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Creamy Lemon Meringue Pie
Sweet & different!


  • 1 x 200 g packet Tennis biscuits, finely crushed
  • 75 g salted butter, melted
  • 15 ml cornflour (to use in the filling)
  • 65 ml white sugar
  • 4 jumbo Nulaid eggs, separated *
  • 1 x 385 g can of sweetened condensed milk
  • 250 ml cream
  • 125 ml fresh lemon juice
  • 30 ml finely grated lemon zest
  • 45 ml caster sugar
  • 15 ml cornflour (to use in the meringe)


Thoroughly mix together the biscuit crumbs and butter and press into a 24-cm loose-bottomed tart pan.

Mix together the cornflour and white sugar in a large mixing bowl. Add the Nulaid egg yolks, condensed milk, cream, lemon juice and zest and whisk well.

Pour the mixture into the prepared crust and bake in the oven, preheated to 170C, for 20 minutes or until the mixture is firm but still a little wobbly in the centre. Remove from oven and set aside.

Increase the oven temperature to 180C.

When the pie has cooled a little, whisk the egg whites into soft peaks. In a small bowl, stir together the caster sugar and cornflour and add the mixture, one heaped teaspoon at a time, to the egg whites while continuing to beat well in between each addition. When the mixture is stiff and glossy, spoon or pipe on top of the pie and return to the oven for 10 minutes or until the meringue looks beautiful to you.

Yields 8 servings

* Nulaid eggs are farm fresh and grain fed and gives you a choice of free-range or canola eggs their yolks being bright orange from those heart-healthy Omega-3 fatty acids.