With a buttery crust, a tart, creamy lemon filling, and the fluffiest meringue topping… this Biscuit Base Lemon Meringue Pie is something special.
This biscuit base lemon meringue pie is an easy twist on the classic, made with a crushed biscuit crust instead of pastry for a quicker, foolproof dessert. If you love this biscuit base lemon meringue recipe, I have so many more Easy Tart, Pie, and Cheesecake Recipes for you to try!
Why This Biscuit Base Lemon Meringue Pie Recipe Works
- Recipe name: Biscuit Base Lemon Meringue Pie
- Ready in: 1hr 40 minutes (plus cooling time)
- Serves: 12 slices
- Main ingredients: Crushed biscuits, lemons, condensed milk, sugar, and eggs.
- Perfect for: An unconventional birthday cake, Mother's Day, Easter, or any special celebration.
- Why I love it: This biscuit base lemon meringue pie is made with a crushed biscuit crust instead of pastry, filled with a condensed milk filling flavoured with lemon rind and lemon juice, then baked before being topped with a torched Swiss meringue.
- Calories: 237kcal
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If you love trying easy tart recipes, you can't miss this Apple Crumble Tart Recipe (which is one of my favourites!) or this recipe for Mini Banoffee Tarts.
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Key Ingredients
- Tennis biscuits - Used for the biscuit base. If you can't find Tennis biscuits, you can choose to use marie biscuits, plain digestive biscuits, or graham crackers.
- 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 flavour.
See the recipe card for full information on ingredients and quantities.
Variations
This lemon meringue pie with a biscuit base is perfect if you want to skip making pastry from scratch. If you'd prefer to serve up individual tarts with homemade pastry shells, see this recipe for Mini Lemon Meringue Tarts.
How to Make a Biscuit Base Lemon Meringue Pie
- Step 1: 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: 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.
- Step 3: 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.
- Step 4: In a large mixing bowl, add the condensed milk, egg yolks, fresh lemon juice, and lemon zest. Whisk to combine. Pour the lemon mixture over this biscuit base.
- Step 5: Bake the filled lemon tart in a preheated oven for 40 minutes or until the lemon filling is just set.
- Step 6: Remove the tart from the oven and allow it to cool for an hour in its tin, then transfer it to a serving plate.
How to Make Meringue Topping for Lemon Meringue Pies
- Step 1: Add the egg whites and sugar to a heat-proof bowl set over a saucepan of simmering water.
- Step 2: 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: 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 form; the meringue must be thick and glossy.
- Step 4: Spoon all the meringue over the top of the cooled tart, then use a spatula to spread it to the edge. Use a kitchen blow torch to torch the meringue until toasty. Serve, and enjoy!
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.
Expert Tips
- 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.
Biscuit Base Lemon Meringue FAQs
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, and 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.
Absolutely! Making this recipe with a biscuit base saves time, but try out the pastry from these Mini Lemon Meringue Pies instead if you prefer.
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 it.
More Easy Lemon Flavored Desserts
This biscuit base lemon meringue tart is the perfect recipe for a show-stopping dessert, an alternative to a traditional birthday cake, or a lazy Sunday when the fam is looking for something sweet! I love this recipe because it takes away the hassle of pastry-making. If simplified bakes are where your heart lies, you can't miss trying this Banana Bread with Streusel Topping or this easy Hot Milk Sponge Cake.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Marble Bundt Cake with Chocolate Sauce!
📖 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!
Notes
- Only make the meringue once you are ready to decorate the tart; it is best not to leave the meringue topping standing after whipping.
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! 🙂