Lemon Meringue
8 servings
90 minutes
Lemon meringue is the embodiment of elegance in French cuisine. This dessert combines a delicate cloud of sweet meringue with the rich citrus flavor of lemon curd. Historically, this pie emerged as a variation of classic lemon tarts, gaining popularity due to the contrast of textures: airy, slightly caramelized meringue and velvety, refreshing lemon filling. The harmony of flavors makes it the perfect finishing touch to a festive dinner. This dessert pairs wonderfully with a cup of fragrant tea or coffee, and its lightness and balanced sweet-sourness captivate gourmets around the world.
1
Beat the eggs with sugar until smooth. Squeeze the juice from the lemons. Add the juice, zest, and cream. Mix well.
- Chicken egg: 7 pieces
- Icing sugar: 200 g
- Lemon juice: 200 ml
- Lemon zest: 2 pieces
- Heavy (double) cream: 250 g
2
Pour the obtained mixture into the slightly cooled base and return it to the oven to bake at 150 C for 35-40 minutes. The surface will harden while the center remains soft. Let the pie cool completely.
3
Meringue: beat the egg whites with a mixer on medium speed until stiff peaks form. Gradually add sugar and vanillin. The mixture should become thick and glossy.
- Egg white: 100 g
- Icing sugar: 200 g
- Vanillin: pinch
4
Place the resulting mixture in a water bath. Continuously whisk it until it thickens enough. Spread the whipped egg whites over the filling. Use a torch or the oven grill to brown it. The meringue should be 'toasted' on top while remaining soft inside.
