Dive into the refreshing and zesty flavors of this Exquisite Lemon Pie with Silky Meringue. This pie combines a buttery, flaky crust with a tangy lemon curd filling and tops it off with a cloud of perfectly whipped Swiss meringue. The combination of tart and sweet, creamy and crisp, makes this dessert an unforgettable treat that will leave you craving more. Whether you're a lemon lover or simply enjoy a beautifully balanced dessert, this pie is sure to become a favorite.
Why You'll Love This: This Lemon Pie offers a delightful contrast of textures and flavors that are sure to tantalize your taste buds. The crust is crisp and buttery, providing the perfect base for the luscious lemon curd, which bursts with bright, citrusy flavor. The Swiss meringue topping is light and airy, adding a sweet, silky finish that complements the tartness of the lemon. This recipe is a fantastic blend of simplicity and elegance, making it an impressive yet approachable dessert.
Perfect Occasion: This Lemon Pie is perfect for a wide range of occasions. Serve it as a refreshing dessert at summer gatherings, bring it to family celebrations, or enjoy it as a sweet end to a weekend meal. Its vibrant flavor and beautiful presentation make it an ideal choice for holidays, birthdays, or any time you want to treat yourself and your loved ones to something special.
Decoration Tips: To make your Lemon Pie visually stunning, consider using a kitchen torch to lightly brown the peaks of the Swiss meringue for a toasted effect. Garnish with thin slices of lemon or lemon zest curls for an added touch of elegance. You can also sprinkle a few edible flowers or mint leaves on top for a pop of color. Serving the pie on a decorative cake stand will elevate its presentation, making it even more inviting.
Ingredients:
For the Crust:
- 270 grams all-purpose flour
- 150 grams cold butter, cubed
- 30 grams granulated sugar
- 60 grams powdered sugar
- 1 pinch of salt
- 1 whole egg
- Zest of half a lemon
For the Lemon Cream:
- Juice and zest of 3 lemons
- 4 eggs
- 200 grams granulated sugar
- 120 grams butter
For the Swiss Meringue:
- 4 egg whites
- 200 grams granulated sugar
- Juice of half a lemon
Instructions:
- Prepare the Crust:
- In a large bowl, combine the flour, granulated sugar, powdered sugar, lemon zest, and salt.
- Add the cold, cubed butter and use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the egg and mix until a smooth dough forms.
- Roll out the dough between two pieces of parchment paper and refrigerate for 30-40 minutes.
- Preheat your oven to 340°F (170°C).
- Line a 20 cm tart pan with the chilled dough, cutting strips for the sides and pressing them into place. Poke the base with a fork, cover with aluminum foil, and fill with pie weights or dried beans.
- Bake for 15 minutes, remove the weights and foil, and bake for an additional 15 minutes or until lightly golden. Let cool completely.
- Make the Lemon Cream:
- In a small saucepan, combine the sugar, eggs, lemon juice, and lemon zest.
- Cook over low heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
- Remove from heat, strain through a fine-mesh sieve to remove any lumps, and add the cold butter, stirring until fully combined and smooth.
- Pour the lemon cream into the cooled crust and spread evenly.
- Prepare the Swiss Meringue:
- In a clean, heatproof bowl, combine the egg whites, sugar, and lemon juice.
- Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.
- Whisk continuously until the sugar dissolves and the mixture reaches a temperature where you can no longer feel the sugar granules (about 160°F or 70°C).
- Transfer the mixture to a stand mixer and whip on high speed for about 12 minutes until stiff, glossy peaks form.
- Assemble the Lemon Pie:
- Spoon or pipe the Swiss meringue over the lemon cream, creating peaks and swirls as desired.
- If desired, use a kitchen torch to lightly brown the meringue for a toasted finish.
- Serve and Enjoy:
- Let the pie set in the refrigerator for at least 1 hour before slicing.
- Serve and enjoy your Exquisite Lemon Pie with Silky Meringue.
Enjoy!