Description
Luscious lemon meringue pie blends buttery biscuit crust with tangy citrus filling and pillowy meringue topping. Zesty layers create a perfect balance of sweet and tart, inviting you to savor each delightful bite.
Ingredients
Scale
Biscuit Base:
- 250 grams (8.8 ounces) plain sweet biscuits
- 100 grams (7 tablespoons / 3.5 ounces) unsalted butter, melted
Lemon Filling:
- 3/4 cup (150 grams / 5.3 ounces) caster sugar
- 1/3 cup (40 grams / 1.3 ounces) cornflour (cornstarch)
- Pinch of salt
- 3/4 cup (180 milliliters) lemon juice
- 1 cup (250 milliliters) water
- 42 grams (3 tablespoons / 1.5 ounces) unsalted butter, chopped
- Finely grated zest of 2 lemons (about 1 tablespoon)
- 5 egg yolks
Meringue Topping:
- 1 egg white
- 4 egg whites, cold
- 3 teaspoons cornflour (cornstarch)
- 1 cup (200 grams / 7 ounces) caster sugar
Instructions
- Craft the foundational layer by heating the oven to 180C (160C fan). Pulverize the biscuits into fine crumbs, then integrate whisked egg white with melted butter. Firmly compress the mixture across the tart tin base and sides, ensuring an even distribution. Bake for 10 minutes, then allow to cool completely.
- Create the citrus filling by combining sugar, cornflour, and salt in a saucepan. Introduce lemon juice and water gradually, maintaining constant whisking. Simmer over medium heat until the mixture thickens and bubbles. Remove from heat, incorporate butter and zest, then rapidly fold in egg yolks. Return to heat for one minute to ensure complete cooking. Transfer the warm filling onto the prepared crust, allowing it to settle for 30 minutes.
- Construct the meringue topping by whipping egg whites until soft peaks emerge. Delicately sift cornflour into the mixture. Incrementally introduce sugar, one tablespoon at a time, whisking between additions. Continue until the mixture achieves a glossy, stiff consistency. Carefully spread the meringue across the lemon filling, creating a complete seal against the crust edges.
- Finalize the pie by baking at 180C for 15-20 minutes until the meringue develops a light golden hue. Allow the pie to cool at room temperature for two hours, then refrigerate for 3-4 hours before serving.
Notes
- Ensure biscuits are crushed ultra-finely to create a smooth, compact base that holds together perfectly when sliced.
- Use fresh, room-temperature lemons for maximum zesty flavor and brightest citrus notes in the filling.
- When making meringue, carefully separate egg whites without any yolk trace to guarantee perfect peak formation and glossy texture.
- For gluten-free adaptation, substitute regular biscuits with gluten-free graham crackers or almond flour-based crackers, maintaining the same crushing and mixing technique.
- Prep Time: Approximately 20 minutes
- Cook Time: Approximately 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 27 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg