This lemon pie recipe is a delightful treat that combines the tangy zing of lemon with a beautifully crafted, crumbly crust, topped with a light, airy Italian meringue. The pie features a simple yet richly flavorful base of sweetened condensed milk and fresh lemon juice, encased in a buttery crust that crumbles perfectly at each bite. The Italian meringue, known for its glossy peaks and marshmallow-like texture, adds a sophisticated touch that makes this dessert not only delicious but visually stunning.
Why You’ll Love This: Lemon lovers will adore the sharp, refreshing burst of citrus that perfectly balances the sweetness of the condensed milk. The contrast between the acidic lemon filling and the sweet, cloud-like meringue creates a harmonious flavor profile that’s light yet satisfying. Additionally, the crumbly texture of the crust offers a delightful sensory contrast to the smooth filling and fluffy meringue, making each bite a comprehensive taste experience.
Perfect Occasion: This lemon pie is perfect for spring and summer gatherings, where a refreshing, citrus-based dessert is especially appreciated. It’s ideal for occasions like Easter, Mother’s Day, or a sunny weekend brunch. The elegant appearance of this pie makes it suitable for formal events and casual get-togethers alike, where it’s sure to be a conversation starter.
Decoration Tips: For an extra touch of elegance, you can torch the meringue slightly with a kitchen torch to achieve a beautifully bronzed finish. Alternatively, the peaks of the meringue can be browned under a broiler for a few seconds to achieve the same effect. Garnish with lemon zest or thinly sliced lemon rounds to emphasize the lemon flavor and add a pop of color. Sprigs of mint or edible flowers can also be used for a more decorative presentation.
- Ingredients for the crust:
- 70 grams of sugar
- 140 grams of unsalted butter, cold
- 210 grams of flour
- Ingredients for the filling:
- 800 grams of sweetened condensed milk
- 200 ml of lemon juice
- Ingredients for the meringue:
- 120 grams of egg whites
- 240 grams of sugar
- Preparation:
- For the crust: Mix the sugar, butter, and flour by hand until it resembles coarse crumbs. Form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out the dough to fit a 28cm diameter pie dish, trim the excess, prick with a fork, and bake at 180°C (356°F) for 15 minutes or until golden. Allow to cool completely.
- For the filling: Combine the sweetened condensed milk with lemon juice, stir well, and pour into the cooled crust. Refrigerate for 30 minutes to set.
- For the Italian meringue: Whip the egg whites until stiff peaks form. Simultaneously, cook the sugar with just enough water to cover it, until it reaches 117°C (soft ball stage), about 20 minutes. Slowly pour the hot sugar syrup into the beaten egg whites while continuing to beat at high speed until the bowl feels cool to the touch.
- Decorate the pie with the meringue and broil in the oven on high until the meringue is lightly browned.
- Remove from the oven, unmold, and serve.
Enjoy!
