As a lemon meringue pie lover, it’s definitely one of the most common desserts in our kitchen. This is my “go-to” recipe, that I make whenever I have no other idea for dessert, simply because everyone I know loves lemon meringue pie.
This following recipe has a little twist – instead of regular lemon curd filling, I added some chopped mint leaves, which made it minty and fresh. Also, there are two different versions for the pie crust – one regular pie crust and a nondairy variation.
If you like lemon meringue pie this one is a winner and can be made for everyone.
Photo: Natalie Levin
Minty Lemon Meringue Pie
For the short crust pastry (option 1):
- 120 grams cold butter cut into cubes
- 180 grams all-purpose flour
- 40 grams sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 1 large egg yolk
- 2 tbsp. milk (it necessary)
For nondairy short crust pastry (option 2):
- 150 grams all-purpose flour
- 50 grams sugar
- 75 grams cold coconut oil
- 1/2 tsp. vanilla extract
- Pinch of salt
- 2-3 tbsp. cold water
Minty lemon cream:
- 4 large eggs
- 160 grams sugar
- 90 grams lemon juice
- Zest of 1 lemon
- 1 tsp. finely chopped mint
- 100 grams butter (cut into cubes (or 60 grams coconut oil for nondairy version))
For meringue:
- 2 large egg whites at room temperature
- 120 grams sugar
- 30 ml. water
- Crust (option 1): in a food processor with a steel blade put flour, butter, sugar, 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 milk.
- 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 line the pie pan. 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. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- 10. Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
- 11. Cool completely at room temperature.
- 12. Crust (option 2): in a food processor with a steel blade put flour, cold coconut oil, sugar, vanilla and salt and process until mixture is crumbly.
- 13. Gradually add water and continue to process just until large clumps of dough form.
- 14. Repeat stages 3-11.
- Minty lemon cream: in a medium pot whisk eggs, sugar, juice, lemon zest and mint 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.
- Strain the cream and transfer into a closed container and refrigerate for 2-3 hours or until completely cold.
- Fill the baked crust and smooth the top.
- Italian meringue: 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.
- 10. Increase the whipping speed to high and pour in the syrup in a thin stream while whipping.
- 11. Whip for about 10 minutes until you get a stable glossy meringue.
- 12. Transfer the meringue into a pastry bag fitted with 2 cm round piping tip and drizzle mounds of meringue over the tartelettes.
- 13. Burn the meringue using a blowtorch and serve.
• Keep the lemon meringue pie in the refrigerator for up to 4 days.
Photo: Natalie Levin
Photo: Natalie Levin