Lemon Meringue Cream Pie Delight

Lemon Meringue Cream Pie Delight

Introduction:

Light, tangy, and irresistibly creamy — this Lemon Meringue Cream Pie is a dream come true for citrus dessert lovers! With its buttery graham crust, silky lemon custard, whipped cream layer, and beautifully torched meringue top, it’s a show-stopping treat that brings sunshine to any table. Whether you’re making it for a special gathering or just to brighten your day, this pie delivers elegance and flavor in every bite.

Ingredients:

For the Crust:

• 1 ½ cups crushed graham crackers

• ¼ cup granulated sugar

• ½ cup melted unsalted butter

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For the Lemon Cream Layer:

• 1 can (14 oz) sweetened condensed milk

• ¾ cup freshly squeezed lemon juice

• 1 tablespoon lemon zest

• 4 large egg yolks

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For the Whipped Cream Layer:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

For the Meringue:

• 4 large egg whites (room temperature)

• ½ cup granulated sugar

• ¼ teaspoon cream of tartar

• ½ teaspoon vanilla extract

Instructions:

1. Prepare the Crust:

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   • Preheat oven to 350°F (175°C).

   • In a bowl, mix crushed graham crackers, sugar, and melted butter until combined.

   • Press mixture firmly into the bottom of a 9-inch pie dish.

   • Bake for 8–10 minutes, then let cool completely.

2. Make the Lemon Filling:

   • In a medium bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.

   • Pour the mixture over the cooled crust and spread evenly.

   • Bake at 325°F (163°C) for 15 minutes until slightly set.

   • Let cool to room temperature, then refrigerate for at least 3 hours.

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3. Whip the Cream Layer:

   • In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.

   • Spread the whipped cream gently over the chilled lemon layer.

4. Make the Meringue:

   • Beat egg whites and cream of tartar on high speed until foamy.

   • Gradually add sugar and continue beating until stiff, glossy peaks form.

   • Beat in vanilla extract.

5. Add Meringue & Toast:

   • Spoon meringue over the whipped cream layer, creating pretty peaks.

   • Carefully toast the top with a kitchen torch or under the broiler for 1–2 minutes (watch closely!).

6. Chill & Serve:

   • Refrigerate for another 1–2 hours to firm up.

   • Slice and serve chilled for the most refreshing experience!

Conclusion:

Every bite of this Lemon Meringue Cream Pie is a creamy, citrusy burst of sunshine wrapped in cloud-like meringue. It’s perfect for springtime, holidays, or anytime you crave a slice of something sweet and special. 🍋💛

Let it be your new go-to pie recipe — light, luscious, and guaranteed to impress!