Lemon Meringue Pie Recipe

Name: Lemon Meringue Pie
Yield: 6-8
Cuisine: France
Ingredients: - 150 g flour; - 75 g cold butter, diced; - 50 g powdered sugar; - 1 egg yolk; - A pinch of salt; - Juice and zest of 2 lemons; - 120 g sugar; - 3 eggs; - 50 g butter; - 2 egg whites; - 100 g sugar; - 50 ml water; - A pinch of salt

Lemon Meringue Pie

Servings

6-8

Prep Time

30-40 minutes

Cook Time

15-20 minutes

Cuisine

France

Ingredients

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- 150 g flour
- 75 g cold butter, diced
- 50 g powdered sugar
- 1 egg yolk
- A pinch of salt

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- Juice and zest of 2 lemons
- 120 g sugar
- 3 eggs
- 50 g butter

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- 2 egg whites
- 100 g sugar
- 50 ml water
- A pinch of salt

Directions

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Knead flour, butter, powdered sugar, egg yolk, and a pinch of salt in a bowl to form a dough. Wrap in cling film and let it rest in the refrigerator for 30 minutes.
Roll out the dough on a lightly floured surface and line the tart pan with it. Prick the dough base with a fork and let it rest in the refrigerator for 30 minutes.
Cover the dough with baking paper and weigh it down with baking beans or dried legumes. Bake in a preheated oven at 180°C (356°F) for about 15-20 minutes until golden brown. Remove from the oven and let it cool.

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Mix lemon juice, zest, sugar, and eggs in a saucepan. Bring to a boil over medium heat, stirring constantly, until the mixture thickens. Remove from the heat, stir in the butter, and let it cool. Spread the cooled lemon filling on the tart crust and refrigerate for 2 hours.

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Mix sugar and water in a small saucepan and heat until the syrup reaches 115°C (239°F). Let it cool.
While the syrup cools, beat the egg whites with a pinch of salt until stiff peaks form.
Slowly and carefully pour the cooled syrup in a thin stream into the beaten egg whites while continuing to beat.
Continue beating the mixture until it becomes glossy, firm, and cooled.
Place the meringue topping on the lemon filling and shape it as desired.
Caramelize the meringue topping using a kitchen torch, adding that perfect touch of flavor and texture.
Enjoy! 🤍

Lemon Meringue Pie Recipe

What are the key ingredients in a Lemon Meringue Pie?

To create the perfect Lemon Meringue Pie, you will need a few essential ingredients: a buttery pie crust (made from flour, butter, sugar, and salt or store-bought), fresh lemon juice, sugar, cornstarch, egg yolks for the filling, and egg whites, sugar, and cream of tartar for the meringue.

What is the best method for achieving the perfect meringue for Lemon Meringue Pie?

To achieve the perfect meringue, ensure your mixing bowl and whisk are clean, use room temperature egg whites, whip them on medium speed to frothy, then gradually add sugar until stiff peaks form. Adding a pinch of cream of tartar stabilizes the meringue, and bake until golden brown.

How can I prevent my Lemon Meringue Pie from becoming watery?

Prevent wateriness by cooking the lemon filling until thick and bubbling, letting it cool before adding meringue, using fresh lemon juice, baking at a lower temperature after meringue application, and cooling the pie completely before slicing.

Can I make Lemon Meringue Pie ahead of time, and how should I store it?

You can make components ahead of time: bake the crust in advance and store it at room temperature, prepare the filling and refrigerate for two days, but add meringue just before serving to maintain texture.

What are some popular variations of Lemon Meringue Pie?

Popular variations include using different citrus fruits, adding layers of fruit, combining lemon filling with cheesecake, and experimenting with flavored meringue or infusions of herbs.