lemon meringue pie

If you want an easy dessert for Easter, but what the flavors of a lemon meringue pie, this is the recipe to make! It’s delicious, and is sort of like a magic cake. Once it’s baked, the top will be a cake-like texture with a pudding layer below. It’s super yummy!

INGREDIENTS

• 1 cup white granulated sugar, separated
• 1 tbsp lemon zest
• 4 large eggs, whites separated
• 4 tbsp unsalted butter, melted and slightly cooled
• 1/3 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 cup lemon juice
• 1 1/4 cups whole milk
• powdered sugar (optional)
• toasted sliced almonds (optional)

INSTRUCTIONS

• Preheat the oven to 350°F. Butter a 9×13 baking dish and set it aside.

• In a large bowl, combine the sugar (reserving 1 tbsp) and lemon zest. Work the zest into the sugar until it becomes sandy and fragrant, 1 minute. Add the egg yolks to the sugar and whisk until they are pale yellow and thick, 2-3 minutes.

• Whisk in the melted butter, flour, salt, lemon juice, and milk until it is smooth.

• Separately, whip the egg whites. Whip the whites until they are foamy, and slowly pour in the reserved 1 tbsp of sugar until fluffy and hold a stiff peak. Add 1/3 of the whipped egg whites to the batter and whisk until combined. Then add the remaining 2/3 whipped egg whites and fold gently until no lumps remain.

• Pour the batter into the prepared baking dish. Bake in the preheated oven until the cake is golden and set but jiggles from the pudding underneath, 25-30 minutes.

• Once baked, remove the cake from the oven and cool for 15 minutes before sprinkling it with powdered sugar and toasted almonds, if desired.