Ultimate Lemon Meringue Pie Recipe
Discover how to make an authentic lemon meringue pie with a flaky crust, tangy lemon filling, and fluffy meringue topping. Perfect for dessert lovers, this recipe yields a delightful treat that's both visually stunning and delicious. Follow easy steps to achieve bakery-quality results at home, ensuring a vibrant, zesty flavor and a light, airy topping. Ideal for special occasions or everyday indulgence, this pie promises a perfect balance of citrus zest and sweet meringue, making it a timeless favorite.
Enjoy baking and tasting the perfect lemon meringue pie anytime. This recipe combines a buttery crust with a zesty lemon filling topped with fluffy meringue for an irresistible dessert.
Ingredients
6.5 oz all-purpose flour
3.5 oz cold butter
1 tbsp icing sugar
1 egg yolk
For the filling:
2 tbsp cornflour
3.5 oz golden caster sugar
Finely grated zest of 2 large lemons
4 oz fresh lemon juice
Juice of 1 small orange
3 oz butter
2 egg yolks and 1 whole egg
For the meringue:
4 egg whites
7 oz golden caster sugar
2 tsp cornflour
Preparation
Combine flour, butter, icing sugar, egg yolk, and cold water in a bowl, then blend until smooth. Roll the dough on a floured surface. Line a fluted tart tin with the pastry, then chill overnight.
Preheat oven to 350°F. Blind bake the pastry with parchment and beans for 15 minutes, then remove the beans and bake 8 minutes more until golden.
Mix cornflour, sugar, and lemon zest in a saucepan. Strain lemon juice and add orange juice. Cook over medium heat, stirring until thick and smooth. Remove from heat, add butter to melt. Whisk in eggs, then return to heat, stirring until thick.
Reheat filling and pour into the cooled crust. Spoon meringue around the edges, then pile remaining on top, sealing to the crust. Bake for 20 minutes until lightly golden. Cool for 30 minutes in the tin, then remove and chill for 2 hours before serving.
