If you like lemon meringue pie, you’re gonna love this recipe! These refreshing and so delicious pies are hard to resist and just perfect in hot summer days.
Lemon Meringue Pie
Servings 12 mini pies 7 cm in diameter or one 24 cm round pie pan
For short crust pastry:
- 100 grams cold butter cut into cubes
- 100 grams all-purpose flour
- 50 grams sugar powder
- 50 grams almond meal
- 25 grams cornstarch
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1 large egg yolk
- 1-2 tbsp. cold water if necessary
For lemon cream:
- 2 large eggs
- 80 grams sugar
- 45 ml. lemon juice
- Zest of 1 lemon
- 75 grams soft butter
For Italian meringue:
- 3 large egg whites
- 200 grams sugar
- 45 ml. water
In a food processor with a steel blade put flour, butter, sugar powder, almond meal, cornstarch, vanilla and salt and process until mixture is crumbly.
Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.
Preheat oven to 180c degrees.
Put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
Bake for about 10-12 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.
Cool completely at room temperature.
In a medium pot whisk eggs, sugar, juice and lemon zest until smooth.
Cook the mixture while whisking for about 3-4 minutes, until the cream thickens.
Remove from heat and add in the butter. Mix until smooth.
Transfer the cream into a closed container and refrigerate for 2-3 hours or until completely cold.
Fill the baked tartelette crusts and smooth the top.
Put egg whites and salt in the bowl of a mixer with a whipping-attachment
In a small saucepan cook sugar and water and bring to a boil.
Cook over high heat and when the syrup reaches a temperature of 105c degrees begin to whip the egg whites on medium speed. If you do not have a thermometer you can tell the syrup reached the correct temperature when big bubbles in the liquid become a bit smaller.
Continue to cook the syrup until it reaches a temperature of 115-117c degrees and remove from heat.
Increase the whipping speed to high and pour in the syrup in a thin stream while whipping.
Whip for about 10 minutes until you get a stable glossy meringue.
Transfer the meringue into a pastry bag fitted with 2 cm round piping tip and drizzle mounds of meringue over the tartelettes.
Burn the meringue using a blowtorch and serve.
- Keep the lemon meringue pie in a closed container in the refrigerator for 2-3 days, but they are at their best on the day of preparation.
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