Perfect Lemon Meringue Pie Recipe: Creamy, Tangy, and Irresistibly Light

Ingredients

For the Lemon Filling:

• 140 grams granulated sugar
• 4 large egg yolks
• 2 tablespoons water
• 25 grams unsalted butter
• Juice of 4 lemons (about 120 ml)
• 4 tablespoons cornstarch

For the Shortbread Crust:

• 240 grams all-purpose flour
• 140 grams lightly softened unsalted butter
• 80 grams granulated sugar
• 1 large egg yolk
• 1 sachet vanilla sugar (or 1 tsp vanilla extract)
• Pinch of salt

For the French Meringue:

• 240 grams granulated sugar
• 4 large egg whites
• Pinch of salt

Instructions

This Lemon Meringue Pie is a classic dessert that combines a buttery shortbread crust, a tangy lemon filling, and a light, toasted meringue topping. Perfect for any occasion, this recipe is sure to impress!

Prepare the Lemon Filling:

1. In a bowl, whisk together egg yolks and sugar until pale and creamy.
2. In a saucepan, combine water, lemon juice, and cornstarch. Heat over low heat, stirring constantly with a wooden spoon until thickened.
3. Slowly pour the hot lemon mixture into the egg yolk mixture, whisking continuously.
4. Return the mixture to the saucepan and cook over low heat, stirring until it thickens and coats the back of a spoon. Remove from heat, stir in butter, and let cool slightly. Set aside.

Prepare the Shortbread Crust:

1. Preheat oven to 180°C (350°F).
2. In a bowl, mix flour, sugars, and salt. Add softened butter and blend until crumbly. Incorporate egg yolk and mix until a dough forms.
3. Roll out the dough on a baking sheet to 9 mm thickness. Transfer to a pie dish without removing the baking sheet.
4. Trim edges, prick the base with a fork, and cover with another baking sheet. Fill with baking weights (peas, dried beans, or coarse salt) to prevent the crust from rising.
5. Bake for 20 minutes, remove weights, and bake for an additional 10 minutes until golden. Let cool completely.

Prepare the French Meringue:

1. In a clean bowl, whisk egg whites with a pinch of salt until stiff peaks form.
2. Gradually add sugar, whisking continuously until the meringue is glossy and smooth.
3. Transfer meringue to a piping bag and set aside.

Assemble the Pie:

1. Pour the cooled lemon filling into the baked crust and smooth the surface.
2. Pipe the meringue over the filling in your desired pattern (swirls, peaks, etc.).
3. Use a kitchen torch to lightly brown the meringue. Alternatively, broil for 2-3 minutes on low heat, watching closely to avoid burning.
4. Chill in the refrigerator for at least 1 hour before serving. Enjoy!