Lemon Meringue Pie



  • 2 Packs Raspberry White Chocolate Cookie Dough

Lemon Curd

  • 4 egg yolks
  • 2/3 cup, 134g granulated sugar
  • 1 Tablespoon lemon zest, about 1 lemon
  • 1/3 cup, 80ml fresh lemon juice, about 2–3 lemons
  • 1/8 teaspoon salt
  • 6 Tablespoons, 86g unsalted butter, room temperature softened butter

Italian Meringue

  • 4 egg whites
  • 180g-240g caster sugar ( double the weight of your egg whites )
  • 2 Tablespoon water
  • Vanilla extract

We used our very own Raspberry and White Chocolate Cookie Dough to make the ultimate Lemon Meringue Pie for the ultimate refreshing tasty treat – that’s instantly impressive. Light, silky and scrumptious this is a guaranteed must have for summer.


Shape your cookie dough crust

  • Preheat your oven to 180c, place a wire rack in the middle of the oven
  • Prep your tart ring by oiling the inner surface, and place onto a baking tray with baking paper
  • Combine the 2 packs of cookie dough into one mass
  • Work the dough in your hands until it can be easily rolled
  • Place the cookie dough onto baking paper and begin rolling out a circle, slightly bigger than the tart ring
  • Lift the baking paper and flip it onto the tart ring
  • If the cookie dough isn’t correctly flipped, just tear and press the cookie dough until the desired pie crust is formed, the dough is very forgiving
  • Ensure there are no gaps in the your tart to prevent leakage

Bake 1: Blind Bake your cookie dough crust

  • Scrunch a large sheet of baking paper into a ball and unfold
  • Press this baking paper into your tart, sealing every surface of the dough
  • Pour in any heavy grains, rice, and baking beans into the tart
  • Bake for 15 minutes

Bake 2: Tent Crust and Bake until Golden

  • After 15 minutes remove the tart from the oven and reduce the heat to 160c
  • Remove the baking paper with the beans
  • Using strips of tin foil, tent the edges of your tart, by sealing the edges with foil, this will prevent the edges from over-cooking and burning in the second bake
  • Bake the tart for an additional 15-20 minutes or until the centre of the tart is golden
  • Allow your tart to cool for 5 minutes
  • Run a knife around the edge of the tart whilst it is still hot, and remove the tart ring, if you allow the tart to cool completely before removing the ring, it may get stuck
  • Allow the tart to cool on a wire rack and set aside

Make your lemon curd

  • Fill the bottom pot of your double boiler with 1-2 inches of water and place on high heat
  • Once the water begins to boil, reduce to low heat to keep the water at a simmer
  • Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler
  • Whisk until completely blended, then continue to whisk as the curd cooks.
  • Constant whisking prevents the egg yolks from curdling
  • Whisk and cook until the mixture becomes thick about 10 minutes If curd isn’t thickening, turn up the heat and constantly whisk
  • Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd until incorporated
  • Place a piece of plastic wrap directly on top so it is touching the top of the curd, this prevents a skin from forming on top
  • The curd will continue to thicken as it cools

Assemble the Curd and Crust

  • Place your cookie dough pie crust onto a plate
  • When the curd is warm, pour this mixture into your crust
  • Carefully place the tart in the fridge to chill for at least 4 hours or overnight

Make your Italian meringue, after the Tart has set

  • In a small sauce, pot add your water and sugar
  • Turn the fire to medium-high
  • Place a lid on, allow to boil for 3 minutes
  • In the meantime whip your egg whites until a light foam appears, set aside
  • Returning to your sugar syrup, remove the lid and check if the liquid looks clear and not cloudy, If the liquid is still cloudy, place the lid back on in 1-minute intervals until clear
  • When the liquid is clear allow to boil for 1 minute
  • Return to your egg white, and turn your whisk on high, whilst whisking, slowly add the sugar syrup, be careful to do this gradually so the egg whites do not scramble, and have time to adjust to the heat
  • Ensure your sugar syrup does not touch the whisk or bowl to prevent wastage, as the sugar syrup will harden and not incorporate into the egg white
  • Whisk until the bowl goes from hot to cool
  • The egg whites will be transformed into a glossy meringue ready to pipe

Assemble the final tart

  • Remove your Lemon tart from the fridge
  • Place your meringue into a piping bag or use a spatula
  • Pipe or swirl a generous cloud of Italian meringue on the surface of your tart, get creative with your  designs, the meringue will be fluffy and easy to shape
  • Using a blow torch, heat the meringue from a hands distance, this will create a s’mores effect with the meringue, ensure not to heat the curd as you may melt it
  • If the curd looks soft again, place the entire tart back in the fridge to set up
  • Serve immediately, or you can also fridge the tart until ready to eat