Deconstructed Lemon Meringue Pie

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Impress your friends with this new take on the traditional lemon meringue pie
Preparation time25 mins
Cooking time0 mins
Serves8 to 12


Lemon Curd:
4 eggs
4 egg yolks
1 ½ cups caster sugar
160g butter, chopped
1 cup lemon juice
1 tablespoon lemon zest

100g butter, chopped
¾ cup raw sugar
¾ cup almond meal
¾ cup plain flour
1 teaspoon sea salt

600mls thickened cream, lightly whipped


1. To make the lemon curd whisk eggs and sugar in a saucepan until smooth. Place over low heat.

2. Add remaining curd ingredients and whisk continuously until thickened. Strain & set aside to cool.

3. for the crumble place all ingredients in bowl and using hands, mix ingredients until well combined.

4. Place on a lined baking tray and bake for 15 minutes or until golden brown. Set aside to cool.

5. Once cooled break up into a breadcrumb consistency.

6. Layer the lemon curd, crumble and cream in one large or individual bowls to serve.

Serving suggestions or alternatives:

The cream topping can be replaced with traditional meringue.