Lemon meringue pie
Facebook Twitter

recette

Lemon meringue pie

  • Preparation 40 min
  • Cooking time 25 min
  • For 8 servings

Ingredients

  • For the pastry

    • 315g / 11 oz / 1 1/3 cup flour 
    • 190g / 7 oz softened butter (and a little to grease the dish) 
    • 40g / 1 ½ oz ground almonds 
    • 130g / 4 ½ oz icing sugar 
    • 2 eggs 
    • Zest of 1 lemon 
    • A pinch of salt 

  • For the lemon curd

    • 220 g de beurre doux 
    • 4 citrons jaunes 
    • 6 oeufs entiers 
    • 200 g de sucre semoule

  • For the Italian meringue

    • 100g / 3 ½ oz egg whites (about 3 eggs white) 
    • 40g / 1 ½ oz sugar 

  • For the sugar syrup

    • 150g / 5 oz sugar 
    • 50ml / 1 ¾ fl oz water 

THE NIGHT BEFORE: PREPARE THE PASTRY AND THE LEMON CURD

For the pastry: 

1. Wash and dry the lemon. Finely grate the zest. Place the softened butter and icing sugar in an electric mixer. Mix together. Add the ground almonds, salt, egg, flour and lemon zest, taking care to mix well as you add each ingredient, to obtain an even mixture. Shape into a biscuit, cover with film and refrigerate. 

For the lemon curd: 

2. Cut the butter into small pieces and place in a bowl. Wash and dry the lemons. Finely grate the zest and squeeze the juice. Pour the juice, beaten eggs, sugar and zests into a bain-marie bowl. Heat on a medium heat, stirring constantly with a whisk. When the curd starts to thicken, remove from the heat and add the butter. Mix well. Using a handheld mixer, beat the lemon curd for 2 minutes until airy. Leave to cool a little. Cover with film and refrigerate. 

THE NEXT DAY (OR AFTER 4 HOURS REST IN THE REFRIGERATOR):

3. Pre-heat the oven to 150°C / 300°F / Gas Mark 2. Grease the dish. Roll out the pastry thinly and line the dish. Cover the pastry with greaseproof paper and fill the dish with dried beans. 

4. Bake for 45 minutes. After 20 minutes, remove the dried beans and continue baking. Take the dish out of the oven and let the pastry cool down completely before filling with the lemon curd. Place the lemon pie in the refrigerator. Meanwhile, prepare the Italian meringue: make a sugar syrup by heating the sugar and water in a pan up to 118°C / 244°F. 

5. Pour the egg whites into the electric mixing bowl and whisk them into peaks. When they have doubled in volume, add the sugar and continue to whisk them. When they are firm, add the sugar syrup in trickles and let the mixer continue turning until the meringue has completely cooled down (around 7 or 8 minutes). Using a piping bag or a spatula, spread the meringue onto the