This dish has just the right balance of tangy lemon and sweet soft meringue.
The cookie base is a wonderful take on the traditional pastry – once you try it you won’t go back to a pastry crust.
Makes
1 pie
Prep Time:
50 minutes
Cook Time:
45 minutes
Good For:
dessert
Ingredients
Cookie Base
- 2 cups crushed digestive biscuits
- ½ cup melted butter
Lemon Filling
- 4 egg yolks
- 2 organic lemons* quartered
- 1 ½ cups sugar
- ½ cup cornstarch
- 1 ¼ cups water
- 2 tablespoons butter
* choose ripe lemons with a thin skin for the best flavour
Meringue
- 4 egg whites
- ¾ cup fine sugar
- 1 teaspoon cornstarch
How to make Lemon Meringue Pie with a Cookie Base
Check out our easy step by step video
Step by Step Instructions
Step 1 – Cookie Base
Mix the 2 base ingredients together and press into the bottom of a 9-inch pie dish
Place in the fridge and allow to set
Step 2 – Lemon Filling
Place all the filling ingredients except the butter into a blender, and blend on high for 10 – 20 seconds
Step 3 – Lemon Filling
Pour the filling mixture through a fine-mesh strainer into a saucepan
Step 4 – Lemon Filling
Add the butter and heat gently stirring all the time until the mixture thickens and begins to look clear – about 2 – 3 minutes after it thickens (don’t skip this step)
Adjust for sweetness and add in sugar to taste, keeping it quite tart
Remove from the heat and allow to cool
Step 5 – Lemon Filling
When cool spread over the biscuit base
Place it back into the fridge
Step 6 – Meringue
Preheat the oven to 300 degrees
Place the egg whites in a bowl and whisk until very stiff
Step 7 – Meringue
Add 1/3 of the sugar and the corn starch
Continue whisking until the mixture looks dull and forms stiff peaks
Step 8 – Meringue
Fold in the remaining sugar
Step 9 – Finishing
Pile the meringue on top of the lemon filling, spread to cover and peak the mixture with a fork
Step 10 – Finishing
Place in the middle of the oven and cook for 25 – 30 minutes or until the top is a light brown
Cool and chill for an hour before serving
Slicing Tips
It can be a little tricky serving clean slices, but the taste is worth it.
For best results:
Be sure to spend the time cooking the lemon layer properly so it sets properly in the pie – it must be clear and very thick before you cool it down
Cool completely after the pie comes out of the oven – this takes at least 4 hours
Use a sharp knife to cut the slices
Run the knife around the edge of the pie dish to make sure the meringue has not stuck to the edges
Use a flexible spatula to lift the slices
The first slice is the hardest to get out cleanly – make this one the cooks slice:)
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Lemon Meringue Pie with a Cookie Base
Ingredients
Base
- 2 cups crushed digestive biscuits
- ½ cup melted butter
Lemon Filling
- 4 egg yolks
- 2 organic lemons washed and quartered
- 1 ½ cups sugar
- ½ cup corn starch
- 1 ¼ cups water
- 2 tablespoons butter
Meringue
- 4 egg whites
- ¾ cup fine sugar
- 1 teaspoon corn starch
Instructions
Base
- Mix the 2 base ingredients together and press into a 9-inch pie dish
- Place in the fridge and allow to set
Lemon Filling
- Place all the filling ingredients except the butter into a blender, and blend on high for 10 – 20 seconds
- Pour the filling mixture through a fine mesh strainer into a saucepan.
- Add the butter and heat gently stirring all the time until the mixture thickens and begins to look clear, about 2 – 3 minutes after it thickens
- Remove from the heat and allow to cool
- When cool spread over the biscuit base
Meringue
- Pre-heat the oven to 300 degrees F
- Place the egg whites in a bowl and whisk until very stiff
- Add 1/3 of the sugar and the corn starch
- Continue whisking until the mixture looks dull
- Add the remaining sugar and fold in
Finishing
- Pile on top of the lemon filling
- Spread to cover and peak the mixture with a fork
- Place in the middle of the oven and cook for 20 – 25 minutes or until the top is a light brown
Notes
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
