Lemon Meringue Pie
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, a perfect easy recipe for impressing family and friends.
*compared to an avergae of standard recipes available online
Buttery baking spread*
Light digestive biscuits, crushed
Medium eggs, separated
Large lemons, zest and juice
*recipe is based on 70% buttery baking spread
You will also need…
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 160°C, (140°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
Preheat the oven to 180°C, (160°C fan ovens), Gas Mark 4. 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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