Sarah Nelson’s Ginger Lemon Meringue Pie


For the crust

For the filling

  • 2x 400g cans condensed milk
  • 125ml freshly squeezed lemon juice (start with ½ cup and add more to taste)
  • 2 tbsp lemon zest
  • 6 large egg yolks
  • Sarah Nelson’s Ginger Curd

For the Swiss Meringue

  • 6 large egg whites
  • 300g castor sugar

23cm/9in pie dish


  1. Pre-heat the oven to 180ºC/350ºF.
  2. Mix the Grasmere Gingerbread® Crumbs and melted butter in a bowl.
  3. Transfer to the dish and press into an even, thin layer, including the sides.
  4. Place in the oven and bake for 3 minutes, just to seal the mixture.
  5. To make the filling, combine all the ingredients in a bowl, whisk together, and pour into the baked crust.
  6. Bake for 20-25 minutes until the edge of the filling has set and the middle is still slightly jiggly.
  7. Remove from the oven and allow to cool for 20 minutes before transferring to the fridge and chilling for at least 3 hours.
  8. To make the meringue, combine the egg whites and sugar in a large bowl set over a saucepan of simmering water. Whisk the mixture until the sugar has completely dissolved. To test, rub a little of the mixture between your fingers. If you feel sugar granules, continue stirring, if it's smooth remove it from the heat.
  9. Whip the sugar and egg mix until it form stiff peaks, using either a stand or hand mixer.
  10. Take the chilled pie and spread a thick layer of Sarah Nelson’s Ginger Curd on top, leaving a gap between the curd and the crust.
  11. Dollop the meringue on top and create a dome shape, spreading to the crust and sealing in the ginger curd.
  12. Either caramelise the meringue with a kitchen blow torch, or bake for a further 15-20 minutes at 160ºC/320ºF, until it is a pale golden colour and feels set and firm when touched. Remove from the oven and allow to cool before serving.