Lemon Meringue Pie

Lemon Meringue Pie

Lemon Meringue Pie - Ingredients to Make Lemon Meringue Pie - Method to Make Lemon Meringue Pie | Tips on - Find TipsPreparation Time: 30 minutes
Cooking Time: 35 minutes


For the Crust:

1 1/3 cups of flour
2 eggs
100 grams of butter, chilled and cut into small pieces
1 tbsp of granulated sugar
A pinch of salt
Butter for greasing

For the Lemon Cream Filling:

Juice of three lemons
1 tbsp of grated lemon rind
4 eggs
2 egg Yolks
3/4 cup of granulated sugar
3/4 cup of heavy cream

For the Meringue:

1 cup of granulated Sugar
4 egg Whites
Powdered Sugar for decoration


The Crust:

Preheat the oven to 350°F

In a bowl combine the salt, sugar, and the flour. Add the pieces of butter to the flour and mix together, using your fingertips. In the center of the mixture make a depression and pour the eggs in it. Then mix in with the flour till it becomes homogenous. Form a ball of the dough and knead well. Shape the dough again into a ball and place it in a bowl covered with a lid. Refrigerate for about 30 minutes. Grease a pie dish.

Take out the dough from the fridge and flatten it using a rolling pin. Place the dough into the baking dish and using a fork poke holes in the crust. Place an aluminum foil to cover the dish snugly and put some dried beans on top of the foil. Bake for 10 minutes before removing from the oven. Throw away the beans. Remove the foil and set aside.

The Filling:

Whisk together the eggs, egg yolks, and sugar in a bowl. Stir in the lemon juice and lemon rind before adding in the cream and stirring well. Pour this into the crust and bake at 350°F for 30 minutes. Let cool.

The Meringue:

Bring the sugar and about 1/4-cup of water to a boil slowly over medium heat. In a bowl whip the egg whites fluffy and firm. Pour in the sugar syrup and beat some more till the syrup has cooled. Spread the mixture over the filling on the crust. Bake at 350°F till it is browned. Transfer to a refrigerator and chill for at least 2 hours before serving.

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