No-bake lemon meringue pie

Lemon meringue pies with an empty tin

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 for no bake lemon meringue pie

Ingredients you will need

  • Lemons
  • Whole milk
  • Sugar
  • Butter
  • Digestives or graham crackers
  • Vanilla
  • Flour
  • Salt
  • Eggs
Can I make these pies with another cookie crust?

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.

Can I make these pies lactose free?

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!

I want to make one large pie, how much will I need?

Just double the ingredients for an 8-inch pie!

Other no-bake pies you will love

No-bake vanilla cream pie

No-bake triple chocolate cheesecake

Lemon meringue pies with an empty tin

No-bake lemon meringue pie

Yield: 4 small pies
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 3 hours
Total Time: 3 hours 20 minutes

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.


For the cookie crust

  • 7 digestive cookies
  • 50  g butter

For the lemon filling

  • 80 ml  lemon juice
  • 1 tbsp lemon zest
  • 140g  sugar
  • 3 egg yolks, safe the whites for the merengue!
  • A pinch of salt
  • 1 1/2 tsp flour
  • 50g butter
  • 60 ml whole milk

For the Italian meringue

  • 60g sugar
  • 1 egg white
  • A pinch of salt
  • 1 tsp vanilla
  • 20 ml (1 1/2 tbsp) water


For the crust

  1. 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.
  2. 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

  1. Whisk together the lemon juice, lemon zest, sugar, egg yolks, salt, flour and milk in a heavy-bottomed saucepan or double boiler.
  2. Keep whisking over a LOW heat until the mixture starts to thicken.
  3. Take your pan off the heat, add the butter and keep whisking until completely combined.
  4. Pour the lemon filling into the prepared pie tins and let it cool completely.

For the Italian meringue

  1. 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.
  2. Put the egg white and a little bit of salt in a bowl and mix until the sugar reaches 116 °C (241°F).
  3. Continue whisking and slowly pour in your syrup.
  4. Keep whipping until the egg whites have cooled and you have a glossy meringue.
  5. Decorate your pies with the meringue and brown the meringue with a blowtorch.


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: 1
Amount Per Serving: Calories: 591Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 195mgSodium: 336mgCarbohydrates: 77gFiber: 1gSugar: 66gProtein: 5g

Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag me @nutmegvinegar in your message.

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