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Lemon meringue pie

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    Nat Quinn

    This never-fail lemon meringue pie is absolutely delicious, made with condensed milk and crunchy biscuit base, this recipe is one to remember.


    • 180 g plain biscuits crushed
    • 90 g butter melted
    • 400 g NESTLÉ Sweetened Condensed Milk
    • 1/2 cup fresh lemon juice
    • 3 eggs separated
    • 1/2 cup caster sugar


    1. Combine crushed biscuits and melted butter.
    2. Press into a 23 cm pie plate and refrigerate.
      Lemon meringue pie
    3. Blend condensed milk and lemon juice. Add lightly beaten egg yolks and combine well.
    4. Pour evenly into the chilled crumb crust.
      Lemon meringue pie
    5. Beat egg whites until stiff, then gradually beat in caster sugar. Spoon meringue on top of the filling.
      Lemon meringue pie
    6. Bake in a preheated oven at 160C for 10-15 minutes, until meringue is golden.
    7. Let pie cool before serving.
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