Lemon meringue pie wars

Posted by Andrea Jane Holmes on 3 September 2012


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.



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