Beautiful lemon curd meringue pie made with crushed vanilla crackers, lemon curd and a billowy lightly browned pillow of meringue on top.
History behind lemon curd meringue
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 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.
Lemon lovers, you will want to try our lemon curd recipe and then using it for some lemon curd bars. And if you aren't a huge fan of crust, try making our crust free lemon meringue pie!
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
Substitutions
- Gluten Free: Substitute gluten free crushed vanilla wafer crackers. We like Kinnikinnik.
- Egg Free: I had a hard time finding egg free 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.
Storage
Once your pie has cooled, cover the pie loosely with plastic wrap to prevent air exposure and condensation. Place it in the refrigerator with the meringue side facing upwards. Lemon curd meringue pie should be enjoyed fresh within 3 days. If stored properly, it should still be delicious on the third day, but just know the meringue may start to weep slightly.
FAQ
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 or refrigerating the pie while still warm.
Easy Lemon Curd Meringue Pie
Equipment
- ramekins optional
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 tablespoons 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.
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