Lemon Meringue Pie
A classic dessert featuring a buttery biscuit crust, a tangy lemon cream filling, and a towering layer of glossy white meringue.
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55 min
Medium
Casera
12 servings
The story behind
This pie is showcased in a glass baking dish, highlighting its distinct layers. The golden biscuit base supports a pale yellow lemon curd, topped with voluminous, irregular meringue peaks that provide a rustic and professional finish.
Instructions
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1Prepare the crust by pressing the crushed biscuits into the bottom of a glass dish.
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2Whisk the condensed milk with the lemon juice until thick, then pour over the biscuit base.
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3Beat the egg whites with sugar over a double boiler until a stiff, glossy meringue forms.
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4Spread the meringue over the lemon layer, using a spatula to create peaks and swirls as seen in the image.
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5Chill for at least 4 hours before slicing and serving directly from the dish.
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