Lemon Meringue Pie

Name: Lemon Meringue Pie
Yield: 10 servings
Ingredients: 75 g butter; 40 g icing sugar; pinches salt; 150 g wheat flour; 1 egg; Zest And Juice Of 2 lemons; 160 g caster sugar; 3 eggs; 2 egg yolks; 100 g butter; 2 egg whites; 160 g caster sugar; 50 ml water; 300 ml whipped cream

Fragrant, light and mouth-watering, this lemon meringue pie is a sublime combination of citrus and sweet. Perfect for sharing, the sweet yet tart lemon filling is made using a combination of lemons, caster sugar, eggs and butter to create a beautifully decadent filling. Add a dollop of whipped cream on top when serving for an extra sweet finish.

Instructions

Step 1

Combine the pastry ingredients to make a dough. Roll it out for a round pie dish and let it rest for at least 30 minutes.

Step 2

Put it in the oven at 200 ° and bake in the middle of the oven for 10-12 minutes then let it cool.

Step 3

Mix the lemon juice, zest, sugar and eggs in a saucepan. Cook over a low heat with constant stirring until the cream has thickened.

Step 4

Remove the pan from the heat and stir in the butter. Let it cool. Spread the cooled creamy mixture into the pre-cooked pie case.

Step 5

Beat the egg whites and 1 tablespoon of sugar with an electric whisk until the mixture forms firm peaks. Boil the rest of the sugar with water until the temperature is 123 °. Pour the warm syrup into the egg whites in a thin stream while whisking heavily.

Step 6

Continue whisking at a medium speed for 5-10 minutes until the meringue mixture cools. Spoon the meringue mixture into a piping bag. Put the oven onto grill 250 °.

Step 7

Pipe the meringue onto the lemon cream. Cook in the oven until the peaks are browned. Beat the cream lightly and serve with the pie.

Enjoy!

Tip

Use the zest of 2 lemons to create a candied lemon garnish.

Tip

Best served chilled!

Ingredients

Pastry

Butter	75 g
Icing sugar	40 g
Salt	pinches
Wheat flour	150 g
Egg	1

Creamy pastry mixture

Lemons	Zest And Juice Of 2
Caster sugar	160 g
Eggs	3
Egg yolks	2
Butter	100 g

Meringue mixture

Egg whites	2
Caster sugar	160 g
Water	50 ml

Additions

Whipped cream	300 ml

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