You absolutely have to try this Lemon Meringue Custard Pie! It’s dreamy, it’s creamy and it will make your tastebuds dance …
One of the most popular desserts on our site is pretty much anything Lemon. When we spied this incredibly lush and delicious Lemon Meringue Custard Pie, we were smitten!
This Lemon Meringue Custard Pie tastes just as good as it looks. It’s made using simple ingredients and has a creamy texture!
Rose Reisman is the creator of this delicious dish and she is widely known for her fabulous meal ideas. She has authored many recipe books including Rush Hour Meals, Choose It and Lose It and Family Favorites to name a few.
She is a celebrity chef with her own personal catering company and she knows her stuff. This recipe comes from good stock!
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Rose Reisman Authors many successful books including Rush Hour Meals – view them all here
Rose has developed this recipe and says that it’s a twist on a Lemon Meringue Pie. The filling has a creamier and custard like texture. Her Meringue also holds its shape and doesn’t leak. It will last for at least two days in the fridge.
Lemon Meringue Custard Pie Ingredients
- 1 1/2 cups vanilla wafer crumbs (made from 3 cups vanilla wafers)
- 2 Tbsp water
- 1 Tbsp vegetable oil
- 1 can (14 oz) + 2/3 cup low-fat sweetened condensed milk
- 1 Tbsp lemon zest
- 1/2 cup lemon juice (freshly squeezed)
- 3 egg yolks (save the whites)
- 3 egg whites
- 2/3 cup granulated sugar
- 1/8 tsp cream of tartar
- 3 Tbsp water
How To Make Lemon Meringue Custard Pie
Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray.
2. To make the crust, combine the crumbs, water and oil a small bowl. Pat into the sides and bottom of the pie pan.
3. To make the filling, combine the sweetened condensed milk, lemon zest, lemon juice and egg yolks until well combined. Let sit for 10 minutes until thickened. Pour into the pie pan and bake for 20 minutes or just until the mixture is set.
4. Meanwhile, make the meringue. Combine the egg whites, sugar, cream of tartar and water in a clean bowl. With an electric beater, whip at the highest setting for about 6 to 8 minutes or until stiff peaks form. Spread over the lemon filling.
5. Increase the oven temperature to 375°F and bake for 10 minutes or until meringue is just lightly browned. Chill until cold and cut into 14 small slices.
To see more of Roses Recipes visit her on Art Of Living Well