Lemon Meringue Pie

Serves 10-12


200gm granita biscuits
100gm gingernut biscuits
tsp ground nutmeg
150gm melted butter

Lemon filling:

2 x 395gm cans condensed milk
3 egg yolks
Zest and juice of 1 large juicy lemon (approx. 3 tbsp lemon juice)


3 egg whites 165 gm
(3/4 cup) caster sugar
Note: To make the dramatic meringue as in this picture, you’ll need to double the meringue recipe.


Grease 20 cm cake or pie tin. I have used a 35 x 13cm flan tin.

Pop all your biscuits into K400 blender and pulse until it makes a crumb.

Add your ground nutmeg and melted butter.

Pop your lid on and pulse a couple more times.

Pour half the biscuit mixture into your greased pie tin.

Press firmly to make the base.

Now spill out the last half of the biscuit base and dedicate to the walls of your pie crust.

Pop in the fridge.

Clean out your blender to get ready to make the lemon filling.

Preheat oven to 180 deg.

To make your lemon centre:

Combine the condensed milk, egg yolk, lemon zest and lemon juice into your blender.

Blend for 90 secs or until smooth and creamy.

Pour into your biscuit base and then place into the oven for 25 mins.

Once cooked, remove from the oven and place on a cake tin to cool for 1 hour.

Once your pie is back to room temperature, pop in the fridge to cool for a further 30 mins.

For the méringue:

Use your stand mixer with a whisk attachment. Beat your egg whites until you start to see soft peaks form. Then gradually beat in the sugar, 1 tbsp at a time, until you have a nice glossy méringue.

Take the lemon pie out of the fridge and fold out your lemon méringue. Giving it heaps of height and drama.

Either pop back into the oven until the peaks go golden.

If you have a blow torch at home, blow torch giving it that nice golden charred look.

Serve with cream.

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