Lemon meringue pie

Lemon meringue pie

One of my favorite cakes is the lemon meringue cake🍋💛 I love all desserts that have a lemon aroma. Lemon muffins, lemon cupcakes, lemon cakes, lemon macarons – simply everything with lemons. But the lemon meringue cake with crispy base and meringue hood is an absolute highlight for me. And in this cold winter, the cake conjures up a little summer in our hearts. Of course, I also wanted to try the shortcrust pastry myself. Below you can find the recipe. Have fun trying it!

Lemon meringue pie

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Author Gloria Corazon Sommer

Ingredients

Shortcrust pastry

  • 250 gr. White flour
  • 0.5 Tsp. Salt
  • 2-3 Tbsp. Sugar
  • 120 gr. Butter in small pieces and cold
  • 1 pcs. Egg
  • 1-3 Tbsp. Water, if needed

Lemon Filling

  • 2 Tbsp. Corn Starch
  • 125 gr. Sugar
  • 4 pcs. Lemons (Juice and grated zest)
  • 90 gr. Butter
  • 1 pcs Whole egg
  • 3 pcs. Yolk

Baiser

  • 4 pcs. Egg Whites
  • 4 Tbsp. Sugar

Instructions

Shortcrust pastry

  1. Prepare all ingredients for the dough

  2. Mix the flour with salt and sugar and add the small pieces of butter. Then grate finely with your fingers until everything is crumbly.

  3. Form a hollow, whisk the egg and add the water to the hollow.

  4. Mix everything together with your hands or dough card until a dough is formed. Do not knead.

  5. Cover and cool the dough for 30 minutes. 

  6. After cooling, preheat the oven to 180 degrees circulating air. Grease the pan with a little butter, roll out the dough and pour into the pan. Pull the dough to the edge and cut off the remains with a knife along the edge. Cover the dough with aluminium foil and weigh down with dry peas. Bake the dough blind for 15 minutes. Then remove the aluminium foil and dry peas and bake for another five to ten minutes. Remove from the oven.

Lemon curd

  1. The filling can be prepared while the dough is in the oven. Put the cornflour, sugar and lemon zest in a pot. Fill the lemon juice with water to 330 ml and add to the pot.

  2. Bring the mixture to the boil while stirring constantly, remove from the heat and then add the butter pieces.

  3. Whisk the three egg yolks and a whole egg together and add to the hot lemon mixture.

  4. Continue stirring at low heat until a smooth and thick consistency is obtained.

  5. Fill the Lemon Curd into the mould. 

Baiser

  1. For the meringue, beat the 4 egg whites until stiff, then add the sugar and continue beating until stiff. Now spread the meringue over the Lemon Curd. It is best to start at the edge and brush inwards, then the meringue will not sink in.

  2. Now turn the oven down to 150 degrees circulating air and bake the cake for 15-20 minutes until the meringue has light brown tips. Then let the cake cool down. 

Enjoy it & I’m looking forward to your comments about my lemon meringue pie and let me know how your version of this recipe turned out!

♡ Gloria Corazon Sommer

P.S. Made my Recipe? Tag your post with @corazonfood or #corazonfood on Instagram!

 

2 Comments

  1. Hi there! Such a great write-up, thank you!

     
  2. I found your site from Google and also I need to say it was a fantastic find.
    Thanks!

     

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