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–+ servings
Citrus Delight Pie

Citrus Delight Pie

Discover the ultimate Citrus Delight Pie recipe with a zesty lemon filling creamy base and fluffy meringue perfect for any occasion
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Prep Time 45 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g unsalted butter, at room temperature
  • 300 g wheat flour
  • 3 tablespoons sugar
  • 4 egg yolks egg yolks (save the whites for the meringue)
  • 14 oz sweetened condensed milk
  • ¾ cup fresh lemon juice (about 4-6 juicy lemons)
  • 250 g cream cheese, softened
  • 4 egg whites egg whites (5 if the eggs are small)
  • 1 ½ cups sugar (fine or powdered sugar works best)
  • 1 zest zest of 1 lemon
  • 1 teaspoon vanilla essence

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Rolling pin
  • Zester or fine grater
  • Juicer or fork for lemons
  • Pot for bain-marie (double boiler)
  • Plastic wrap

Method
 

  1. Sift the flour into a mound on a clean counter and sprinkle sugar on top.
  2. Cut butter into small pieces and work it into the flour until crumbly.
  3. Make a well in the center and add egg yolks, mixing gently to form a smooth dough.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for 4 hours.
  5. Roll out the chilled dough, fit it into the pie dish, and dock the bottom with a fork.
  6. Line the crust and fill with pie weights, then bake at 180°C (350°F) for 25-30 minutes until golden.
  7. Cool the crust completely before adding the filling.
  8. Beat softened cream cheese, then add sweetened condensed milk and beat until smooth.
  9. Slowly mix in fresh lemon juice until the filling is thick and pale.
  10. Pour the filling into the cooled crust and bake for 15-20 minutes until set with a slight jiggle.
  11. For the meringue, combine egg whites and sugar in a heatproof bowl over simmering water; whisk until hot and sugar dissolves.
  12. Beat the mixture on high until glossy and stiff peaks form; add vanilla and lemon zest.
  13. Spread the meringue onto the warm pie, creating peaks with the back of a spoon.
  14. Torch or broil the meringue until golden brown.

Nutrition

Calories: 350kcalCarbohydrates: 44gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 180mgPotassium: 150mgSugar: 28gVitamin A: 8IUVitamin C: 15mgCalcium: 8mgIron: 6mg

Notes

Use fresh lemons for the best flavor; bottled juice is a lesser substitute. For a gluten-free option, swap wheat flour with a gluten-free blend. Make the crust ahead of time and refrigerate or freeze it for convenience. The pie can be stored in the refrigerator for 3-4 days; cover loosely to protect the meringue. For optimal texture, serve the pie right after adding the meringue. If making ahead, consider adding the meringue the day of serving for best results.
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