I made this at my cousin, Rosemary’s, request. I know that it is a favourite among most of the people I know as its simply delicious.  I made this gluten-free version of my old classic.

There is nothing like the piquant combination of tart lemon and decadently sweet condensed milk which is the signature of this pie.  It makes your mouth water and it never fails to impress. Made with only 6 ingredients, this lemon meringue pie is sure to keep your guests coming back for more.  I have also posted this recipe on my trusty website ‘buddies’ Recipe Lion. There are many more recipes such as this one, like Key lime pie, so be sure to go there and check out some other alternatives. This gluten free version is also on Fave Gluten Free Recipes.

It is so easy to make and is prepared in only 20 minutes. There is nothing to it. So give it a try, you are going to be very glad that you did!

PREP TIME: 20 mins


COOLING TIME: At least 2 hours


1 tin sweetened condensed milk well chilled

187,5ml bottled lemon juice

3 eggs. Keep one whole and separate 2 (put the egg whites into a clean, separate bowl and mix the yolks together in another bowl)

125ml castor sugar

200ml butter or full fat margarine

1 x 200g packet gluten-free digestive biscuits, crushed. If you want to make a non-gluten-free version of this pie then use 1 x 250 g packet of tennis biscuits (or digestive) and increase the amount of butter to 250ml. The gluten-free biscuits do not come in 250g packets.


Crush the biscuits either in a food processor or the old fashioned way by putting them into a plastic bag and rolling them with a rolling pin. Put these into a bowl.

Melt the margarine and mix it with the biscuit crumbs.




Use this to line a pie plate.  Put into the fridge to chill while you prepare the rest of the pie.


Beat the condensed milk to loosen it up.



Add the egg yolks and the lemon juice .  Beat well.

Pour into the crumb shell.  Chill 10-15 mins until the filling thickens.


Beat the castor sugar slowly in the egg whites.  Start by beating the egg whites until slightly stiff.


Then add in the sugar and continue beating. Do not add all of the sugar at once. Add some, then beat, add some sugar, then beat and so on. Until the sugar is used up. Do not switch off the beater between additions.


Pile the meringue mixture on top of the set lemon filling.



Bake at 160C for 15 – 20 mins.

Allow to cool and then chill for at least 60 mins before further chilling in the fridge. You can eat it an hour after that but it is better the next day. This pie can last quite a few days in the fridge.

Apologies that there is no picture of the pie with a piece cut out of it! . I gave it away so was not there for the photo! . Sometimes it’s just better and more rewarding to make something for someone else to enjoy. I know it went far and was enjoyed by all Rosemary’s guests .



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