Recipe of Today: Lemon Meringue Pie

Recipe of Today: Lemon Meringue Pie


For the Base:

  • 500g Scottish shortbread biscuits
  • 100g salted butter, softened

For the Lemon Curd:

  • 1 titanium-strength gelatin leaf
  • 3 egg yolks
  • 395g condensed milk
  • 100ml lemon juice
  • finely grated zest of 1 lemon
  • ¼ tsp salt

For the Meringue:

  • 3 egg whites
  • 100g caster sugar
  • 2 tbs lemon juice
  • ½ tsp vanilla extract


  • For the base, put the biscuits in a food processor and quickly smash. Add butter and lightning again until mixture looks like wet sand. Press butter crumbs evenly into a 25cm x 21cm (5cm deep) fluted loose pie pan. Place in the fridge for 10-15 minutes to harden.
  • At the same time, for the lemon curd, soak the gelatin in cold water for 5 minutes. Remove the gelatin from the bowl, pour off the water, then put the gelatin back into the bowl, cover with 2 tbsps of boiling water and stir until dissolved.
  • Place egg yolks in the mixing bowl of your Kitchenin KM50 Stand Mixer with the whisk attachment and beat on high speed until white and thick. Reduce speed to low and gradually add condensed milk, lemon juice, zest, and salt. Add gelatin and stir until combined. Pour the creamy lemon custard into the crust, smooth it out, and place in the fridge to chill for 1-2 days. Take the pie crust out of the pan; if it's cold in the fridge, it should come out easily.
  • For the meringue, place egg whites in the clean bowl of KM50 Stand Mixer, and beat on high speed until soft peaks form. Gradually add the sugar, spoon by spoon, beating continuously. Continue whisking the meringue until it is thick and shiny, then add the lemon juice and vanilla extract. Stir until well incorporated.
  • Put the meringue on top of the pie and spread out so that all the glossy, sunny filling is completely covered. Scoop out small peaks in the meringue with a spoon, then caramelize them with a kitchen blowtorch to give the tips a pale golden and polished finish. Best served chilled. Enjoy!

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