HOW TO MAKE A DELICIOUS LEMON MERINGUE PIE | BAHAMIAN COOKING

pie crust

🥗Healthier: whole grain crust

💰Cheaper: graham cracker crust

Graham cracker crust is often more affordable and easier to prepare.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness while brown sugar provides a richer flavor.

egg whites

🥗Healthier: aquafaba

💰Cheaper: powdered egg whites

Aquafaba is a vegan alternative that whips similarly to egg whites.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free option that adds a unique flavor.

Preheat oven to 350°F (175°C).

Prepare the pie crust according to your recipe or package instructions.

Zest and juice the lemons, straining out any seeds.

Combine lemon juice, sugar, cornstarch, and water in a saucepan over medium heat.

Whisk the mixture until it thickens and starts to bubble, about 5-7 minutes.

Remove from heat and stir in egg yolks, butter, and vanilla extract until smooth.

Pour the lemon filling into the prepared pie crust and spread evenly.

In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

Gradually add sugar while continuing to beat until stiff peaks form.

Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.

Bake in the preheated oven for 10-12 minutes, until the meringue is golden brown.

Remove from oven and let cool at room temperature before serving.

Cooking Techniques

Spice Level:

Allergens