Rachel, from Westmorland...

Smooth As Velvet Lemon Meringue Pie

What could be better than lemon meringue pie made with condensed milk. This recipe was adapted from a pie made for me over 10 years ago by one of my dearest friends passed down to her through Mother and is still my husbands favourite! (Even though I once mistakenly made it with salt instead of sugar.)

11 Votes Since September 1st


  • Base:
  • 1 Pkt Malt Biscuits
  • 100grams Butter, Melted
  • Filling:
  • 1 Can Condensed Milk
  • 1 teaspoon Lemon Rind
  • 1/2 Cup Freshly Squeezed Lemon Juice
  • 3 Egg Yolks
  • Meringue:
  • 3 Egg Whites
  • 1/4 Cup Caster Sugar


    1. Preheat oven to 160 degrees
    2. Crush the malt biscuits and mix with melted butter
    3. Press into the base of a springform tin, refrigerate.
    4. Combine condensed milk, rind, juice and beat in egg yolks.
    5. Pour over base
    6. Beat egg whites until soft peaks
    7. Gradually beat in caster sugar a little at a time until glossy.
    8. Spread over filling
    9. Bake 10-15 minutes
    10. Serve Cold.
    Serves Cooking Time Prep Time
    6-8 10-15mins 10 mins



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