Lemon Meringue Pie

This classic lemon meringue pie has everything you want: a buttery, crisp crust, a smooth and tangy lemon filling, and a light, fluffy meringue topping. While it may look impressive, it’s much easier to make than you might think. With a few simple tips and the right order of steps, you can make a perfect lemon meringue pie at home - even if it’s your first time.

Course Cake and cookies

Cuisine American

Keyword lemon, meringue

Prep Time 30

Cook Time 30

Resting time 1

Total Time 2

Servings people

Calories 326

Author Simone

Equipment

Round baking tin of around 22 cm with a loose bottom

Ingredients

Crust

225 grams all purpose flour
160 grams butter
80 grams sugar
1/2 egg
pinch of salt
filling for blind baking beans, rice or baking beans

Lemon filling

3 lemons zest and juice
50 grams cornflour
100 grams sugar
250 ml water
100 grams butter in cubes
3 egg yolks don't throw away the egg whites

Meringue

3 egg whites
100 gr sugar

Metric - Us customary

Instructions

Mix the ingredients quickly in the foodprocessor and bring together into a ball. Wrap in plastic and leave in the fridge for at least half an hour.
Grate the lemon and juice them. You will need 150 ml/0.6 cups of juice. Heat the cornflour and sugar with the juice and water on low heat in a small saucepan. If you've whisked out the lumps turn the heat up. The lemon filling should bind a bit and become translucent. Remove from the heat. Add the butter and let it melt into the sauce. Add the grated lemon zest. Whisk the three egg yolks and add to the sauce, stir well.
Preheat the oven to 180 C. Roll the dough and line the baking tin with it. Crumble a piece of baking paper and place that on the dough. Add the dried beans or the baking beans on top to weigh it down. Blind bake for 20 minutes. Remove the baking paper and continue to bake for about ten more minutes until the pastry is golden brown but not too dark.
Let the bottom and the filling cool completely. Divide the filling over the bottom. Whisk the egg whites and while whisking add the sugar bit by bit. Whip the egg white to stiff peaks.
Preheat the oven to 180˚ C/350˚F. Scoop the egg whites on top of the cake and make little peaks and swirls with a fork. Put into the oven and leave to brown for about 5 to ten minutes. Leave the cake to cool down for at least an hour before cutting. You can also use a creme brulee burner. Which I prefer.

Notes

How long does lemon meringue pie keep?
It’s best eaten the day it’s made, but leftovers can be stored in the fridge for up to 2 days. Keep in mind the meringue may soften over time.

Nutrition