Crockpot Lemon Meringue Pie Spoon Pudding: No Crust Rolling Step-by-step instructions

Before you start

Before starting, crush the vanilla wafers into fine crumbs and melt the butter. Prepare the lemon cake batter according to the package directions, but hold off on mixing it until just before adding to the slow cooker. Measure the sweetened condensed milk and fresh lemon juice.

Have the marshmallow meringue ready at room temperature so it spreads easily. A 6-quart slow cooker is ideal; if using a smaller one, reduce the ingredients proportionally. Lightly grease the insert with nonstick spray to make serving easier, though it is not required.

Instructions

Build the Layers

1. 1Make the Crust and Custard
   In a small bowl, stir the crushed vanilla wafers with the melted butter until evenly moistened. Press the mixture evenly over the bottom of a 6-quart slow cooker. In a separate bowl, whisk together the sweetened condensed milk and fresh lemon juice until smooth and slightly thickened. Pour the lemon custard over the crust layer.
   Look for The crust should hold together when pressed; the custard will be thick and pourable.
   Tip For a firmer crust, press firmly with the bottom of a measuring cup.
2. 2Add the Lemon Batter
   Prepare the lemon cake batter according to the package directions. Gently spoon the batter over the lemon custard, spreading it to the edges without disturbing the custard layer underneath. Smooth the top with a spatula.
   Look for The batter should cover the custard completely, creating a sealed top layer.
   Tip Use a spoon to dollop the batter evenly, then spread gently to avoid mixing layers.

The crust should be evenly pressed and the custard poured smoothly over it. The cake batter should cover the custard completely, creating a neat top layer. The slow cooker insert will be about two-thirds full. The ingredients should look distinct: a crumbly bottom, a pale yellow custard, and a smooth batter top. Before moving on, ensure the batter is spread to the edges to seal in the custard.

Slow-Cook and Melt

3. 3Slow-Cook the Pudding
   Cover the slow cooker and cook on HIGH for 2 hours, until the lemon curd is bubbling around the edges and the cake layer is set. Do not lift the lid during cooking. The mixture will be hot and fragrant.
   Look for The edges will show bubbling lemon curd, and the cake top will be firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist the urge to peek; opening the lid releases heat and slows cooking.
4. 4Top with Meringue
   After 2 hours, turn off the slow cooker. Immediately spread the marshmallow meringue over the hot pudding, covering the surface completely. Let it sit for 5 minutes so the meringue melts and softens from the residual heat.
   Look for The meringue will turn glossy and slightly gooey as it warms.
   Tip For a toasted look, use a kitchen torch briefly on the meringue after spooning it on.

After 2 hours, the cake will be golden and set, and the lemon custard will bubble around the edges. The aroma will be intensely lemony and buttery. The meringue should be spread over the hot cake, and within minutes it will turn glossy and start to soften.

The surface will look like a marshmallow cloud, with some melting at the edges. Check that the custard is bubbling and the cake is firm before proceeding.

Scoop and Serve

5. 5Serve Warm
   Scoop the warm pudding into bowls, making sure to get layers of crust, custard, cake, and meringue in each serving. Serve immediately, with extra crushed vanilla wafers on top if desired.
   Look for Each spoonful should show gooey meringue, tangy curd, and crunchy crust.
   Tip Use a large spoon to cut through all layers for a picture-perfect serving.

When scooped, the pudding should show distinct layers: a crunchy crust, a tangy custard, a tender cake, and a gooey meringue topping. The meringue should be soft and slightly melted, not runny. The warm pudding will hold its shape on a spoon but collapse into a pleasing mess in the bowl. Serve immediately for the best texture, with extra wafers for crunch.

Common mistakes

A common mistake is lifting the lid during the first 2 hours, which releases steam and lowers the temperature, leading to longer cooking times and a less tender cake. Another pitfall is overmixing the cake batter, which can make the cake layer dense.

When adding the batter, dollop it gently over the custard and spread with a light hand to avoid breaking the custard layer. Finally, do not skip the resting time after adding the meringue; this allows it to soften and meld with the warm pudding, creating the signature gooey texture.

How to tell it’s done

The pudding is done when the cake layer is set and springs back lightly when touched, and the lemon custard is visibly bubbling around the edges of the slow cooker. The internal temperature of the custard should reach at least 160°F (71°C) to ensure the eggs are fully cooked.

The meringue should be melted and glossy, not stiff. If the custard is not bubbling after 2 hours, continue cooking in 15-minute increments, checking without lifting the lid too often. The dessert is best served warm, but it can also be enjoyed at room temperature.

• Egg dishes: 160°F (71°C) in the thickest part