This simple recipe makes a delicious pie that can double as dessert or a side dish.
The lemon meringue pie is the ideal recipe to have on hand when you need a quick and easy dessert or a filling meal that can be easily packaged and brought to work.
This delicious treat won’t break the bank and can be ready in an hour. Here’s how you can give yourself a taste of heaven right now.
Equipment needed to make a Lemon Meringue Pie
To make the pie’s base:
Mix together 2 cups of flour and salt
One-half cup of butter
Powdered sugar, one cup
Egg Yolks, Two
1 tsp. grated lemon peel 1 tsp. sugar 1 tsp. salt (or baking powder)
Here’s what you’ll need for the lemon cream:
Half a liter is 500 milliliters.
Two lemons
Use a half cup of cornstarch and six and a quarter teaspoons of sugar.
Recipe: 5 egg-yolks
Recipe for Meringue
5 white eggs, 1/4 cup sugar
Step-by-step instructions for baking a lemon meringue pie:
Gather together everything you’ll need to make a lemon meringue pie. While you can certainly buy pre-made shortcrust pastry and skip this step, we opted to make it from scratch.
Flour should be shaped into a volcano, and the room temperature butter, sugar, egg yolks, and lemon zest should be placed inside. Combine all of the ingredients and knead them together until the dough is smooth and uniform. After that, put it in the fridge for 20 minutes to chill.
The oven needs to be preheated to 180 degrees Celsius. Meanwhile, grease a 26 cm (ten inch) mold, stretch the dough, and place it in the bottom. Put a heavy object on top of the dough, like a can of chickpeas, to prevent it from rising, and bake it for 20 to 25 minutes, or until it’s golden brown. Put aside to cool before proceeding with the lemon meringue pie.
The lemon filling is made by dissolving sugar in the juice of two lemons, then adding that to the warm water in a saucepan. Stirring constantly with a wooden spoon, simmer for a long time.
Add the egg yolks and lemon zest when the mixture begins to thicken and continue stirring.
Keep stirring until the filling thickens and becomes creamy. When the food is done cooking, take it off the stove.
Swiss meringue requires egg whites to be beaten while sugar is added in increments while whisking. Since vigorous beating is required with manual beaters, we recommend using electric beaters or a mixer to achieve stiff peaks. Smooth it out with some icing or powdered sugar.
When everything is set, fill the pie with the lemon cream and top with meringue.
Lemon pie with a meringue topping should be baked at 180 oC until the meringue turns golden. Put it in the fridge to cool down until you’re ready to serve. Prepare this lemon meringue pie; it’s simple to make and sure to be a hit with your guests.
Ingredients
- To make the pie's base:
- Mix together 2 cups of flour and salt
- One-half cup of butter
- Powdered sugar, one cup
- Egg Yolks, Two
- 1 tsp. grated lemon peel 1 tsp. sugar 1 tsp. salt (or baking powder)
- Here's what you'll need for the lemon cream:
- Half a liter is 500 milliliters.
- Two lemons
- Use a half cup of cornstarch and six and a quarter teaspoons of sugar.
- Recipe: 5 egg-yolks
- Recipe for Meringue
- 5 white eggs, 1/4 cup sugar
Instructions
Gather together everything you'll need to make a lemon meringue pie. While you can certainly buy pre-made shortcrust pastry and skip this step, we opted to make it from scratch.
Flour should be shaped into a volcano, and the room temperature butter, sugar, egg yolks, and lemon zest should be placed inside. Combine all of the ingredients and knead them together until the dough is smooth and uniform. After that, put it in the fridge for 20 minutes to chill.
The oven needs to be preheated to 180 degrees Celsius. Meanwhile, grease a 26 cm (ten inch) mold, stretch the dough, and place it in the bottom. Put a heavy object on top of the dough, like a can of chickpeas, to prevent it from rising, and bake it for 20 to 25 minutes, or until it's golden brown. Put aside to cool before proceeding with the lemon meringue pie.
The lemon filling is made by dissolving sugar in the juice of two lemons, then adding that to the warm water in a saucepan. Stirring constantly with a wooden spoon, simmer for a long time.
Add the egg yolks and lemon zest when the mixture begins to thicken and continue stirring.
Keep stirring until the filling thickens and becomes creamy. When the food is done cooking, take it off the stove.
Swiss meringue requires egg whites to be beaten while sugar is added in increments while whisking. Since vigorous beating is required with manual beaters, we recommend using electric beaters or a mixer to achieve stiff peaks. Smooth it out with some icing or powdered sugar.
When everything is set, fill the pie with the lemon cream and top with meringue.
Lemon pie with a meringue topping should be baked at 180 oC until the meringue turns golden. Put it in the fridge to cool down until you're ready to serve. Prepare this lemon meringue pie; it's simple to make and sure to be a hit with your guests.