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Lemon Meringue Pie

Virtually 'no fail' recipe to make a delicious lemon meringue pie with a biscuit base and filling made from lemons, eggs and condensed milk



  • 1.

    Combine biscuits and butter.

  • 2.

    Press into a foil lined 8" pie plate.

  • 3.


  • 4.

    Combine condensed milk, lemon juice, rind, and egg yolks.

  • 5.

    Place in crumb crust.

  • 6.

    Beat egg whites until stiff.

  • 7.

    Gradually add the sugar.

  • 8.

    Beat until sugar has dissolved.

  • 9.

    Spoon or pipe meringue over the lemon filling.

  • 10.

    Bake in a moderate oven (350F-375F) for 15 minutes or until golden.

  • 11.

    Turn oven off

  • 12.

    Leave pie in oven until oven cooled. (this stops meringue collapsing)


It might take longer to cook. I think it depends on the oven. I cook it until it is golden, roughly 30 minutes

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Lemon Meringue Pie.


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Posted by Tracey264Report
This tastes absolutely gorgeous and a a great tip to leave in the oven tilled cool so to stop meringue collapsing