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Lemon meringue pie on a cake stand

Lemon meringue pie

Lemon meringue pie, a classic that is incredibly delicious! It has a fresh lemon curd filling, a crispy pastry and a delicious meringue topping.
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US customary - Metric
Preparation10 minutes
Cook time25 minutes
Fridge time4 hours 30 minutes
Total time5 hours 5 minutes
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Ingredients

10 pieces
For the dough:
  • 200 gram flour
  • 50 gram icing sugar
  • 100 gram butter (cold and in cubes)
  • 1 egg
  • 1 tbsp ice-cold water
For the filling:
  • 4 eggs
  • 4 egg yolks
  • 200 gram granulated sugar
  • 1 lemon (zest only)
  • 150 ml lemon juice
  • 150 ml milk
  • 20 gram cornstarch
  • 150 gram butter (in cubes)
For the meringue:
  • 4 egg whites
  • 250 gram granulated sugar
  • 100 ml water

Equipment

  • Food processor
  • Quiche pan
  • Rolling Pin
  • Ceramic baking beans
  • Microplane fine grater
  • Kitchen thermometer
  • Brûlée torch

INSTRUCTIONS (how to make this recipe):

To make the dough:

  • Mix the flour and icing sugar in a large bowl. Rub in the cubed butter with your fingers until the mixture resembles breadcrumbs.
  • Add the egg and ice-cold water. Knead the mixture quickly into a cohesive dough.
  • Wrap the dough in cling film and leave to rest in the refrigerator for at least 30 minutes.
  • Meanwhile, preheat the oven to 180 degrees Celsius / 356 Fahrenheit with the top and bottom heat.
  • Roll out the dough on a floured surface until it is large enough to cover the base and sides of the pie dish.
  • Place the dough in the pie dish and press it gently into place. Prick the base of the dough with a fork.
  • Bake the dough blind (with parchment paper and baking beans) for 15 minutes. Remove the parchment paper and baking beans, then bake for a further 5 minutes or until the pastry is lightly golden brown.
  • Leave the dough to cool before adding the lemon filling.

To make the filling:

  • Heat the eggs, egg yolks, sugar, lemon zest, lemon juice and milk together in a saucepan, then add the cornflour and mix well with a whisk. Add the butter in pieces and mix until it has completely melted.
  • Continue whisking until the mixture starts to thicken. Then pour the filling onto the cooled base.
  • Leave the filling to set in the refrigerator for about 4 hours.

To make the meringue:

  • Beat the egg whites in a clean, grease-free bowl until soft peaks form.
  • Meanwhile, put the water and sugar in a saucepan.
  • Bring the sugar mixture to the boil, then leave it to boil without stirring until it reaches 115°C. You can use a sugar thermometer to measure this.
  • With the mixer running at a low speed, slowly pour the hot syrup into the bowl with the beaten egg whites in a thin stream.
  • Increase the mixer speed to high and continue beating until the meringue is shiny, stiff and completely cooled. This takes about 5–7 minutes.
  • Generously add the meringue as a topping to the cake. Brown the meringue with a blowtorch (or under the grill) and enjoy!
Nutrition information per portion
Calories: 529kcal | Carbohydrates: 70g | Proteins: 8g | Fats: 25g | Saturated fats: 15g

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