Go Back
–+ servings
Cherry Almond Cookies

Cherry Almond Cookies

Classic lemon meringue pie recipe with tart filling and fluffy topping. Tips for a perfect slice. Try our Cherry Almond Cookies next.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling/Chilling Time 4 hours
Total Time 5 hours
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ¼ cup sugar
  • ½ cup cold butter, cubed
  • 2-3 tablespoons ice-cold water
  • 1 cup water
  • ½ cup fresh lemon juice (about 3-4 lemons)
  • 1 cup sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons butter
  • 4 large egg whites at room temperature
  • ½ cup sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls (medium and large)
  • Whisk and rubber spatula
  • Medium saucepan
  • 9-inch pie dish
  • Electric hand mixer or stand mixer

Method
 

  1. Preheat your oven to 350°F (180°C).
  2. In a medium bowl, whisk together the flour and sugar, then add cubed butter and mix until it resembles coarse sand.
  3. Gradually add ice-cold water until the dough comes together, then press it into a pie dish and prick the bottom with a fork.
  4. Bake the crust for about 15 minutes or until lightly golden, then let it cool.
  5. In a medium saucepan, combine water, lemon juice, sugar, and cornstarch, whisking to remove lumps.
  6. Cook over medium heat, stirring constantly until thick and glossy.
  7. In a separate bowl, whisk the egg yolks and temper them by slowly adding hot lemon mixture.
  8. Return tempered yolks to the saucepan and cook for 2 more minutes while stirring.
  9. Remove from heat and stir in butter until melted.
  10. Pour the lemon filling into the cooled crust.
  11. In a clean bowl, whip egg whites with cream of tartar until soft peaks form.
  12. Gradually add sugar and beat until stiff peaks form, then fold in vanilla extract.
  13. Spread meringue over the lemon filling, sealing the edges.
  14. Bake for 10-12 minutes until the meringue is lightly browned.
  15. Let cool completely at room temperature, then refrigerate for at least 4 hours before slicing.

Nutrition

Calories: 250kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 8IUVitamin C: 30mgCalcium: 2mgIron: 4mg

Notes

This pie is best enjoyed within 1-2 days of making it; the meringue is at its peak on day one. Store leftovers loosely covered in the refrigerator. For clean slices, dip a knife in hot water and dry between cuts. Feel free to experiment with variations, such as lime or orange meringue pie!
Tried this recipe?Let us know how it was!