Lemon Meringue Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Cooling Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
8 servings
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Calories
411 kcal
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Course
Dessert
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Cuisine
American, Australian
Lemon Meringue Pie
Description
This Lemon Meringue Pie features a crust made from finely crushed plain biscuits blended with melted butter pressed firmly into a pie tin. The filling is a mixture of condensed milk, freshly squeezed lemon juice and rind, and egg yolks, creating a creamy and tangy custard. The pie is topped with meringue, achieved by beating egg whites to stiff peaks and gradually incorporating caster sugar for a stable, glossy finish. The pie is baked until the meringue gains a light golden color, then chilled for several hours to allow the filling to set completely.
The biscuit crust adds a subtle sweetness and a firm texture that supports the lemon filling, which offers a bright and tart contrast to the sugary meringue topping. The meringue adds lightness and a slight chewiness, complementing the smooth filling below. Baked at a moderate temperature, this pie balances the flavors and textures well.
This pie is best served chilled, making it an appealing choice for warm days or as a refreshing finish to a meal. Its combination of textures and citrus notes provide a pleasing dessert option that can be made ahead of time and refrigerated before serving.
Ingredients
- 180 grams plain biscuits (Milk Coffee, Marie Biscuits, Graham Crackers or similar)
- 90 grams butter melted
- 395 gram condensed milk tin
- ½ cup lemon juice (2-3 lemons)
- 2 teaspoons lemon rind (from one lemon)
- 3 egg
- ½ cup caster sugar (superfine sugar)
Instructions
- Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
- Grease your pie tin well with softened butter and line with baking paper.
- Crush biscuits using a food processor or chopper to a fine crumb (or a rolling pin if you want to go old school).
- Combine biscuit crumbs and melted butter in a mixing bowl.
- Press mixture firmly into the greased cake tin – coating bottom and sides – and place into fridge to chill.
- Separate the egg whites into one bowl and the yolks into another – you'll need both.
- In another bowl, whisk together the condensed milk, lemon juice, lemon rind and egg yolks until combined and smooth.
- Spoon the mixture into the chilled biscuit crumb crust.
- Beat egg whites until stiff. Gradually add sugar, beating after each addition, to create a meringue.
- Spoon meringue onto top of pie, completely covering the condensed milk mixture.
- Bake in oven for 15 minutes.
- Allow to cool and then place into fridge to set for at least 4 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 102mg | 34% |
| Sodium | 275mg | 11% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 171mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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