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Ashley's Lemon Jelly Meringue Pie

Ashley's Winning Lemon Jelly Meringue Pie Recipe

As a family favourite, who can resist the tangy, tantalising taste of lemon meringue pie?

With a delicious homemade crust, tart and smooth lemon filling, topped with a fluffy toasted meringue, this no-bake take on a tradition...

Ashley's Winning Lemon Jelly Meringue Pie Recipe

As a family favourite, who can resist the tangy, tantalising taste of lemon meringue pie?

With a delicious homemade crust, tart and smooth lemon filling, topped with a fluffy toasted meringue, this no-bake take on a traditional meringue is hard to resist! Unlike most lemon meringue pie recipes that suffer from soggy crusts and soupy fillings, this winning recipe creation is as delicious as it is easy to make.

For a light, airy dessert that simply melts in your mouth, why not try Aeroplane Jelly's Lemon Jelly Meringue Pie recipe yourself at home?

What Is Lemon Jelly Meringue?

Lemon jelly meringue is a modern twist on a family favourite desert. Made with lemon juice, zest and jelly, as well as condensed milk and sugar, it is an easy recipe that requires no baking! The addition of meringue to the zesty lemon filling makes for a light, fluffy and simply irresistible pie.

How Do I Know When My Meringue Is Done?

The meringue is done when it forms stiff peaks and is a glossy white. You can test this by holding the bowl upside down - if the meringue stays in the bowl, it's ready! Another way to tell is by feeling the mixture - if it feels smooth and silky, it's perfect. To cut the meringue easily, dip a long-bladed knife in very hot water then wipe clean before slicing through the meringue.

Why Is My Meringue Weeping?

What is a lemon jelly meringue without the meringue? Not only does it give your pie a gorgeous finish, but meringue provides the perfect contrast between the tartness of a lemon filling.

One question many bakers, young and old ask, is why does my meringue have droplet of liquid all over the surface? Put simply, weeping is caused by an unstable meringue that has too much moisture or has been under or overcooked.

Fortunately, there are a number of tricks to keep your meringue fluffy and dry! these include:

  • Make your lemon jelly meringue on dry, low humidity days
  • Make sure all your sugar is dissolved.
  • Mix your egg whites and sugar at a low speed until the mixture feels perfectly smooth with no graininess when you rub a little between your thumb and fingers.

Once your pie is finished, store it correctly by covering and chilling it so the meringue will be as beautiful as it was when you first finished it!

What You'll Need:

  • A large bowl
  • A fork
  • A pie plate (22cm x3cm)
  • A jug
  • A sauce pan
  • A sugar thermometer
  • electric mixer
  • A blowtorch
Read More Read Less
30 min
PREP TIME
11
INGREDIENTS

PREPARATION

  • 1 FOR THE BASE: Place crumbs and butter in a large bowl and stir with a fork until the mixture is well combined. Spoon into a 22 cm x 3 cm pie plate and press onto base and up the sides until the surface is very compact. Refrigerate while preparing lemon filling.
  • 2 FOR THE FILLING: In a small jug dissolve the jelly crystals in the boiling water and set aside. Place condensed milk, lemon zest and juice in a large bowl and stir until well combined. Add the warm jelly mixture and slowly stir through, then pour into pie base and refrigerate until set (2 hours) and ready to serve.
  • 3 FOR THE MERINGUE: Combine sugar and water in small saucepan; bring to the boil. Boil to soft ball stage (110˚C), using a sugar thermometer for accuracy. Then beat egg whites in large bowl with electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Boil syrup for a further 5 minutes (or syrup reaches 120˚C) then very slowly, while beating, pour in a very thin stream over beaten whites. Continue to beat the meringue until it has cooled, and whites are stiff and glossy.
  • 4 TO FINISH: Pile the meringue over the filled pie, then using a blowtorch toast the top. Serve immediately.