Easy lemon meringue pie

Ingredients

• 200 g (7 oz)Nice biscuits, or Graham crackers, Biscoff biscuits or Tennis biscuits
• 100 g (4 oz)butter, melted
• 1 tablespoonsugar (optional)
• 1 can, 397 g (listed as 4 ounce)condensed milk
• 1–2 mediumlemons, to taste
• 2 large, separatedeggs
• 1 tablespoonicing sugar (confectioner's sugar)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Crush the biscuits

   Crush the biscuits or cookies into fine crumbs.

3. 3

   Melt the butter

   Melt the butter in the microwave or in a saucepan on the hob.

4. 4

   Mix the crust

   Stir the melted butter into the biscuit crumbs and add the sugar if using.

5. 5

   Shape the crust

   Press the mixture firmly into an 20–23 cm (8–9 inch) pie dish, covering the base and sides. Set it aside while you make the filling.

6. 6

   Separate the eggs

   Put the egg yolks in one bowl and the whites in another.

7. 7

   Mix the filling

   Pour the condensed milk into the yolks and stir to combine.

8. 8

   Add the lemon

   Zest the lemon or lemons and squeeze out the juice. Stir the juice and zest into the yolk mixture; it will thicken.

9. 9

   Fill the crust

   Pour the lemon mixture into the prepared biscuit crust.

10. 10

    Whisk the whites

    Whisk the egg whites until frothy, then add the icing sugar.

11. 11

    Whisk to stiff peaks

    Keep whisking until the whites stay in the bowl when it is turned upside down.

12. 12

    Top the filling

    Spread the meringue over the lemon filling, covering it completely. Use a fork to lift the surface into peaks.

13. 13

    Bake until golden

    Bake in the preheated oven for about 15 minutes, just until the meringue turns golden brown. Watch it closely so it does not burn.

14. 14

    Cool and chill

    Remove the pie from the oven and leave it to cool, then refrigerate. Serve chilled.

What is lemon meringue pie?

Lemon meringue pie is an American dessert built around a tart lemon filling and a sweet meringue topping. This version uses a pressed biscuit crust rather than pastry, making it a quick option when you want the familiar contrast of crisp base, smooth filling and soft topping.

Condensed milk gives the lemon layer body, while lemon juice and zest bring its tangy flavour. The meringue uses the separated egg whites, so the whole egg is put to use.

Nutrition and macros by portion

The nutrition label shows one serving as written: 188 calories, 3g protein, 20g carbs, 11g fat.

The biscuit crumbs and optional sugar provide most of the carbohydrates, while the butter and condensed milk contribute much of the fat. The eggs add protein, alongside further fat from the yolks. Pair a slice with fresh fruit for a simple way to add contrast and balance the plate.

Choosing the biscuit base

Crumb size: Crush the biscuits finely so the melted butter can coat them evenly and the base holds together when pressed.

Biscuit choice: Nice biscuits, Graham crackers, Biscoff biscuits and Tennis biscuits are all listed options. Their flavours differ, but the method is the same for each.

Getting the crust into shape

Firm pressure: Pack the crumb mixture tightly into the base and sides of the pie dish. A firmly pressed crust is less likely to crumble when you serve the chilled pie.

Even coverage: Aim for a reasonably even layer, especially where the base meets the sides, so the filling is contained.

Making the lemon filling

Lemon choice: Use one or two medium lemons according to taste; zest and juice both go into the filling. Zest contributes aromatic lemon flavour, while the juice gives it its sharpness.

Mixing cue: Stir the juice and zest into the condensed milk and yolks until combined. The recipe notes that the mixture thickens at this stage, before it goes into the crust.

Whisking the meringue

Clean separation: Keep the whites and yolks in separate bowls, as the method uses the yolks for the filling and whites for the topping.

Stiff peaks: First whisk the whites until frothy, then add the icing sugar and continue until the mixture stays in the bowl when turned upside down. Take care when checking this cue.

Baking and judging doneness

Golden top: Bake at 180°C (350°F) for about 15 minutes, checking the meringue's colour rather than relying only on the clock. The recipe calls for a golden-brown top and warns against letting it burn.

Chilling: Leave the pie to cool after baking, then refrigerate it and serve cold. Allow time for cooling and chilling in addition to the stated 30-minute total.

Serving the pie

A chilled slice works well as a dessert after a meal. The crisp biscuit base and rich lemon layer are balanced by the airy meringue topping.

For a simple plate, serve the pie on its own or alongside fresh fruit; keep any accompaniment modest so the lemon remains the focus.

Recipe notes & tips

• Crush the biscuits finely for a crust that presses together evenly.
• Press the crumb mixture firmly across both the base and sides of the dish.
• Choose one or two lemons to suit your preference for a tangier filling.
• Keep whisking the whites until they hold their shape before spreading them over the filling.
• Watch the meringue closely during its 15-minute bake so it does not burn.
• Cool the pie before refrigerating and serve it chilled.

Variations

• Biscuit choice: Use Graham crackers, Biscoff biscuits or Tennis biscuits instead of Nice biscuits.
• More lemon: Use two medium lemons for a more pronounced lemon flavour.
• Less lemon: Use one medium lemon for a gentler citrus taste.
• Optional sweetness: Leave out the tablespoon of sugar in the crust if preferred.
• Dish size: Use an 20–23 cm (8–9 inch) pie dish, as specified in the method.

Common mistakes to avoid

• Coarse crumbs: Crush the biscuits more finely so the butter can bind them.
• Loose crust: Press the mixture firmly over the base and sides before filling.
• Uncovered filling: Spread meringue right to the edges so the lemon layer is fully covered.
• Soft meringue: Continue whisking until the whites stay in the bowl when turned upside down.
• Burnt topping: Check the pie as it bakes and take it out once the meringue is golden brown.
• Serving too soon: Let the pie cool and refrigerate it before serving chilled.

How to store

Keep the cooled pie covered in the refrigerator and eat within 3 days. Serve chilled; the meringue may soften slightly as it sits.

Frequently asked questions