Lemon Meringue Pie To Die For

I think this is my all time favourite Rosemary dessert. It’s between that and her cheesecake. My preference was to eat this when it’s still a little warm, so the filling is gooey and the crust is crumbly. Add cream = HEAVEN.

Photo by Alex Lvrs on Unsplash


  • 14 x milk arrowroot biscuits (or equivalent GF biscuits)
  • Enough butter to bind the biscuits when crushed, melted
  • 1 x can condensed milk
  • 2 x egg yolks
  • Grated or chopped lemon rind from 1 lemon
  • Juice of 2 lemons
  • 2 x egg whites
  • 2 x tablespoons of castor sugar



  • Crush biscuits with a rolling pin
  • Melt butter then mix through the biscuits
  • Tip onto a pie plate and flatten with the bottom of a glass, push the crust up to make sides if required
  • Refrigerate


  • Pour condensed milk into a bowl
  • Stir in egg yolks
  • Mix in lemon rind
  • Slowly mix in the lemon juice. If the mixture is getting too thin, don’t use all the juice
  • Refrigerate


  • When crust is chilled, spread cooled filling over the crust
  • Beat egg white until frothy
  • Slowly add castor sugar and keep beating until you have glossy peaks
  • Scoop egg whites on top of pie, don’t flatten
  • Bake in moderate over for 10 mins until peaks of the meringue brown a little
  • Serve with cream


2 Comments Add yours

  1. Elaine says:

    I love your Rosemary’s recipes. Wish I still cooked! 🥰👋


    1. mdepierres says:

      I wish I did too, Elaine. But I have memories! 🙂


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