Lemon Meringue Pie

The yellow French dessert

  • Medium
  • 1h 30
  • 8 Pers.
  • Sweet

The Lemon Meringue Pie or the “Tarte au Citron Meringuée” is one of my favorite desserts. That’s why I decided to share it as my very first recipe on Treats Homemade.
This classic French recipe is a pie garnished with a lemon curd and topped with airy meringue.
Through the years, I tried several recipes and this is my favorite. I happily share with you my tips for this classic.

RECIPE

Shortcrust Pastry / Pâte Sablée

  • 200g of all purpose flour
  • 100g of soft butter
  • 1 egg
  • 1 table spoon of sugar (optional)
  • pinch of salt
  • cold water
  • 180°C/350F
  • 20 min.

  • Cut the butter into cubes and use your fingertips to rub it into the flour and salt (so the butter doesn’t get too hot).
  • Add the egg to the mixture.
  • Add cold water in small quantities to bind the dough together.
  • Try to work it quickly so that it doesn’t become greasy.
  • Chill in the fridge for 15 minutes before using.
  • Roll out the dough and cook for 20 minutes at 180°C.

Lemon Curd

  • Juice of 1 big lemon
  • Zest of 2 lemons
  • 90g of granulated sugar
  • 2 eggs
  • 100g of butter

  • Put the lemon zest, the lemon juice and sugar in a small pan and bring to boil.
  • Beat the eggs then add them to the mixture. Keep stirring on fire for 2 minutes.
  • Remove the pan from fire and add butter. Mix the cream until the butter is totally melted.
  • Put the curd in a glass bowl and cover with a cellophane. Make sure the cellophane is in contact with the curd to avoid having a solid cream layer on top when it cools.
  • Put the curd in the fridge.

Italian Meringue

  • 2 egg whites
  • 125g granulated sugar
  • 50ml of water
  • PS : I like this pie with a thin meringue topping. You can double the quantity if you prefer it with a thick meringue topping.

  • Put the sugar and water on fire until it reaches 118°C. For those who don’t have a thermometer, note that the syrup should form white large bubbles. A drop of the syrup in a glass of cold water will form kind of a soft ball.
  • In the meantime, beat the egg whites until stiff.
  • Keep beating and add the syrup to the egg whites until soft peaks form. Watch out for splashing!
  • Decorate your pie with the meringue using a pastry bag or use the back of the spoon to make it curvy.
  • Caramelize the top of your meringue with a culinary torch. If you don’t have a torch, put it in the oven for about 2 minutes. Watch it closely to avoid burning it!
ENJOY YOUR HOMEMADE TREAT!