No-Bake Lemon Lush Pie
Tangy, sweet, silky, with the perfect nutty crust, Easy Lemon Lush Pie is the sunny confection that will make every day feel like summer.
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Servings: 8
Equipment
- 1 mixing bowl/mixer
- 1 9" pie dish
- 1 Double boiler
- 1 stockpot
Ingredients
Pecan Crust
- 1 1/4 cups pecan flour or finely chopped pecans
- 1 1/4 cups Gluten Free 1.1 flour
- 12 tbsp butter, melted
Cream Cheese Layer
- 16 oz cream cheese, room temperature
- 2 lemons, zested and juiced
- 1 1/2 cups powdered sugar
Lemon Curd
- 3 egg yolks
- 1/2 cup Javamelts Vanilla sugar
- 1/3 cup lemon juice
- 1 tbsp lemon zest
Swiss Meringue
- 3 egg whites
- 1 cup Javamelts Vanilla sugar
Instructions
- Preheat the oven to 350 degrees.
- Add the ingredients for the crust to a bowl and mix together.
- Press the mixture into a 9" pie dish. Bake for 20-25 minutes or until it's golden brown. Let cool completely.
- Add the ingredients for the cream cheese layer into a bowl. Mix until smooth and creamy.
- Spread the cream cheese mixture onto the cooled pie crust. Refrigerate while you make the curd.
- Add all of the ingredients for the lemon curd to a bowl and whisk together.
- Pour the mixture into a pot over medium-low heat. Continually whisk until it has thickened, 10-15 minutes. Let cool.
- Spread the lemon curd over the cream cheese layer.
- Create a double boiler. Fill a pot a little less than halfway with water and bring to a simmer.
- Add the egg whites and sugar to a glass bowl and whisk for 4 minutes.
- Transfer the glass bowl to the top of the pot, making sure the water never touches the bottom. Continue to whisk for 5-8 minutes until it is foamy, and it's 160 degrees.
- Pour the mixture into a mixing bowl and mix on high for 10 minutes until it forms stiff peaks and is glossy.
- Spread over the top of the lemon curd.
- Use a kitchen torch to lightly toast the Swiss meringue if desired.
- Chill until ready to serve.
- Enjoy!
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