馃崑 Homemade Lemon Meringue Pie: Refreshing and Easy to Make

 馃崑 Homemade Lemon Meringue Pie: Refreshing and Easy to Make

Enjoy a classic lemon meringue pie with a crunchy base, creamy tangy filling, and soft golden meringue. Perfect for special occasions or as a sweet, citrusy treat anytime. Follow this step-by-step recipe to impress everyone with this irresistible dessert.

Ingredients

For the base:

  • 200 g of Digestive, Maria or Lotus biscuits (you can mix them or use just one type)

  • 100 g of melted butter

For the lemon filling:

  • 4 egg yolks (reserve the whites for the meringue)

  • 370 g sweetened condensed milk (1 standard can)

  • 120 ml freshly squeezed lemon juice (about 3 lemons)

  • Zest of 2 lemons

For the Italian meringue:

  • 4 egg whites (at room temperature)

  • 240 g sugar

  • 80 ml water

  • A pinch of salt or a few drops of lemon juice (optional)

Instructions

1. Biscuit base

  1. Crush the biscuits (Digestive, Maria or Lotus) using a food processor or a rolling pin inside a bag until fine crumbs form.

  2. Mix with the melted butter until you get a moist, sand-like texture.

  3. Press the mixture into the bottom of a 22–24 cm (9–10 inch) springform pan. Use the back of a spoon or glass to compact it well.

  4. Chill in the fridge for at least 20 minutes to firm up.

2. Lemon filling

  1. In a bowl, whisk the egg yolks with the sweetened condensed milk until smooth.

  2. Slowly add the lemon juice while mixing to prevent curdling.

  3. Stir in the lemon zest and mix gently.

  4. Pour the mixture over the chilled biscuit base and spread evenly.

3. Bake the lemon layer

  1. Preheat the oven to 160 °C (320 °F), top and bottom heat (no fan).

  2. Bake the tart for 15–18 minutes, until the filling is just set — it should still wobble slightly in the center.

  3. Remove from the oven and allow it to cool completely at room temperature.

  4. Chill in the fridge for at least 2 hours (4 is ideal) before topping with the meringue.

4. Italian meringue

  1. In a saucepan, heat the sugar and water without stirring until it reaches 118 °C (244 °F).

  2. Meanwhile, start beating the egg whites with a pinch of salt until they form soft peaks.

  3. Once the syrup reaches temperature, slowly pour it into the egg whites while beating on medium-high speed.

  4. Continue beating for 8–10 minutes, until the meringue is glossy, stiff, and cool to the touch.

5. Final assembly

  1. Spoon or pipe the Italian meringue over the chilled tart, forming peaks or patterns.

  2. Toast the top with a kitchen torch, or place under the broiler for 2–3 minutes until golden (watch closely).

Tips

  • Lotus biscuits add a lovely spiced, caramelized flavor to the base.

  • Store the tart in the fridge and consume within 3 days.

  • Garnish with extra lemon zest before serving for a fresh, citrusy touch.

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