Lemon meringue pie

Lemon meringue pie

1 h
Lemon meringue pie contains a creamy, sweet and sour filling that pairs superbly with the soft meringue topping. Few desserts are as classic – and classy.

Instructions

  • Combine the ingredients for the pie crust. Press it into a round pie dish and leave to rest in the fridge for at least 30 minutes. Set the oven to 200 °C.
  • Bake the pie crust in the middle of the oven for 10-12 minutes. Leave to cool.
  • Mix the lemon, sugar and eggs in a saucepan. Simmer over low heat, stirring constantly, until the cream has thickened.
  • Remove the pan from the heat and stir in the butter. Leave to cool. Spread the cream in the pie crust.
  • Beat the egg whites and one tablespoon of sugar with an electric whisk until stiff. Boil the rest of the sugar with water until the temperature is 123 °C. Pour the hot sugar mixture into the egg whites in a thin stream, whisking vigorously.
  • Continue beating at medium speed for 5–-10 minutes until the meringue has cooled. Fill the batter into a piping bag. Set the oven to 250°C.
  • Pipe peaks of the meringue onto the lemon cream. Bake in the oven until the tops are coloured. Lightly whip the cream and serve with the pie.
Enjoy!
Tip

A way to make the pies look even nicer is to blind bake them. Put some parchment paper in the unbaked pie crusts and fill these with uncooked beans or rice, bake them in the oven for 5 minutes and then afterwards bake them for an additional 5-7 minutes after replacing the parchment paper and beans or rice with the actual filling.

Lemon meringue pie

How do you keep lemon meringue pie from getting watery?
This usually happens when your meringue weeps, creating a frustrating layer of moisture between the fluffy white topping and filling. To avoid this, beat the egg whites and sugar at a low speed and make sure there is no graininess by rubbing a dollop between your thumb and fingers. Another tip is to pipe the meringue onto warm filling and go all the way to the edges of the crust to seal the layers. Lastly, be careful of overbaking and frequently check on your pie during the cooking process.
How do you keep meringue from shrinking on a lemon meringue pie?
Make sure that your filling is warm before adding the meringue and that you pipe all the way to the edges of your pie’s crust.
Do you have to refrigerate lemon meringue pie?
Warm or cold, there is no right or wrong way to serve this decadent dessert. Keeping it at room temperature for longer than two hours, however, is not recommended. If you’re planning on serving the pie within six hours, simply place it in the fridge. Anything longer than that calls for a cosy tinfoil tent using toothpicks to preserve the peaky meringue topping.

Ingredients

Pie dough
Butter
75 g
Icing sugar
45 g
Salt
1 pinch
Flour
150 g
Egg
1
Lemon cream
Lemons
grated peel and juice of 2
Caster sugar
450 g
Eggs
3
Egg yolks
2
Butter
100 g
For serving
Whipped cream
300 ml
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Fluffy, white and lightly toasted with a lemony-yellow filling and buttery base, this decadent dessert ticks all the right boxes. Starting with a tangy zing before melting away on your tongue, there's a reason why this classic from the 1800s is just as popular today as it was 200 years ago.

The tastiest lemon pie – a summery recipe

There's something about fresh lemons – from the smell and colour to the taste – that captures the essence of summer. Combined with the creamy stick-to-your-teeth sweetness of a meringue and a buttery base, the lemon meringue is a quintessential summer recipe that embodies the magic of the season.

Make small refreshing lemon pies for variety

Avoid the fight over whose slice is bigger by creating individual and oh-so-fancy tartlets instead. Follow the same recipe and use tartlet forms, or even a muffin tray, to create your mini versions. The cooking time will be much shorter, usually 5 minutes or so depending on how big the tartlets are. A good idea is to keep an eye on the oven and remove these dainty alternatives as soon as the meringue turns beautifully golden-brown.

Try these different toppings

A double-crust lemon pie is an interesting alternative to the traditional meringue. Double up the crust recipe and divide into two. Use one half for the base and bake as normal. Add the filling, roll out half of the remaining dough and cover the top of the pie (freeze the remaining dough for your next pie). Bake until the top is a golden brown and enjoy!

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