Lemon Meringue Pie
Golden, billowy meringue crowns a silky lemon filling nestled in a crisp ginger cookie crust, creating a Lemon Meringue Pie that's as beautiful to serve as it is refreshing to eat.
Few desserts make a more memorable finale to a meal than a classic Lemon Meringue Pie. This version puts a delicious twist on tradition by replacing the standard pastry crust with a buttery crust made from Anna's Ginger Thins cookies. The subtle spice of the ginger beautifully complements the bright, tangy lemon filling while adding a delicate crunch that guests will love.
The filling comes together with just a handful of ingredients—sweetened condensed milk, fresh lemon juice and zest, and egg yolks—creating a smooth, creamy texture that's bursting with fresh citrus flavor. Topped with lofty swirls of homemade meringue, then baked until lightly golden, it's an elegant dessert that looks bakery-worthy without requiring advanced baking skills.
This pie is an ideal make-ahead dessert for spring brunches, Easter celebrations, Mother's Day, summer dinners, or any occasion that calls for a light yet impressive finish. Prepare the crust and filling ahead of time, then top with freshly whipped meringue and bake shortly before serving for the best presentation. Garnish with thin lemon slices, curls of lemon zest, or a few fresh berries for an extra-special touch that's sure to earn rave reviews from family and friends.
Ingredients for Pie Crust
1 box Anna's Ginger Thins (150g)
6 tablespoons butter, melted
1 tablespoon sugar
Ingredients for Pie Filling
1 can condensed milk (14 oz)
3 large egg yolks
Juice and zest of 3 lemons
Ingredients for Pie Topping
3 large egg whites
3/4 cup granulated sugar
Instructions
Using a food processor, combine the cookies, melted butter, and sugar by pulsing until the texture becomes fine crumbs.
Press the mixture into a fluted tart pan, ensuring the sides are covered. Use the rounded bottom of a measuring cup to help form the crust in the pan and up the sides.
Cover crust and chill for six hours or up to three days.
Make the filling by combining condensed milk, egg yolks, lemon zest, and lemon juice in a stand mixer using the whisk attachment.
Pour the mixture into the already-prepared crust in the tart pan. Note: You can make the filling up to 8 hours before using it. Keep it covered and refrigerated.
Preheat the oven to 375 degrees.
Using a stand mixer fitted with the whisk attachment, add the egg whites and start whisking on medium speed.
Gradually add the sugar until it is fully incorporated.
Turn the mixer to high speed and whisk until the mixture is thick and stiff peaks form. Note: If you’re experiencing hot and humid weather, this process may take some time.
Spoon the meringue on the top of the pie and spread it evenly with the back of a spoon to form decorative swirls.
Bake for 15 minutes turning every 3-5 minutes, as necessary, to ensure even browning on top.
Allow the pie to cool for 30-45 minutes before un-molding from the tart pan.
Enjoy!