Lemon Meringue Pie

Name: Lemon Meringue Pie
Total time: 1 h 30 min
Yield: 8 Servings
Ingredients: Ingredients for preparing Shortcrust Pastry / Pâte Sablée; 200g of all purpose flour; 100g of soft butter; 1 egg; 1 table spoon of sugar (optional); pinch of salt; cold water; Ingredients for preparing Lemon Curd; Juice of 1 big lemon; Zest of 2 lemons; 90g of granulated sugar; 2 eggs; 100g of butter; Ingredients for preparing Italian Meringue; 2 egg whites; 125g granulated sugar; 50ml of water

THE YELLOW FRENCH DESSERT

8 Servings
1h 30
Easy

Français
عربي

Published: 3 February 2018
Last modified: 8 January 2022

The Lemon Meringue Pie or the “Tarte au Citron Meringuée” is one of my favorite desserts. That’s why I decided to share it as my very first recipe on Treats Homemade.
This classic French recipe is a pie garnished with a lemon curd and topped with airy meringue.
Through the years, I tried several recipes and this is my favorite. I happily share with you my tips for this classic.

RECIPE

Cut the butter into cubes and use your fingertips to rub it into the flour and salt (so the butter doesn’t get too hot).
Add the egg to the mixture.
Add cold water in small quantities to bind the dough together.
Try to work it quickly so that it doesn’t become greasy.
Chill in the fridge for 15 minutes before using.
Roll out the dough and cook for 20 minutes at 180°C.

Put the lemon zest, the lemon juice and sugar in a small pan and bring to boil.
Beat the eggs then add them to the mixture. Keep stirring on fire for 2 minutes.
Remove the pan from fire and add butter. Mix the cream until the butter is totally melted.
Put the curd in a glass bowl and cover with a cellophane. Make sure the cellophane is in contact with the curd to avoid having a solid cream layer on top when it cools.
Put the curd in the fridge.

Italian Meringue

2 egg whites

125g granulated sugar

50ml of water

PS : I like this pie with a thin meringue topping. You can double the quantity if you prefer it with a thick meringue topping.

Put the sugar and water on fire until it reaches 118°C. For those who don’t have a thermometer, note that the syrup should form white large bubbles. A drop of the syrup in a glass of cold water will form kind of a soft ball.
In the meantime, beat the egg whites until stiff.
Keep beating and add the syrup to the egg whites until soft peaks form. Watch out for splashing!
Decorate your pie with the meringue using a pastry bag or use the back of the spoon to make it curvy.
Caramelize the top of your meringue with a culinary torch. If you don’t have a torch, put it in the oven for about 2 minutes. Watch it closely to avoid burning it!

RECIPE

ENJOY YOUR HOMEMADE TREAT!