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Lemon is one of the few dessert flavors that brings the refreshing essence of summer. It also serves as a great change of pace from the usual winter spices and chocolate. Thankfully, lemons are available all year round, so we can enjoy them anytime. Embrace the tangy goodness of lemon with this lemon pudding cake meringue pie, whether it's summer, winter, or anything in between.
What exactly defines lemon pudding cake?
If I had to describe this dessert in one word, it would be 'pie.' It has a crust and a filling—classic pie elements. What makes it special is that the filling is my lemon pudding cake recipe, perfect for Instagram and TikTok. If you haven't tried lemon pudding cake before, you're in for a treat. It's similar to what the British might call a 'self-saucing pudding,' which means the cake creates its own delicious sauce. In this case, the cake forms a pudding-like lemon curd. This particular recipe uses a single batter that, when baked, rises and separates into two layers. The egg whites form a cake-like layer that floats on top of the lemon curd. It's utterly divine, and you can turn it into a pie!
How to transform it into a meringue pie
While you could prepare lemon pudding cake as a large casserole, this version includes the added touch of a beautiful crust and a light, toasted meringue topping. After all, sometimes a pie is just what the occasion calls for.
The method for creating the lemon pudding cake filling remains the same as in the original recipe linked earlier. The only difference is the addition of blind-baking the crust and preparing a simple meringue topping. (If you need a refresher on blind-baking, check here.)
After blind-baking, the crust is “sealed” with a light egg white brush. This is essential because the pudding layer starts as a liquid before it sets. Brushing a thin layer of egg white onto the hot crust forms a transparent wall of cooked egg white that protects the crust. I tested a graham cracker crust, which can be tricky with liquid fillings. The result was a mix of dry and gooey spots, as shown in the picture. Despite that, I still enjoyed the pie thoroughly. However, if you're aiming for clean lines, I recommend using an old-fashioned, flaky pie crust from the freezer section.
The pie is best enjoyed after it cools to room temperature or is chilled to allow the pudding to set, topped with a freshly toasted meringue. This meringue is not as stable as others, so it will start to wilt after a few hours. For a more durable option, try Swiss or Italian meringue. Alternatively, if you prefer to skip the meringue altogether, feel free to load up with whipped cream (or even Cool Whip, if you're feeling indulgent).
I personally prefer this version of lemon pie over the classic Jersey-diner-style lemon meringue pie. Rather than overwhelming you with thick, gooey pudding and deflating meringue, this pie features a cake layer in the middle that helps balance the textures. You can store any leftovers in the fridge, but keep in mind that the meringue won't maintain its texture, giving you a perfect excuse to finish the whole pie yourself—for the sake of preserving its reputation, of course.
Lemon Pudding Cake Meringue Pie Recipe
Ingredients:
For the pie:
1 pre-made pie crust
3 eggs, separated
1 teaspoon of lemon zest
¼ cup of fresh lemon juice
1 tablespoon of melted butter
¾ cup of flour
¼ cup of sugar
¼ teaspoon of salt
1 cup of milk, at room temperature
For the meringue topping:
2 egg whites
¼ cup of sugar
¼ teaspoon of vanilla extract
⅛ teaspoon of cream of tartar
1. Preheat your oven to 350°F. Blind bake the crust as necessary, depending on the type of crust you're using.
2. While the crust is baking, separate the eggs for the filling. Place the yolks in one large mixing bowl and the whites in another. Lightly whisk the egg whites just to break them up, then scoop a teaspoon of the whites into a small bowl. Keep a pastry brush handy to 'seal' the crust.
3. As soon as the hot crust comes out of the oven, use the pastry brush to coat the bottom and sides of the pie crust with the teaspoon of egg whites. Pay special attention to where the bottom meets the walls of the crust. Set it aside to cool.
4. Combine the lemon zest, lemon juice, and melted butter with the egg yolks, whisking them thoroughly. In a separate bowl, mix together the sugar, flour, and salt. Gradually add half of the dry ingredients while whisking vigorously to break up any clumps. Then add half of the milk and continue whisking. Finish by adding the remaining dry ingredients and the rest of the milk. The mixture will be quite runny.
5. Place your pie crust in a large baking dish or, as I did, in a larger pie plate. Boil a kettle of water to create a water bath for baking when you're ready.
6. Whisk the egg whites in the bowl until soft peaks form, then gently fold them into the batter. Position the pie crust inside the larger baking dish, and carefully pour the hot water into the outer dish until it reaches halfway up the sides of the pie dish. Bake for 25 to 30 minutes, or until the top is golden brown and the center jiggles slightly without being watery. Remove the pie from the water bath and let it cool. If you have time, cool it overnight in the fridge.
7. Prepare the meringue just before serving. In a large bowl, whisk the egg whites until frothy. Add the cream of tartar, then continue whisking while gradually incorporating the sugar and vanilla. Beat the mixture until stiff peaks form, but the meringue should remain glossy. Spread it generously over the pie, and either use a torch to toast it or bake it at 350°F for 10 to 15 minutes until the top is golden. Serve immediately.
