Nutritional information per serving Weight 8 g Calories 497 Total Fat 23.2 g Saturated Fat 13.9 g Carbs 62.9 g Sugars
47.5 g Sodium 263 mg Protein 8.8 g INGREDIENTS FOR 8 SERVINGS Metric Cups Select ingredients and add them to your shopping list Select all Add to shopping list to begin this simple dessert recipe, preheat oven to 180°c/160°c fan-forced. grease a 23cm flan tin. combine biscuit crumbs and butter in a bowl, mixing well; press into the base and sides of the prepared tin. refrigerate until firm. meanwhile, beat together NESTLÉ Sweetened Condensed Milk, egg yolks, lemon zest and lemon juice. pour into prepared base. beat egg whites until soft peaks
form; gradually beat in sugar until dissolved. spoon meringue over filling to form the raw foundation of the lemon meringue pie with condensed milk. bake lemon meringue pie with condensed milk for 15-20 minutes or until golden. serve lemon meringue pie with condensed milk warm or cold to finish this simple dessert recipe.INGREDIENTS
METHOD
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Reviews
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It's time to get cooking.
Prep: 10 mins
Cook: 20 mins
Quite Easy
Get ahead! Make the base and filling and leave to chill, then whip the meringue and finish just before serving so you can spend your time with your guests not in the kitchen!
This is a lighter version of a classic Lemon Meringue* with at least 30% less fat!’ We love the zingy sharp lemon flavour against the sweet meringue, an easy recipe for impressing family and friends.
*compared to an avergae of standard recipes available online
Nutrition and allergy information
Delicious and easy. You can make the lemon part the day before and then do the meringue topping the next morning.
Ingredients
Method
Light digestive biscuits, crushed
Large lemons, zest and juice
*recipe is based on 70% buttery baking spread
18-20cm loose-bottomed tart or cake tin
Step 1 of 3
Put the crushed biscuit into a bowl with the buttery baking spread. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes. Preheat the oven to 180°C, (160°C fan ovens), Gas Mark 3.
Step 2 of 3
Whisk the egg yolks and the condensed milk together, then stir in the lemon zest and juice Pour the mixture over the biscuit base and bake for 15-20 minutes until set. Leave to cool then carefully remove from the tin and transfer the pie onto a baking sheet.
Step 3 of 3
With a clean whisk, beat the egg whites to stiff peaks then slowly whisk in the caster sugar until glossy and thick. Pile the meringue onto the pie and spread out, making peaks as you go. Bake for a further 5-6 minutes until browned. Leave to cool slightly before serving.
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Lemon Meringue Pie is rated 4.2 out of 5 by 20.
Rated 5 out of 5 by Loza from Easy and Sooo Good The perfect lemon merinue pie and it's so easy to make. Always a hit with my family
Date published: 2022-10-04
Rated 5 out of 5 by Rosalibd from Delicious lemon meringue ir I make this a lot. Really easy and so tangy, love it
Date published: 2022-09-29
Rated 2 out of 5 by Corinne from Too soggy I agree with the comment above that the ratio of lemon juice to egg yolks is too high. My filling didn't set either. If it's because of over-mixing, it would be a good idea to include that cautionary note in the recipe itself - it doesn't say not to over-beat the mixture. :-(
Date published: 2022-04-16
Rated 5 out of 5 by Spey1906 from Lovely and Tangy Wonderful recipe.Everyone loves it. My special treat.
Date published: 2022-04-15
Rated 5 out of 5 by TrishH from So easy! My first attempt at Lemon meringue And it was a triumph! Experimented with it on the family before being given all thumbs up to serve to guests at a party. My go to favourite dessert recipe from now on.
Date published: 2021-09-01
Rated 5 out of 5 by Michele61 from Great recipe I have made this hundreds of times over the years and my mum always made it when I was a little girl. People still ask me for the recipe because it's so good! It's very easy to make too. Love this recipe. Used to make it originally with a shortcrust pastry base but these days I use the cheesecake base. Yummy!!
Date published: 2021-09-01
Rated 4 out of 5 by Cherbear17 from Great pie Have made this in the past but today seemed different. In the method you forgot to say to add the sigarette to the egg white mix...
Date published: 2021-08-25
Rated 2 out of 5 by Ian D from Sloppy Meringue Pie. I used 4 large lemons but it was too much juice and the middle would not set. It was sloppy and wet. Only set round the edges. Far too strong in lemon, with an overpowering aftertaste. My advice.. 4 small lemons at the most or 2 large ones.
Date published: 2021-06-21
Lemon Meringue Pie
-
Prep: 10 mins
Cook: 20 mins
-
Quite Easy
-
SERVES: 8
- Ingredients
Light digestive biscuits, crushed
Large lemons, zest and juice
*recipe is based on 70% buttery baking spread
18-20cm loose-bottomed tart or cake tin
- Method
Step 1 of 3
Put the crushed biscuit into a bowl with the buttery baking spread. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes. Preheat the oven to 180°C, (160°C fan ovens), Gas Mark 3.
Step 2 of 3
Whisk the egg yolks and the condensed milk together, then stir in the lemon zest and juice Pour the mixture over the biscuit base and bake for 15-20 minutes until set. Leave to cool then carefully remove from the tin and transfer the pie onto a baking sheet.
Step 3 of 3
With a clean whisk, beat the egg whites to stiff peaks then slowly whisk in the caster sugar until glossy and thick. Pile the meringue onto the pie and spread out, making peaks as you go. Bake for a further 5-6 minutes until browned. Leave to cool slightly before serving.