Creamy Lemon Meringue Pie
A lemon pie that wins everyone over: buttery shortcrust, a silky lemon filling, and a beautifully golden meringue. Easy to make and always a showstopper at the table.
🛒 Ingredients
12 servings
- 1 cup all-purpose flour
- 1 beaten egg
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 100 g margarine
- 1 can sweetened condensed milk
- 1/2 can heavy cream
- 1/2 cup lemon juice
- 2 egg whites, whipped to stiff peaks
- 1 level tablespoon unflavored gelatin (dissolved in 3 tablespoons water)
- 4 egg whites, whipped to stiff peaks
- 4 tablespoons sugar
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Directions
- 1
Mix the flour, egg, sugar, baking powder, and margarine into a smooth dough, then spread it into a springform pan.
- 2
The raw dough is a little sticky — don't worry, use a spoon to help spread it evenly.
- 3
Bake at 180 °C (350 °F) for about 20 minutes, until golden. Let cool.
- 4
Meanwhile, mix the condensed milk, heavy cream, and lemon juice.
- 5
Stir in the gelatin right after dissolving it.
- 6
Gently fold in the whipped egg whites, without deflating them.
- 7
Pour the filling over the cooled crust, then spread the meringue on top — a piping bag gives a lovely finish.
- 8
Sprinkle with lemon zest and quickly run it under the broiler, just long enough to brown the meringue.
💡 Chef's Tip
Take the egg whites out of the fridge 30 minutes before whipping: at room temperature they whip faster and hold better. Add the sugar in three additions for a firmer meringue. And do let the pie chill for at least 3 hours before serving so the filling sets.
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