Lemon meringue pie
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
3 hrs
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Total Time
1 hr 20 mins
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Servings
12
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Calories
500 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Lemon meringue pie
Description
The Lemon meringue pie combines a crushed graham cracker crust with a rich filling of condensed milk, fresh lemon juice, zest, and extra-large egg yolks. The filling bakes until the edges set while the center retains some jiggle, providing a creamy yet firm texture. The Swiss meringue topping, made from egg whites and sugar heated over simmering water until the sugar dissolves, adds a light and airy sweetness that balances the tartness of the lemon. This pie is baked in two stages: crust first, then filled and baked before cooling and chilling to set fully.
Once chilled, the chilled filling supports the meringue topping, helping it stay fluffy and stable. This pie is ideal for those who enjoy the contrast of sweet meringue with a bright lemon custard. The method requires some patience during chilling but offers a classic texture and flavor pairing.
Carefully melting the sugar into the egg whites prevents graininess in the meringue and contributes to its smooth texture. Cooling the pie before chilling helps avoid overcooking the filling and keeps a clean crust texture.
Ingredients
For the crust
- 300 g (approx 3 cups) graham crackers or Digestive biscuits
- ½ cup butter melted
For the filling
- 2x g cans sweetened condensed milk
- ½-¾ cup lemon juice start with ½ cup and add more to taste, freshly squeezed
- 2 tbsp lemon zest
- 6 egg extra-large, yolks
For the Swiss Meringue
- 6 egg extra-large, whites
- 1½ cups sugar
Instructions
- Pre-heat the oven to 180ºC/350ºF.
- Combine the cookies and butter in the bowl of a food processor and blend until fine.
- Transfer to a 23cm/9in pie dish/tart case and press into an even, thin layer, up the sides of the dish.
- Place in the oven and bake for 10 minutes.
- To make the filling, combine all the ingredients in a bowl and whisk together.
- Once the crust is baked, pour in the filling and return to the oven.
- Bake for 20-25 minutes until the edge of the filling has set and the middle is still jiggly.
- 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.
- When the pie is chilled and the filling set, make the Swiss meringue.
- 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.
- 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.
- Dollop the egg whites onto the chilled pie and decorate to your preference.
- 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
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 500 kcal
% 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.
User Reviews
Overall Rating
4.9
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