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Lemon Meringue Pie
5.0 Sterne von 2 Usern
Kategorie
Pie
Cuisine
France
Anzahl
6-8
Vorbereitungszeit
30-40 minutes
Backzeit
15-20 minutes
Welcome to our enticing Lemon Meringue Pie recipe! Indulge in a zesty delight featuring a crispy crust, tangy lemon filling, and fluffy meringue topping. This 18 cm tart pan recipe ensures a perfect balance of flavors and textures, offering a delightful experience for your taste buds. From the buttery crust to the citrusy lemon and sweet meringue, each element is meticulously crafted to create a harmonious dessert. Get ready to create this citrusy masterpiece and elevate your culinary skills while pleasing your sweet tooth. Enjoy the journey of making and savoring this classic French tart! 🍋🥧
Zutaten
- - 150 g flour
- - 75 g cold butter, diced
- - 50 g powdered sugar
- - 1 egg yolk
- - A pinch of salt
- - Juice and zest of 2 lemons
- - 120 g sugar
- - 3 eggs
- - 50 g butter
- - 2 egg whites
- - 100 g sugar
- - 50 ml water
- - A pinch of salt
🥧 Tart Crust
🍋 Lemon Filling
🍰 Meringue Topping
Anweisungen
🥧 Tart Crust
- Knead flour, butter, powdered sugar, egg yolk, and a pinch of salt in a bowl to form a dough. Wrap in cling film and let it rest in the refrigerator for 30 minutes.
Roll out the dough on a lightly floured surface and line the tart pan with it. Prick the dough base with a fork and let it rest in the refrigerator for 30 minutes.
Cover the dough with baking paper and weigh it down with baking beans or dried legumes. Bake in a preheated oven at 180°C (356°F) for about 15-20 minutes until golden brown. Remove from the oven and let it cool.
🍋 Lemon Filling
Mix lemon juice, zest, sugar, and eggs in a saucepan. Bring to a boil over medium heat, stirring constantly, until the mixture thickens. Remove from the heat, stir in the butter, and let it cool. Spread the cooled lemon filling on the tart crust and refrigerate for 2 hours.
🍰 Meringue Topping
- Mix sugar and water in a small saucepan and heat until the syrup reaches 115°C (239°F). Let it cool.
While the syrup cools, beat the egg whites with a pinch of salt until stiff peaks form.
Slowly and carefully pour the cooled syrup in a thin stream into the beaten egg whites while continuing to beat.
Continue beating the mixture until it becomes glossy, firm, and cooled.
Place the meringue topping on the lemon filling and shape it as desired.
Caramelize the meringue topping using a kitchen torch, adding that perfect touch of flavor and texture.
Enjoy! 🤍
Recipe Video
Lemon Meringue Pie Questions
Lemon Meringue Pie is a classic dessert celebrated for its perfect balance of flavors and textures. The crispy crust, tangy lemon filling, and fluffy meringue topping create a delightful symphony for the taste buds. The contrast between the tartness of the lemon filling and the sweetness of the meringue makes it a beloved choice among dessert enthusiasts.
Achieving the perfect texture for the pie crust involves careful preparation and baking. By kneading the dough to the right consistency and allowing it to rest, you ensure a tender yet crisp crust. Pre-baking the crust ensures it maintains its shape and turns golden brown, providing a solid base for the luscious lemon filling.
Caramelizing the meringue topping not only adds a beautiful finishing touch to the Lemon Meringue Pie but also enhances the flavor and texture. The caramelization creates a delicate crispy layer on top, contrasting the soft meringue. It adds a hint of caramelized sweetness and an appealing visual aspect, elevating the overall dessert experience.
Yes, you can prepare the Lemon Filling in advance. After making the filling, let it cool and then spread it in the pie crust as directed in the recipe. Refrigerate the assembled pie for at least 2 hours to allow the flavors to meld and the filling to set. Preparing the filling ahead of time allows for efficient planning and ensures a smooth process when assembling the Lemon Meringue Pie.
To maintain the freshness of leftover Lemon Meringue Pie, store it in an airtight container in the refrigerator. Due to the delicate nature of the meringue topping, it's best to consume the pie within 2-3 days for the best taste and texture. Allow the pie to come to slightly cool room temperature before serving to fully enjoy its flavors.
