Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 blind-baked 23cm pie crust; 4 egg yolks; 400ml sweetened condensed milk; 150ml fresh lemon juice; 1 tbsp lemon zest; 4 egg whites; 200g caster sugar; 1 pinch cream of tartar

A sharp, tangy lemon curd filling sits in a crisp pastry case, topped with a towering cloud of toasted meringue for a classic sweet-and-sour dessert.

Total time

60 min

Prep

30 min

Cook

30 min

Difficulty

hard

Cuisine

American

vegetarian

Ingredients

1blind-baked 23cm pie crust

4egg yolks

400mlsweetened condensed milk

150mlfresh lemon juice

1 tbsplemon zest

4egg whites

200gcaster sugar

1 pinchcream of tartar

Instructions

Whisk egg yolks, condensed milk, lemon juice and zest until smooth.

Pour into blind-baked pie crust.

Bake at 175C for 15 minutes until just set.

Whisk egg whites with cream of tartar until soft peaks form.

Gradually add sugar, whisking to stiff glossy peaks.

Pile meringue over warm lemon filling, spreading to the edges to seal.

Bake at 175C for 12 minutes until meringue is golden.

Cool completely before slicing.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

596

Protein

14.4g

Fat

13.4g

Carbs

108.4g

Fiber

0.5g

Sodium

191mg

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