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Lemon Meringue Pie

Lemon Meringue Pie – Revisited

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4 from 1 review


Lemon meringue pie is my absolute favourite dessert, nothing beats that zingy custard, fluffy meringue and the cheeky tang of a gingersnap crust.



For the crust:

  • 250g gingersnap biscuits
  • 110g unsalted butter, melted

For the lemon custard:

  • Zest and juice of 4 lemons
  • 4 large egg yolks
  • 1 tin of condensed milk

For the meringue: 

  • 4 large, free range eggs seperated
  • 110g caster sugar


  1. Whizz the biscuits in a food processor until finely chopped. Put the crumbs in a bowl, add melted butter and mix until the crumbs are evenly coated with the butter. Press the mixture into a 20cm tart tin with a removable base. Start with the sides then move onto the base, using your fingers to press the mixture down.
  • Preheat the oven to 170C. Before juicing the lemons roll them on the counter to release as much juice as possible. Combine the zest and juice with the condensed milk in a bowl, whisking till you have a smooth cream. Now, whisk in the egg yolks and pour onto the biscuit base.
  • In the bowl of a stand mixer whisk the egg whites until they rise to a froth. Sprinkle over the sugar 1tbsp at a time, whisking well with each addition until you have a stiff and glossy meringue.
  • Mound the meringue mixture on top of the lemon cream, taking it to the edge of the tin. bake for around 30 minutes or until the surface of the meringue is lightly golden and crusty, and the custard set. Remove from the oven and leave to cool before removing it from the tin.
  • The pie is best eaten on the day it is baked.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Pies and Tarts
  • Cuisine: Baking