Lemon pie with meringue
6 servings
60 minutes
Lemon meringue pie is a true culinary masterpiece that combines sweetness, tartness, and airiness in one dessert. Its roots trace back to European culinary traditions, where lemon pastries have always been a symbol of refined taste. The crispy crust made from puff pastry serves as the perfect base for the delicate lemon cream that fills each spoonful with vibrant citrus aroma. The finishing touch—a meringue baked to a golden color—adds lightness and softness. This pie is ideal as a festive dessert or for a cozy family tea time. Its balanced flavor—a blend of sweetness and refreshing tartness—makes it a favorite among lovers of exquisite pastries.
1
Grease the pie pan with butter and lay the rolled dough on it. Trim the edges.
- Butter: 1 tablespoon
2
Bake the cake layer in the oven until golden brown. Let it cool completely.
3
Mix 200 g of sugar, flour, starch, and salt. Add water and mix well. Cook over medium heat, stirring constantly, until thickened.
- Sugar: 350 g
- Wheat flour: 50 g
- Cornstarch: 3 tablespoons
- Salt: pinch
- Water: 500 ml
4
Add a little of this mixture to the yolks, whisking constantly to prevent them from curdling. Then pour the yolk mixture into the sugar and mix quickly and thoroughly.
- Chicken egg: 3 pieces
5
Cook for about another minute, constantly stirring. Remove from heat, add butter, zest, and juice. Mix well. Pour the resulting mixture over the prepared crust.
- Butter: 1 tablespoon
- Lemon zest: 2 teaspoons
- Lemon juice: 60 ml
6
Whip the egg whites to soft peaks. Gradually add the remaining sugar. Whip to stiff peaks. Spread on the pie and place in the oven for about 5-10 minutes.
- Sugar: 350 g
- Chicken egg: 3 pieces