Lemon meringue cake

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  • 180 g of crushed cookies
  • 90 g butter, melted
  • 400 g of condensed milk
  • 1/2 cup of fresh lemon juice
  • 3 separate eggs
  • 1/2 cup powdered sugar


  1. Combine crushed cookies and melted butter.

  2. Press into a 23 cm cake pan and refrigerate.

  3. Blend the condensed milk and lemon juice. Add lightly beaten egg yolks and mix well.

  4. Pour evenly into the cold crumb crust.

  5. Beat the egg whites until stiff, then gradually add the icing sugar. Place the meringue on top of the filling.

  6. Bake in a preheated oven at 160 ° C for 10-15 minutes, until the meringue is golden.

  7. Let the cake cool before serving.


To crush the cookies, put them in a plastic bag and roll them up with a rolling pin.

Use condensed milk without sugar if you prefer.

Use butter or substitute.

Some added lemon zest scrapings on top look attractive before serving.

Lemon Meringue Cake

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