Jul 17 2026
Restaurants›Central Bodega›Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe

Inspired by Central Bodega
Time2h
Serves8

Dark chocolate mousse, candied pecan crunch and caramel

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Ingredients

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For the crust

For the lemon filling

For the meringue

For the dark chocolate mousse

For the candied pecan crunch

For the caramel

Method

Crust preparation

  1. 1

    Make the crust

    Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes and then set aside to cool.

Lemon filling preparation

  1. 2

    Prepare the lemon filling

    In a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the egg yolks, lemon juice, lemon zest, and butter. Pour the mixture into the cooled crust.

Meringue preparation

  1. 3

    Make the meringue

    In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar and cream of tartar, beating until stiff peaks form. Spread the meringue over the lemon filling, sealing the edges.

Baking the pie

  1. 4

    Bake the pie

    Bake at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown. Remove from the oven and let it cool completely.

Dark chocolate mousse preparation

  1. 5

    Prepare the dark chocolate mousse

    Melt the dark chocolate in a bowl over simmering water. In another bowl, whip the heavy cream until soft peaks form. In a third bowl, whisk egg yolks and sugar until light. Fold the melted chocolate into the yolk mixture, and then gently fold in the whipped cream. Chill until set.

Candied pecan crunch preparation

  1. 6

    Make the candied pecans

    In a skillet, melt butter over medium heat. Add sugar and pecans, stirring constantly until the sugar melts and coats the nuts. Spread on parchment paper to cool.

Caramel preparation

  1. 7

    Prepare the caramel

    In a saucepan, combine sugar and water. Cook over medium heat without stirring until the mixture turns golden brown. Remove from heat and carefully stir in heavy cream. Let cool slightly.

Assembly

  1. 8

    Assemble the pie

    Once the pie is cool, layer the dark chocolate mousse on top of the lemon meringue pie. Sprinkle with candied pecan crunch and drizzle with caramel before serving.

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