These no-bake lemon meringue pies are great for summer. Made with a cookie crust, a refreshing lemon filling, and an Italian meringue on top, they are the perfect dessert for every occasion.
No-bake recipes are one of the most popular kinds of recipes on my website. That was to be expected, of course, because who doesn't love easy desserts? Now that spring has finally arrived in the Netherlands, I thought a no-bake lemon meringue pie would be in order!
Ingredients you will need
- Lemons
- Whole milk
- Sugar
- Butter
- Digestives or graham crackers
- Vanilla
- Flour
- Salt
- Eggs
Yes! You can make this crust with any cookie you like, I just really like digestives. You could also use a ready-made crust from the grocery store if you really want to make things easy on yourself.
You can definitely make these pies lactose free. Replace the butter, milk, and whipped cream with a lactose-free variety. You could also replace the milk with coconut milk!
Just double the ingredients for an 8-inch pie!
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No-bake lemon meringue pie
These no-bake lemon meringue pies are great for summer. Made with a cookie crust, a refreshing lemon filling and an Italian meringue on top they are the perfect dessert for every occasion.
Ingredients
For the cookie crust
- 7 digestive cookies
- 50 g butter
For the lemon filling
- 80 ml lemon juice
- 1 tablespoon lemon zest
- 140g sugar
- 3 egg yolks, safe the whites for the merengue!
- A pinch of salt
- 1 ½ teaspoon flour
- 50g butter
- 60 ml whole milk
For the Italian meringue
- 60g sugar
- 1 egg white
- A pinch of salt
- 1 teaspoon vanilla
- 20 ml (1 ½ tbsp) water
Instructions
For the crust
- Add the cookies to a food processor and pulse them or add them to a ziplock bag and hit them with a rolling pin until you end up with cookie crumbles.
- Melt the butter and add this to the cookie crumbles. Mix it well together and press the cookie crumbles into the pie tins.
For the lemon filling
- Whisk together the lemon juice, lemon zest, sugar, egg yolks, salt, flour and milk in a heavy-bottomed saucepan or double boiler.
- Keep whisking over a LOW heat until the mixture starts to thicken.
- Take your pan off the heat, add the butter and keep whisking until completely combined.
- Pour the lemon filling into the prepared pie tins and let it cool completely.
For the Italian meringue
- Bring the water with the sugar to a boil over medium/low heat. When the sugar reaches 105 °C (221°F) you can start to whip the egg whites.
- Put the egg white and a little bit of salt in a bowl and mix until the sugar reaches 116 °C (241°F).
- Continue whisking and slowly pour in your syrup.
- Keep whipping until the egg whites have cooled and you have a glossy meringue.
- Decorate your pies with the meringue and brown the meringue with a blowtorch.
Notes
To make one 8-inch pie, you need double the amount of this recipe.
If you don't have a pie tin with a separate bottom, you can cover the tin with some cling film. This way your pies come out of the tin easily.
If you don't like to use raw egg whites for the meringue you can also decorate the pies with whipped cream!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 591Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 195mgSodium: 336mgCarbohydrates: 77gFiber: 1gSugar: 66gProtein: 5g
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