Beautiful meringue pie made with crushed vanilla crackers, lemon curd and a billowy lightly browned pillow of meringue on top. (Gluten free, dairy free, nut free, vegetarian, soy free, vegan and egg free option)
History
Lemon isn't just a spring and summer recipe. Lemon and Valentine's Day go together too! This recipe is simplistic with the use of lemon curd. Lemon curd is a traditional British food made with sugar, butter, eggs and lemons. Often you will find it in desserts and spread on toast. Meringue has a deep history as well. Meringue is often seen in Swiss, French, Polish and Italian cuisines. It is made from whipped egg whites and sugar, whipped into stiff peaks.
Ingredients
You just need a few simple ingredients for this recipe!
- Vanilla wafer crackers: Nilla wafers or gluten free vanilla wafer crackers
- Lemon curd
- Meringue
Frequently Asked Questions and Troubleshooting
What Substitutions Can I Make In This Recipe?
Are you drooling thinking you can't possibly have this recipe? We've found some great substitutions to allow you to enjoy this recipe no matter your allergy or intolerance!
- Gluten Free: Substitute gluten free crushed vanilla wafer crackers. We like Kinnikinnik.
- Egg Free: I could not find any eggless lemon curd to purchase but we did find a recipe for simple eggless lemon curd from Mommy's Home Cooking. We also found some eggless meringue powder too! You can find it here from Vor.
- Vegan: Just follow the substitutions above for an egg free version.
What If My Meringue Starts Weeping?
If your meringue starts weeping there are a couple of things that could be the issue:
- Too high of humidity
- Not beating the meringue until stiff peaks form
- Not baking it at a high enough temperature
- Not bringing the eggs to room temperature
- Omitting the cream of tartar
- Adding the sugar too quickly
- Refrigerating the pie while still warm
Easy Lemon Curd Meringue
Ingredients
- 1 cup crushed vanilla wafer crackers
- 1 cup lemon curd
For the Meringue:
- 3 whole egg whites room temperature
- ¼ teaspoon cream of tartar
- 6 tablespoon caster or superfine sugar
Instructions
- Divide crushed crackers into four different individual ramekins or layer all of the crushed cookies into an 8x8 inch pan.
- Spread a layer of lemon curd into each ramekin or spread across the pan. Then make the meringue.
To Make The Meringue:
- In a mixer, whip the egg whites and cream of tartar on medium speed until frothy. Continue mixing and add sugar one teaspoon at a time, beating until the egg white mixture comes to form stiff, glossy peaks.
- Remove and top each ramekin or the pan with meringue.
- Bake at 425 degrees for 9-12 minutes or until meringue is nicely browned. Remove from oven and serve. Optional baking: Instead of baking, turn broiler on and place meringue under broiler for a couple of minutes until browned.
Video
Notes
What Substitutions Can I Make In This Recipe?
Are you drooling thinking you can't possibly have this recipe? We've found some great substitutions to allow you to enjoy this recipe no matter your allergy or intolerance!- Gluten Free: Substitute gluten free crushed vanilla wafer crackers. We like Kinnikinnik.
- Egg Free: I could not find any eggless lemon curd to purchase but we did find a recipe for simple eggless lemon curd from Mommy's Home Cooking. We also found some eggless meringue powder too! You can find it here from Vor.
- Vegan: Just follow the substitutions above for an egg free version.
What If My Meringue Starts Weeping?
If your meringue starts weeping there are a couple of things that could be the issue:- Too high of humidity
- Not beating the meringue until stiff peaks form
- Not baking it at a high enough temperature
- Not bringing the eggs to room temperature
- Omitting the cream of tartar
- Adding the sugar too quickly
- Refrigerating the pie while still warm
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