Classic Lemon Pie with Meringue Topping
6,0 / 10
ready in 3 h.
- For the pastry
- 1 ⅔ cups all-purpose flour
- 0.333 cup sugar
- 1 egg yolk
- 1 pinch salt
- ½ cup cold butter
- Beans (for baking blind)
Cut the butter into the pastry ingredients and knead lightly to form a dough; add a little cold water if the mixture is too dry. Shape to a ball, wrap in plastic wrap and chill in the fridge for 1 hour.
Heat the oven to 180C (160C fan) 375F, gas 5.
Roll out the pastry onto a floured board. Butter the pie pan and line it with the pastry, making a rim. Line the pastry with baking parchment and scatter beans on it.
Bake the pastry case blind for 15-20 minutes. Take off the beans and parchment and let cool completely.
For the filling: beat the eggs with 2 tbsp of the sugar until thick and creamy. Beat in the condensed milk. Add the lemon juice and zest, mix well and spread over the pastry case.
Turn the oven down to 160C and turn on the oven broiler. Bake the lemon pie for approx. 30 minutes. Meanwhile beat the egg whites with the salt and baking powder until stiff. Gradually add the rest of the sugar and beat until stiff once more.
Take the pie out of the oven and spread the egg white lightly on top of the lemon filling. Bake the pie for approx. 10 minutes until golden brown. Serve cold.