Mile High Lemon Meringue Recipe

an image of a Lemon Meringue pie with cookie crust and a high pile of meringue

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  • 2 Cans of Condensed milk
  • 1 1/2 packets of Tennis Biscuits
  • 4 egg yolks
  • 4 egg whites
  • 1/2 cup lemon juice
  • Lemon zest of one lemon
  • 1 tsp lemon essence
  • 2 spoons castor sugar
  • 1/2 cup melted Stork margarine


  1. Preheat oven to 180C / 350F.
  2. Spray cooking spray on the inside of the baking dish or cake tin.
  3. Crush biscuits add melted butter and mix together, throw into the baking container, spread onto the base and up the sides using the back of a spoon, and put in the freezer for about 10 mins.
  4. Beat condensed milk, lemon juice, lemon zest, lemon essence, and egg yolks together until combined.
  5. Pour over filling into the crust, and bake for about 20 mins.
  6. Take out and wait for meringue.
  7. Beat egg whites until it’s foamy, add castor sugar spoonful at a time and beat till it forms a stiff meringue.
  8. Dish the meringue over the filling using a fork to form beautiful peaks and bake for 5 mins or until the meringue is nicely brown on top.


Prepared, tried, and tested by Denzy from The Recipe Hunter: Tried Β and Tested Recipes from Home Chefs


Keywords: Lemon Meringue

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