Ravneet Gill's No-Bake Lemon Meringue Pie Recipe | The perfect place

What I love about this lemon meringue pie is that it's not about making a pie shell. Instead, it uses the cookie crust of a cheesecake to form something quick, easy, crumbly, slightly salty, and fun to house the tangy curds and soothing meringue. (You can use Italian meringue here instead of Swiss, just switch techniques.)

Lemon meringue pie

Prep 10 minCook 40 minServes 8

For the base100g salted butter250g digestive biscuits blitzed or crushed into fine crumbs

For the filling200g golden caster sugar2 whole eggs, plus 2 yolksZest and juice of 4 lemonsSalt80g unsalted butter

For the Swiss meringue4 egg whites220g caster sugar

For the base, melt the butter in a small saucepan, then pour over the digestive blitzes in a large bowl and stir to combine. Spread the cookie crumbs evenly in the bottom of a 20cm pie dish or cake pan, packing well and tightly, then place in the fridge to cool and set while you continue with the rest of the pie.

Place sugar, whole eggs and egg yolks in a heavy saucepan over low heat and whisk until light and fluffy. Add the lemon juice and zest, a pinch of salt and the butter, and continue whisking until the mixture is thick and creamy. Mix with an immersion blender, then pour onto a plate, cover with cling film to prevent the formation of a skin and leave to cool.

To make the meringue, put the egg whites and sugar in the bowl of a stand mixer, and stir to combine. Place the bowl in a double boiler and whisk until the sugar dissolves. Whisk on medium speed until the meringue mixture cools (or whip it with an electric hand whisk).

To assemble, pour the cooled curd over the pie shell put in, scrape the meringue on top and color with a torch (or put it under a hot broiler, but watch it closely).