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how to make lemon meringue pie recipe

Belizean Lemon Meringue Pie

A soft, creamy, and tangy Belizean lemon meringue pie that captures the sunshine and spirit of the Caribbean in every bite. Made with condensed milk for silky texture, this pie combines a crisp buttery crust, a smooth lemon filling, and a light meringue topping. Simple ingredients, island tradition, and a touch of love make this dessert unforgettable.
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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8
Course: Dessert, Sweet Dish
Cuisine: Belizean, Caribbean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Crust (Shortcrust Pastry)
  • 1½ cups all-purpose flour
  • 7 tablespoons cold butter
  • 1 teaspoon sugar
  • A pinch of salt
  • 1 egg
  • 1 tablespoon cold water
  • A few drops of lemon juice
For the Lemon Filling
  • 1 can sweetened condensed milk
  • 3 egg yolks
  • 2½ ounces fresh lemon juice
  • 1 teaspoon lemon zest optional
For the Meringue Topping
  • 3 egg whites
  • 1 teaspoon sugar
  • A pinch of salt

Equipment

  • Mixing bowl For dough and filling
  • Whisk For eggs and meringue
  • Rolling pin To roll pastry
  • Pie dish 9-inch preferred
  • Oven Preheated to 350°F (175°C)
  • Parchment paper For blind baking
  • Measuring cups/spoons Accuracy matters
  • Rice or beans For blind baking weight

Method
 

  1. Make the Shortcrust Pastry
  2. Combine flour, sugar, and salt. Rub in cold butter until crumbly. Add egg, lemon juice, and cold water. Mix lightly to form dough. Chill for 15 minutes.
  3. Roll and Blind Bake the Crust
  4. Roll out dough, line pie dish, and prick with fork. Cover with parchment and rice or beans. Bake at 350°F (175°C) for 15 minutes, then uncover and bake 10 more minutes until light golden.
  5. Prepare the Lemon Filling
  6. Whisk condensed milk, egg yolks, and lemon juice until smooth. Pour into baked crust and spread evenly.
  7. Whip the Meringue
  8. Beat egg whites with salt until foamy. Add sugar slowly and beat to glossy peaks. Spread over filling, sealing edges.
  9. Bake to Golden Perfection
  10. Bake again for about 15 minutes until meringue turns soft golden brown. Cool before slicing.
  11. Rest and Serve
  12. Let pie rest at room temperature for 1 hour or chill for 20 minutes before serving. Slice and enjoy!

Notes

This Belizean lemon meringue pie brings sunshine and sweetness to your table. It’s proof that simple island ingredients — butter, eggs, sugar, and fresh lemon — can create pure joy. The secret ingredient? Love, baked into every slice.