Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie

Lemon meringue pie recipe, to make at home a sweet and zesty cake, one of the best American desserts

March 30, 2012

Type of dish

Cuisine

serves for

6

total time

1 HR 10 MIN

ingredients

Flour
250 g
butter
150 g, cold
water
45 ml
salt
1 pinch
Lemon zest
from 1 untreated lemon
Dried beans
To taste
Lemon
2, large
Milk
500 ml
sugar
50 gr
Eggs
3
Flour
15 g, corn
Powdered sugar
16, 5 g

Preparation

Use a mould measuring 28 cm in diameter.

Sift the flour and cut the butter into pieces, mix everything together quickly so that the dough doesn’t heat up too much.

Once mixed, let the dough rest in the refrigerator for around an hour.

Then place it onto baking paper and roll out the dough with a rolling pin or your hands, put the dough into the mould and cut off any excess paper.

Pierce the base with a fork, cover it with a sheet of aluminium foil and then fill the mould with dried beans.

Put it in an oven, already pre-heated to 180°C for 15 minutes.

Prepare the lemon filling: in a pan, whisk the yolks with the sugar and corn flour and then slowly add the cold milk and stir with a wooden spoon.

Bring the mixture to boil and then remove from heat, add the strained lemon juice.

When the crust is ready, remove the aluminium foil and the beans, pour the filling mixture into the mould.

Even out the surface carefully and then beat the remaining egg whites until stiff, gradually adding the powdered sugar with a sifter.

Put the tart back in the 180°C overn for 10 minutes and then place under the grill at the end for a few minutes.

The meringue topping should be golden.

Serve the tart chilled.

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