Lemon meringue pie
12 servings
180 minutes
Lemon meringue pie is a true embodiment of flavor harmony. The bright tartness of lemon curd combined with the airy sweetness of meringue creates an unforgettable contrast that captivates from the first bite. This dessert comes from European cuisine and has long become a symbol of refined taste. The crunchy shortcrust base perfectly supports the delicate texture of the cream, while the baked meringue adds lightness and elegance to the pie. This pie not only delights in taste but also looks stunning — the golden meringue, lavishly decorated with swirls, makes it a true work of art. It is perfect as a finishing touch to a festive dinner or as a cozy treat with tea in good company.
1
Sift the flour, add 100 grams of sugar, a pinch of salt, baking powder, and mix.
- Wheat flour: 250 g
- Sugar: 550 g
- Salt: pinch
- Baking powder: 1 teaspoon
2
Combine room temperature butter (100 grams) with dry ingredients and mix until crumbly.
- Butter: 180 g
3
Add 2 eggs, wrap the dough in plastic wrap, and place it in the refrigerator for half an hour (the dough should be paste-like and slightly sticky to the hands).
- Chicken egg: 7 pieces
4
At this time, prepare the lemon curd. For this, zest 4 lemons and squeeze the juice from 5 lemons.
- Lemon: 5 piece
- Lemon: 5 piece
5
Pour the juice with the zest into a saucepan, add 250 grams of sugar and 5 previously mixed eggs. Cook over medium heat, stirring constantly until thickened.
- Sugar: 550 g
- Chicken egg: 7 pieces
6
Then strain the curd into a bowl through a sieve (to avoid zest and egg lumps in the cream) and add 80 grams of butter, mix well, and place the mixture in the refrigerator.
- Butter: 180 g
7
Take out the dough, sprinkle the table with flour, and roll it out to a thickness of 0.5 cm. Using a rolling pin, transfer the dough to a greased form and remove the excess. Place it in a preheated oven at 190 degrees. Bake blind for 20 minutes, placing baking paper on top of the dough and a weight (such as millet, peas, beans, etc.) on the paper. Then bake for 5 minutes without the weight.
- Wheat flour: 250 g
- Butter: 180 g
8
While the dough is baking, prepare the meringue. For this, carefully separate the egg whites from the yolks into a clean, dry bowl. Whip the egg whites with a mixer until foamy, adding a pinch of salt, then gradually add 200 grams of sugar. Whip until the meringue forms stiff peaks.
- Chicken egg: 7 pieces
- Salt: pinch
- Sugar: 550 g
9
The pie base is ready, just need to fill it. Take the thickened curd from the fridge and pour it over the dough. Cover the pie with meringue on top (using a pastry syringe or bag) and send it to the oven for just 5 minutes.
- Lemon: 5 piece
- Chicken egg: 7 pieces