Lemon and meringue pie

Lemon and meringue pie

Hey pixels!! I know temperatures are too high for baking a pie, but this one is so decadent and adorable I couldn’t resist the temptation… I love it because is sweet, but not that sweet. And the lemon taste is great on a Summer day!!

And the meringue is sweet enough to satisfy your sweet tooth… So don’t worry, my pixels. This pie will satisfy everyone. Enjoy it!!

lemon pie 3


  • 4 egg yolks
  • 4 tsp grated lemon zest
  • 1/2 cup lemon juice
  • 1 small can condensed milk
  • 2 cups cookies (in pieces)
  • 5 tablespoons butter, melted and cooled
  • 4 egg whites (or 2 if you want less meringue)
  • 120g sugar (60g if you’re using 2 whites)


Whisk yolks and zest together. Add condensed milk and whisk until smooth, then whisk in lemon juice. Cover mixture and set aside at room temperature until thickened, about 30′

While your filling is firming up, prep and bake the crust: preheat oven at 175ºC.

Pulse cookie pieces in a food processor until they become fine, even crumbs. Pour melted butter over crumbs and pulse to incorporate, about 5 pulses.

Sprinkle mixture into a round pie plate and press crumbs into an even layer on the bottom and sides of pie plate. Bake until crust is fragrant and starts to brown, about 13′.

Pour thickened filling into prebaked crust. Bake pie until center is firm but jiggles slightly when shaken, 10-15′. Let pie cool for 1 hour, then cover loosely with plastic wrap and chill in fridge for 3 hours.

 While pie is cooling, make the meringue: Whisk egg whites until soft peaks form. Add sugar and keep mixing until is well incorporated.

Use the meringue to decorate the pie.

Do you like lemon pies, my happy pixels? Are you going to try this one? If you do so, why not Instagram your masterpiece? Use the hashtag #thehappiestpixel

Published by Silvia Fuster

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