Lemon Meringue Pie

Ingredients

Preparation

1. 1

   Prepare the shortcrust pastry

   Mix the flour, icing sugar and salt. Add the cold butter and rub with fingertips until sandy. Incorporate the egg, form a ball without overworking the dough, then wrap it and let it rest in the refrigerator.

2. 2

   Line the tart pan

   Preheat the oven to 180 °C. Roll out the pastry on a lightly floured surface and place it in a tart pan. Prick the base with a fork.

3. 3

   Blind bake the pastry

   Cover the pastry with baking paper and baking weights. Bake, remove the paper and weights, then continue baking until lightly colored. Let cool.

4. 4

   Prepare the lemon base

   In a saucepan, mix the lemon juice, zest, sugar and cornstarch. Add the whole eggs and egg yolks, then whisk until smooth.

5. 5

   Cook the lemon filling

   Heat over medium heat while stirring constantly until thickened. Remove from heat, add the butter pieces and mix until smooth.

6. 6

   Fill the pie crust

   Pour the lemon filling onto the cooled pie crust. Smooth the surface and let it cool slightly.

7. 7

   Whip the meringue

   Whisk the egg whites with the lemon juice. When they become foamy, gradually add the sugar and continue whisking until the meringue is firm, glossy and forms a peak.

8. 8

   Decorate the pie

   Spread the meringue over the lemon filling, making sure it reaches the edges of the pie. Create peaks using a spatula or piping bag.

9. 9

   Brown the meringue

   Brown the meringue with a kitchen torch or place the pie under the oven grill while watching it carefully.

10. 10

    Refrigerate

    Let cool completely, then place the pie in the refrigerator before serving.

Tips & tricks

• Use untreated lemons so the zest can be safely used.
• Blind bake the pastry to prevent it from becoming soft when in contact with the lemon filling.
• Pour the lemon filling while still warm onto the cooled pie crust to obtain a smooth surface.
• Spread the meringue all the way to the edges to properly seal in the lemon filling.
• Brown the meringue with a kitchen torch or under the grill for a few minutes while watching carefully.

Variations

• Replace part of the yellow lemon with lime for a brighter flavor.
• Add a thin layer of almond powder on the pie crust before the filling.
• Prepare an Italian meringue for a firmer structure and silkier texture.
• Make the recipe as individual mini pies.

Storage

Store the lemon meringue pie in the refrigerator for 2 days, ideally under a cake dome. Avoid freezing, as the meringue and filling may release water when thawed.

Nutrition facts(per serving)

What to serve with this recipe?

• Earl Grey tea
• Espresso coffee
• Fresh berries
• Lightly sweetened whipped cream
• Lemon sorbet

Frequently asked questions