Step-by-step recipe to make classic lemon meringue pie



One of the most jaw-dropping and gorgeous desserts has to be lemon meringue pie.

Lemon meringue pie is one of South African’s favorite pies. Why do we like this version? Its filling is perfect: not too tart, not too sweet, bursting with lemon flavor.

Below are detailed recipe on how to make this pie.



  • 200g tennis biscuits
  • 30ml butter — melted


  • 1 can condensed milk
  • 125ml lemon juice
  • Lemon — zest only
  • 3 eggs — separated (reserve the whites for the meringue)


  • 150ml castor sugar
  • 1 pinch salt
  • 3 egg whites


Preheat the oven to 180°C.

For the base:

Using a food processor, pulse the tennis biscuits until they are crumbs. Add in the melted butter and pulse again until everything is combined. Push the biscuit base into a 23cm pie dish and use the back of a spoon to even it out. Place in the fridge to firm up.

For the lemon filling:

Mix the condensed milk, lemon juice, zest and the 3 egg yolks. Set aside the whites for the meringue. Pour the lemon mixture into the biscuit base and set aside.

For the meringue:

In a clean, dry glass bowl whisk the egg whites with a pinch of salt until they reach firm peaks. Gradually add in the caster sugar one tablespoon at a time whisking between additions.  The mixture should be stiff and glossy. Don’t overbeat. Spoon or pipe the meringue onto the filing.

Bake for 10 – 15 minutes or until the filling is set and the meringue is browning slightly. Serve cool.

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