Lemon Meringue Pie
Lemon Meringue Pie

Lemon Meringue Pie

Time
Prep: 10 mins
Cook: 20 mins
Difficulty
Quite Easy
serves
Serves: 8

Get ahead! Make the base and filling and leave to chill, then whip the meringue and finish just before serving so you can spend your time with your guests not in the kitchen!

This is a lighter version of a classic Lemon Meringue* with at least 30% less fat!’ We love the zingy sharp lemon flavour against the sweet meringue, a perfect easy recipe for impressing family and friends.  


*compared to an avergae of standard recipes available online

Lemon Meringue Pie
Delicious and easy.  You can make the lemon part the day before and then do the meringue topping the next morning.
KittyPG

Buttery baking spread*

55g

Light digestive biscuits, crushed

140g

Medium eggs, separated

3

Large lemons, zest and juice

4

Caster sugar

85g

*recipe is based on 70% buttery baking spread

You will also need…

18-20cm loose-bottomed tart or cake tin

Step 1 of 3

Put the crushed biscuit into a bowl with the buttery baking spread. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes. Preheat the oven to 180°C, (160°C fan ovens), Gas Mark 3.

Step 2 of 3

Whisk the egg yolks and the condensed milk together, then stir in the lemon zest and juice Pour the mixture over the biscuit base and bake for 15-20 minutes until set. Leave to cool then carefully remove from the tin and transfer the pie onto a baking sheet.

Step 3 of 3

With a clean whisk, beat the egg whites to stiff peaks then slowly whisk in the caster sugar until glossy and thick. Pile the meringue onto the pie and spread out, making peaks as you go. Bake for a further 5-6 minutes until browned. Leave to cool slightly before serving.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Lemon Meringue Pie is rated 4.1 out of 5 by 15.
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Rated 5 out of 5 by from So easy! My first attempt at Lemon meringue And it was a triumph! Experimented with it on the family before being given all thumbs up to serve to guests at a party. My go to favourite dessert recipe from now on.
Date published: 2021-09-01
Rated 5 out of 5 by from Great recipe I have made this hundreds of times over the years and my mum always made it when I was a little girl. People still ask me for the recipe because it's so good! It's very easy to make too. Love this recipe. Used to make it originally with a shortcrust pastry base but these days I use the cheesecake base. Yummy!!
Date published: 2021-09-01
Rated 4 out of 5 by from Great pie Have made this in the past but today seemed different. In the method you forgot to say to add the sigarette to the egg white mix...
Date published: 2021-08-25
Rated 2 out of 5 by from Sloppy Meringue Pie. I used 4 large lemons but it was too much juice and the middle would not set. It was sloppy and wet. Only set round the edges. Far too strong in lemon, with an overpowering aftertaste. My advice.. 4 small lemons at the most or 2 large ones.
Date published: 2021-06-21
Rated 5 out of 5 by from Lemon meringue pie I made this last week. It was so easy to make and was fantastic. All my family loved it and to be frank I’m not the best of cooks. All plates were polished off and No left overs. A sucess
Date published: 2021-05-28
Rated 4 out of 5 by from Delicious I have not mastered the meringue peaks yet but it taste great
Date published: 2021-05-28
Rated 5 out of 5 by from Easy to make and easy to eat ! I liked the look of this recipe when it showed no pastry, so gave it a try. Very pleased indeed with the result. Printed off the recipe as this will be a favourite now.
Date published: 2021-05-28
Rated 5 out of 5 by from Best lemon meringue ever! I've been making this receipe for 10yrs now and previously to that my mum had for 5-6yrs! I've made it on numerous occasions as every time it never fails to impress. Its catches folks attention and gets comments ever single time. It's unique with its biscuit base instead of the usual pastry crust. Highly recommended, no need to change anything in the receipe.
Date published: 2021-05-28
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