Get ready for a delicious party in your mouth. This frozen lemon meringue pie is the perfect combination of tart and sweet and frozen and fluffy. It’s super refreshing after a heavy meal plus it’s so pretty everyone will be very impressed with you. Now known as my ‘frozen lemon thing‘, I started making it for Passover several years ago and is a huge crowd pleaser and favourite. But, there’s no reason it can’t be enjoyed year round – just change how you make the crust.
This pie is REALLY EASY to make (yes, I know I always say that, but it’s true!) Don’t balk at the ingredients. It’s a pie and it’s not healthy. Everyone deserves a treat now and again.
- To make sure it’s frozen, you need to start either the day before or at least 12 hours prior to serving.
- Once the meringue topping is added and broiled it’s hard to move it around so my suggestion is to whip the egg whites and then finish the pie off at your destination location (don’t go too far…it is frozen).
- Be patient with the lemon curd. You’ll stir and stir and stir and not feel like anything is happening and then all of a sudden, BANG! It will have worked.
- You’ll need a double boiler or a pot with about 4 inches of water and metal bowl that is large enough to sit on top of it without falling in or touching the top of the water.
Frozen Lemon Meringue Pie
What You’ll Need:
- A double boiler or pot with a metal bowl
- A springform pan
- Parchment paper
- A whisk and spatula
For the pie-
1 1/2 – 2 cups crushed cookie crumbs (e.g. Nilla wafers, mandelbroit, lady fingers)
1/2 cup melted butter
6 whole eggs plus six eggs separated
1 cup fresh lemon juice (approximately 6 lemons) plus the zest of one lemon
2 cups + 6 tbsp white sugar
For the meringue topping-
6 egg whites
5 tbsp white sugar
What You’ll Do:
Bring the water to the boil in the double boiler or pot. In the top of double boiler or a stainless steel bowl, whisk together 6 whole eggs, 6 egg yolks, the 2 cups of sugar, lemon juice and lemon zest. Lower the heat to simmer. Place the bowl with the ingredients over the heat and whisk constantly until mixture thickens into a custard (about 10 minutes). Remove from heat and let cool.
Using a stand-mixer or hand mixer with whip attachment, whip egg whites until they’re somewhere between soft and firm peaks. Add the 6 tbsp of sugar one spoonful at a time, continuing to whip until you have firm peaks and the whites are gorgeous and glossy. Using your spatula, fold them into the cooled lemon curd.
Make a circle out of parchment and line the base of the springform pan. Mix the crushed cookie crumbs with the melted butter and press into the bottom of the springform pan (start with 1 1/2 cups and add more depending on the texture you want and the size of your pan). Pour the lemon curd into the springform pan and cover with foil or plastic wrap. Freeze at least 12 hours or overnight.
When you’re ready…Whip 6 egg whites until they’re just past soft peaks and slowly add the 5 tbsp of sugar. When they’re at stiff peaks and nice and glossy, they’re done. When you’re ready, scoop them onto the frozen lemon pie and swirl around with your spatula so it’s pretty. Place under the broiler until golden brown (or use a creme brulee blowtorch to get the colour you want.) Don’t leave it unattended or it will burn. Like fast.
To unmold, unlock the springform. If it feels like the sides are sticking, heat up a knife under hot water and run it around the edges.