Lily Storm

A personal take on beauty, life and dreams.

Classic Lemon Meringue Pie

I made this lemon meringue pie last night to take along to a friend’s baby shower. These days, I’d much rather arrive at a party with something home-made in hand, instead of a store bought version. It just lends a personal touch, and lets face it – the taste is incomparable. The ladies loved it, so I thought I’d post the recipe here should anyone wish to give it a go.


1 packet of Tennis biscuits (200g)

100 g melted butter


1 can of condensed milk

125 ml (1/2 cup) freshly squeezed lemon juice (equates to about 3 large lemons)

3 free range egg yolks


4 free range egg whites

150 ml castor sugar

5 ml vanilla extract

5 ml fresh lemon juice


- Preheat oven to 180 degrees celcius.

- Place biscuits in a ziploc bag, and crush with a rolling pin until fine. (Much quicker using a food processor). Mix with the melted butter, and press the biscuit mixture firmly into a round pie dish.

- Whisk the condensed milk while adding the lemon juice a little bit at a time.

- Whisk the egg yolk in a separate bowl until pale yellow and frothy, then add to the condensed milk mixture. Mix well. Pour this mixture into the pie dish, and bake in oven for 10 minutes.

- While the filling is baking, use a clean, dry bowl to whisk the egg whites until stiff peaks form. Add the sugar a little at a time, whisking continuously, until the mixture is thick and glossy. Add the vanilla extract and lemon juice, and fold gently into the meringue mixture. Note: For perfectly puffy egg whites, make sure that you do not get any bits of yolk caught in the whites when separating. Also make sure that your whisk apparatus is clean and completely dry. A few drops of water will cause the whites not to stiffen, and basically be a disaster.)

- After the filling has baked for 10 minutes, remove the dish from oven. Turn down the heat to 150 degrees celcius.

- Immediately top the filling with the prepared meringue mixture. Create pretty swirls or peaks on top with a pallette knife.

- Return to the oven for a further 20-30 minutes, or until the meringue has turned golden brown.

Once the pie is done, allow to cool completely before storing in the fridge if only needed the next day. I covered the pie with a piece of loose foil so as not to crush the meringue peaks. It still looked lovely the next day.