Lemon Meringue Pie

Name: Lemon Meringue Pie Recipe
Prep time: 15 min
Cook time: 10 min
Ingredients: 4 egg yolks; 370 grams condensed milk; 200 ml lemon juice; 250 grams Marie biscuits; 125 grams butter; 4 egg whites; 200 grams sugar

Jump to Recipe Print Recipe

This lemon meringue pie recipe is my brother’s favourite.

Its creaminess, crunchy base and lemon flavour make this cake a perfect combination.

It’s October 2020. Fools Garden’s Lemon Tree plays on the radio as I listen to the lyrics: I’m sitting here in a boring room, It’s just another rainy Sunday afternoon…

After the lockdown experience, I want to celebrate the little things that life offers me, like cooking. This time, with the song on my mind, I feel like making a lemon tart.

As the saying goes, when life gives you lemons, make lemonade or …. A lemon meringue pie! With this tart I feel like giving a cheerful touch not only to the day, but also to the eye and to the palate …. mmmmmmmm

This is my brother’s favorite cake. Every September 17th, which is his birthday, this lemon meringue pie recipe is made in my mother´s house.

How to Make Lemon Meringue Pie

1. Preheat the oven to 356°F ( 180°C ).

Pie Filling

2. Grab four large eggs and separate the egg yolks from whites very carefully. Set aside.

3. In a bowl, add 4 egg yolks and then beat them with a hand held mixer. While beating, add in 370 grams of condensed milk and then pour in 200 ml of fresh lemon juice.

4. Put the egg yolk mixture to chill in the refrigerator.

Biscuit Base

5. In a food processor, add 250 grams of Maria cookies and 125 grams of softened butter. Beat until you get a cookie powder.

Tips for this fifth step:

If you don’t have a food processor, you can crush the biscuits with a hand blender. Do it in batches, little by little, because there are many cookies.
It is very important that the butter is at room temperature, it has to be smooth so that it mixes well. If it is hard, put it in the microwave for a few seconds to soften.

6. Pour this dough into a 8-inch cake pan and press it down firmly with the back of a spoon to flatten. Tip: the cake pan is not buttered, nor floured neither line up with parchment paper.

Meringue

7. Beat egg whites on medium speed until soft peaks form, then add in 200 grams of sugar little by little beat on high speed. until stiff peaks form. As result, you have glossy peaks that stand up straight and sugar has dissolved.

Assembly

8. Take the filling out of the refrigerator and pour it on top of the biscuit base.

9. Load up piping bag with meringue. Tip: Do it with the help of a spatula and this way you will avoid that not much air enters.

10. Now it’s time to bring out the artist in you! Decorate the cake with meringue, with the tips facing up, so that the cake looks pretty.

11. Once the cake is covered with meringue topping, bake it in the oven for about 10 minutes. Let meringue tips to brown.

12. To serve it you have to wait until the filling is more set; therefore, allow it to cool to room temperature or put it directly to chill in the refrigerator.

13. When the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!

If you liked this lemon meringue pie recipe, I recommend you to visit our homemade cakes page.