Recipe: Lemon meringue pie

Recipe: Lemon meringue pie

I really love this old recipe from my mom’s handwritten recipe book. Unfortunately I don’t know who to give the original credit to.

This is by far my favourite lemon meringue pie recipe but it has one little quirk to it – due to not being able to split an egg in half, the recipe makes 2 bases but only 1 filling. The plus side is you can wrap the extra pastry in wax wrap and keep it in the fridge for up to a month.

Old lemon meringue pie recipe

  • Servings: 1 pie
  • Difficulty: easy
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Credit: Mom’s old recipe book


  • 1 egg
  • 2 cups of flour
  • 112g baking marge
  • 5ml vanilla essence
  • 2 tablespoons castor sugar
  • 2 tablespoons oil
  • 5ml baking powder


  • 2 egg yolks
  • I tin of condensed milk
  • rind and juice of 3 lemons


  • 2 egg whites
  • 2 tablespoons castor sugar



  1. Cream marge and sugar.
  2. Beat egg, oil and vanilla then add to mixture.
  3. Sieve in flour and baking powder.
  4. Divide in half and press one half into greases pie pan and up sides.
  5. Bake at 170 degrees for approximately 10 minutes.


  7. Separate eggs then beat yolks and add to condensed milk, add lemon juice and rind and blend very well.
  8. Pour into naked pie shell which must be cooled.


  10. Beat egg yolks very stiff with castor sugar.
  11. Spoon it on top of filling and smooth it.
  12. Put in oven to brown for approximately ten minutes.

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