The lemon meringue pie is an American-originated dessert known and appreciated worldwide. Contrary to what one might think, this pie involves three different baking phases, but it can be easily made at home.
During preparation, you’ll make the shortcrust pastry, lemon curd, and meringue. I can assure you it’s easily doable at home, and you can even prepare the lemon curd a day in advance and keep it in the refrigerator.
If you have guests over, I highly recommend making it for a stunning presentation. It’s a fresh and very scenic dessert. Usually, a piping bag is used to apply the meringue, and then a simple kitchen torch is used to flame the top, but if you don’t have a torch, just place it under the oven grill for a few minutes.
We passed it through the oven and first spread the meringue to give it a rustic look.
Too bad I can’t show you a slice because it was made to take to a friend’s house, and it wouldn’t be nice to bring a pie with a slice cut out, right?
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Curious? Let’s discover how to prepare the lemon meringue pie right after the photo as always!!
- Difficulty: Medium
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6/8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the lemon meringue pie
- 2 1/2 cups all-purpose flour
- 1 egg
- 5 oz butter
- 1/2 cup sugar ((or powdered sugar))
- 1 tsp lemon zest
- 3 egg yolks
- 2 oz butter
- 3/4 sugar cup
- 3/4 cup lemon juice
- 1 1/4 cups water
- 1/4 cup cornstarch
- 3 egg whites
- 1 tbsp lemon juice
- 3/4 cup sugar
- 1 tsp cream of tartar (optional)
Tools
- 1 Pie Pan
How to prepare the lemon meringue pie
To prepare the lemon meringue pie, first make the shortcrust pastry by quickly working the flour with the butter cut into small pieces, cold from the fridge.
Once the mixture is crumbly, add the lemon zest, sugar, and eggs, and quickly work to combine.
Form a compact dough, wrap it in plastic wrap, and place it in the refrigerator to rest for at least 30 minutes.
Once cooled, roll it out to a thin layer of 1/4 inch and line a 10-inch pie pan. Cover the surface with dried beans and bake at 355°F for 20 minutes.
Remove the beans.
Using a whisk, mix the cornstarch with the lemon juice, trying to remove all lumps.
Incorporate the water and bring to a simmer on low heat.
Meanwhile, beat the egg yolks with sugar and lemon zest.
Once it boils, incorporate the yolks and, while whisking by hand, cook for another 3 minutes.
Remove from the heat, add the butter in pieces, let it melt, and fill the pastry shell with the still warm lemon curd.
Beat the egg whites with sugar using electric mixers until stiff and white.
Lastly, add the lemon juice which gives the meringue shine, then decorate the lemon meringue pie with a piping bag or simply distribute the meringue by spoonfuls.
Place under the grill for 5 minutes to dry and brown the meringue, and..
ENJOY YOUR MEAL
How to store the lemon meringue pie
Store it in the refrigerator in an airtight container for 2 days.
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