• Are you craving the zesty goodness of lemon meringue pie but don’t want to deal with the hassle of baking? This no-bake lemon meringue pie is the answer to your dessert dreams. With a buttery biscuit crust, a silky lemon cream filling, and a cloud of fluffy meringue, this dessert is as delightful to make as it is to eat.

    Make this easy and delicious no-bake lemon meringue pie: 

    Serves: 8
    Total Time: 1 hour + setting time


    • The Crust
    • 125g melted butter
    • 200g tennis biscuits, crushed
    • ½ tsp salt
    • The Filling
    • 500 g cream cheese
    • ¼ cup caster sugar
    • 1 tsp vanilla essence
    • ¼ cup medium fat sour cream or
    • double cream plain yoghurt
    • Zest and juice of 1 medium lemon
    • 2/3 cup cream, whipped
    • 1 cup lemon curd, beaten until smooth
    • For the meringue
    • 3 large egg whites, room temperature
    • 200g caster sugar
    • ½ tsp cream of tartar



    GREASE a 20 cm springform cake tin and line the bottom with baking paper.


    COMBINE melted butter ,crushed biscuits and salt together in a bowl and mix until combined.


    TRANSFER the mixture into the tin. Spread and pack into a even layer over the bottom and up the sides of the tin to make a crust. Place in the freezer while you make the filling.

    The filling


    ADD the cream cheese and caster sugar together in a stand up mixer and beat until smooth.


    ADD vanilla essence, sour cream and lemon juice and zest and gently stir to combine.


    Fold in the whipped cream


    SPOON the mixture onto the crust and spread evenly.


    SPOON over the lemon curd and smooth into an even layer. Place in the fridge to chill for 6-8 hours or overnight if you mixture isnt sweet enough before adding your filling to your tart base, add a bit more caster sugar to taste. Add a squeeze of lemon juice to your lemon curd to bump up the tart lemon flavour. Not all lemon curd will be tangy, so definitely taste them before adding lemon juice

    The meringue


    PLACE egg whites and in clean mixing bowl. Start beating the egg whites on low speed and gradually increase the speed to medium.


    ONCE the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.


    TOP your tart with the meringue mixture and blow torch to finish

    Did you make this No-bake Lemon Meringue Pie? Tag us on Instagram @foodandhomesa!

    ALSO SEE: Lemon meringue cupcakes

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