An easy and quick recipe for this sweet and delicious pie.
A lemon meringue pie that is literally as easy as pie!
This retro recipe gives you that brilliant combination of tangy lemon, sweet meringue and buttery base in a lot less time than you’d expect.
The recipe for lemon meringue pie
This lemon meringue recipe has been in my collection for a while now.
But it was in someone else’s collection a long, long time before that.
Someone ripped it out of a New Idea magazine published March 1976. Which makes the page slightly older than me.
The recipe is part of the content marketing efforts of snuggle upwho promote their concentrated milk product here.
It had been around for a while as early as 1976. George and Charles Page There were “American brothers and fathers of Nestlé who built the first concentrated milk factory in Europe in 1866”.
This popular product is still one of our favorites today, and in this recipe it is used as an ingredient to add a quick and easy lemon meringue pie filling to this delicious dessert.
There’s also another shortcut in this recipe that helps deliver a delicious lemon meringue pie in record time!
(Hint: the base does not involve making a pastry!)
The ingredients for lemon meringue pie
To make this easiest (and tastiest) cake ever, you’ll only need 6 ingredients:
- Plain biscuits (milk coffee, marie biscuits, graham crackers or similar)
- butter
- Condensed milk
- lemons (2 or 3)
- 3 eggs
- caster Sugar (quality sugar).
All ingredient quantities can be found on the recipe card at the end of this post.
You will also need a 8 inch (approx) pie plate..
Making condensed milk lemon meringue pie
This is one of the easiest lemon meringue pie recipes.
As written in the original recipe:
“Lucius and Lemony.
piece of cake.
And Nestlé’s condensed milk
the reason why.”
You really should just set aside approx 15 minutes to prepare the pie to the oven and then 15 minutes cooking time.
However, keep in mind that the pie should be refrigerated Set at least 4 hours.
preparation
Heat the oven to medium heat (180 degrees Celsius/355 degrees Fahrenheit).
Grease the pie pan well with soft butter and line it with baking paper.
Making the base
Crush the biscuits with a food processor or chopper to a fine crumb (or a rolling pin if you want to go old school).
Mix the biscuit crumbs and the melted butter in a mixer bowl.
Firmly press the biscuit mixture into the greased pie pan – coat the bottom and sides – and put in the refrigerator to cool.
Preparing the lemon filling
Separate the egg whites into one bowl and the egg yolks into another bowl – you will need the egg yolks and egg whites here for the meringue coating.
In another bowl, whisk together the condensed milk, lemon juice, lemon peel and egg yolks until a uniform mixture is obtained.
Pour the mixture into the cooled biscuit crumb crust.
Preparing the meringue coating
Beat the egg whites to a firm foam.
Add sugar gradually, beating after each addition, to create a meringue.
Spoon the meringue on top of the pie, making sure it completely covers the condensed milk mixture.
Tip 1: Use a spoon to create peaks on the top of the meringue.
Tip 2: I love mine KitchenAid cordless hand mixer 7 speeds Whip up those bricks with a minimum of fuss!
baking
Bake in the oven for 15 minutes.
set time
Allow to cool to room temperature and then place in the refrigerator to set for at least 4 hours before serving.
Serving lemon meringue pie
Here are some tips to make sure your lemon meringue pie is at its best when it’s time to serve it:
- Store it in the fridge Once it reaches room temperature. (It should be thrown away if left out for more than two hours at room temperature.)
- It is recommended to serve it on the day it is prepared.
- This pie is It is recommended to serve cold.
- It can usually still be eaten for up to a few days, but it will likely start to cry and not be presentable.
- Your pie is fine uncovered in the fridge for up to 6 hours, but if it’s going to be in the fridge longer, consider covering loosely with plastic wrap (place two toothpicks in the pie to protect the meringue).
- Don’t try to freeze, it is Not suitable for freezing.
A slice of lemon meringue pie on its own is great, or you can serve it with cream or ice cream.
Other lemon recipes you might enjoy
If you have extra lemons to use up, why not try:
- 180 gram Plain biscuits (milk coffee, marie biscuits, graham crackers or similar)
- 90 gram Butter, melted
- 395 gram A tin of condensed milk
- 1/2 Goblet lemon juice (2-3 lemons)
- 2 teaspoons Lemon peel (from one lemon)
- 3 eggs
- 1/2 Goblet fine sugar (quality sugar)
-
Heat an oven to medium heat (180 degrees Celsius/355 degrees Fahrenheit).
-
Grease the pie pan well with soft butter and line it with baking paper.
-
Crush biscuits using a food processor or chopper into a fine crumb (or a rolling pin if you want to go old school).
-
Mix biscuit crumbs and melted butter in a mixer bowl.
-
Firmly press the mixture into the greased cake pan – coat the bottom and sides – and put in the refrigerator to cool.
-
Separate the egg whites into one bowl and the egg yolks into another bowl – you will need both.
-
In another bowl, whisk together the condensed milk, lemon juice, lemon peel and egg yolks until a uniform mixture is obtained.
-
Pour the mixture into the cooled biscuit crumb crust.
-
Beat egg whites until stiff. Add sugar gradually, beating after each addition, to create a meringue.
-
Spoon the meringue on top of the pie, completely covering the condensed milk mixture.
-
Bake in the oven for 15 minutes.
-
Allow to cool and then put in the refrigerator to set for at least 4 hours.
Calories: 411KKL | Carbohydrates: 58G | protein: 8G | Fat: 17G | Saturated fat: 9G | Polyunsaturated fat: 2G | Unsaturated fat: 5G | trans fat: 0.4G | Cholesterol: 102mg | sodium: 275mg | potassium: 264mg | fiber: 1G | Sugar: 45G | vitamin: 504IU | Vitamin C: 8mg | calcium: 171mg | iron: 1mg
