With this lemon meringue pie, lemon-lover’s dreams can come true! A delicious homemade pie crust, smooth lemon filling and a fluffy toasted meringue topping, it’s impossible to resist!
This is the ultimate lemon meringue pie! The tart and creamy lemon custard filling is topped with fluffy toasted meringue. Make this when you want something impressive.
INGREDIENTS:
Homemade Pie Crust
340 gr plain flour
2 large eggs
90g granulated sugar
1/4 teaspoon salt
150gr unsalted cold butter
For the filling
4 eggs
2 egg yolks (use the whites in the meringue below)
290gr granulated sugar
190 gr fresh cream
250gr fresh lemon juice
lemon zest from 3 lemons
Meringue
5 egg whites
175g granulated sugar
50g water
1 teaspoon vanilla
INSTRUCTIONS:
For the Pie Crust
In a food processor, combine flour, sugar and salt
Add cold butter cut in cubes and pulse until you have small pea-sized pieces
Add the eggs while pulsing
When you mix them well remove the blade and use a spatula to give a final mix
Tip the pastry onto a lightly floured surface, gather together until smooth
Roll out the pastry and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together
Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight)
Heat the oven to 200C degrees and bake the pastry case ‘blind’ (filled with dry beans) for 15 mins
Lower the oven to 180C degrees, remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside.
For the Filling
Whisk together the eggs (yolks &whites) with the sugar
Add the lemon zest, lemon juice and fresh cream and whisk well to combine and to distribute all the dry ingredients
Pour lemon filling onto pie shell and bake for 35-45 minutes lowering he temperature to 150c degrees
For the Meringue
In a medium saucepan add 175 gr of sugar and 50gr water and place on medium-high heat
Stir until sugar melts and becomes clear, maintain at medium-high heat
Beat the egg whites until thick and very slowly add the syrup continue beating until soft peaks form
Add the vanilla, beat to combine and use immediately
Assembly the tart
Make sure that your pie and lemon filling are totally cold
Add meringue using your spatula or a spoon to create some swirls
You can toast the meringue with a kitchen torch until meringue is golden
Chill until pie is set before cutting
Notes
1. Served the pie chilled
2. This pie works well with a cookie crust too!
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