Lemon pie with meringue
Description
It should be noted right away that this recipe is not the easiest. But the resulting pie is excellent! Soft, tender, and aromatic, with a shortcrust pastry complemented by the sweet-and-sour taste of lemon cream and airy meringue. Both adults and children are crazy about this delicious treat. I recommend learning how to make a lemon meringue pie at home to occasionally delight your loved ones.
Instructions
- 1
Step 1
Finely chop the butter and mix it with the flour, rub into crumbs.
- 2
Step 2
Add two egg yolks and 4 tablespoons of water, knead the dough. Place the dough in the refrigerator.
- 3
Step 3
We wash the lemons, cut them in half, and squeeze the juice from them. We grate the zest.
- 4
Step 4
Pour a glass of water into a saucepan, add a glass of sugar. Cook over medium heat until the sugar is completely dissolved.
- 5
Step 5
Dilute the starch in 1/2 cup of water.
- 6
Step 6
Pour the starch into the sugar syrup and cook until thickened.
- 7
Step 7
Beat 3 egg yolks with lemon juice, add zest.
- 8
Step 8
Pour the egg-lemon zest mixture into the syrup. Stir and remove from heat. Let the lemon cream cool.
- 9
Step 9
Roll out the dough and place it in a baking pan. Form the edges and prick the dough with a fork. Bake the crust for 10 minutes in an oven at 180 degrees.
- 10
Step 10
Beat the egg whites with a cup of sugar and 1 tsp of lemon juice. Beat until stiff peaks form.
- 11
Step 11
Once the cake layer has cooled, spread the lemon cream on top.
- 12
Step 12
Using a spoon (or a pastry bag), place the meringue on the pie. Bake in the oven for 30 minutes at 180 degrees.
- 13
Step 13
Completely cool the pie, then place it in the refrigerator for 2 hours.
- 14
Step 14
Done.