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Lemon Meringue Pie
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.
Ingredients
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.
