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.

Banana Walnut Muffin Recipe Alt Text

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

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.
5 from 1 vote
Prep Time 50 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 8
Calories 523 kcal

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

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 cook's slice:)

Nutrition Facts per serving

Calories: 523kcalCarbohydrates: 86gProtein: 5gFat: 19gSaturated Fat: 10gCholesterol: 136mgSodium: 259mgPotassium: 100mgFiber: 1gSugar: 67gVitamin A: 572IUVitamin C: 14mgCalcium: 27mgIron: 1mg

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.

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