With a buttery crust, a tart creamy lemon filling, and the fluffiest meringue topping… this Biscuit Base Lemon Meringue Pie is something special.
This classic lemon meringue pie is a favorite in South Africa. It is made with a pastry case made from crushed biscuits filled with a condensed milk filling flavored with lemon rind and lemon juice, which is baked before being topped with a torched Swiss meringue.
If you love tart recipes, then have a look at this recipe for Mini Lemon Meringues, this recipe for Banoffee Tartlets, or this recipe for Apple Crumble Tarts.
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Ingredients
To make this easy tart recipe, you will need the simple ingredients listed below. Remember always to use fresh room temperature ingredients when baking.
- Tennis biscuits
- Butter
- Condensed milk
- Lemon juice
- Lemon zest
- Extra-large whole eggs
- Castor sugar
Tennis biscuits - you will need these for the biscuit base. If you can't find Tennis biscuits you can choose to use marie biscuits, plain digestive biscuits, or graham crackers.
Extra-large eggs - out of their shell, the eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
Condensed milk - the tany lemon filling for this tart is made from creamy sweet condensed milk, egg yolks, and lemons. Choose a full-fat sweetened condensed milk for this recipe.
Lemons - you will need the juice and the zest of the lemons to make the lemon filling, choose fresh lemons rather than bottled lemon juice for the best flavor.
See the recipe card for quantities.
Instructions
To make this delicious lemon meringue pie recipe, follow the simple steps below. First, you will prepare the crust, then make and bake the filling, and lastly, you will make the fluffy meringue topping.
Instructions for crust
STEP 1: Preheat oven and prepare tin. Preheat the oven to 160°C (320°F) and brush a loose bottom tart tin, 24cm (9-inch) diameter and 5cm (2-inch) deep, with melted butter.
STEP 2: Crush the biscuits. Add the biscuits to a food processor and pulse until fine crumbs.
STEP 3: Combine biscuits and butter. Add the crushed biscuit crumbs and melted butter to a medium mixing bowl and stir to combine.
STEP 4: Press crust into tart tin. Pour the biscuit mixture into the tart tin and press it evenly over the bottom and sides of the tin using the back of a spoon.
instructions for lemon curd
STEP 1: Mix the ingredients. In a large mixing bowl add the condensed milk, egg yolks, fresh lemon juice, and lemon zest. Whisk to combine.
STEP 2: Fill the crust with curd. Spoon the lemon mixture over this biscuit base.
STEP 3: Bake. Bake the filled lemon tart in a preheated oven at 160°C (320°F) for 40 minutes or until the lemon filling is just set.
STEP 4: Cool. Remove the tart from the oven and allow it to cool for an hour in its tin, then remove the tart from the tin and place it onto a serving plate.
instructions for meringue
STEP 1: Heat sugar and egg whites. Add the egg whites and sugar to a heat-proof bowl set over a saucepan of simmering water.
STEP 2: Allow the sugar to melt. With the egg white mixture set over a double boiler, whisk continuously until the mixture is warm to the touch and the sugar has melted. Check this by rubbing a bit of the meringue mixture between your fingertips to ensure there are no sugar granules.
STEP 3: Beat. Once melted add the meringue mixture to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium-high speed for 10 minutes until stiff peaks, the meringue must be thick and glossy.
STEP 4: Spoon meringue. Spoon all of the meringue over the top of the cooled tart and use a spatula to help spread it to the edge of the tart. Use a kitchen blow torch to torch the meringue until toasty. Serve, and enjoy!
Hint: only make the meringue once you are ready to decorate the tart, it is best not to leave the meringue topping standing after it has been whipped.
Variations
You can use this Mini Lemon Meringue Tarts recipe to make individual tarts; you will just need to adjust the baking time.
If you'd prefer to try making your own pastry crust rather than using a crushed biscuit base, then have a look at this recipe for Mini Lemon Meringue Tarts.
Equipment
To make this pie, you will need a loose-bottom tart tin. The one I used had a 24cm (9-inch) diameter and was 5cm (2-inch) deep. A pie dish can also be used, and the tart can be sliced out of this.
You will also need a double boiler, a stand mixer or a hand-held electric mixer, and a kitchen blow torch. The buttery biscuit base can be made with a food processor or with a rolling pin.
Storage
This lemon meringue tart is best eaten within a day or two after baking. If there are leftovers, store them in an airtight container in the fridge for about two to three days.
I do not recommend freezing this tart.
Top tips
Follow my top tips below to make sure your tart comes out perfectly
- Check the true temperature of your oven before baking this tart using an oven thermometer.
- Separate your eggs carefully, and don't leave any egg yolks in the whites otherwise the meringue will not whip properly.
- Make sure the bowl and mixer you are using to whip the meringue are perfectly clean and grease-free.
FAQ
The eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
Ensure that you separate the egg whites from the egg yolks properly, any egg yolks in the whites will affect the meringue. Also, make sure that the bowl and whisk you are using are grease-free, wash them with lemon juice and boiling water if you are unsure.
Tennis biscuits are plain butter biscuits with added coconut. You can use digestive biscuits, marie biscuits, or graham crackers if you can't find any.
Related
Looking for other recipes like this? Try these:
This is the perfect recipe to make as a show-stopping dessert, as an alternative to a traditional birthday cake, or on a lazy Sunday when the fam is looking for something sweet! I love this recipe because it takes away the hassle of pastry making and the tangy lemon filling is made with condensed milk.
If you give this biscuit-based lemon meringue tart a go, then please leave a comment and star review below. I love hearing from all of you.
Don't forget to follow along @with_love_kitty and sign up for the weekly newsletter to make sure you never miss a recipe.
Happy Baking
With Love,
Kitty
📖 Recipe
Biscuit Base Lemon Meringue Tart
Ingredients
Biscuit Base
- 200 g tennis biscuits
- 120 g butter
Lemon Filling
- 3 tins condensed milk 385ml per tin
- 180 ml lemon juice
- 3 tablespoon lemon zest
- 4 egg yolks extra-large
Meringue Topping
- 4 egg whites extra-large
- 200 g castor sugar
Instructions
Biscuit Base
- Preheat the oven to 160°C (320°F) and brush a loose bottom tart tin, 24cm (9-inch) diameter and 5cm (2-inch) deep, with melted butter.
- Add the biscuits to a food processor and pulse until fine crumbs.
- Add the crushed biscuit crumbs and melted butter to a medium mixing bowl and stir to combine.
- Pour the biscuit mixture into the tart tin and press it evenly over the bottom and sides of the tin using the back of a spoon.
Lemon Filling
- In a large mixing bowl add the condensed milk, egg yolks, fresh lemon juice, and lemon zest. Whisk to combine.
- Spoon the lemon mixture over this biscuit base.
- Bake the filled lemon tart in a preheated oven at 160°C (320°F) for 40 minutes or until the lemon filling is just set.
- Remove the tart from the oven and allow it to cool for an hour in its tin, then remove the tart from the tin and place it onto a serving plate.
Meringue Topping
- Add the egg whites and sugar to a heat-proof bowl set over a saucepan of simmering water.
- With the egg white mixture set over a double boiler, whisk continuously until the mixture is warm to the touch and the sugar has melted. Check this by rubbing a bit of the meringue mixture between your fingertips to ensure there are no sugar granules.
- Once melted add the meringue mixture to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium-high speed for 10 minutes until stiff peaks, the meringue must be thick and glossy.
- Spoon all of the meringue over the top of the cooled tart and use a spatula to help spread it to the edge of the tart. Use a kitchen blow torch to torch the meringue until toasty. Serve, and enjoy!
anna bautista says
hi, just want to confirm that one recipe is indeed 3 cans of condensed milk.
thanks
withlovekitty2020 says
Hi Ana! Thank you so much for your comment, yes it is 3 tins of condensed milk 🙂
Ana says
I absolutely love lemon meringue, however have always found recipes a little daunting... Kitty your recipe is so easy to follow and the end result is YUMMY 😋.
Will definitely make this often ... a winner recipe, thanks Kitty 🤗
withlovekitty2020 says
I'm so glad you loved the recipe Ana! 🙂