Lemon Meringue Pie Recipe

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.

Prepare the pate sucree by mixing 60g butter, 50g powdered sugar, 25g whole egg, and 125g flour until combined.

Roll out the pate sucree and fit it into a pie dish, then bake until golden.

In a saucepan, combine 120g sugar, 15g corn flour, and the zest of 1 lemon.

Add 100ml lemon juice and cook over medium heat until thickened.

Remove from heat and stir in 3 egg yolks and vanilla extract until smooth.

Pour the lemon curd into the baked pie crust.

For the Italian meringue, combine 150g sugar and 60ml water in a saucepan and heat until dissolved.

Whip 3 egg whites until soft peaks form, then gradually add 15g sugar while continuing to beat until stiff peaks form.

Slowly pour the sugar syrup into the egg whites while beating until glossy and smooth.

Spread the meringue over the lemon curd, sealing the edges.

Bake until the meringue is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens