Easy Lemon Curd Meringue Pie

Traci Wennerholm

Easy lemon curd meringue pie made with crushed vanilla crackers, lemon curd and a billowy lightly browned pillow of meringue on top.

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings servings

Calories 333 kcal

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.

Notes

Storing: Allow pie to cool completely before placing in the refrigerator. Pie can be wrapped and stored for several days in the refrigerator.

Nutrition

Calories: 333kcalCarbohydrates: 62gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.3gSodium: 303mgPotassium: 50mgFiber: 0.5gSugar: 53gCalcium: 23mgIron: 1mg

Keyword easy lemon curd, lemon curd meringue, meringue and lemon curd, meringue pie, meringue with lemon curd

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