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Serves 10-12



  • 200g granita biscuits
  • 100g gingernut biscuits
  • ½ tsp ground nutmeg
  • 150g melted butter


Lemon filling

  • 2 x 395g cans condensed milk
  • 3 egg yolks
  • The zest and juice of 1 large juicy lemon (approx. 3 tbsp lemon juice)



  • 3 egg whites
  • 165 g (3/4 cup) caster sugar


Note: To make the dramatic meringue as in this picture, you’ll need to double the meringue recipe.



  1. Grease 20 cm cake or pie tin. Emmy uses a 35 x 13cm flan tin
  2. Add all your biscuits into K400 blender and pulse until it makes a crumb
  3. Add your ground nutmeg and melted butter. Place your lid on and pulse a few more times
  4. Pour half the biscuit mixture into your greased pie tin. Press firmly to make the base
  5. With the remaining half of the biscuit mixture, gently press this onto the walls of your pie crust and refrigerate 
  6. Clean out your blender to get ready to make the lemon filling
  7. Preheat oven to 180 degrees


To make your lemon centre

  1. Combine the condensed milk, egg yolk, lemon zest and lemon juice into your K400 blender and blend for 90 secs or until smooth and creamy
  2. Pour into your biscuit base and then place into the oven for 25 mins
  3. Once cooked, remove from the oven and place on a cake tin to cool for 1 hour
  4. Once your pie is back to room temperature, refrigerate it to cool down for a further 30 minutes

For the méringue

  1. Use your stand mixer with a whisk attachment
  2. Beat your egg whites until you start to see soft peaks form
  3. Then gradually beat in the sugar, 1 tbsp at a time, until you have a nice glossy méringue
  4. Take the lemon pie out of the fridge and fold out your lemon méringue, giving it heaps of height and drama
  5. Either place it back into the oven until the peaks are golden or if you have a blow torch at home, blow torch giving it that nice golden charred look
  6. Serve with cream