RECIPE // The Batty Baker’s Lemon Meringue Pie


What's better than comfort eating in these uncertain times? Making your own comfort food! 

The fabulous Roxi from The Batty Baker has shared a wonderful recipe with us - helloooooo lemon meringue tart. 

Roxi is a Bowral-based baker, whipping up gorgeous cupcakes, macarons and cakes for special events and occasions. And she offers up gluten free and vegan options – nice one! Get in touch with Roxi if you need a bit of comfort food yourself and you're not so crashhot in the kitchen, or if you need something whipped up for a special occassion, Roxi is the answer! 


the batty baker



Preparation time: 25 min

Cooking time: 15min

Servings: 8




200g Nice biscuits

30ml melted butter



1 can condensed milk

125ml lemon juice

Zest of one lemon

3 eggs, separated



150ml caster sugar

Pinch of salt

Pinch of cream of tartar



Preheat the oven to 180oC.



Using a food processor, pules the biscuits until they are crumbs. Add in the melted butter and pulse again until everything is combined. Push ethe biscuit base into a 23cm pie dish and use the back of spoon to even it out. Place in the fridge to firm up.


Lemon filling

Mix the condensed milk, lemon juice, zest and the 3 egg yolks. Set aside the whites for the meringue. Pour the lemon mixture onto the biscuit base and set aside.





In a clean, dry glass bowl whisk the egg whites until they reach firm peaks. Gradually add in the caster sugar one tablespoon at a time, whisking between additions. The mixture should be stiff and glossy. Don’t overbeat. Spoon or pipe meringue onto the filling. Bake for 10-15 minutes or until the filling in set and the meringue is browning slightly. Serve cool.

The meringue will brown in the oven but you can also use a culinary blow torch to add a little bit of extra golden loveliness (you can get one from Cookshop Plus in Bowral.) 


cakemakers in bowral


Serve with ice cream! Cos, why not?? 






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