Lemon Pie or Lemon Meringue Pie

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Biscuit base. Take your pick on the topping. 2 recipes for the price of 1.


2½ cups crushed digestive biscuits

6 tablespoons salted butter, melted

1 can condensed milk

3 egg yolks

⅔ cup fresh lemon juice (from 3 to 4 lemons)

Whipped Cream Topping:

1 small tub double cream

2 tablespoons caster sugar

1 teaspoon vanilla extract


Grated lemon zest


Preheat the oven to 180c.  You will need a 9 inch dish. 

In a large bowl, combine the crushed digestive biscuits and stir in the melted butter until well blended. Press the biscuit mixture onto the bottom and up the sides of the prepared pie dish. Bake until firm, about 8 minutes.

Meanwhile, mix the condensed milk, egg yolks, lemon juice in a mixer on medium speed for a few minutes.

Pour the mixture into the baked pie crust. Return to the oven and bake until the center is set when the pan is gently nudged, about 10 minutes.

Cool the pie on a rack for 30 minutes. Place in the refrigerator until set, for at least 1 hour. 

Or if you would prefer a meringue topping. 

Don’t bake the filling yet. 

3 egg yolks

6oz Caster sugar


Put the egg whites into a clean mixer bowl and whisk on high until stiff peaks. Now start adding the caster sugar, a spoonful at a time, whisking well between each addition and with the mixer at full speed.

Spoon the meringue over the surface of the filling, then spread gently with the back of your spoon to cover the filling to the biscuit-lined edges. Swirl the surface of the meringue, then bake for 15-20 minutes until the meringue is pale golden. Set aside for about 30 minutes to allow the filling to firm up before serving warm.

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