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Ultimate Zesty Lemon Pie with Dreamy Swiss Meringue

Easy Lemon Pie

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This luscious Zesty Lemon Pie crowned with Dreamy Swiss Meringue delivers the perfect harmony of tangy citrus and cloud-like sweetness in every bite. The silky-smooth filling provides a bright contrast to the pillowy meringue.

Ingredients

  • 220g vanilla cookies
  • 1 tsp salt
  • 100g melted butter
  • 800g condensed milk
  • 180ml fresh lemon juice
  • 6 egg yolks
  • 6 egg whites
  • 1.2kg sugar

Instructions

  1. Prepare the cookie crust by crushing 220g of vanilla cookies with 1 tsp salt until they form fine crumbs. Mix thoroughly with 100g melted butter, then press firmly into a 9-inch pie dish. Bake at 160°C (320°F) for 8 minutes until lightly golden and fragrant.
  2. Create the lemon filling by whisking 800g condensed milk with 180ml fresh lemon juice until completely incorporated.
  3. Add egg yolks to the lemon mixture one at a time, whisking immediately after each addition. Pour this silky mixture over your cooled crust and bake for 20 minutes at 160°C until the center is just set.
  4. Cool the filled pie completely at room temperature before covering and refrigerating overnight.
  5. Prepare the Swiss meringue by placing 6 egg whites and double their weight in sugar in a heat-safe bowl over simmering water. Whisk until the mixture reaches 71°C (160°F) and the sugar completely dissolves.
  6. Beat the meringue mixture using a stand mixer until it cools to room temperature and forms stiff peaks.
  7. Top your chilled pie with the Swiss meringue.
  8. Brown the meringue using a kitchen torch or under a broiler for 1-2 minutes until caramelized.

Notes

  • Prevent a soggy crust: Brush the baked crust with egg white and return to the oven for 2 minutes.
  • Maximize lemon flavor: Add fresh lemon zest to your filling.
  • Test meringue readiness: It should feel smooth and hold firm peaks.
  • Steady temperature control: Simmering water should be gentle.
  • Shield from humidity: Make your meringue on a dry day.