Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: A few drops lemon juice; 2 cups [400 g] granulated sugar; 1 cup [226 g] egg whites (from 7 or 8 large eggs), at room temperature; 1 cup [226 g] egg whites (from 7 or 8 large eggs), at room temperature; ¼ teaspoon salt; ¼ teaspoon cream of tartar; 3 tablespoons poppy seeds; 1 tablespoon pure vanilla extract; 1 recipe Lemon Curd; 1 recipe Whipped Cream

Preparation info

Makes •
12
large squares

Difficulty
Easy

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

This pie was inspired by an old-school recipe, Angel Pie, an inside-out version of the classic lemon meringue pie. A meringue shell is used instead of pie crust, and is filled with lemon or lime curd, whipped cream, and/or jam. My version features a poppy seed meringue base cradling lemon curd and a giant pile of whipped cream.

Ingredients

A few drops lemon juice
2 cups [400 g] granulated sugar

Dessert
Pie
Vegetarian

Method

1) Position an oven rack in the middle of the oven and preheat the oven to 250°F [120°C]. Grease a 9 by 13 in [23 by 33 cm] baking pan and line with a parchment sling.

2) Pour 1 in [2.5 cm] of water into a medium saucepan over medium-high heat and bring to a gentle boil.