March 30, 2026

Lemon Meringue Pie

Serves:

Cooking Time:

< 30 min

Ingredients:

Crust: 200g coconut biscuits crushed 100ml butter melted

Lemon curd: 250g LANCEWOOD® Creamed Smooth Cottage Cheese 397g condensed milk 6large egg(s) separated 125ml freshly squeezed lemon juice strained to remove pips

Meringue: 6large egg(s) separated egg whites 5ml white wine vinegar 250ml castor sugar

Method

Crust:

Preheat the oven to 180°C. Grease a shallow 28 cm in diameter pie dish.
Mix the crumbs and butter together and press firmly into the bottom and up the sides of the pie dish.

Lemon curd:

Mix the cottage cheese, condensed milk and egg yolks together until smooth. Add the lemon juice to your preferred level of acidity.
Spoon into the prepared crust and bake for 10 minutes.

Meringue:

Beat the egg whites and vinegar together until soft peaks forms.
Add the castor sugar in small increments and beat on high speed until thick and glossy.
Spoon on top of pie and spread out evenly.
Lower the oven to 160°C and bake for a further 15 minutes.
Switch the oven off and leave the Lemon Meringue pie inside until the oven has cooled.
Refrigerate for 30 minutes before serving.