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Lemon meringue pie

Lemon meringue pie

Preparation : 1 hr Resting : 1 hr
Cooking : 40 min Equipment : Ø 28-30 cm tin, piping bag, thermometer
Difficulty :
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Serves 6-8 :
Rich shortcrust pastry
140 g butter 
250 g plain flour 
100 g caster sugar 
1 egg yolk 
45 ml water  
Lemon filling
150 g caster sugar 
3 untreated lemons  
30 g butter 
3 eggs
Italian meringue
180 g caster sugar 
3 egg whites
3 tbsp water  
Rich shortcrust pastry
1Follow the recipe
2Preheat your oven to 180 °C (gas mark 4).
3Bake blind* for 20 minutes.
Lemon filling
1Zest one of the lemons and juice all three.
2Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with the metal blade. Blend for 1 minute.
3Transfer everything to a saucepan. Bring to the boil, stirring constantly with a wooden spoon. Stir in the diced butter. Return to the food processor. Blend for 30 seconds.
4Pour the filling into the pastry case. Bake for 15-20 minutes in a slow oven (120 °C / gas mark ½).
Italian meringue
1Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first.
2Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Increase the temperature to 119 °C, then remove from the heat.
3Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Continue whisking for about 5 minutes.
4Pipe or spoon the meringue on top of the lemon filling. Place under the grill of your oven for 1-3 minutes until it starts to turn golden. Take care not to leave it too long.
5Keep in a cool place till ready to serve.


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