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Lemon Meringue

Lemon Meringue recipe with no frills, no-fuss and a super quick and easy crust – always welcome for dessert or as a tea time treat !

Lemon Meringue recipe with no frills, no-fuss and a super quick and easy crust - always welcome for dessert or as a tea time treat ! #LemonMeringue #LemonPie

Love a slice of Lemon Meringue – especially a nice zesty piece ?

Then this recipe is for you. Easy, quick to make and only 15 – 20 minutes in the oven…

But you will have to wait a little while for it to cool and set, of course you knew that ! I refrigerated mine for about an hour (I couldn’t wait any longer..) Still sliced well, don’t you think?

The crust is to die for, really … Tennis biscuits and Butter – my favorite! (Graham Crackers will be fine if Tennis biscuits are unavailable).

Lemon Meringue recipe with no frills, no-fuss and a super quick and easy crust - always welcome for dessert or as a tea time treat ! #LemonMeringue #LemonPie

I Baked this one in a more flan-like silicone dish, and I like it more than when one uses the standard type of tart dish which gives a thicker filling and a higher Meringue.

The proportions were just better, I suppose, anyhow, you can use whichever dish you’re happy with.

These are also ideal for tartlets or to use the filling and meringue in a pre-baked shell or my favorite baking store-bought mini shells.

More Lemon dessert recipes:

Lemon Meringue

Lemon Meringue

Lemon Meringue

Linda Nortje
Lemon Meringue recipe with no frills, no-fuss and a super quick and easy crust - always welcome for dessert or as a tea time treat !
5 from 6 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Swiss
Servings 8 Servings

Ingredients
  

Crust:

  • 1 ½ cups Tennis biscuits crumbled finely (or Graham Crackers)
  • 6 TB Butter melted

Pie:

  • 2 Extra Large Eggs separated
  • 1 can 397g Sweetened Condensed Milk
  • ½ cup + 2 TB Lemon juice
  • 1 t Lemon Peel finely grated
  • t Salt
  • 4 TB Caster Sugar Superfine Sugar - not powdered

Instructions
 

  • 1.) Pre-heat oven to 160 deg C (325 deg F) – lightly spray an pie dish with cooking oil
  • 2.) Combine the Biscuit crumbs and the melted Butter and press into the prepared dish
  • 3.) In a medium bowl, combine the Egg yolks, Condensed milk, Lemon juice, Lemon peel and Salt with an electric beater until very well combined
  • 4.) Pour the filling mixture into the crust
  • 5.) Whisk the Egg whites until stiff, adding the Caster Sugar by the tablespoon – Spoon on top of the filling.
  • 6.) Bake 15 – 20 minutes until nicely browned, remove from oven and let cool before placing in the fridge to set.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA

Recipe Rating




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The Better Baker

Sunday 17th of June 2012

Looks wondermous! Thanks so much for linking up at Weekend Potluck!

Dorothy @ Crazy for Crust

Sunday 17th of June 2012

Such a yummy recipe. I must make lemon meringue sometime. It's on my list!

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