This Lemon Meringue Pie features a rich, buttery crust filled with a tangy lemon custard and topped with a light and fluffy Swiss meringue. The combination of the zesty lemon filling and the sweet, airy meringue creates a balanced, refreshing dessert that is perfect for any occasion. The dough is easy to work with and versatile enough to use for a smaller galette or other pie recipes. The meringue is lightly torched or baked for a beautifully golden finish.
Why You’ll Love This: You’ll love this pie for its perfect blend of textures—the buttery, flaky crust contrasts beautifully with the smooth and creamy lemon custard, while the meringue adds a sweet, light finish that melts in your mouth. The fresh lemon flavor cuts through the richness of the custard, making this pie refreshing and satisfying. Whether you’re a fan of citrus desserts or just looking for a crowd-pleaser, this lemon meringue pie is the perfect choice.
Perfect Occasion: This pie is perfect for special occasions like birthdays, holidays, or family gatherings. It also makes a wonderful treat for summer parties when you want a light and zesty dessert. The vibrant lemon flavor paired with the meringue makes it a standout dessert for dinner parties or as a refreshing finale to a weekend meal.
Decoration Tips: For a stunning presentation, you can use a kitchen torch to lightly brown the meringue, giving it a toasted look. Alternatively, place the pie in the oven at a high temperature for a few minutes to achieve a golden finish. Garnish with fresh lemon zest or thin slices of lemon on top for added flair. If you want to elevate the look even further, pipe the meringue into decorative swirls before browning.
Recipe:
For the Crust:
- 340g all-purpose flour
- 230g unsalted butter, cubed
- 125g ice water
- 1 cup sugar
- Pinch of salt
For the Lemon Custard Cream:
- 270-300g sugar
- 360g whole milk (3.5% fat)
- 60g + 2 tbsp cornstarch
- 100g unsalted butter, cubed
- 180g lemon juice (about 4-5 large lemons)
- Zest of 2-3 lemons
- Pinch of salt
- 6 egg yolks, lightly beaten
For the Swiss Meringue:
- 200g egg whites
- 400g sugar
- 1/4 tbsp citric acid (or lemon juice)
- Pinch of salt
Instructions:
- Prepare the Dough:
- In a stand mixer, combine flour, salt, sugar, and cubed butter. Mix until the butter remains in large pieces and is not fully incorporated. Slowly add the ice water and continue kneading until the dough comes together but is not uniform.
- Lightly dust a surface with flour and roll out the dough into a rectangle, about 1.5 cm thick. Fold the edges toward the center and roll again. Repeat this process 3-4 times until the dough forms a neat rectangle. Wrap in plastic wrap and refrigerate for at least 1 hour. If not using immediately, freeze the dough for future use.
- Bake the Pie Crust:
- Preheat your oven to 180°C (350°F). Roll out the chilled dough to a diameter about 10 cm larger than your pie dish. Place the dough in a 20 cm (8-inch) pie dish, trimming the edges and refrigerating it for about 30 minutes until firm.
- Once firm, prick the bottom of the dough with a fork and line it with parchment paper. Fill the paper with dried beans or pie weights to keep the crust flat. Bake for 20-25 minutes until the edges turn golden, then remove the parchment and weights and bake for another 5-7 minutes to dry out the bottom. Let cool.
- Prepare the Lemon Custard:
- In a large saucepan, combine the sugar and 1 cup of milk. Cook over low heat, stirring until the sugar dissolves, and bring to a gentle simmer.
- In a small bowl, mix the cornstarch with the remaining milk until smooth, then whisk this mixture into the simmering milk. Continue stirring until the mixture thickens.
- Add the cubed butter, lemon juice, zest, and egg yolks, whisking constantly until the mixture becomes smooth and thick. Pour the custard into the baked pie crust and refrigerate for at least 2-4 hours to set.
- Prepare the Swiss Meringue:
- Place the egg whites, sugar, citric acid (or lemon juice), and salt in a heatproof bowl or the bowl of a stand mixer. Place the bowl over a simmering water bath, ensuring it doesn’t touch the water, and whisk gently until the sugar dissolves and the mixture reaches 50-55°C.
- Remove from the heat and whisk on low speed, gradually increasing to high, until the meringue becomes glossy and stiff peaks form.
- Assemble the Pie:
- Spread the Swiss meringue evenly over the chilled lemon custard. Use a spatula or piping bag to create decorative swirls. Lightly torch the meringue with a kitchen torch, or place the pie in an oven preheated to 250°C (480°F) for a few minutes until the meringue is golden brown.
- Serve:
- Allow the pie to cool before slicing and serving. The tangy lemon custard and light, fluffy meringue create a refreshing, satisfying dessert.
Enjoy!
