Lemon Meringue Pie

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Lemon Meringue Pie
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45 min.
ready in 2 h. 35 min.
Ready in


For the dough
250 grams Pastry flour
1 tablespoon Vanilla sugar
1 egg yolk
1 pinch salt
125 grams cold butter
butter (for the pan)
dried Legume (for blind baking)
For the filling
5 egg yolks
1 tablespoon cornstarch
5 tablespoons Whipped cream
100 grams powdered sugar
100 milliliters lemon juice
1 teaspoon grated Lemon peel
2 egg whites
For the meringue topping
3 egg whites
100 grams powdered sugar
1 teaspoon grated Lemon peel
How healthy are the main ingredients?
Whipped creamsalt

Preparation steps


Knead the dough ingredients together quickly into a ball, wrap in plastic and chill for 1 hour in the refrigerator.


Preheat the oven to 200°C (approximately 400°F). 


Roll out the dough and line the buttered tart pan with it, forming an edge around the top. Cover with parchment paper and add pie weights or dried beans. Blind bake in the preheated oven for about 10 minutes. Remove the weights and the paper, and allow to cool. 


For the filling, beat the egg yolks with the cornstarch, cream and 50 grams (approximately 1/4 cup) of powdered sugar over a hot water bath until fluffy. Stir in the lemon juice and zest. Beat the egg whites until stiff, then stir in the remaining powdered sugar and carefully fold into the lemon cream. Spread the mixture over the pie crust and bake for about 30 minutes at 160°C (approximately 325°F).


For the meringue, beat the egg whites until very stiff, adding the powdered sugar slowly. Gently curl strips of lemon zest. Pour the meringue over the lemon cream and bake for 5-10 more minutes at 240°C (approximately 450°F). Allow to cool, remove from the mold and garnish with the lemon zest before serving.