Lemon Meringue Pie, a classic dessert known for its perfect balance of tart and sweet, has become a worldwide favorite. The origins of this iconic delicacy date back to the 19th century, where the combination of lemon curd, meringue and crispy crust quickly gained popularity.
Lemon Meringue Pie has gained worldwide fame due to the harmonious interplay of flavors and textures. A soft, buttery pastry crust is filled with tangy lemon curd, which is then topped with a light and airy meringue. This wonderful balance of tartness and sweetness makes Lemon Meringue Pie a popular fixture on menus around the world.
Let's explore the delicious recipe and the preparation process lemon meringue pies, so you can impress your friends and family with this timeless classic.
Lemon Meringue Pie
- Ingredients for the dough:
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113 g) cold unsalted butter, cut into cubes
- 1 large yolk
- 2-3 tablespoons of ice water Ingredients for the lemon filling:
- 1 1/2 cups (300 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups (360 ml) water
- 1/2 cup (120 ml) freshly squeezed lemon juice
- 1 tablespoon of lemon peel
- 4 large egg yolks
- 3 tablespoons (43 g) unsalted butter, cut into cubes Ingredients for meringue:
- 4 large egg whites, room temperature
- 1/4 teaspoon of tartaric acid
- 1/2 cup (100 g) granulated sugar
- Make the dough: In a food processor, combine the flour, sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Add the yolk and mix a few times. Slowly add the ice water, one tablespoon at a time, mixing until the dough comes together.
- Transfer the dough to a lightly floured surface and shape it into a disk. Wrap the dough in plastic wrap and leave it in the refrigerator for at least an hour or overnight.
- Heat the oven to 190 °C. Take the dough out of the fridge and roll it out on a lightly floured surface to fit the pie pan. Press the dough into the bowl and trim the excess mass. Prick the bottom with a fork and place in the refrigerator for an additional 30 minutes.
- Line the dough with parchment paper and weigh it down with dry beans. Bake for 15-20 minutes or until lightly golden. Remove the beans and parchment paper and bake for an additional 5-10 minutes or until the crust is golden brown. Allow the crust to cool.
- Prepare the lemon filling: In a medium bowl, mix together the sugar, cornstarch, salt, water, lemon juice and lemon zest. Cook over moderate heat, stirring constantly, until the mixture thickens and boils. Let it boil for 1 minute.
- Beat the egg yolks in a separate bowl. Gradually stir in about 1/2 cup of the hot lemon mixture to help the yolks settle. Then add the tempered egg yolks back to the pan, stirring constantly. Cook for another 2 minutes, stirring constantly, until the mixture is thick and smooth. Remove from the heat and stir in the cubed butter until completely melted and the filling is smooth. Pour the lemon filling onto the cooled pie crust.
- Make the meringue: In a large, clean mixing bowl, with an electric mixer on medium speed, beat the egg whites and tartar until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until stiff peaks form and the sugar has dissolved.
- Spread the meringue evenly over the lemon filling, making sure to completely cover the filling and pour the meringue to the edges of the pie crust. Use a spatula or the back of a spoon to create decorative ridges on the surface.
- Bake the pie for 15-20 minutes or until the tops of the meringue are golden brown. Allow the pie to cool for at least 1 hour before placing it in the refrigerator. Refrigerate for at least 3 hours or preferably overnight before serving.
- Cut the pita with a sharp knife dipped in hot water to make clean cuts.
- Serve the lemon meringue pie chilled, with a dollop of whipped cream if desired.
- Store any leftovers in the refrigerator for up to 3 days.