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A certain couple discover their shared love of lemon meringue pie. Something in common? Think again! He loves his mum’s lemon meringue and she loves her mum’s version of the pie . Help settle their dispute.

Below are both recipes for lemon meringue pie, his and hers. Try them out and help us out! Happy baking!

Let us know which you like best by commenting below.


The Glory of Lemon Meringue Pie




  • 3/4 packet of Marie or Digestive Biscuits
  • 2T butter


Melt butter and add crushed biscuits and press into a greased pie plate. Bake the crust at 180 degrees Celsius for about 10 minutes and set aside to cool.



  • 1 tin of condensed milk
  • 4 large eggs
  • 3/4 cup fresh lemon juice
  • 180g castor sugar
  • 2 T icing sugar

While the crust is baking, separate eggs and whip the whites until foamy. Then gradually add sugar until stiff, shiny meringue peaks are formed.

Beat together the condensed milk, egg yolks and lemon juice and pour into piecrust. You can add a little grated lemon rind if you like your lemon meringue extra tart. Pile meringue mixture on top and bake at 100 degree Celsius until meringue is crispy on top.


Freshly squeezed lemons work best!




  • 2 cups all purpose flour
  • 1/4 cup lard
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/4 tsp baking powder
  • Approximately 9 tablespoons of ice cold water
  • 2 tablespoons sugar

Stir flour, salt, baking powder and sugar together. Cut in the lard and butter with a pastry blender (or by using 2 knives) until the mixture is crumbly. Add water, a little at a time, using just enough to bind the mixture so that dough can be patted lightly to form a ball. Handle the pastry as little as possible. Roll the dough on a floured board into a circle. Line an  8” baking dish with pastry.

(Mum’s tip- roll 2 inches wider than diameter of baking dish, so you have enough to go up sides and a bit of overhang. Roll lightly, from the centre outwards)

Prick the base of the dough with a fork and chill in the fridge for 15 minutes.

Meanwhile heat oven to 180 degrees Celsius. Bake pastry for 15 minutes. If your oven is not hot enough you may need to bake for a further 5 minutes. Pastry should only be lightly golden.



  • 3 T cornstarch
  • 150 ml water
  • Finely grated rind of 2 lemons
  • 150 ml lemon juice
  • 75 grams (3oz) caster sugar
  • 2 egg yolks

Mix the corn flour and water together in a saucepan. Add lemon rind and juice and bring slowly to the boil, stirring constantly with a wooden spoon. Simmer gently until the mixture thickens, then remove from the heat and stir in the sugar. Leave to cool slightly, then beat in the egg yolks. Pour this mixture into the cooked pastry case.


  • 2 egg whites (Mum’s tip: use 3 egg whites if eggs are a bit small)
  • 100 grams of caster sugar

In a clean bowl whisk the egg whites until stiff with a wire whisk, rotary or electric beater. Whisk in 1T of sugar, then carefully fold in remaining sugar, reserving a little for dredging. Spoon or pipe the meringue onto the lemon filling to cover it and dredge with the reserved sugar.

Bake the pie, in a very cool oven (135 degrees Celsius) for 30 minutes or until the meringue is crisp and golden. Allow it to cool completely (a few hours) refrigerate for at least 2 hours.



24 Responses to “Lemon meringue pie wars”

  1. Roxanne

    Without even trying I vote for Hers! His mom’s pastry is too much like hard work, and lemon meringue pie without condensed milk is like pap without sous!

  2. Andrea Jane Holmes

    Joan- I love the mix and match! Give it a try and let me know how it turns out!

    LMP is definitely “pie in the sky” : dessert so sweet, it could only be found in heaven!

    Happy baking!

  3. Glynis Holdsworth

    Has to be the biscuit and condensed milk one – the way my Gran and Mom made it years ago too! Sooo yummy

  4. Engela Bloch

    When the need for lemon meringue pie hits, there is no time for his version! But I will add grated lemon rind to hers….. It cannot be beaten! But the best idea is to let him make his also and invite friends over for a fest!

  5. Loraine Pretorius

    I have not tried either recipe, but if I was looking for one, I would immediately discard HIS as its too complicated and would try HERS as its a no fuss recipe.

  6. Chérie Atkins

    Definitely HERS! Use Tennis or Nuttikrust biscuits though for flavour/texture in the crust; definitely add zest of a lemon to the filling and leave out icing sugar from meringue – the castor sugar is sweet enough.

  7. Diane

    Definetely HERS, I use a similar recipe and you cannot make lemon meringue pie without condensed milk or a biscuit base!

  8. Sue

    I have not tried either recipe, but a lemon meringue pie without condensed milk….. outrageous.
    My recipe is very similar to Hers, and it is awesome.

  9. Suzette Squire-Howe

    There is only one way to make a decent lemon meringue pie:

    3/4 packet tennis biscuits and a handful of coconut ice, crushed and mixed with 80gms melted butter.
    Press into pie dish.

    Add 4 egg yolks to 2 tins condensed milk and mix in the juice and zest of 5 lemons.

    Beat the egg whites separately and when making soft peaks start adding 1 cup castor sugar VERY gradually. When all the sugar is incorporated, fold in 1 tablespoon maizena and 1 teaspoon white vinegar.
    Pile on top, and bake at about 150 deg Celsius for 1/2 hour. Test for readiness by poking a fingernail gently into the meringue – if it’s crisp, it’s done. Cool completely and enjoy!!!



  11. Marianne

    His is definitely the better LMP! The old way is best. Can’t stand condensed in a LMP. I CM is used it should be called something else, like Creamy LMP or CHEAT’s LMP! His way is how MY Mother taught me and it is the ONLY way to do it!!!!

  12. Marianne

    His is definitely the better LMP! The old way is best. Can’t stand condensed milk in a LMP. If CM is used it should be called something else, like Creamy LMP or CHEAT’s LMP! His way is how MY Mother taught me and it is the ONLY way to do it!!!!

  13. Rosemarie Solomon

    Her recipe is the best it’s the one my whole family used to make. Mother, cousins, aunts etc. His one is nice but comes out a bit translucent not creamy like hers.

  14. Amanda Simpson

    I combined her crust with his filling. Compliments all round, lovely and lemony without the sickly sweetness that usually accompanies anything with condensed milk. A great hit!

  15. Ann Booth

    His is best by far for me. I don’t like the cloying sweetness of condensed milk with lemon. It must be tart and tingly. Plus biscuit bases are a cop-out for people who can’t make pastry.


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