Easy Lemon Meringue Pie

Easy Lemon Meringue Pie

Lemon Meringue Pie. Who doesn’t love that, with the combination of sticky creaminess and sharp lemon tang?

The reason for my posting is a pretty simple one; my making of Limoncello this past weekend saw me with leftover lemons and egg-whites, and it doesn’t take a rocket scientist to work out what you can make with those.

Due to time constraints (December is busy enough already) I haven’t made my own pastry, instead opting for a shop bought ready made sweet tart casing. This speeds up the process massively making this recipe a really quick and easy pudding that’s well worth a try.

Lemon Meringue Pie is a classic dessert which is bound to go down a storm at Christmas dinners with all the family. And hey, it’s lemon season after all!

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Recipe: Easy Lemon Meringue Pie Recipe

Summary: Lemon Meringue Pie is a classic dessert; this version is so easy you can knock it up in just half an hour.


  • 1 Can Condensed Milk (397g)
  • 3 Eggs, separated
  • Juice of 1 1/2 lemons
  • 1 9″ Sweet Shortcrust Pie Case (ready cooked)
  • Zest of 1 lemon
  • 1/4 Cup / 50g Sugar (Demarara preferred)
  • 1/2 tsp Vanilla Extract


  1. Start by pre-heating your oven to 395f / 190c.
  2. Next put your egg yolks in a bowl with the lemon and condensed milk. Mix until custard looking – this will only take a few seconds.
  3. Pour out the filling into the pie casing and smooth with a spatula / spoon.
  4. Now in a separate bowl beat the egg whites to soft peaks. Add the vanilla extract and then slowly add the sugar while beating; it’ll soon start to look smooth and hold stiff peaks. Stop mixing; don’t over-mix!
  5. Spoon the meringue mixture over the lemon custard, then place into the oven until the peaks are golden brown.
  6. The meringue will be soft and squidgy – this is how it’s meant to be. Serve with a light cream or on its own and enjoy!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

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