Experience the refreshing zest of this Classic Lemon Meringue Pie, an exquisite dessert that combines a sweet, flaky crust with a smooth, citrusy filling, and a fluffy, toasted meringue topping. This pie is a masterful blend of textures and flavors, featuring a buttery base, a tangy lemon custard, and a sweet meringue that’s perfectly browned. It’s a traditional favorite that’s both comforting and sophisticated, making it a perfect choice for any dessert lover.
Why You’ll Love This: Lemon Meringue Pie is celebrated for its bright, fresh flavors and its beautiful contrast of a crisp crust against soft, creamy custard and light meringue. The lemon filling offers just the right amount of tanginess to balance the sweetness of the meringue, creating a harmonious dessert that’s not too heavy and perfect for any season.
Perfect Occasion: This pie is ideal for spring and summer gatherings, such as picnics, garden parties, or family reunions. It’s also a stunning addition to holiday dessert tables or special occasions like birthdays and anniversaries. Lemon Meringue Pie is a versatile dessert that appeals to both children and adults alike, making it a sure hit at any event.
Decoration Tips: For an elegant presentation, pipe the meringue onto the pie using a star tip to create peaks that brown beautifully when toasted. Garnish with lemon zest spirals or thin lemon slice twists for a pop of color and an extra hint of lemon. Serve each slice with a sprig of mint for a refreshing touch.
Ingredients:
- For the Crust:
- 90g powdered sugar
- 100g butter
- 1 egg
- 1 tsp vanilla extract
- 200g flour
- 1 tsp baking powder
- For the Filling:
- 800g condensed milk (about 2 cans)
- 300ml lemon juice
- 3 egg yolks
- For the Swiss Meringue:
- 120g egg whites (about 4 large egg whites)
- 240g sugar
Instructions:
- Prepare the Crust:
- In a bowl, mix powdered sugar, butter, egg, and vanilla until smooth. Stir in flour and baking powder to form a dough.
- Chill the dough in the refrigerator for 20 minutes.
- Roll out the dough and line a greased pie mold. Pre-bake at 170°C (338°F) for 20 minutes.
- Make the Lemon Filling:
- Combine condensed milk, lemon juice, and egg yolks. Whisk until smooth.
- Pour the filling into the pre-baked crust. Bake for an additional 25 minutes or until set.
- Create the Swiss Meringue:
- Combine egg whites and sugar in a heatproof bowl. Place over a bain-marie (water bath) and whisk continuously until the sugar has dissolved and the mixture is warm to the touch.
- Remove from heat and beat with an electric mixer at high speed until stiff, glossy peaks form.
- Assemble the Pie:
- Spoon or pipe the meringue onto the pie, covering the lemon filling completely.
- Brown the meringue under a broiler or with a kitchen torch until golden.
- Serve and Enjoy:
- Allow the pie to cool before serving to let the filling set completely.
- Cut into slices and serve chilled for a refreshing dessert.
Enjoy your deliciously made Classic Lemon Meringue Pie, a timeless dessert that’s sure to bring smiles and satisfy any sweet tooth!
