Classic Lemon Meringue Pie
This lemon meringue pie is a perfect blend of tangy and sweet, with a velvety lemon filling that melts in your mouth.
Ingredients · Servings 10
- 300 g all-purpose flour
- 150 g cold butter (cubed)
- 2 egg yolks
- 3 tbsp cold water
- a pinch of salt
- 4 eggs
- 80 g sugar
- 100 ml cream ((33-35%))
- 390 g condensed milk ((1 can))
- 150 ml lemon juice ((about 4 lemons))
- 4 egg whites
- 200 g sugar
- 75 ml water
Method · 3 h 55 min
- In a large bowl, sift the flour with a pinch of salt. Add the cold, cubed butter and use a knife or pastry cutter to cut the butter into the flour until it resembles fine crumbs. (Alternatively, use a food processor.)
- Add the two egg yolks and knead the dough quickly. It should result in a thick, crumbly mixture that sticks together easily. If the dough is too dry, gradually add 1-3 tablespoons of ice-cold water until it comes together.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 2 hours.
- Roll out the chilled dough to a thickness of 3-5 mm (about 1/8 inch) and a diameter larger than your tart pan. Place it in the tart pan, pressing it into the bottom and sides. Prick the base with a fork, then refrigerate for 30 minutes.
- Preheat the oven to 180°C (350°F). Bake the pastry for 15-20 minutes, or until golden brown. Set aside to cool slightly while you prepare the lemon filling.
- In a medium bowl, lightly whisk the eggs with the sugar until combined.
- Add the cream and condensed milk, whisking until smooth. Finally, add the freshly squeezed lemon juice and whisk again until fully incorporated.
- Pour the lemon filling into the warm pastry base. Reduce the oven temperature to 170°C (340°F) and bake for 25-30 minutes, or until the filling is set but slightly jiggly in the center.
- Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours for the best texture.
- In a small saucepan, combine the sugar and water. Heat over medium heat and bring to a boil. Reduce heat and let it simmer for 5-6 minutes, or until it reaches 110°C (230°F) on a candy thermometer.
- While the syrup is heating, beat the egg whites in a clean, grease-free bowl until soft peaks form.
- With the mixer running at medium speed, carefully pour the hot sugar syrup in a thin, steady stream into the beaten egg whites.
- Continue beating until the meringue cools to room temperature and forms stiff, glossy peaks.
- Decorate: Spread the Italian meringue over the cooled lemon filling, creating swirls or peaks as desired.
- Use a kitchen blowtorch to lightly toast the meringue until golden.
- Slice and serve your beautiful lemon meringue pie.
The buttery, crisp crust provides the ideal base for the creamy filling, while the light, fluffy Italian meringue topping adds a touch of sweetness and elegance. It’s the kind of classic dessert that’s both refreshing and comforting, perfect for any occasion.
Enjoy!
