Lemon Meringue Pie

⏳ Time

1 hour + 5 hours

🥕 Ingredients

🍽️ Servings

Description

Lemon meringue pie is a stunning and elegant recipe, as well as an example of perfect balance between textures and flavors. The acidity of the lemon is softened by the velvety sweetness of the meringue, all layered on a buttery crust. To achieve a beautiful presentation, the layer of meringue should cover the lemon curd while still leaving a visible edge of the crust—this step will require precision.

Ingredients

Butter - 4.4 oz
Salt - ¾ spoons
Wheat Flour - 6 oz
Whole egg - 4 pieces
Corn Starch - 1.8 oz
Lemon - 3 pieces
Egg white - 4 pieces
Powdered Sugar - 5.3 oz
Sugar - 7.6 oz

Step by Step guide

Step 1

Sift the flour, mix it with half a teaspoon of salt and a teaspoon of sugar, then add 100 grams of cold butter, cut into small cubes. Using a mixer, start to knead the dough, adding 2–3 tablespoons of ice-cold water without stopping the mixer. The dough is ready when it forms a single ball and there is no flour left on the sides of the bowl.

Step 2

Shape the prepared dough into a flat round disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 3

On a lightly floured surface or between two sheets of parchment paper, roll out the dough to a thickness of about 3 mm. Transfer it to a pie dish, trim the edges, cover with plastic wrap, and place it in the refrigerator for 15–20 minutes.

Step 4

Prick the chilled dough with a fork, cover it with parchment paper, and fill it with dry beans or special baking beans to prevent the dough from rising at the bottom. Place it in an oven preheated to 392°F for 15 minutes. Then, remove the paper with the beans and return it to the oven for another 10-15 minutes, until the dough is baked to a golden crust. The finished crust should cool completely.

Step 5

In a heavy-bottomed saucepan, combine 200 grams of sugar, cornstarch, and a quarter teaspoon of salt. Gradually pour in 360 ml of hot water while continuously whisking the mixture. Then, place the saucepan over medium heat, stirring constantly, and bring the mixture to a boil. Allow it to boil for 1–2 minutes. The mixture should become thick and translucent.

Step 6

Remove the saucepan from the heat. In a separate bowl, lightly beat the egg yolks and add one or two tablespoons of the starch mixture, whisking quickly to prevent the yolks from curdling. Then pour the yolk mixture back into the saucepan. While continuing to whisk, place the saucepan over low heat and wait for it to reach a gentle simmer with large bubbles. Remove from heat.

Step 7

Add 25 grams of butter, along with the juice and zest of the lemons, to the starch mixture. Stir well, transfer to a clean, dry container, and cover with plastic wrap, ensuring it touches the cream.

Step 8

Sift the powdered sugar. Beat the egg whites with a mixer until soft peaks form, then continue to beat at medium speed, gradually adding the powdered sugar by the spoonful. Beat until stiff peaks form.

Step 9

Spread the lemon filling evenly over the crust, then carefully top it with the meringue, aiming to completely cover the lemon filling while leaving the edge of the crust visible. Place the pie in an oven preheated to 356°F (350 degrees Fahrenheit) for 15-20 minutes, until the meringue turns golden.