If you are a lover of lemon desserts, this classic one is for you!
Who can resist a zippity lemon center topped with a lighter than air meringue…nom…nom…
The great thing about this pie is that it is perfectly dairy-free!
Lemon Meringue Pie
- 1 cup sugar
- 5 Tbsp cornstarch
- 1/4 tsp salt
- 1 1/2 cups water + 1 Tbsp water
- 3 large lemons, 1 zested and all three juiced (about 2/3 cup of juice)
- 3 Tbsp butter
- 4 egg yolks
- 1 x 9-inch pie shell – use shortening for a dairy free alternative
Pre-bake your pie shell using weights to avoid any shrinkage. Cool completely.
In a medium saucepan over medium heat, mix the sugar, cornstarch and salt. Add the water and bring to a boil. The mixture will thicken.
In a small bowl, break apart the yolks and slowly pour in 1/3 of the hot syrup, whisking as you go. Pour the egg yolk mixture back into the saucepan and bring to a boil for a minute or until the mixture thickens further. Pour the lemon custard into the baked pastry shell and set aside to let the lemon filling set.
- 4 egg whites
- 1/4 tsp cream of tartar
- 6 Tbsp sugar
Preheat oven to 350°F. Place sugar in a food processor or blender and blitz until very fine (this will prevent a mealy meringue). Using clean beaters, beat the egg whites and tartar until foamy. Add sugar 1 tablespoon at a time until stiff peaks form and spoon over the lemon filling. Bake the pie for 10-12 minutes until lightly browned. To give more of a contrast, burn the surface with a kitchen blow torch or turn on the broiler for a second or two but watch it carefully.
Chill in the fridge until you are ready to devour it!
Makes 8-10 slices