Delicate Lemon Meringue Pie

This delightful lemon meringue pie offers a gentle yet satisfying lemon flavor, avoiding the overpowering tartness that sometimes characterizes lemon-based desserts. It features a buttery, flaky crust, a creamy lemon filling with just the right hint of lemon zest, and is crowned with a soft, fluffy meringue. The pie is baked until golden and finished with a light torching of the meringue to achieve a slightly crispy top. This pie is perfect for those who appreciate the essence of lemon in a more subtle form.

Why You’ll Love This:

  • Gentle Lemon Flavor: The filling offers a soft, delicate taste of lemon.
  • Flaky, Buttery Crust: Provides a delicious contrast to the creamy filling.
  • Soft Meringue Topping: Adds a sweet and light texture.
  • Perfect Balance: Not too tart, not too sweet, just right for all palates.
  • Beautiful Presentation: The torched meringue adds an elegant touch.

Ingredients: For the Crust:

  • 190 g all-purpose flour
  • 3 tbsp sugar
  • 130 g unsalted butter
  • 1 egg
  • A pinch of salt
  • 1 tsp vanilla extract or paste

For the Lemon Cream:

  • 150 g sugar
  • 3 medium or large eggs
  • 200 g butter, cut into cubes
  • Zest of half a lemon
  • ¼ cup natural squeezed lemon juice

For the Meringue:

  • 3 egg whites
  • ¾ cup sugar


For the Crust:

  1. Mix flour, sugar, butter, egg, salt, and vanilla extract in a mixer bowl. Blend until the mixture becomes like wet sand.
  2. Form a dough ball, flatten, wrap, and freeze for 30 minutes.
  3. Roll out, fit into a pie pan, and bake at 170°C for 10 minutes with weights, then 15 minutes without, until golden. Cool.

For the Lemon Cream:

  1. In a small pot, combine sugar, eggs, butter, lemon zest, and juice. Cook over medium heat, constantly stirring to avoid curdling.
  2. Cook for 10-15 minutes until thickened, transfer to a bowl, and cool.

For the Meringue:

  1. In a double boiler (bain-marie), whisk egg whites and sugar until sugar dissolves (4-5 minutes).
  2. Transfer to a mixer and whip to stable peaks.
  3. Spread over the chilled pie, torch lightly, and garnish with crushed pistachios.

If you prefer a stronger lemon taste, simply add more lemon zest or juice.

Store refrigerated and enjoy! Share your results with me ❤️

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