Perfect Lemon Meringue Pie Recipe: Creamy, Tangy, and Irresistible

Indulge in the ultimate dessert experience with this Lemon Meringue Pie recipe. Combining a buttery, flaky crust with a tangy lemon cream and a fluffy, toasted meringue topping, this pie is a showstopper for any occasion. Follow our step-by-step guide to create a homemade lemon meringue pie that’s both elegant and delicious.

Ingredients

For the Dough:

• 200g sifted flour
• 15g ground almonds
• 1 small egg (40g)
• 100g butter (room temperature)
• 50g icing sugar
• 1 pinch of salt

For the Lemon Cream:

• 2 unwaxed lemons
• 2 eggs
• 115g butter
• 80g caster sugar

For the Meringue:

• 100g egg whites
• 195g caster sugar
• 4 cl water

Preparation

Start by making the dough: In a mixing bowl, combine diced butter and icing sugar until creamy. Add flour and salt, mixing quickly. Incorporate the egg and ground almonds, ensuring a homogeneous mixture. Form the dough into a ball, wrap in cling film, and chill for 30 minutes.

Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface, line a pie pan, and blind bake for 10 minutes. Allow to cool.

For the lemon cream, zest and juice the lemons. Whisk eggs, sugar, zest, and juice in a saucepan over low heat until thickened. Cool, then stir in butter. Chill for 6 hours.

Spread the lemon cream over the cooled crust. For the meringue, boil water and 160g sugar to 121°C (250°F). Whip egg whites until stiff, gradually adding remaining sugar. Pour the syrup into the whites and beat until cool and glossy.

Pipe or spread the meringue over the pie. Torch or broil until golden. Serve chilled and enjoy this classic lemon meringue pie!