Lemon Pie with Swiss Meringue

6 servings

210 minutes

Lemon pie with Swiss meringue is an elegant piece of European cuisine that combines a crispy shortcrust base, rich lemon curd, and airy, slightly caramelized meringue. The origins of this dessert trace back to classic French and Swiss recipes that emphasize the balance of sweetness and acidity. The velvety lemon filling gives the pie a fresh, slightly tart flavor that harmoniously contrasts with the delicate, airy meringue. This pie is perfect for festive occasions and cozy tea times, enhancing the table with its exquisite texture and refined citrus aroma. It is best served chilled when the layers stabilize and the flavor unfolds beautifully.

Energy value per serving

• Calories: 841.7
• Proteins: 11.7g
• Fats: 37.7g
• Carbohydrates: 114.9g

Ingredients

• Wheat flour: 230 g
• Butter: 230 g
• Milk: 400 ml
• Sugar: 450 g
• Egg yolk: 4 pc
• Egg white: 4 pc
• Potato starch: 3 tbsp
• Water: 7 ml
• Lemon: 3 pc
• Salt: to taste

Cooking steps

1. Mix flour (230 g), salt, butter (150 g), and water. Mix thoroughly. It should form a shortcrust pastry. Refrigerate for 15 minutes. Take out the dough and roll it out (my form is 28 cm). Place it in the form. Prick with a fork all over. Line with paper and add beans on top. Bake for 25 minutes at 200 degrees.

   Required ingredients:

   • Wheat flour: 230 g
   • Butter: 230 g
   • Water: 7 ml
   • Salt:  to taste

2. Grate the zest of 1 lemon, squeeze the juice from three. Strain. Pour milk into a saucepan, add sugar (250 g), and bring to a boil.

   Required ingredients:

   • Lemon: 3 pieces
   • Milk: 400 ml
   • Sugar: 450 g

3. Mix the yolks with starch, pour in hot milk. Stir constantly. Place on the heat. The mixture should thicken. Add the zest and juice. Gradually add the remaining butter. Keep on the heat for another 3-5 minutes, the mixture should become thick. Remove from heat.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Potato starch: 3 tablespoons
   • Butter: 230 g

4. Take out the dough. Let it cool down. When the dough is cool, pour in the curd.

   Required ingredients:

   • Wheat flour: 230 g

5. Prepare a water bath. Mix the egg whites with sugar. Place over a pot of boiling water. Stir until the sugar dissolves. Then start beating on low speed. When the egg whites turn cloudy, increase the speed.

   Required ingredients:

   • Egg white: 4 pieces
   • Sugar: 450 g

6. Whip the egg whites until fluffy and airy. Remove from heat. Place in a bowl of cold water and continue whipping until the whites cool down; they should be cool.

7. Pipe the meringues using a pastry bag or a regular bag. Place in the oven for 10 minutes at 150 degrees. The meringues should brown on top.

8. Leave in the refrigerator for 8-10 hours. Then the mass will not spread.