Lemon Meringue Pie

5 from 8 votes

An easy and quick recipe for this sweet and zesty pie.

Prep Time15

Cook Time15

Cooling Time4

Total Time4 30

Course: Dessert

Cuisine: American, Australian

Servings: servings

Calories: 411kcal

180 grams plain biscuits (Milk Coffee, Marie Biscuits, Graham Crackers or similar)
90 grams butter, melted
395 gram tin condensed milk
½ cup lemon juice (2-3 lemons)
2 teaspoons lemon rind (from one lemon)
3 eggs
½ cup caster sugar (superfine sugar)

Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
Grease your pie tin well with softened butter and line with baking paper.
Crush biscuits using a food processor or chopper to a fine crumb (or a rolling pin if you want to go old school).
Combine biscuit crumbs and melted butter in a mixing bowl.
Press mixture firmly into the greased cake tin – coating bottom and sides – and place into fridge to chill.
Separate the egg whites into one bowl and the yolks into another – you'll need both.
In another bowl, whisk together the condensed milk, lemon juice, lemon rind and egg yolks until combined and smooth.
Spoon the mixture into the chilled biscuit crumb crust.
Beat egg whites until stiff. Gradually add sugar, beating after each addition, to create a meringue.
Spoon meringue onto top of pie, completely covering the condensed milk mixture.
Bake in oven for 15 minutes.
Allow to cool and then place into fridge to set for at least 4 hours.