Even if my granny’s lemon pie remains my favourite, I have discovered a new lemon meringue pie recipe that is really nice for a change. Here are 3 reasons why this is an amazing lemon meringue pie recipe:
First the base is made with crushed Graham crackers mixed with butter and cinnamon, using the same recipe as the cheesecake base. It is much easier to make than a short pastry, and on top of that it is very crunchy and tastes delicious!!!
Now let’s talk about the filling’s ingredients: eggs, lemon zest and juice… until now this is pretty much normal. And here are the wow ingredients: condensed milk and vanilla ice cream!!! I had to read the recipe twice to be sure I wasn’t just hallucinating for the ice cream.
And finally the pie is topped with a gigantic layer of meringue. I actually did a meringue for the first time for this pie. Meringues always impressed me because I thought it was very complicated to make, but it is actually easy. Here is a little video to see the technique, I hope it will convince you to try:
So let’s start with this great lemon meringue pie recipe!!
A lemon meringue pie like no other
Prep Time: 15 minutes
Cook Time: 25 minutes
Serving Size: 8 people – 9 inch pie dish
A lemon meringue pie like no other
- 7 oz (200gr) of Graham crackers or equivalent
- 7 tbsp (100gr) of unsalted butter
- 1/4 US cup (50gr) of brown sugar
- 1 tsp cinnamon
- 6 eggs yolks (keep the eggs white for the meringue)
- 1 organic lemon zest
- 1 can (450ml) of condensed milk
- 1 US cup (150gr) of vanilla ice cream
- 1 vanilla pod
- 1/2 US cup of lemon juice (2 or 3 lemon juice)
- Use the 6 eggs white you set aside
- 1 US cup (200gr) white sugar
- Pre-heat the oven to 350˚F (180˚C).
- Crush the Graham crackers in a deep bowl with a pestle, a spoon or a hand mixer.
- Melt the butter in a small pot and add it to the crumbs along with the brown sugar and the cinnamon. Mix all the ingredients together with your fingers or a fork.
- Pour the crumbs in the pie dish, and flatten them with a spoon, a flat object or your fingers in order to cover evenly the bottom and sides of the dish. Put the dish in the fridge while you go ahead with the recipe, so that the base gets firmer.
- Separate the yolks and egg whites in two bowls.
- Beat the yolks with the lemon zest for about 2 minutes, either with a hand or an electric mixer. Incorporate the condensed milk and mix until the mixture has a pale yellow colour. Finally pour the ice cream, the vanilla pod’s seeds and the lemon juice, and whisk for 3 to 5 more minutes, until the mixture is light and smooth.
- Take the pie dish out of the fridge, pour the mixture inside and bake for 18 minutes.
- In the meantime, you want to prepare the meringue: whisk the egg whites with an electric mixer until firm, this means you can turn over the bowl without the whites falling.
- Note: I feel like it’s a little bit stupid to say that, but you need to use a bright clean bowl and whisk if you want your egg whites to get firm.
- Then add the sugar gradually to the egg whites while you are still whisking, until the mixture thickens and stiff peaks form, about 7–10 minutes.
- Take the pie out of the oven and cover it with the meringue using a rubber spatula. Try to make medium peaks all over the pie so that they will be slightly crunchy once cooked.
- Bake the lemon meringue pie for another 7 to 10 minutes and keep an eye on it to make sure it doesn’t burn. We want the meringue to be slightly brown but not too much (not like in the picture of the post unfortunately)
- Once the pie is baked, let it cool down first on a grill outside of the oven, then in the fridge for a couple of hours at least before eating.