Lemon Meringue Pie

Step 1

Preheat the oven to 350°F. In a mixing bowl, combine flour, powdered sugar & a pinch of salt.

Step 2

Add 1 stick of cubed, softened butter (amount for 1 pie crust) to the mixing bowl. Combine with your fingertips until the dough is a sandy texture.

Step 3

Add an egg yolk (reserve the white for the meringue) & 2 tbsp of water (quantity for 1 pie crust). Mix until a ball of dough forms. Let the dough rest in the refrigerator for about 30 min.

Step 4

Meanwhile, butter a pie dish.

Step 5

Flour a clean work surface & roll out the chilled dough using a rolling pin. Add a bit more flour as needed to prevent sticking.

Step 6

Place the dough in the pie dish & remove the excess dough using a knife or by rolling on the edge of the pie dish. Prick the bottom of the tart using a fork.

Step 7

Cover the tart dough with a piece of parchment paper, then spread pie weights or dried beans on top. Bake for 15-18 min at 350°F, until the crust is lightly golden.

Step 8

Meanwhile, in a bowl, add the sugar (1/2 cup for one tart). Zest the lemons on top, then mix with your fingers to flavor the sugar.

Step 9

Juice the lemons.

Step 10

Remove the pie crust from the oven. Remove the pie weights & the parchment paper, then bake again for 10-12 min at 350°F, until golden brown.

Step 11

In a saucepan, add 3 eggs (for 1 tart), the sugar/zest mixture & the lemon juice.

Step 12

Place the saucepan on the stove over low heat. Whisk continuously for around 10-12 min, or until the lemon cream thickens.

Step 13

Remove from the heat, add the rest of the soft butter & a pinch of salt. Using a hand blender, mix everything until you have a smooth, thick texture.

Step 14

Once golden brown, remove the pie crust from the oven & top it with the lemon curd. Distribute the curd evenly using a spatula, then refrigerate for at least 30 min or until ready to serve.

Step 15

Meanwhile, prepare the meringue. In a mixing bowl, add 3 egg whites & beat them until stiff peaks form. Then add the rest of the sugar (1 cup for 1 tart) gradually, continuing to mix, until you obtain a smooth & shiny meringue.

Step 16

Spread the meringue on the cooled lemon tart & brown it with a blowtorch, if desired. Enjoy!