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+ servings

Lemon Meringue Pie with a Cookie Base

This dish has just the right balance of tangy lemon and sweet soft meringue. The cookie base is a wonderful take on the traditional pastry – once you try it you won’t go back to a pastry crust.
5 from 1 vote
Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 523 kcal

Ingredients
  

Base

  • 2 cups crushed digestive biscuits
  • ½ cup melted butter

Lemon Filling

  • 4 egg yolks
  • 2 organic lemons washed and quartered
  • 1 ½ cups sugar
  • ½ cup corn starch
  • 1 ¼ cups water
  • 2 tablespoons butter

Meringue

  • 4 egg whites
  • ¾ cup fine sugar
  • 1 teaspoon corn starch

Instructions
 

Base

  • Mix the 2 base ingredients together and press into a 9-inch pie dish
  • Place in the fridge and allow to set

Lemon Filling

  • Place all the filling ingredients except the butter into a blender, and blend on high for 10 – 20 seconds
  • Pour the filling mixture through a fine mesh strainer into a saucepan.
  • Add the butter and heat gently stirring all the time until the mixture thickens and begins to look clear, about 2 – 3 minutes after it thickens
  • Remove from the heat and allow to cool
  • When cool spread over the biscuit base

Meringue

  • Pre-heat the oven to 300 degrees F
  • Place the egg whites in a bowl and whisk until very stiff
  • Add 1/3 of the sugar and the corn starch
  • Continue whisking until the mixture looks dull
  • Add the remaining sugar and fold in

Finishing

  • Pile on top of the lemon filling
  • Spread to cover and peak the mixture with a fork
  • Place in the middle of the oven and cook for 20 – 25 minutes or until the top is a light brown

Notes

It can be a little tricky serving clean slices, but the taste is worth it.
For best results:
Be sure to spend the time cooking the lemon layer properly so it sets properly in the pie - it must be clear and very thick before you cool it down
Cool completely after the pie comes out of the oven - this takes at least 4 hours
Use a sharp knife to cut the slices
Run the knife around the edge of the pie dish to make sure the meringue has not stuck to the edges
Use a flexible spatula to lift the slices
The first slice is the hardest to get out cleanly - make this one the cook's slice:)

Nutrition Facts per serving

Calories: 523kcalCarbohydrates: 86gProtein: 5gFat: 19gSaturated Fat: 10gCholesterol: 136mgSodium: 259mgPotassium: 100mgFiber: 1gSugar: 67gVitamin A: 572IUVitamin C: 14mgCalcium: 27mgIron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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