Lemon Meringue Pie with a Crispy Biscuit Crust

Allow us a moment of bias: this is our favourite effortless biscuit-base lemon meringue pie. No more pastry tantrums — this no-bake crust removes the need for mixing, chilling and blind-baking a shortcrust. It’s a quick, easy start to an impressive dessert.

For the lemon filling we use condensed milk to add velvety creaminess instead of a traditional lemon curd that needs careful stovetop cooking with yolks and flour. No fuss — just mix and bake.

The crowning glory is a cloud of Swiss meringue: marshmallowy, glossy and stable, avoiding the weeping and beading that can plague baked or raw-egg meringues.

The lemon flavour is balanced — bright but not overly tart — so this Lemon Meringue Pie will appeal to many palates.

What’s to love about this recipe

• Easy, buttery biscuit base — no baking hassle.
• A condensed-milk filling that gives a creamier texture than traditional lemon curd.
• Swiss meringue topping for a glossy, stable finish without weeping.
• A well-balanced lemon flavour that’s not too sharp.

Key ingredient notes and substitutions

See the recipe card below for the full ingredient list.

The biscuits

Any plain cookies work well: digestive biscuits, Graham crackers or Marie biscuits. For variations try buttery Scottish shortbread or spicy ginger nut biscuits.

Lemons

You’ll need about 120ml (½ US cup) freshly squeezed lemon juice — typically 3–4 medium lemons depending on size. Fresh juice is essential for the best flavour; bottled lemon juice lacks brightness.

You’ll also need the zest of one medium lemon (about a heaped, loosely packed teaspoon). Don’t forget to zest before squeezing.

Condensed milk

Condensed milk makes this filling quick and delightfully creamy compared with egg-and-flour custards. Cans vary slightly in weight; a 397g can is commonly used and rounded to 400g in the recipe — small differences won’t affect the outcome.

Eggs

You’ll need four large eggs, separated into yolks and whites. Ensure there’s no yolk in the whites for the meringue to whip properly.

Caster sugar

Caster sugar dissolves quickly into Swiss meringue because of its fine grain. Granulated sugar can be used but may take longer to dissolve.

Cream of tartar

Half a teaspoon stabilises the meringue, helping it hold its volume and develop a smooth, glossy finish.

Step-by-step instructions

1. Preheat the oven to 180C/350F.

Make the biscuit base

2. Pulse 250g plain biscuits in a food processor to fine crumbs, or place them in a sealed bag and crush with a rolling pin.
3. Melt 100g unsalted butter and mix into the crumbs until evenly coated.
4. Press the mixture into a 23cm/9″ tart tin or pie dish, compacting the base and sides with the back of a spoon or a glass.
5. Chill the prepared base in the fridge until needed.

Make the lemon filling

7. Separate the eggs, keeping whites free of yolk.
8. Whisk together 4 egg yolks, 400g condensed milk, 120ml fresh lemon juice and the zest of one lemon until combined (about 1–2 minutes). The mixture will thicken slightly.
9. Pour the lemon filling over the chilled biscuit base and level the surface.
10. Bake for 20–25 minutes or until the sides are set with only a slight wobble in the centre. Avoid underbaking so the tart sets properly.
11. Cool, then refrigerate to fully set for at least 4–6 hours or ideally overnight.

Make the Swiss meringue topping

13. Prepare a double boiler by simmering 5cm/2″ of water in a saucepan and placing a heatproof bowl over it (the bowl must not touch the water).
14. Combine 4 egg whites and 220g caster sugar in the bowl. Whisk continuously over medium heat until the sugar fully dissolves and the mixture feels smooth between your fingertips or reaches about 71C/160F (around 5 minutes).
15. Transfer the hot mixture to a grease-free bowl and beat on medium-high until it gains volume (1–1½ minutes). Add ½ teaspoon cream of tartar, 1 teaspoon vanilla extract and ¼ teaspoon salt.
16. Continue whipping until the meringue is pure white, glossy and holds stiff peaks (about 3–4 minutes in a stand mixer; slightly longer with a hand mixer). Stop as soon as stiff peaks form to avoid graininess.
17. If the meringue is warm, let it cool for 10 minutes, then spoon or pipe generous mounds over the chilled lemon filling for a rustic look, or pipe for a neater finish.
18. Caramelise the meringue tips with a kitchen blow torch or briefly place under a broiler, watching closely to prevent burning.

Variations

• Use lime juice and zest instead of lemon for a lime meringue version.
• Swap the base for Scottish shortbread or ginger nut biscuits.
• Mix in a spoonful or two of desiccated coconut to the crumbs and use a little extra butter to bind.
• Garnish with fresh mint leaves for brightness.
• Drizzle passionfruit puree over the meringue for extra tang.
• Substitute Italian meringue in place of Swiss meringue if preferred.

Serving Suggestions

• Serve the pie chilled for the best texture.
• Offer a dollop of whipped cream on the side.
• Sprinkle a little fresh lemon zest over the top for brightness.
• A light dusting of powdered sugar adds an elegant finish.

Storage and Freezing

Storage

Store the pie in the fridge, covered with plastic wrap or in an airtight container. It will stay fresh for 2–3 days. The meringue may soften or develop some weeping over time; this affects appearance more than taste, so it’s best eaten freshly made for presentation.

Freezing

Freeze the pie without the meringue to avoid textural damage. Wrap the chilled pie tightly in plastic wrap and aluminium foil. Freeze for up to 2–3 months. Thaw in the fridge and prepare a fresh meringue topping before serving.

More desserts using condensed milk

Rice pudding with condensed milk

Easy marshmallow tart

Apple crumble tart

Peppermint crisp tart

Quick cassata ice cream

Dark chocolate no-churn ice cream