In honour of National Lemon Meringue Pie Day, I’m reposting my recipe for you to try this weekend. Enjoy!
Both my husband and I love lemon meringue pie – so much so that we actually had it as a dessert choice at our wedding in 2010. My homemade lemon meringue pie is easy to make, tastes even better the next day (so it’s great for potlucks) and is so much better than store-bought, I can’t even explain. It’s always a crowd-pleaser and I often get asked for the recipe.
Personally, I think this pie is best in summer, but you really can enjoy it year round (if you don’t mind your fruit legging it here from the southern hemisphere). The key is the freshly-squeezed lemon juice. You can adapt this recipe easily to create a key lime pie if you want to try something different and even more tart.
Lemon Meringue Pie
- 175g Arrowroot cookies
- 200ml freshly squeezed lemon juice
- 100g salted butter, melted
- 3 eggs, separated
- 2 cans condensed milk
- 120ml extra fine (berry) sugar
In a food processor, crush cookies until fine (or smash up with a rolling pin in a Ziploc bag). Combine with melted butter and press mixture firmly (use the back of a metal spoon) into a deep 9” pie plate. Refrigerate while preparing filling.
Preheat oven to 325 degrees.
Beat egg whites until peaks form. Gradually beat in half of the sugar (if you don’t have berry sugar, you can use regular granulated sugar). Fold in remaining sugar and gently spread mixture on top of lemon mixture, using your spatula to make pretty peaks in the meringue.
Bake for 20 minutes, or until lightly browned.
This pie keeps very nicely in the fridge, covered loosely with plastic wrap for four days or so. But I guarantee it won’t last that long. Tastes best the day after making.