Lemon meringue pie

Lemon meringue pie is a refined dessert that perfectly combines the citrus acidity with the sweetness of the meringue, offering a truly memorable tasting experience. This recipe, inspired by the finest pastry traditions, will turn every meal into a celebration of flavor. Let's embark on this culinary adventure!

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total: 1 hour
Number of servings: 8-10

Ingredients needed

For the pie crust:
- 330 g flour
- 100 g powdered sugar
- A pinch of salt
- Zest of half a lemon
- 170 g cold butter, cut into cubes
- 2 tablespoons of milk
- 1 egg yolk

For the lemon cream:
- 100 ml freshly squeezed lemon juice
- Zest of two lemons
- 100 g sugar
- 2 large eggs + 2 egg yolks
- 80 g butter

For the meringue:
- 80 g water
- 3 egg whites
- 200 g sugar

Step by step

1. Preparing the crust:
- In a large bowl, combine the flour, powdered sugar, salt, and lemon zest. These ingredients will provide a subtle and aromatic flavor.
- Add the cold butter cut into cubes and mix with your fingers until you achieve a texture similar to cookie crumbs. This step is crucial for obtaining a tender crust.
- In a separate bowl, beat the yolk with the 2 tablespoons of milk, then add the mixture to the bowl with flour. Gently knead the dough until it comes together. If the dough is too dry, you can add a little more milk.
- Form a ball from the dough, wrap it in plastic wrap, and refrigerate for about 30 minutes. This step will help the dough to firm up, making it easier to roll out.

2. Preparing the lemon cream:
- In a small saucepan, combine the lemon juice, zest, sugar, eggs, and yolks. Mix all the ingredients well.
- Place the saucepan over low heat and continuously whisk until the mixture reaches a boiling point. It is important not to stop stirring to prevent the eggs from curdling.
- When the cream starts to boil, remove it from the heat and add the butter, stirring until it completely melts. The cream should have a smooth and creamy texture.

3. Preparing the meringue:
- In a separate saucepan, add water and sugar and boil at 120°C. Use a thermometer to check the temperature.
- While the sugar is boiling, start beating the egg whites with a mixer. When the sugar reaches 110°C, gradually pour the sugar syrup over the egg whites while continuing to beat at high speed.
- Continue beating until the meringue becomes glossy and firm, and the mixture cools down.

4. Assembling the pie:
- Preheat the oven to 180°C. Grease a pie pan with butter.
- Remove the dough from the refrigerator and roll it out evenly in the pie pan, covering the bottom and sides. Prick the dough with a fork to prevent air bubbles from forming.
- Bake the crust in the oven for 10 minutes, then remove it and pour the lemon cream on top. Put the pie back in the oven for another 10-15 minutes, until the cream sets.
- After the pie is baked, add the meringue on top. Place the pie in the oven for another 4 minutes, until the meringue becomes lightly golden.

5. Serving:
- Let the pie cool completely before slicing. You can serve it plain or with a berry sauce for a delicious contrast.
- A personal recommendation would be to add a few fresh mint leaves on top for an elegant look and an extra burst of flavor.

Chef's tip
If you want your cream to be a vibrant yellow, make sure to use fresh, high-quality eggs. Farm eggs can provide a more intense shade due to the birds' diet. Additionally, feel free to experiment with different types of sugar for the meringue; brown sugar can add an interesting caramelization note.

Frequently asked questions
1. Why is the lemon cream yellow? – The color depends on the eggs used. Farm eggs, with more intense yolks, can give a more vibrant shade.
2. Can I use another type of citrus for this recipe? – Of course! Limes or oranges can offer a different and delicious flavor.
3. How can I store the pie? – The pie keeps well in the refrigerator for 2-3 days. Make sure to cover it to prevent the meringue from drying out.

Nutritional benefits
This lemon pie is not only delicious but also rich in vitamin C from lemons, which supports the immune system. Additionally, the meringue contains protein from the egg whites, making it a better choice than many other fat-rich desserts.

Possible variations
- You can add flavors like vanilla or lavender to the lemon cream for a unique touch.
- Replace some of the sugar in the meringue with coconut sugar for a deeper and caramelized taste.

This lemon meringue pie recipe is not just a dessert but a culinary experience that will bring smiles to the faces of your loved ones. So, put on your chef's hat and start the adventure! Enjoy!