Janelle Halil’s easy lemon meringue pie with ‘Lazy Girl’ lemon curd

Dessert lovers are in for a treat, with My Kitchen Rules winner Janelle Halil sharing her take on a classic lemon meringue pie.

Ahead of Lemon Meringue Pie Day, the Sassy Sprinkles founder joined Sunrise to show how to make the crowd-pleasing dessert at home, complete with a buttery biscuit base, her easy “Lazy Girl” lemon curd and a towering Swiss meringue topping.

The 2022 MKR winner demonstrated how to assemble each layer before finishing the pie with beautifully caramelised meringue.

3. Add the melted butter, sugar, salt and lemon zest, if using. Mix until it resembles wet sand.

4. Tip into a 22–24 cm pie or tart tin and firmly press across the base and up the sides. Use the bottom of a glass to compact it well.

1. Add the eggs, caster sugar, lemon juice and lemon zest to a large microwave-safe bowl. Whisk until combined.

2. Microwave on high in 1-minute intervals, whisking thoroughly after each minute.

3. Continue for approximately 3–5 minutes, or until the curd has thickened and coats the back of a spoon. You should be able to run your finger through it and leave a clean line.

5. Allow the curd to cool. You don’t want to add the softened butter while the curd is piping hot.

7. Using an immersion blender, blend until the butter is completely incorporated and the curd is silky, glossy and creamy.

8. Pour the curd into the completely cooled biscuit crust and smooth the top.

9. Refrigerate for at least 4–6 hours, preferably overnight, until completely chilled and set.

1. Place the egg whites and caster sugar into a completely clean, grease-free heatproof bowl.

2. Set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water.