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Lemon Meringue Pie

8 servings

60 minutes

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Lemon Meringue Pie is a spectacular and elegant recipe, and also an example of the perfect balance of textures and flavors. The acidity of the lemon is smoothed out by the velvety sweetness of the meringue, and all this is placed in a shortbread crust. To make it look really beautiful, the meringue layer should cover the lemon cream and at the same time leave the edge of the crust visible - this operation will require accuracy.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

8servings

Butter

125 g

Salt

0.8 teaspoon

Wheat flour

170 g

Egg yolk

4 pieces

Cornstarch

50 g

Lemon

3 pieces

Egg white

4 pieces

Powdered sugar

150 g

Sugar

215 g

Cooking steps

1
Sift the flour, mix it with half a teaspoon of salt and a teaspoon of sugar, add 100 grams of cold butter cut into small cubes, and start kneading the dough with a mixer. Add 2-3 tablespoons of ice water without stopping the mixer. The dough is ready when it forms a single ball and no flour remains on the sides of the bowl.
Required ingredients:
1. Wheat flour: 170 g
2. Salt: 0.8 teaspoon
3. Sugar: 215 g
4. Butter: 125 g

2
Shape the prepared dough into a flat round form, wrap it in film, and refrigerate for 30 minutes.
Required ingredients:
1. Butter: 125 g

3
On a floured surface or between two sheets of parchment, roll out the dough to about 3 mm thick, place it in a pie dish, smooth the edges, cover with plastic wrap, and refrigerate for 15-20 minutes.
Required ingredients:
1. Wheat flour: 170 g

4
Prick the chilled dough with a fork, cover it with parchment paper, and pour dry beans or special baking beans on top to prevent the dough from rising at the bottom. Place in an oven preheated to 200 degrees for 15 minutes. Then remove the paper with the beans and return it to the oven for another 10-15 minutes until the dough is baked to a golden crust. The finished crust should cool completely.
Required ingredients:
1. Wheat flour: 170 g

5
In a thick-bottomed saucepan, mix 200 grams of sugar, starch, and a quarter teaspoon of salt. Gradually pour in 360 ml of hot water while constantly whisking the mixture. Then place the saucepan over medium heat, stirring continuously until it boils and let it simmer for 1-2 minutes. The mixture should become thick and translucent.
Required ingredients:
1. Sugar: 215 g
2. Cornstarch: 50 g
3. Salt: 0.8 teaspoon

6
Remove the saucepan from the heat, lightly beat the yolks in a separate bowl, add a spoon or two of starch mixture quickly to prevent the yolks from curdling, then pour the yolks into the saucepan. While continuing to whisk, place the saucepan on low heat and wait for a gentle boil with large bubbles. Remove from heat.
Required ingredients:
1. Egg yolk: 4 pieces

7
Add 25 grams of butter, lemon juice, and zest to the starch mixture. Mix, transfer to a clean dry container, and cover with film so that it touches the cream.
Required ingredients:
1. Butter: 125 g
2. Lemon: 3 pieces

8
Sift the powdered sugar. Whip the egg whites with a mixer until fluffy, then continue whipping at medium speed, gradually adding the powdered sugar by spoonfuls. Whip until stiff peaks form.
Required ingredients:
1. Powdered sugar: 150 g
2. Egg white: 4 pieces

9
First spread the lemon filling on the crust and smooth it out, then carefully place the meringue on top, trying to completely cover the lemon filling while leaving the edge of the crust visible. Send the pie to an oven preheated to 180 degrees for 15-20 minutes until the meringue turns golden.

10
Let the baked pie cool completely and serve it cold.