Dive into the tangy delight of this Classic Lemon Pie, featuring a perfectly crumbly crust filled with a creamy, citrus-infused filling. This pie combines the zesty freshness of lemon with the sweet richness of condensed milk, capped with a fluffy meringue topping. Whether it’s for a family gathering or a special occasion, this lemon pie promises to be a refreshing end to any meal.
Why You’ll Love This:
The combination of a buttery crust, rich lemony filling, and airy meringue offers a perfect balance of textures and flavors that will tantalize your taste buds. The lemon’s natural tartness beautifully contrasts with the sweet meringue, making this pie a favorite for those who appreciate a dessert that’s not overly sweet. It’s also relatively simple to make, yet elegant enough to impress guests.
Perfect Occasion:
This Lemon Pie is ideal for spring and summer gatherings when you crave something light and refreshing. It’s perfect for picnics, barbecue dinners, or as a festive treat during the holiday seasons. Serve it at brunches or as a sweet finale to a family dinner. Its bright flavor and appealing look make it suitable for celebrating special occasions like birthdays and anniversaries.
Decoration Tips:
For a visually stunning presentation, pipe the meringue in decorative peaks or swirls before lightly toasting it to a golden brown. Garnish with lemon zest or thin lemon slices for an extra pop of color and a hint of citrus. Edible flowers can also be added around the edges for a more elegant touch.
Ingredients:
- Crust:
- 300 grams of all-purpose flour
- 180 grams of cold unsalted butter, cubed
- 60 grams of granulated sugar
- A pinch of fine salt
- 1 cold egg (50 grams)
- Filling:
- 800 grams (about 2 cans) of sweetened condensed milk
- 150 ml of filtered lemon juice
- 3 egg yolks
- Meringue:
- The recipe uses a specific ratio for Italian meringue, which involves egg whites, sugar, and water.
Instructions:
- For the crust:
- Sift or crumble together flour, butter, sugar, and salt until mixture resembles fine crumbs.
- Mix in the egg until the dough is roughly combined.
- Roll out the dough between two sheets of parchment paper to a thickness of 6 mm. Transfer to a 26 cm non-stick pie dish.
- Fit the dough into the dish, trim the edges, and chill in the freezer for at least 20 minutes.
- Line the crust with aluminum foil (shiny side down) and fill with baking beans. Bake at 200°C for 20 minutes, then remove the beans and foil and bake for another 8 minutes. Remove and let cool.
- For the filling:
- Combine the condensed milk, lemon juice, and egg yolks. Pour into the pre-baked crust.
- Bake in a preheated oven at 200°C for about 12 minutes until the filling is set but slightly wobbly in the center.
- Allow to cool completely at room temperature, then refrigerate for a few hours.
- For the meringue:
- Prepare according to the detailed instructions provided in the video on the profile, creating an Italian meringue.
Enjoy this Classic Lemon Pie, a delicious blend of creamy, tangy, and sweet, sure to delight anyone who tries it!
