5-Ingredient Lemon Meringue Pie Recipe
It's always a good time for lemon meringue pie ... especially when it only requires five ingredients, making it super simple and super affordable. This pie has a crisp cookie base and a creamy lemon center, and just describing it is enough to make anyone drool.
Sometimes, pie-making can be daunting, but in this case, the recipe is incredibly easy for anyone to make, from a beginner to a pro, and it requires just 10 minutes of prep time. Sounds pretty great, right? This pie is perfect for any occasion, but what most comes to mind is for an after-dinner treat.
Recipe developer Jennine Bryant came up with this tasty pie recipe that is sure to be a hit. "I love how simple this lemon meringue pie is to make, yet it tastes as though you've spent much, much longer on it," Bryant raves. "The lemon curd provides a perfect tart balance to the soft, cloudy meringue and the buttery, sweet biscuit base; I'm not normally one for lemon-flavored desserts, but this one really does it for me!"
Keep reading to find out how to make this wonderful pie.
Gather the ingredients
It's time to get this cooking party started. First, let's make a list of all the necessary items to whip up this lemon meringue pie, which requires only five ingredients. Trust us; it's easy as pie!
You will need either shortbread cookies, or graham crackers blended to make crumbs. In addition, make sure you have some melted butter. You will also need four egg whites that have sat out at room temperature before you use them.
In addition, get a cup of sugar and a cup of store-bought lemon curd (you can also make your own lemon curd using a few more ingredients and steps). That's literally all you need for this tasty recipe, making it super simple and affordable.
Preheat the oven and make the crumb mixture
Since you need the oven to bake your pie, preheat it to 350 F. As you let it heat up, it's time to get to work. Grab a blender and throw in either the shortbread cookies or the graham crackers. Continue blending until you have a fine crumb mixture for the crust. It shouldn't take more than a minute or so. "You could definitely crunch the cookies up in a bag instead of in a blender. It might take a little longer, but it's something I've done in the past!" Bryant notes.
Next, pour the crumb mixture into a bowl and add in the melted butter. Mix the two items thoroughly and set them aside for later use.
Press the crumb mixture into the pie tin
Now, it's time to take out a 9-inch pie tin. As Bryant notes, be sure that it has a removable base.
Add the crumb mixture to the pie tin. Then, using the back of a spoon, press the mixture into the bottom and the sides of the tin to form the crust. Once you form the crust, you'll want to stick the pie tin the fridge for about 15 minutes to let it harden. This is a very important step as it ensures the cookies won't crumble when you start to add the filling.
Add the lemon curd and whip your meringue
After 15 minutes are up, pour the lemon curd on top of the crust and then stick the pie tin back in the fridge.
In the meantime, grab a stand mixer and add in your four egg whites. Remember, you should have let them sit out at room temperature before using them. Then, turn on the blender and whisk the eggs until they're stiff. Keep the mixer on and slowly add the sugar, one spoonful at a time until it is well combined with the egg whites. By now, the mix should have formed a meringue, which means it's done.
Add the meringue topping to the pie and bake
Go ahead and grab the pie out of the fridge. Then, gently scoop the meringue mixture on top of the lemon curd in the pie dish. Stick the pan into the preheated oven and bake it for 15 to 20 minutes. You will know it's finished baking when the top of the meringue gets crisp and starts to color.
Pop it out of the oven and then let it sit for a half hour before you enjoy it.
Enjoy the pie
Now, it's finally time to enjoy all your hard work! Go ahead and slice the pie and serve it on plates. "I think this lemon meringue pie really speaks for itself and doesn't need much added to it, though I do enjoy it drizzled with cream!" Bryant shares.
As far as leftovers go, "You should definitely store lemon meringue pie in the fridge due to the egg whites in the meringue topping," Bryant says. "It's definitely best on the day it's baked, but it can be safely stored for up to three days in the fridge."
- 8 ½ ounces shortbread cookies or graham crackers, blended to make crumbs
- 6 tablespoons butter, melted
- 4 egg whites, at room temperature
- 1 cup granulated sugar
- 1 cup lemon curd
- Cream, to drizzle on top
- Preheat your oven to 350 F.
- Using a blender, blend the cookies until you have a fine crumb mixture.
- Combine the crumbs with the melted butter until thoroughly mixed.
- Add the crumb mixture to a 9-inch pie tin with a removable base.
- Using the back of a spoon, firmly press the mixture into the base and sides of the tin.
- Refrigerate the tin for 15 minutes.
- Pour the lemon curd on top of the crust and place it back in the fridge.
- In a stand mixer, whisk the egg whites until stiff.
- Keeping the mixer running, slowly add the sugar a spoonful at a time until it is well combined with the egg whites and a meringue has formed.
- Gently scoop the meringue mixture on top of the lemon curd in the pie dish, then bake it for 15 to 20 minutes until the top of the meringue is crisp and starting to color.
- Cool the pie for 30 minutes before serving with the optional cream.
| Calories per Serving | 411 |
| Total Fat | 21.4 g |
| Saturated Fat | 10.8 g |
| Trans Fat | 0.7 g |
| Cholesterol | 53.8 mg |
| Total Carbohydrates | 52.4 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 38.9 g |
| Sodium | 137.9 mg |
| Protein | 3.9 g |
