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Lemon meringue pie

Lemon meringue pie is a luscious showstopper dessert. Creamy lemon filling topped with Swiss meringue in a cookie crust. What more could you ask for?

Prep Time
20 mins
Cook Time
1 hr
Additional Time
3 hrs
Total Time
1 hr 20 mins
Servings: 12
Calories: 500 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

For the crust
  • 300 g (approx 3 cups) Graham crackers/Digestive biscuits
  • ½ cup butter melted
For the filling
  • 2x 400g cans sweetened condensed milk
  • ½-¾ cup freshly squeezed lemon juice (start with ½ cup and add more to taste)
  • 2 tbsp lemon zest
  • 6 extra-large egg yolks
For the Swiss Meringue
  • 6 extra-large egg whites
  • 1½ cups sugar

Instructions

    Cup of Yum
  1. Pre-heat the oven to 180ºC/350ºF. 
  2. Combine the cookies and butter in the bowl of a food processor and blend until fine. 
  3. Transfer to a 23cm/9in pie dish/tart case and press into an even, thin layer, up the sides of the dish. 
  4. Place in the oven and bake for 10 minutes. 
  5. To make the filling, combine all the ingredients in a bowl and whisk together. 
  6. Once the crust is baked, pour in the filling and return to the oven. 
  7. Bake for 20-25 minutes until the edge of the filling has set and the middle is still jiggly. 
  8. Remove from the oven and allow to cool for 20 minutes before transferring to the fridge and chilling for at least 3 hours, ideally overnight. 
  9. When the pie is chilled and the filling set, make the Swiss meringue. 
  10. Combine the egg whites and sugar in a large glass/metal bowl set over a saucepan of simmering water. Whisk/stir the mixture until the sugar has 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. 
  11. Transfer the bowl of a stand mixer (or use a hand mixer), and with the whisk attachment, whip the egg whites until they form stiff peaks. 
  12. Dollop the egg whites onto the chilled pie and decorate to your preference. 
  13. At this point you can caramelize the egg whites with a kitchen blow torch and serve immediately. Alternatively, bake the meringue for a further 15-20 minutes at 160ºC/320ºF until it is a pale golden color and the meringue feels set and firm when touched. Remove from the oven and allow to chill before serving. 

Nutrition Information

Calories 500kcal (25%) Carbohydrates 86g (29%) Protein 10g (20%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 106mg (35%) Sodium 339mg (14%) Potassium 51mg (1%) Fiber 0.1g (0%) Sugar 70g (140%) Vitamin A 636IU (13%) Vitamin C 5mg (6%) Calcium 184mg (18%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 500

% Daily Value*

Calories 500kcal 25%
Carbohydrates 86g 29%
Protein 10g 20%
Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Cholesterol 106mg 35%
Sodium 339mg 14%
Potassium 51mg 1%
Fiber 0.1g 0%
Sugar 70g 140%
Vitamin A 636IU 13%
Vitamin C 5mg 6%
Calcium 184mg 18%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.