DINNER IN 60 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat the oven to 180°C. Mix the biscuit crumbs and butter and press into a 23 cm pie dish. Chill.
DINNER IN 60 MINUTES
PANTRY-FRIENDLY
DESSERT
Lemon Meringue Pie
Easy lemon meringue pie with a biscuit base and condensed milk filling. Serves 8; chill 2 hours.
Total time60 min
YieldServes 8
DietVegetarian
Shopping8 ingredients
DifficultyEasy
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Check ingredients as you gather them, then work through 5 calm, clearly numbered steps.
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Ingredients
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Method
5 steps · about 60 minutes total
2
Step 2
Whisk the condensed milk, lemon juice, zest and egg yolks until thick, and pour onto the base.
3
Step 3
Whisk the egg whites with the cream of tartar to soft peaks, then add the sugar a spoonful at a time and whisk until stiff and glossy.
4
Step 4
Spread the meringue over the filling, sealing it to the edges.
5
Step 5
Bake for 15 to 20 minutes until the meringue is golden. Cool, then chill for at least 2 hours before slicing.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Sealing the meringue to the edges stops it shrinking.
A clean, grease-free bowl is essential for stiff egg whites.
Best eaten within two days.
Good to know
Undissolved sugar or humidity. Add the sugar slowly and bake until golden.
The lemon juice thickens the condensed milk, and the pie bakes with the meringue so the filling sets.
Yes. Keep it covered in the fridge.
About this recipe
This easy lemon meringue pie uses a biscuit base and a condensed milk filling, the South African way, under a golden cloud of meringue.
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