Lemon Meringue Pie
This recipe makes one 25 cm (10-inch) Lemon Meringue Pie, serving about 8 slices. With a buttery pâte sablée, luscious lemon curd, and a beautifully browned meringue, this dessert is bound to impress.
Ingredients
Pâte Sablée (Pie Crust)
- 250 g all purpose flour (2 cups)
- 125 g unsalted butter (cold and cubed, ½ cup)
- 100 g sugar (½ cup)
- 2 egg yolks
- 2 tbsp cold water
- 1 pinch salt
Lemon Curd
- 2 large lemons
- 150 g sugar (¾ cup)
- 3 tbsp cornstarch
- 3 eggs
Meringue
- 3 egg whites
- 100 g sugar (½ cup)
- ½ tsp baking powder
- 1 pinch salt
Instructions
Prepare the Pâte Sablée
- Preheat the oven to 180°C (350°F).
- Whisk together the egg yolks, sugar, and 2 tablespoons of water until light and frothy.
- In a separate bowl, mix the flour and butter cubes with your fingers until the mixture becomes crumbly, resembling coarse sand.
- Create a well in the center and pour in the egg mixture.
- Quickly mix with a knife until the dough starts coming together—avoid overworking it.
- Form the dough into a ball, press it down once or twice to smooth it out, and wrap it in plastic wrap. Chill for 30 minutes.
- Roll out the dough to fit a 25 cm (10-inch) tart pan. Line the pan with the dough, trim the edges, and prick the bottom with a fork.
- Cover with parchment paper and fill with baking beans or rice.
- Blind bake for 20–25 minutes or until lightly golden. Remove the beans and let cool. Reduce the oven temperature to 150°C (300°F) for the meringue step.
Prepare the Lemon Curd
- Zest two lemons and juice them, setting both aside.
- In a saucepan, whisk together the lemon zest, lemon juice, sugar, and cornstarch.
- Begin heating on low, stirring occasionally.
- In a separate bowl, beat the eggs. Gradually pour the lemon mixture into the eggs, whisking continuously to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 5–7 minutes).
- Pour the lemon curd over the cooled crust and spread evenly. Allow it to cool.
Prepare the Meringue
- In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add the sugar and baking powder, continuing to beat until stiff peaks are achieved.
- Spread the meringue over the lemon curd, creating swirls and peaks as desired.
- Bake at 150°C (300°F) for 10–15 minutes or until the meringue is lightly browned.