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


  • 18 milk arrowroot biscuits, crushed

  • 3 ounces melted butter

  • filling

  • 1 (400 g) can condensed milk

  • 1/2 cup lemon juice

  • 2 lemon, rind of, finely grated

  • 4 eggs, separated

  • 1/4 cup caster sugar


  • 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

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Tracey264Report
This tastes absolutely gorgeous and a a great tip to leave in the oven tilled cool so to stop meringue collapsing