Shortcut Lemon Meringue Pie
Nov
Line the pie crust with parchment or foil. Fill with pie weights or dry beans. Bake 15 Minutes and carefully remove parchment with weights. Weights or beans will be extremely hot. Bake 10 Minutes longer until crust is golden. Remove from oven and cool.
Mix together lemon filling and coconut milk until well combined. Spoon filling into cooled crust.
Place egg whites and cream of tartar in your mixer bowl. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 1 to 2 Minutes.
Spread the meringue over the lemon filling, making sure meringue completely covers filling and that it goes right up to the edge of the crust. Use your spatula to form decorative swirls in the meringue.
Use a torch to gently brown the meringue. Serve immediately or refrigerate overnight.
Looks so doable and delicious! If I don’t have a torch, would there be a different way to brown the top?
You can put in under the broiler for 5-7 minutes