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Easy Lemon Meringue Pie

Name: Easy Lemon Meringue Pie
Prep time: 20 min
Cook time: 5 min
Yield: 8
Ingredients: Base; 1 Packet Super Wine Biscuits; 160g Butter melted; Filling; 1 Tin Condensed milk; 2 Egg yolks; ½c lemon juice (prefer fresh); 1 lemon rind; Topping; 4 egg whites; 2 tbsp Chelsea Caster Sugar

3.2

Preparation

20 mins

Bake

5 mins

Difficulty

Easy

Servings

Thanks to Amber for sharing her easy lemon meringue pie recipe.

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Ingredients
Method

Ingredients

Base

1 Packet Super Wine Biscuits
160g Butter melted

Filling

1 Tin Condensed milk
2 Egg yolks
½c lemon juice (prefer fresh)
1 lemon rind

Topping

4 egg whites
2 tbsp Chelsea Caster Sugar

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

18

What did you think of this recipe?

llama

AWFUL! SO EGGY!

Sara

Delicious easy boys loved it

Georgia

OMG!!!! This is an amazing recipe! Personally for me it takes a little while to prepare it and you will need more than one packet of wine biscuits, but overall the lemon meringue is scrummy! I suggest this recipe to everyone who is in trend to bake/eat this or or who enjoys citrus.

Jak

Not enough sugar in the egg whites.Sweat like crazy.Had to cook for 20 minutes plus.

1519864251

Disappointing. Lemonfilling was to runny. Butter was running out the bottom of the spring form. Would be helpful to have more specific regarding the condensed milk... sweetened? what size tin?Taste was excellent but had to be eaten directly from the baking form with a spoon. Not making this again.

Unknown

Takes too long when you have kids but really good anyway

Brooke

I loved the biscuit base of this recipe but the filling didn't set properly and it was very runny and unappetising as I cut into the pie. It tasted soo good though and I would recommend using the biscuit base from this recipe and make the filling and meringue topping with the other Chelsea sugar recipe. Overall the pie tasted really good but everything else about it was kind of disappointing.

Awhina

Great recipe and extremely easy to adapt to other tastes and diets ( gluten free , or other flavours etc ) but the cooking timing was very off. It's taken much much much longer- I'd suggest cooking for 20 minutes first then checking colour etc .

Vanessa

Wish I had read the reviews on this before making. The filling is very liquid and the meringue not as good as other recipes. Won't be using this recipe again

Paul Toschi. NZ

I thickened the filling with three tablespoons of cornflour and heated it on a low gas flame until it was like a thick custard. I added another egg white for the topping. Other than that I followed the ingredients and process. It was a big success. Wish I could post a photo. The recipe needs a few details of actual amounts.

Method

Preheat oven to 150*C. grease either a round pie dish or a spring form tin with non stick spray.

In a whizz crush packet of wine biscuits then pour crumbs into a bowl add melted butter and mix well make sure its not too dry, so if you need to add more melted butter do so.

Press biscuit crumbs into dish going up around the sides as well making sure its firm and even.

Place into a freezer for a while.

Mix in a bowl condensed milk, egg yolks, lemon juice and rind, mixing well until is smooth and slightly thick.

Take base out of freezer and pour over the filling spreading carefully.

In a seperate bowl beat together egg whites & Chelsea Caster Sugar until thick, white and is forming peaks. Spread over top of filling but don't cover the base egde.

Bake at 150 C for 5 minutes or until slightly golden on top.

cool for 1 hour before serving.