Lemon Meringue Pie
Ingredients
- For pastry dough
- 9 ozs Pastry flour
- 1 tsp Vanilla
- 1 egg yolk
- 1 pinch salt
- 4 ozs cold butter
- Legume (for blind baking)
- Fat (for the pie pan)
- For filling
- 5 egg yolks
- 3 egg whites
- 1 Tbsp cornstarch
- 5 Tbsps Whipped cream
- 7 Tbsps powdered sugar
- 4 ozs lemon juice
- 1 tsp grated Lemon peel
- For meringue topping
- 3 egg whites
- 3 ½ ozs powdered sugar
- 1 tsp grated Lemon peel
Preparation steps
For the pastry dough, quickly combine the pastry dough until coarse crumbs form. Shape into a disc, cover, and refrigerate for 1 hour. Roll out the dough and press the dough into the greased pan, cover with parchment paper and fill with baking beans. Blind bake in a preheated 400°F oven for 10 minutes. Remove from the oven, discard the parchment paper and beans and let cool completely.
For the filling, combine the egg yolks, cornstarch, cream, half the powdered sugar, and lemon juice until light and foamy. Beat the egg whites until stiff with the remaining powdered sugar. Gently fold the egg whites into the cream mixture and evenly spread the filling into the pie crust. Bake at 300°F for 25 minutes.
For the meringue, beat the egg whites until stiff then dust with powdered sugar and beat again until stiff. Carefully fold in the lemon peel. Spread the egg whites in a dome shape on the filling and brown quickly in the oven at 475°F. Allow to cool before serving.
