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Recipes and Blog - Lemon Meringue Pie

Lemon Meringue Pie

Lemon meringue pie – a family favourite.

This lemon meringue pie is quick and easy to make

Less than 45 minutes from start to finish.



  • 1 pkt tennis biscuits (original, lemon, or caramel)
  • 30ml melted butter


  • 1 can condensed milk
  • 125ml lemon juice
  • Zest of one lemon
  • 3 eggs, separated


  • 150ml caster sugar
  • Pinch of salt
  • Pinch of cream of tartar 1/3 tsp


Preheat the oven to 180°C.


  1. Crush the tennis biscuits until they are crumbs.
  2. Add in the melted butter and mix until everything is combined.
  3. Push the biscuit base into a 23cm pie dish and use the back of a spoon to even it out.
  4. Place in the fridge to firm up.

Lemon Filling

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


  1. In a clean, dry glass bowl whisk the egg whites until they reach firm peaks.
  2. Gradually add in the caster sugar one tablespoon at a time whisking between additions.
  3. Lastly add the cream of tartar. The mixture should be stiff and glossy. Don’t overbeat.
  4. 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.


  • Lemon juice can be substituted if you do not have cream of tartar on hand. ½ a teaspoon for every egg white.
  • It’s also good to know that meringue gets sticky in the fridge, so always keep it in a sealed tight container – although its best eaten the day its made!