Lemon meringue pie
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8 rates
Preparation : 1 h 
Cooking : 40 min
Total time : 2 h 40 Rest : 1 h
Equipment
28-30cm cake tin, piping bag (optional), thermometer
8 people
250 g plain flour
140 g butter
100 g caster sugar
45 ml cold water
1 egg yolk
150 g caster sugar
30 g butter
3 lemons
3 eggs
180 g caster sugar
3 egg whites
3 tbsp water
Associated products
RECIPE STEPS
1
Make the shortcrust pastry.
- 250 g plain flour
- 140 g butter
- 100 g caster sugar
- 45 ml cold water
2
Preheat the oven to 180°C (gas mark 4).
3
Blind bake for 20 minutes.
4
Meanwhile, zest one lemon.
- 1 lemons
5
Add the lemon juice, zest, sugar and eggs in the food processing bowl fitted with the metal blade.
Mix for 1 minute.
- 150 g caster sugar
- 3 eggs
- 3 lemons
6
Pour everything into a saucepan.
Bring to a boil, stirring with a wooden spoon.
7
Dice the butter and add to the mixture.
Transfer to the machine and run for 30 seconds.
- 30 g butter
8
Pour the mixture over the pastry. Bake for 15 to 20 minutes at 120°C (gas mark ½).
9
Beat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher or cap first.
- 3 egg whites
10
Meanwhile, dissolve the sugar in the 3tbsp water in a saucepan over a low heat.
Increase the temperature to 119 °C, then remove from the heat and allow to boil for about 5 seconds.
- 180 g caster sugar
- 3 tbsp water
11
Pour this syrup onto the egg whites via the feedtube.
Continue whisking for about 5 minutes
12
Pipe or spoon the meringue on top of the lemon filling.
Place under the grill of your oven for 1 to 3 minutes until it starts to turn golden.
Keep an eye on it while baking.
13
Keep in a cool place until ready to serve.
