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Cheats Lemon Meringue Pie

Quick and never fails
Prep Time25 mins
Cook Time20 mins
Course: Dessert, Snack
Cuisine: British
Keyword: no-fail lemon meringue pie, quick lemon meringue pie
Servings: 8
Calories: 435kcal



  • 5 tbs butter melted
  • 1 tbs demerara or brown sugar
  • 6 oz digestive biscuits crumbs or graham cracker crumbs about 1.5 cups


  • 14 oz can condensed milk
  • 3 egg yolks
  • 2 large lemons juice and zest


  • 3 egg whites
  • 6 oz superfine sugar


  • Mix all crust ingredients well then press into a 9-inch/23 cm tart dish or quiche pan (I used one with a removable bottom) bringing crumbs up the sides on the pan.
  • Preheat the oven to 375F/190C.
  • Place condensed milk in a bowl, then whisk in the egg yolks and lemon juice and zest. Pour into the tart pan on top of the crust.
  • To make the meringue--make sure your bowl is free of any grease--don't use a plastic bowl. Glass or stainless is best. I usually re-wash the bowl and rinse it well then swish some white vinegar around in the bowl then rinse again and dry with a clean paper towel.
  • If using a stand mixer, use the whisk attachment.
  • Place the egg whites in the bowl and beat at very high speed until the whites look like clouds, then slowly add the sugar about a tablespoon at a time, until the whites form stiff peaks.
  • Place the meringue in dollops on top of the filling--this makes it easier to spread (trust me on this). Using the back of a spoon, gently cover the filling and up and over the crust top. Use the spoon to make gentle swirls
  • Bake for 15-20 minutes or until meringue starts to get golden on the swirls.
  • Let stand for about 30 minutes, then serve when warm



Serving: 1serving | Calories: 435kcal | Carbohydrates: 69g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 250mg | Potassium: 280mg | Fiber: 1g | Sugar: 57g | Vitamin A: 455IU | Vitamin C: 16mg | Calcium: 166mg | Iron: 1mg