Lemon Meringue Pie

Directions

1. 1
   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.
2. 2

   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.

   
3. 3

   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.

4. 4

   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.

   
5. 5
   Mix sugar and water in a small saucepan and heat until the syrup reaches 115°C (239°F). Let it cool.
6. 6

   While the syrup cools, beat the egg whites with a pinch of salt until stiff peaks form.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

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1. 7

   Slowly and carefully pour the cooled syrup in a thin stream into the beaten egg whites while continuing to beat.

2. 8

   Continue beating the mixture until it becomes glossy, firm, and cooled.

   
3. 9

   Place the meringue topping on the lemon filling and shape it as desired.

4. 10

   Caramelize the meringue topping using a kitchen torch, adding that perfect touch of flavor and texture.

   
5. 11

   Enjoy! 🤍