Lemon Meringue Pie

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A crunchy shortbread pastry filled with a smooth lemon cream, topped with meringue: A classic recipe of lemon meringue tart easy to do. It’s lemon day!

Lemon Meringue Pie

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Course: Dessert, Teatime

Preparation: Just a pinch of patience

Prep Time: 40 minutes minutes

Cook Time: 30 minutes minutes

Serves: 10

Calories: 360kcal

Daily Value: 20%

Calories: 360kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 162mg | Potassium: 79mg | Fiber: 1g | Sugar: 27g | Vitamin A: 548IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg

Ingredients

Shortbread Pastry

• 250 g plain flour
• 120 g butter
• 25 g icing sugar
• 25 g caster sugar (superfine)
• 1 egg yolk
• 3 tbsp lime zest
• 30 g water
• 1 pinch salt

Lemon Filling

• 3 eggs
• 1 egg yolk
• 150 caster sugar (superfine)
• 200 ml lemon juice (or lemon and lime juice)
• 50 ml water
• 50 g butter
• 10 g cornflour

Meringue Topping

• 3 egg whites
• 60 g icing sugar
• 7,5 g vanilla sugar

MetricUS Customary

Instructions

Shortbread Pastry

• Grate lemon into finely grated lemon zest;
  
• In a bowl, sift the flour; add sugars, butter, salt, and lemon zest;
  
• Combine until the dough looks grainy; add egg yolk and water; continue to knead;
  
• When the dough is set, shape it into a ball;
  
• Flatten into a thick disc;
  
• Preheat the oven, 180°C;
• Roll the dough until large enough to fit a shallow pie tin;

  The recipe is given for a 25cm (10 inch) pie tin.
  
• Grease a shallow pie tin; Line it with the pastry; refrigerate for 15 minutes; trim edge;
  
• Use cooking parchment to line the pastry and use baking beads, cooking chain; Use rice if you don't have baking beads or cooking chain;
  
• Bake for 10 minutes; Remove beads and paper; Cook for a further 10 minutes until the pastry is lightly golden;
  

Lemon Filling

• Squeeze the lemons;
  
• Whisk the eggs and the egg yolks with the sugar;
  
• In a saucepan, slowly heat the mixture and pour the lemon juice and water; Whisk continually and add the cornflour, and butter;
  
• When the mixture begins to thicken, stop heating; Leave it to chill for a few minutes;
  
• Pour the lemon filling into the pastry; Bake for 8-10 minutes;

  Refrigerate to chill before decorating with topping;
  

Meringue Topping

• Beat the egg whites, add the sugars gradually;
  
• Put the meringue into a piping bag;
  
• Decorate with meringue:

  You can spread with meringue to cover if you don't want to use a piping bag;

  Grill quickly to brown the meringue, or use a blowpipe kitchen torch;

  Enjoy!
  

Calories: 360 kcal | Carbohydrates: 49 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 10 g | Cholesterol: 125 mg | Sodium: 162 mg | Potassium: 79 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 548 IU | Vitamin C: 9 mg | Calcium: 23 mg | Iron: 1 mg

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