Lemon Meringue Pie


IMG_8394 (1)


  • 16 to 18 Marie biscuits or plain tea biscuits
  • 1/4 lb or 125 g butter
  • ½ cup freshly squeezed lemon juice
  • 1 tin (385 g) condensed milk
  • 2 eggs, separated
  • ½ cup sugar
  • ¼ tsp cream of tartar


Melt butter and add crumbed biscuits. Press into pie dish with the back of a spoon.

Mix lightly beaten egg yolks, condensed milk, lemon juice and lemon rind.

Pour into the prepared biscuit shell.

Beat egg whites stiffly, adding a little sugar at a time and a pinch of cream of tartar. Spread lightly over the pie.

Bake @ 200 C for 10 mins or until golden.

Tip: You can leave the pie in a slow oven after that, for few hours to ensure meringue is crisp.

Use a shallow Muffin tray if you want to make small, dainty, individual lemon meringues.




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