Lemon Meringue Pie
8 servings
90 minutes
Lemon meringue pie is a refined dessert of French cuisine that embodies a harmony of flavors and textures. Its base is a crumbly shortcrust pastry, a delicate lemon filling with a refreshing tartness, and airy meringue with a light sweetness. This pie traces its history back to classic French tarts where the contrast of flavors plays a key role. The lemon tartness combined with the caramel sweetness of the meringue makes it an exquisite treat, perfect for concluding a festive dinner or enjoying a cozy tea time. Precision is important in its preparation: the crust should be crispy, the cream silky, and the meringue airy. This dessert is served chilled and pairs especially well with a cup of black tea or coffee. The magnificent combination of flavors and elegant execution have made lemon meringue pie beloved worldwide.
1
For the test, mix 300 g of sifted flour, 4 tbsp of powdered sugar; add 120 g of room temperature butter, 1 egg, and 3 tbsp of sour cream. Knead the dough. Grease the baking dish with butter and lightly sprinkle with flour. Spread the dough and make edges. Prick the bottom with a fork. Place in the freezer for 20 minutes. Then, cover the dough with foil and pour a cup of peas or beans on it (to prevent the dough from rising). Bake at 220 degrees for 10 minutes. Remove the foil with peas (beans) and bake for another 10 minutes.
- Wheat flour: 300 g
- Powdered sugar: 4 tablespoons
- Butter: 145 g
- Chicken egg: 4 pieces
- Sour cream: 3 tablespoons
- Butter: 145 g
- Wheat flour: 300 g
2
For the filling: add 200 ml of water, 50 ml of lemon juice, 150 g of sugar, lemon zest, and 25 g of butter to a pot. Place on heat and bring to a boil while constantly stirring. Then in a separate bowl mix 3 tbsp of corn flour or starch with 50 ml of water until smooth and add to the boiling mixture. Separate the yolks from the whites. Lightly beat the 3 yolks, add half of the mixture to them, mix and pour into the remaining mixture until thickened.
- Water: 250 ml
- Lemon juice: 50 ml
- Sugar: 225 g
- Lemon zest: 1 piece
- Butter: 145 g
- Corn flour: 3 tablespoons
- Water: 250 ml
- Chicken egg: 4 pieces
3
Meringue: add a pinch of salt to 3 egg whites, beat until soft peaks form. Add 75 g of sugar and beat until stiff peaks form. In the end, your whipped egg whites should not 'run' in the bowl you whipped them in.
- Chicken egg: 4 pieces
- Salt: pinch
- Sugar: 225 g
4
Pour the filling into the prepared dough, and spread meringue on top. Bake in the oven for 15 minutes at 160 degrees.