I’ve always wanted to make a lemon meringue pie and last Christmas I finally saw the time and moment to do so. And it was delicious!
Lemon meringue pie
- 225 gr flour
- 160 gr butter
- 80 gr sugar
- Small egg
- 130 gr sugar
- 50 gr corn starch
- 2 lemons zest and juice
- 250 ml water
- 3 egg yolks
- 50 gr butter
- 3 egg whites
- 100 gr sugar
- You can make the crust up to a day in advance, good to do (and know) if you don’t want to be in a hurry. Mix all the ingredients together and make sure it’s mixed well, without any lumps of butter.
- Sprinkle some flour over your workspace and roll out your dough. Transfer the crust to the pie pan and press it gently around the edges. Make some holes with a fork in the bottom, cover it with foil and put it in the fridge for at least 1 hour or until you’re going to finish making the pie.
- If your crust is finished you can start making the lemon curd. Pre-heat your oven to 180 degrees Celcius.
- Wash the two lemons and grate the peel. Squeeze out the lemon juice and put this together with the zest in a saucepan. Add the water, sugar and cornstarch and heat it slowly.
- Keep stirring it all together, making sure there aren’t any lumps in your sauce. When it’s almost as thick as glue you can take the pan off the fire and quickly start mixing through the butter and the 3 egg yolks.
- Get your pie pan, pour the curd over the crust and bake it in 30 minutes in your pre-heated oven.
- Take the pie out of the oven and make sure it cools. In the meanwhile you can start making the meringue.
- Mix the three egg whites until they are foamy and stiff. Gently add the sugar bit by bit and keep on mixing until it’s stiff again.
- Pour your foamy egg-whites on top of the cold pie and put it in the oven for about 5 minutes again, just to get the foam the right colour.
Voila, your amazingly homemade lemon meringue pie is done!