Sunday spoil: Lemon meringue pie

Spoil your family with a delicious dessert that's full-on flavour and lower on fat.

This light and luxurious lemon meringue pie is the ideal anytime indulgence.

Serves 8

You’ll need: For the crust – 200g coconut biscuits, crushed; 100ml butter, melted

For the lemon curd – 250g Lancewood Creamed Smooth Cottage Cheese; 397g condensed milk; 6 large eggs, separated; 125ml freshly squeezed lemon juice, strained to remove pips

For the meringue – 6 large eggs, separated egg whites; 5ml white wine vinegar; 250ml castor sugar

How to:


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.


Beat the egg whites and vinegar together until soft peaks form.

Add the castor sugar in small increments and beat on high speed until thick and glossy.

Spoon on top of the 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.

* Recipe & image by 

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