Easy Lemon Meringue Pie | haelthsnms.store

Easy Lemon Meringue Pie

Lemon Meringue Pie

Lemon pie is one of those classic desserts that we all know and love, and who can resist the intense flavor of lemon mixed with the soft texture of meringue? Undoubtedly not us!

For all those people who, like us, love desserts with lemon and want to learn how to prepare the traditional lemon and meringue pie but through a simpler process, in ineskohl.info we share our version.

As many will know, this lemon pie is made using shortcrust pastry, a dough that some may find difficult to prepare. Therefore, we have decided to make it with Maria cookies. Read on and discover with me how to make a lemon meringue pie with a cookie base.


For the base:

200 grams of Maria cookies (1 package).
170 grams of soft butter

For the lemon cream:

1 can condensed milk
100 milliliters of lemon juice
3 egg yolks

For the meringue:

3 egg whites
2 tablespoons of sugar


First, prepare the cookie base. To do this, crush the Maria cookies in a food processor or, failing that, put them in a plastic bag and crush them with a rolling pin.

Place the crushed cookies in a bowl with the melted butter and mix well. If you feel that butter is missing, add it little by little until a compact dough is obtained by pressing with a spoon.

Tip: Preheat the oven to 200 ºC.

Line the mold with parchment paper and spread the Maria cookie base covering the bottom completely. If you want, you can also cover the walls of the mold. Bake the base for 15 minutes. If you prefer to make the lemon meringue pie with another type of base, see the sweet shortcrust pastry recipe.

Tip: If you do not want to use the oven, keep the mold with the cookie base in the refrigerator.

While the cookie base is baking, prepare the pie filling. To do this, take a bowl and mix the lemon juice with the condensed milk and egg yolks. Mix very well until you obtain a homogeneous cream with which to prepare this delicious lemon pie with condensed milk and cookies.

Tip: If you don’t have condensed milk, you can use heavy cream.

After 15 minutes, remove the mold from the oven, let it cool and pour the lemon cream over the cookie base. Bake the cake for 20 minutes, with the temperature now at 180 ºC.

While the lemon and cookie tart is baking, prepare the meringue by beating the egg whites until stiff. At this point, add the sugar and continue beating to integrate it. You will know the meringue is ready when it forms peaks and does not fall when the bowl is turned over.

Once the lemon pie is ready, remove it from the oven and let it cool. Then, with the help of a spatula, spread the meringue over the entire surface and bake the cake again until golden brown, keeping the temperature at 180 ºC. With our oven, the meringue took 10 minutes to brown.

When it is golden brown, remove the mold from the oven, let it cool and serve the lemon meringue pie with a cookie base. And if you want to serve it at another time, reserve it in the refrigerator and that’s it! The lemon pie is perfect to serve as a dessert during a meal with friends or to surprise your partner without waiting for a special occasion. And if you do not have an oven and you want to prepare this easy pie, see the recipe for lemon meringue pie without an oven, replacing the shortcrust pastry with a cookie base.

If you liked the recipe for Lemon meringue pie with a cookie base, we suggest you visit our Cake recipes category.

The best lemon and meringue Pie

The best lemon pie with meringue is always the one with simple preparation and a spectacular flavor, like the one we just shared! This lemon pie with condensed milk and cookies is ideal for any occasion and can become one of our favorite pies. However, to make the process easier, to substitute ingredients, or to get to know different elaborations, we share some more tips and tricks:

To avoid using the oven, you can reserve the cookie base in the refrigerator. As for the lemon filling, we recommend substituting the egg yolks for 100 ml of heavy cream or whipping cream. Simply whip the cream, mix it with the condensed milk and lemon juice, pour it over the base, and leave it in the refrigerator.
To better whip the cream, an infallible trick is to whip it when it is very cold or to put the container with the cream inside another one filled with ice.
To make the meringue, we recommend using an electric whisk, since this way the egg whites are beaten much better.