White chocolate lemon meringue pie

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Step 1

1. Make the Crust:

Step 2

Preheat oven to 175°C (350°F).

Step 3

Mix crumbs, sugar, and melted butter until well combined.

Step 4

Press into the bottom and sides of a 9-inch pie dish.

Step 5

Bake for 10 minutes. Cool slightly.

Step 6

2. Prepare the Filling:

Step 7

In a saucepan on low heat, melt white chocolate until smooth.

Step 8

In a bowl, whisk together condensed milk, egg yolks, lemon juice, and zest.

Step 9

Slowly whisk in the melted white chocolate until fully combined.

Step 10

Pour mixture into the crust. Bake for 10–12 minutes until just set (it will firm as it cools). Cool completely before topping.

Step 11

3. Make the Meringue:

Step 12

Beat egg whites and cream of tartar (if using) until soft peaks form.

Step 13

Gradually add sugar, 1 tbsp at a time, beating until stiff, glossy peaks form.

Step 14

Spread or pipe the meringue over the cooled filling, making sure it touches the crust to seal.

Step 15

4. Bake the Meringue:

Step 16

Bake at 180°C (350°F) for 8–10 minutes or until tips are golden brown.

Step 17

Or use a kitchen torch for a toasted effect!

Step 18

5. Cool & Serve:

Step 19

Let it cool completely, then chill for at least 2–3 hours before slicing.

Step 20

Optional: Top with extra lemon zest or white chocolate curls.