youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Lemon Meringue Pie

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

A delicious old fashioned recipe in our family for over 50 years. This lemon meringue pie has a beautiful creamy texture and tang.

A delicious old fashioned recipe in our family for over 50 years. This lemon meringue pie has a beautiful creamy texture and tang.

Ingredients

Serves: 0

Metric Cups
  • 4 lemons
  • 2 packets nice biscuits
  • 6 tablespoons shortening
  • 500 millilitres sweetened condensed milk
  • 2 oranges
  • 2 lemon peel
  • 4 medium egg whites
  • 4 tablespoons caster sugar
  • 4 lemons
  • 2 packets nice biscuits
  • 6 tablespoons shortening
  • 17½ fluid ounce sweetened condensed milk
  • 2 oranges
  • 2 lemon peel
  • 4 medium egg whites
  • 4 tablespoons superfine sugar

Method

Lemon Meringue Pie is a community recipe submitted by 2aussiecooks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Crush the nice biscuits into fine crumbs. Melt the shortening and pour it over the crumbs mixing well, press the moisture into a springform tin.
  • Place in refrigerator until filling is prepared. Mix condensed milk with the juice of the lemons, oranges and rind of two lemons.
  • Using an electric mixer, mix for a few minutes then pour into prepared springform tin and return to fridge until the meringue is prepared.
  • Beat the whites of four eggs with the castor sugar until stiff and pipe or spoon on top of pie.
  • Place in moderate oven (about 180 C) until the meringue is a biscuit colour.
  • Once pie has cooled a bit, return to fridge for at least two hours before serving.
  • Crush the nice biscuits into fine crumbs. Melt the shortening and pour it over the crumbs mixing well, press the moisture into a springform tin.
  • Place in refrigerator until filling is prepared. Mix condensed milk with the juice of the lemons, oranges and rind of two lemons.
  • Using an electric mixer, mix for a few minutes then pour into prepared springform tin and return to fridge until the meringue is prepared.
  • Beat the whites of four eggs with the castor sugar until stiff and pipe or spoon on top of pie.
  • Place in moderate oven (about 180 C) until the meringue is a biscuit colour.
  • Once pie has cooled a bit, return to fridge for at least two hours before serving.
  • Tell us what you think