No-bake lemon meringue pie

4.83 from 28 votes

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.

Prep Time5

Cook Time15

Additional Time3

Total Time3 20

Course: Desserts

Cuisine: English

Keyword: lemon meringue pie, no-bake lemon meringue pie, no-bake pie

Servings: small pies

Calories: 509kcal

Author: Maayke

Equipment

Ingredients

For the cookie crust

7 digestive cookies
3.5 tablespoons butter

For the lemon filling

⅓ cup lemon juice
1 tablespoon lemon zest
⅔ cup sugar
3 egg yolks safe the whites for the merengue!
A pinch of salt
1 ½ teaspoon flour
3.5 tablespoons butter
¼ cup whole milk

For the Italian meringue

¼ cup sugar
1 egg white
A pinch of salt
1 teaspoon vanilla
1 ½ tablespoon water

US Customary - Metric

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!

Nutrition