Lemon Meringue Pie

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This tart is the perfect combo of tangy & sweet! It will be sure to wow any crowd :-)

Camille C.
Camille C.
Medium
177

20 minutes

Prep time

35 minutes

Cook time

1 hour

Resting time

567 cal.

Per serving

Utensils

Oven, Tart pan, Citrus juicer, Stovetop, Pot (small), Grater, Whisk

recipe

Flour (all-purpose)
Powdered sugar

Step 1

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

Butter (unsalted)

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.

Egg
Water

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.

Sugar (granulated)
Lemon

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!

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy567 cal.
Fat28 g
Carbohydrates74 g
Protein8 g
Fiber2 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Lemon Meringue Pie" contains 567 Energy, 28 g of Fat, 74 g of Carbohydrates, 8 g of Protein, 2 g of Fiber.

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Lemon Meringue Pie