastic bowl, metal or glass only and make sure there is not even a drop of egg yolk. Fat will cause your whites to not reach stiff peaks. Also, adding cream of tartar or a little lemon juice will help make a solid meringue.

How long do you beat egg white until stiff? ›

It can take a while for a meringue to reach stiff peaks and for the sugar to dissolve—about five minutes with a hand mixer. If the sugar has not dissolved (for example, if it tastes gritty), keep beating.

How do I properly beat the egg whites for meringue? ›

In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy.

How do you keep meringue from shrinking or weeping? ›

How To Keep A Meringue Pie From Weeping
  1. Choose a Dry Day.
  2. Use Superfine Sugar.
  3. Try a Swiss or Italian Meringue.
  4. Make Sure the Pie Filling Is Hot.
  5. Spread Meringue to the Edges.
  6. If All Else Fails, Use a Paper Towel.
  7. More Meringue-Topped Desserts.
Nov 21, 2023


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