Lemon meringue pie

Lemon meringue pie by Bake Bellissima

A lemon meringue pie is one of my favorite desserts for this time of year. The colours are so vibrant and the flavor, so tangy and refreshing. This recipe is adapted from Panache, a great kosher cookbook  that I have using for years, and from Martha Stewart. While it may look complicated, the steps are fairly simple, and the lemon filling can be made a few days in advance. Make sure you keep stirring the lemon mixture until it has thickened. It should coat the back of the spoon. Getting a kitchen torch for lemon meringue is a must. It just brings the wow factor. Enjoy!


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Lemon meringue pie
Serves 6-8
  • Filling
  • 3 large eggs
  • 3 large egg yolks
  • ½ cup freshly squeezed lemon juice
  • ½ teaspoon freshly grated lemon zest
  • 1¼ cups plus 1 tablespoon sugar
  • 4 large egg whole at room temperature
  • Crust
  • 250 g graham crackers
  • 3 tablespoons melted butter
  • Meringue topping
  • 4 large egg whites, at room temperature
  • 1 cup sugar
  • 1 pinch cream of tartar
  1. Preheat oven to 350F and prepare a 9 inch pie pan.
  2. For the crust, grind the graham crackers in a food processor, then add the butter.
  3. Pat into the bottom of the prepared pan, and bake for 6-8 minutes. Allow to cool on a rack.
  4. For the filling, combine the 3 whole eggs with the egg yolks, lemon juice, zest and 1¼ cups of the sugar in a double boiler.
  5. Heat and stir until thickened, about 10-20 minutes, or until it is thick like pudding. Pass the mixture through a strainer to ensure the curd has a smooth texture. Cool.
  6. In a stand mixer, beat the 4 egg whites with 1 tablespoon of sugar until stiff. Fold into the cooled lemon meringue mixture.
  7. To assemble, pour lemon filling evenly over the cooled crust and freeze overnight.
  8. To prepare the meringue,fill a medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
  9. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan.
  10. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3½ minutes. Test by rubbing between your fingers.
  11. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.
  12. Spread the meringue over the lemon filling using a pastry bag and tip or with the help of a spatula.
  13. Brown the meringue using a blowtorch, preferably. Alternately, you can use the broiler, but watch carefully as the pie can burn in just a few seconds. Cool for 2 minutes and return to the freezer.
  14. Remove from the freezer 15 minutes before serving.

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  1. Myriam says

    I usually don’t like fruity desserts but lemon desserts are crazy good! The tangy, refreshing taste of lemon is most welcome at spring time! This looks delicious!!!!!!!

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