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Dessert Recipes

Lemon Meringue Pie Recipe Is a Burst of Sunshine on a Plate — So Easy to Make at Home

Golden raisins and almonds combine in the easy-prep crust for an extra delicious treat

Brighten up any gathering with this stunning lemon meringue pie recipe. This delightful dessert takes an hour to make and features a homemade pie crust of almonds and raisins for a nutty-sweet element. Then, we infuse our tangy lemon filling with stevia for extra sweet flavor. But the true star of the show has to be the cloud-like meringue topping. Light and airy, it nicely browns in the oven, adding a great textural contrast. Make this pie for your next potluck or picnic and it should disappear in no time. Tell us how you did in the comments below!

Tip: Fresh lemon zest adds extra zing to our pice. Trouble is, the fruit’s soft, oily skin tends to slip around in your hands while grating, especially if your zester is dull. That’s why freeze the fruit for about 15 minutes first. The firmed-up surface will be easier to grate, plus the shavings will retain more oils, resulting in a bigger punch of flavor.

And if you love lemon, try our recipes for Lemon Mousse Cake and Lemon Mini Bundt Cakes.

Yields

8 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 1 1/2 cups whole almonds, chopped
  • 3/4 cup golden raisins
  • 5 egg whites
  • 6 egg yolks
  • 1/2 cup arrowroot starch
  • 2/3 cup lemon juice
  • 1/4 cup + 2 Tbs. stevia, such as Splenda Naturals
  • 1 Tbs. grated lemon zest
  • 3/4 tsp. cream of tartar

Instructions

• Heat oven to 325°F. Coat a 9” pie pan with cooking spray. In a food processor, pulse almonds and raisins until ground; pulse in 1 egg white until blended. Press mixture into the bottom and up side of the pie pan. Bake until set, about 15 min. Transfer to rack; let cool.

• In a heatproof bowl, beat egg yolks and arrowroot. In a medium pot, combine lemon juice, ¼ cup stevia, lemon zest and 1⅔ cups water. Over medium heat, bring to a boil. Whisk 1 cup lemon mixture into yolk mixture; whisk back into pot. Bring to a boil, stirring often; cook (being careful not to overcook or arrowroot will lose its thickening power) until thickened, about 1 min. Pour into crust; reserve.

• On medium speed, beat remaining 4 egg whites with cream of tartar until soft peaks form, about 2 min. On high, beat in remaining 2 Tbs. stevia, 1 Tbs. at a time, until dissolved and mixture is stiff. Using a rubber spatula, spread over hot filling creating decorative swirls and sealing to the crust edge. Bake until golden in spots, 15–20 min. Transfer to rack. Let cool completely.

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