Joy to the food

Lemon Meringue Pie With Biscoff Crust

about this recipe

This lemon meringue pie features a Biscoff cookie crust and is easier to make than traditional lemon meringue!

why you'll love it

Make-Ahead Crunchy Base Easy Meringue


Servings: 10

total Time: 3 hrs


- Biscoff biscuit cookies - Butter, eggs - Sugar, salt - Lemons and lemon juice - Cream of tartar - Condensed milk (not all items are shown above)

Pulverize cookies and mix them with butter, sugar, and salt. Then, press into a pie tin. Bake at 350 degrees F for 10 minutes.

Step 1

Zest two lemons and add the filling ingredients to a large bowl. Whisk them together until smooth and well combined.

Step 2

Remove the crust from the oven when done. Then, pour the lemon filling over the crust and bake for another 25-30 minutes.

Step 3

Once cooked, let pie cool the freezer for 2 hrs. Then, make your meringue! Start by beating egg whites & cream of tartar.

Step 4

Beat until soft peaks form. Then, add powdered sugar 1/4 cup at a time and continue to whisk until stiff peaks form.

Step 5

Once your meringue is done it's time to top the pie. Use a piping bag to decorate the meringue as you wish. Then, enjoy!

Step 6

To view the full Biscoff Lemon Meringue Pie recipe, tricks, and tips, visit Joy to the Food by clicking on the link below!


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