Description
A delightful lemon meringue pie featuring a buttery crust, tangy lemon curd, and a fluffy meringue topping, perfect for dessert lovers.
Ingredients
Units
Scale
- 4.4 oz (125 g) all-purpose flour
- 1/2 tsp salt
- 0.8 oz (25 g) powdered sugar
- 2.6 oz (75 g) butter, cold, cut into cubes
- 1 egg yolk
- 2 tsp cold water
- 0.8 cups (200 ml) lemon juice
- 1 cup (200 g) granulated sugar
- 3 tbsp cornstarch
- 1/4 cup (60 ml) water
- 4 egg yolks
- 2 tbsp butter
- 1 tbsp lemon zest
- 4 egg whites
- 1/2 cup (100 g) granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- For the pastry, combine flour, salt, and powdered sugar in a bowl. Rub in the cold butter until the mixture resembles breadcrumbs.
- Add the egg yolk and cold water, mixing until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and line a 9-inch pie pan. Prick the base with a fork, line with parchment paper, and fill with baking beans. Bake for 15 minutes, remove the beans and paper, and bake for another 5 minutes until golden. Let cool.
- For the lemon filling, combine lemon juice, granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until thickened.
- Whisk egg yolks in a bowl. Gradually add a small amount of the hot lemon mixture to the yolks, whisking constantly. Return the yolk mixture to the saucepan and cook for 2 more minutes.
- Remove from heat and stir in butter and lemon zest. Pour the filling into the cooled pastry shell.
- For the meringue, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Spread the meringue over the lemon filling, ensuring it touches the crust edges to seal.
- Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown. Let cool before serving.
Notes
Ensure the butter is cold when making the pastry for a flaky crust. The meringue should be spread to the edges to prevent shrinking. Store leftovers in the refrigerator for up to 3 days. For a more intense lemon flavor, increase the lemon zest.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 180
- Fat: 15
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
- Cholesterol: 115