Lemon pie with airy meringue
8 servings
50 minutes
Lemon pie with airy meringue is an exquisite treat from French cuisine that captivates with its harmonious blend of sweet and sour notes and delicate texture. The crunchy shortbread base creates a wonderful contrast with the silky lemon cream, where condensed milk, fresh juice, and lemon zest give the dessert a pronounced flavor. The finishing touch is the airy meringue – light as a cloud with a delicate caramel hue after baking. This pie is perfect for both cozy family tea times and festive gatherings, delighting guests with its elegant appearance and refined taste. Its chilled texture makes each bite refreshing, while the bright lemon aroma awakens the appetite and leaves a pleasant aftertaste.
1
Crush the cookies into fine crumbs, mix with melted butter. Spread the mixture on the bottom of a baking dish about 26 mm in diameter and bake in the oven for 10 minutes at 180°C.
- Shortbread: 200 g
- Butter: 80 g
2
Mix condensed milk, lemon juice, lemon zest, flour, starch, and egg yolk with a mixer. Spread the finished cream over the cookies and bake for another 10 minutes.
- Condensed milk: 380 g
- Lemon juice: 100 ml
- Lemon zest: 1 teaspoon
- Wheat flour: 1 tablespoon
- Potato starch: 1 tablespoon
- Egg yolk: 4 pieces
3
In a bowl, beat the egg whites, gradually adding powdered sugar. It should result in a thick, homogeneous mass, as they say: 'beat to stiff peaks'.
- Egg white: 4 pieces
- Powdered sugar: 3 tablespoons
4
Spread the meringue on top of the pie and bake for another 15-20 minutes until it turns slightly golden. If the meringue browns too quickly, the oven temperature can be reduced to 150°C.
- Egg white: 4 pieces
- Powdered sugar: 3 tablespoons
5
Cool the finished pie and place it in the refrigerator for about 2 hours.