Family Recipe
I never tried lemon meringue pie until I met my husband. He and his family are very into sweets, and they're amazing at making sweets and desserts.
Actually, this recipe is my husband's. He has had it since he was in university, and over the years, he has perfected it. He's even known amongst his family and relatives for his lemon meringue pie.
Anyway, ever since I tasted it, I was in love. Yes, I still love my husband, but this lemon meringue pie is difficult to resist. I've been learning from my husband how to make this pie, and now I can make it for our family.
If you love this, you will definitely love our Lemon Tart recipe, it's silky smooth with buttery crisp crust.
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The Base
If you know or have tried lemon meringue pie, you will notice that there are different types of bases for it. There's no right or wrong in this, as, of course, everybody has their own preferences. Live life, be free. Don't you agree?
For this recipe, the base's texture is between a cake and a short-crust pastry. It has that soft, cakey touch while maintaining its own firmness. Does that make sense? Of course it does!
I will tell you that the dough for this base is a bit soft and sticky. But don't worry. I totally understand if you get panicky upon hearing that or while you're touching the dough. Why? Because I was like that when I first made it.
Though it's like that, it is extremely forgiving. Meaning if it breaks or falls when you move it, you can simply pick up the pieces and patch them here and there. Trust me, I've done that more times than I can remember.
For this recipe video, I've come up with a method so that it would be less nerve-wracking if you're trying to make it for the first time. What I did was roll the dough between 2 cling films. Using the pie pan that I was going to bake the pie in, I rolled it slightly bigger than the pan, just to consider the depth or height of the pan.
Then, I uncover the top cling film and sprinkle some flour on the dough. I spread the flour evenly on its surface so that when I flip it into the pan, I can easily adjust or move it without it being stuck to the pan. Then, I simply uncover the other cling film and start patching the dough here and there.
Voilà, done! It's easy, trust me.
The Filling
Like the base, there are many ways to fill this lemon meringue pie. The traditional way is to cook the filling and then pour it into an already-baked base.
The ingredients are eggs, water, lemon juice, cornstarch, and sugar. You cook the mixture until it thickens, and then let it cool before using it.
For this recipe, the ingredients are only three: condensed milk, eggs, and lemon juice. You just whisk everything together, and it's ready in one minute. You don't need to cook it beforehand. You cook it together with the base. Both the filling and the base will be perfectly cooked at the same time. Convenient, right?
As for the texture and taste, I love this version better. I'm not being biased (or am I?) because I've tasted the other version many, many times when we traveled to France, and for me, my husband's version is creamier and tastier.
Creamy and sweet with that tangy taste to it. That's how I would describe it. That creamy, sweet taste is thanks to the condensed milk.
If you like lemon desserts, you will love our lemon blueberry cake with cream cheese frosting and my 3-ingredient lemon mousse.
The Meringue
Like the other two components of this pie, there are different ways to make meringue for it. I have been experimenting a lot, and one thing I would advise is not to use the typical normal meringue. Where you just beat the egg whites with sugar until stiff peaks? Yeah, that one, try not to use it.
Why? After a while, it leaks liquid, making the base of the pie moist and damp. It also shrinks when you grill it in the oven for that final char touch. And it also doesn't hold its shape that well. Well, those are reasons for me not to use it personally.
I've also tried Italian and Swiss meringue. The one that I love the most is this Swiss marshmallow meringue, just like in my lemon meringue cupcakes. Yep. Imagine meringue with that marshmallow texture.
It's all that it's not from the typical normal meringue. Try it, you might like it too.
Well, while you're at it, try the whole lemon meringue pie, won't you?
More Lemon Desserts
- 3-Ingredient lemon mousse
- Lemon loaf cake
- No-bake lemon cheesecake
- Lemon meringue pie bites
- Lemon almond cake
Video
📖 Recipe
Lemon Meringue Pie
Video
Ingredients
The base
- 1 cup all purpose flour , plus 1 tablespoon more (150 g)
- ½ teaspoon baking powder
- 2 tablespoon granulated sugar (25 g)
- ⅓ cup unsalted butter (75 g), cold and cut into small cubes
- 1 large egg , cold from the fridge
The filling
- 1 can condensed milk (400 g)
- 3 large egg yolks
- ⅔ cup lemon juice (150 ml)
The Swiss marshmallow meringue
- ¾ cup granulated sugar (150 g)
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoon golden syrup
- 3 large egg whites (100 g), room temperature
Instructions
The base
- In a food processor, add in flour, baking powder, sugar and cold butter. Blend for a few seconds until the mixture becomes sand-like. Add in egg and blend again until it becomes a dough.
- Form into a flatten ball and place it on a cling film and cover it with another cling film. Roll the dough into a 23 cm (9 inch) diameter disk. We will be using a 20 cm (8 inch) pie pan.
- Remove the top cling film. Sprinkle some flour on top of the dough and spread evenly. This is to help the dough not to stick to the pie pan when we flip onto it. Gently but swiftly flip the dough (floured side facing down) onto the pie pan. If it breaks, don't worry. Just patch it here and there. The dough it a bit sticky but it is very forgiving. Adjust and accommodate the dough in the pie pan. Leave to chill in the fridge while we make the filling.
The filling
- In a bowl, add in condensed milk and egg yolks. Mix just to combine. Add in lemon juice and mix again just to combine.
- Pour the filling into the chilled base and spread evenly. Bake at 170ºC (340ºF) in preheated oven for 20 minutes or until the base is golden brown and the filling is fully cooked. Set aside while we prepare the meringue.
The Swiss marshmallow meringue
- I use the ratio of 3:2 of sugar:egg white. I first weigh my egg whites and then calculate the ratio for the sugar.
- In a small pot, bring some water (around 2 inches height) to a gentle simmer. Place a bowl on top of it, it should not be touching the simmering water below. Add all of the meringue ingredients and whisk until the sugar is totally dissolved. The easiest way to check is rub the mixture between your 2 fingers and if it doesn't feel grainy then it's ready.
- Pour the mixture into a bowl of a standing mixer with the balloon attachment. Start with low speed and continue to the highest. Whisk until the bowl is totally cold. Your meringue is ready.
Assemble
- Spoon some meringue on top of the pie and spread evenly. Pipe more meringue on top and decorate as your heart desire. Grill in the oven for a few minutes to get that char effect. Remove from the oven, slice and enjoy!
peta sleeman says
Love your lemon melange pie the marshmallow topping is awsome
Bea says
Happy that you liked it, Peta! Thank you for your feedback!
Sharon says
Are you using condensed canned milk or sweetened condensed milk?
Bea says
It's sweetened condensed milk. Hope it helps.
Helen says
Hi Bea.. just another question about your pie base. I rather like the base to be a little firm.. is this one really soft .. like mushy😟
Bea says
Hi Helen! This family pie recipe is with a cakey base, not like a tart base. You can look at my pie recipes if you want a flaky/firmer base. Hope it helps.
Helen says
I will make this recipe 😀 I’ve been searching for the easier version which this seems to be. But my question is... is this enough filling 🧐
Bea says
Yes, it's enough. Just make sure to use the measurement indicated in the recipe. Hope you'll like it!