This Lemon Meringue Pie offers a delightful blend of textures and flavors, featuring a crisp almond sweet pastry crust, a smooth and tangy lemon curd, topped with a fluffy, stable Swiss meringue. This classic dessert is perfect for those who love a harmonious combination of sweet and tart, wrapped up in a visually impressive presentation.
Why You’ll Love This
Lemon Meringue Pie is a showstopper dessert that never fails to impress. The homemade lemon curd is bright and full of citrus flavor, providing a perfect contrast to the sweet, airy meringue. The addition of almond in the crust adds a subtle richness that complements the filling wonderfully.
Perfect Occasion
This pie is perfect for various occasions, from family gatherings and holiday celebrations to potlucks and summer picnics. Its elegant appearance and refreshing flavor make it an excellent choice for formal dinners or as a comforting treat to brighten a casual afternoon.
Decoration Tips
Achieve a professional look by piping the meringue with a star-tipped nozzle, creating peaks that brown beautifully when lightly torched or baked. Garnish with lemon zest or thin lemon slices for a citrusy accent. Edible flowers or a sprinkle of powdered sugar can also add to its allure.
For the Sweet Pastry Crust:
- Mix Ingredients:
- In a mixer with the paddle attachment, blend 120g butter, 90g powdered sugar, 30g almond powder, 250g flour type T55, and 2g salt until sandy in texture.
- Add Egg:
- Mix in 60g egg until just combined.
- Shape and Chill:
- Roll out the dough between two pieces of baking paper to a thickness of 2-3mm. Chill in the freezer for 30 minutes.
- Bake:
- Fit into greased tart rings and bake at 160°C (320°F) for 15-20 minutes. Let cool and brush with an egg yolk for gloss.
For the Lemon Curd:
- Cook:
- In a saucepan, heat 180g lemon juice, 150g sugar, and 4 eggs. Stir continuously without exceeding 83°C (181°F) until thickened. If needed, blend to smooth any lumps.
- Add Gelatin:
- Soak 1/2 sheet of gelatin in cold water until soft, squeeze out excess water, and stir into the warm curd.
- Blend in Butter:
- Add 120g cubed cold butter and blend until smooth.
- Fill Tart:
- Pour the curd over the pre-baked crust and refrigerate.
For the Swiss Meringue:
- Prepare Meringue:
- Combine 125g egg whites and 250g sugar in a heatproof bowl over a water bath, whisking until warm and sugar dissolves.
- Whip:
- Whip the mixture until stiff peaks form and it's cool.
- Pipe:
- Pipe onto the chilled lemon curd using a decorative tip.
Enjoy this exquisite Lemon Meringue Pie, a perfect dessert that balances sweet, tart, and creamy in every bite!