Lemon Meringue Pie

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Buttery, flaky crust filled with creamy lemon filling, and do not forget the sweet meringue on the top.

Tangy and Sweet!

Ingredients

  • Crust - Flour: 

    200 gr

  • Crust - Sugar: 

    30 gr

  • Crust - Egg yolk: 

    1

  • Crust - Butter: 

    150 gr

  • Crust - Water: 

    30 ml

  • Filling - Egg yolk: 

    6

  • Filling - Cornstarch: 

    45 gr

  • Filling - Sugar: 

    300 gr

  • Filling - Water: 

    360 ml

  • Filling - Lemon Juice: 

    180 ml

  • Filling - Lemon zest: 

    1 tsp

  • Filling - Butter: 

    30 gr

  • Meringue - Egg whites: 

    3

  • Meringue - Sugar: 

    150 gr

  • Meringue - Cornstarch: 

    1/4 tsp

Directions

First, we make the Crust, ready?

  1. I usually make the crust in a food processor.
  2. Place flour, sugar, salt, and butter in it and pulse until coarse meal forms.
  3. Add egg yolk, one tablespoon water at the time and pulse when the dough has formed.
  4. Cover tightly with plastic wrap the dough and put it in the fridge overnight.
  5. On the next day, on a lightly floured surface, roll out the dough disc into a 23 cm circle.
  6. Transfer to the pie dish and press into the bottom and the sides of the pan and trim off any excess crust.
  7. Peak a few times.
  8. Freeze for 30 minutes before baking it.
  9. Preheat oven to 175°C.
  10. Line chilled crust with parchment paper and push it lightly against the bottom and the sides of your crust.  Then heavy it down with baking beans (or beans or rice).
  11. Bake for 35 minutes.
  12. After 25 minutes remove the paper with the beans, and bake 10 more minutes.
  13. Remove from the oven and let cool for about 20 minutes.
Filling time:
  1. In a medium bowl whisk egg yolks and cornstarch to combine. Set aside.
  2. In a heavy-bottomed saucepan bring water, lemon juice, sugar, salt, and zest over medium-high heat to a simmer. Cook for 2-3 minutes until the sugar is completely dissolved.
  3. Turn heat down to medium-low, then pour warmed egg mixture slowly into the saucepan, whisking constantly.
  4. Cook until filling is thick and looks like pudding, for about 8 minutes. It needs to be thick that it plops from a spoon or the filling won’t set in the crust.
  5. Turn the temperature down.
  6. Remove from heat and stir in butter.
  7. Transfer to the crust.
  8. Put it in the fridge overnight.

Let’s make the meringue:

  1. Place egg whites, sugar, and cornstarch in a heatproof bowl and set over the saucepan filled with water.
  2. Bring it to boil.
  3. Whisk continuously for 3-5 minutes until sugar is completely dissolved. The meringue should be warm to touch.
  4. Remove from heat and beat with the mixer on high speed until shiny, glossy, and stiff peaks form.
  5. Transfer to a piping bag and pipe on top of chilled Lemon Tart.
  6. Store in the fridge for up to 3 days.

Yumyum… Ready to eat.

 

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