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Lemon Meringue Pie

Dessert
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Servings 8

Equipment

  • 1 Pie Dish
  • 2 Mixing Bowls
  • 1 Kitchen Mixer/ Hand Mixer
  • 2 Spatula Spoons
  • Measuring Spoons
  • Cup Measures

Ingredients
  

  • 1 375g Tin of Condensed Milk Freshly squeezed is best taking care to strain the juice first.
  • 2 Egg Yolks
  • 2 Egg Whites
  • ½ Cup Lemon Juice 125ml
  • 2 Tbsp Castor Sugar
  • 1 Tart Shell See Note 1.

Instructions
 

  • In one bowl mix the tin of Condensed Milk, lemon juice and egg yolks.
  • Make sure the mixture is well blended.
  • Pour into the tart/biscuit shell.
  • Beat egg whites in a separate bowl and add 2 Tbsp castor sugar.
  • Beat until stiff peaks form.
  • Add to the tart/biscuit shell on top of the Condensed Milk mixture. .
  • Bake at 175°C or 350F until golden brown, usually about 30 minutes.
  • Leave to cool and refrigerate until you want to serve.

Notes

  1. You can also crush some biscuits such Marie biscuits but I find Ginger Nut biscuits works brilliantly and complements the sweetness of the meringue and the tartness of the lemon very well. See Basic Biscuit Base recipe.
  2. It is very important to make sure before you begin beating that no part of the egg yolks is in the egg whites otherwise it will not beat properly.
Keyword Quick and Easy, Store cupboard ingredients