Lemon Meringue Island Delight Pie
The Lemon Meringue Island Delight Pie is a tropical twist on the classic lemon meringue dessert, combining zesty lemon flavor, buttery crust, and fluffy golden meringue for a refreshing treat that feels like sunshine on a plate.
Equipment
- Saucepan
- Whisk
- Mixing Bowls
- Electric Mixer
- Pie dish
- Oven
Ingredients
Lemon Filling
- 1 pre-made pie crust baked and cooled
- 1 cup granulated sugar
- 2 tbsp cornstarch
- ¼ tsp salt
- 1 ½ cups water
- 3 large egg yolks beaten
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp butter
Meringue Topping
- 3 large egg whites
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water, whisking until smooth.
- Cook mixture over medium heat, stirring constantly until thickened and translucent, about 5–10 minutes.
- In a separate bowl, beat egg yolks. Slowly whisk in a small amount of the hot mixture to temper the eggs, then return the mixture to the saucepan.
- Cook for another 2–3 minutes, stirring until the filling thickens further.
- Remove from heat and stir in lemon juice, zest, and butter until smooth and glossy.
- Pour the lemon filling into the pre-baked pie crust and spread evenly.
- To make the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Spread meringue over the lemon filling, sealing edges completely.
- Bake for 10–12 minutes or until meringue is golden brown.
- Allow to cool for at least 2 hours before serving to let the filling set.
Notes
For a tropical twist, add coconut flakes or a touch of lime juice to the filling. Store pie in the refrigerator for up to 3 days. Avoid freezing to preserve meringue texture.