I’ve received so many compliments for this Lemon Meringue Pie!

It’s the perfect blend of tangy lemon and sweet, fluffy meringue on a buttery biscuit crust.

Whether you’re making it for a special occasion or just because, this pie is sure to impress everyone who tastes it.

Ingredients

1 1/2 packets coconut tea biscuits (200g each)
1/2 cup butter, melted (115g)
2 cans full cream sweetened condensed milk (385g each)
Juice of 4 lemons (1 cup)
Zest of 1 lemon
6 large free range eggs, separated
1 cup granulated sugar

Instructions

Step 1: Preheat to 350°F (180°C) and grease an 8-inch (20cm) fluted loose-base quiche pan.

Step 2: Crush the biscuits into fine crumbs and mix with melted butter. Press into the pan. Bake for 8 minutes and cool.

Step 3: Mix condensed milk, lemon juice, zest, and egg yolks. Pour into the baked crust.

Step 4: Bake for 22-25 minutes until the filling is just set with a slight jiggle.

Step 5: Beat egg whites until stiff. Gradually add sugar until glossy. Spoon onto the filling and create peaks.

Step 6: Bake for another 12 minutes until meringue is golden.

Step 7: Cool and set for about 3 hours. Cut into generous slices and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use store-bought pie crust instead of making my own?

Yes, you can use a store-bought pie crust to save time. Just follow the package instructions for pre-baking.

2. How do I prevent the meringue from weeping?

Ensure the filling is hot when you spread the meringue on top. This helps seal the layers and reduces weeping.

3. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

4. How should I store leftover pie?

Store leftover pie in the refrigerator, covered loosely with plastic wrap or foil. It will keep for up to 3 days.

5. What if I don’t have a fluted loose-base quiche pan?

You can use a regular pie dish or springform pan. Just make sure to grease it well.