Magically Invisible Lemon Meringue Pie

We couldn't believe it either – how can something transparent taste so good?! Just looking at this pie makes you think you've entered some sort of alternate dream state, and then you take a bite! This incredible lemon meringue pie truly does look otherworldly with its invisible layer that sits between a buttery crust and a soft, fluffy layer of meringue. It's definitely a showstopper of a dessert!

Yield: 1 pie, 6 servings
Prep Time: 90 minutes
Total Time: 12 hours
Difficulty Level: Moderate

You'll Need:

For the pie crust:

  • 2¾ cups flour
  • ½ cup almond flour
  • 1¼ cups powdered sugar
  • 1½ sticks butter, chilled
  • 1 egg

For the transparent pie layer:

  • ¼ cup gelatin powder + ⅔ cup water
  • 3⅓ cups water
  • juice of 4 lemons
  • ½ cup sugar

For the meringue:

  • 3 egg whites
  • pinch of salt
  • ½ cup sugar
  • ½ cup powdered sugar
  • 1 tsp corn starch (optional)


  • pie dish
  • baking beans
  • cheesecloth or fine strainer
  • culinary torch

Here's How:

1. Mix together all of the ingredients for the pie crust and knead by hand. Wrap the kneaded dough in plastic wrap and refrigerate for at least 1 hour. Once chilled, take the dough out of the refrigerator, roll it out into a circle about ¼-inch thick, transfer it to a pie dish, and trim off any excess dough.

2. Place a piece of parchment paper on top of the dough and pour baking beans on top. Transfer the pie dish to a preheated oven set to 350°F and bake for 45 minutes. Let the pie crust cool completely, then remove the baking beans and parchment paper.

3. For the transparent pie layer, first mix the gelatin powder with ⅔ cup of cold water and let sit for 10 minutes. Heat 3⅓ cups of water in a pot on the stove and add the sugar. Squeeze the juice of 4 lemons into the pot and bring to a boil. Let the mixture cool to about 140°F and stir in the gelatin mixture you set aside earlier. Strain the final mixture through a cheesecloth or very fine strainer, and once it has cooled to about 85°F, pour the liquid over the pie crust and refrigerate the pie dish for 68 hours, or preferably overnight.

4. For the meringue, beat the egg whites and salt until stiff, gradually incorporating the sugar. Sift the powdered sugar and optional corn starch and gently fold it into the mixture.

5. Spread the meringue over the transparent pie layer.

6. Using a culinary torch, lightly brown the surface of the meringue.

The way the meringue seems to float above the pie crust is absolutely incredible, and the taste is as dreamy as its magical appearance. This dessert is guaranteed to impress whoever you make it for – in fact, you'll probably even impress yourself!

Get the recipe for the Triple Layer Raspberry Jello Cake featured in the bonus video.


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