Dualit Product Recipe

Lemon meringue pie.

Lemon meringue pie with a biscuit crumb base.
Serves: 6 Preparation Time: 30 minutes Cooking Time: 45 minutes

Lemon meringue


  • 300g Ginger OR digestive biscuits.
  • 125g Butter ( melted.)
  • 4 Large unwaxed lemons. (juice and zest)
  • 400g tin of condensed milk
  • 4 Large eggs (separated)
  • 100g castor sugar
  • Pinch of salt
  • 2 Tbsp flaked almonds.
  1. Preheat oven to 190/170 fan.
  2. Zest the lemons, juice and set aside.
  3. Place the biscuits in the chopping beaker and blend to breadcrumbs. ( or hand crush ).
  4. Melt the butter and add to the biscuits, combine well.
  5. Press the biscuits into an 8" round fluted tin, pressing up to and around the sides evenly then place the tin into the fridge to set.
  6. Seperate the egg yolks and set aside the whites in a clean grease free bowl.
  7. Whisk the egg yolks, lemon zest and juice together to a smooth batter.
  8. Add all of the condensed milk to the lemon mix and continue to combine.
  9. Remove the biscuit base from th fridge and pour all of the lemon mixture evenly into the case and place back into the fridge to allow to set.
  10. Whisk the egg whites and pinch of salt in a greasefree clean bowl and when a frothy texture has been reached slowly add the sugar a spoon at a time to a stiff meringue.
  11. Pipe on, or spoon the meringue over the lemon filling, ensuring to go right to the edges.
  12. Scatter over a handful of flaked almonds (optional ) and bake in the oven for 35-45 minutes until the top is golden brown.
  13. Allow to cool a little before serving as the centre will be very hot.