The lemon meringue pie is one of those recipes that we love for its texture, flavor and simplicity, which of course cannot be missed in our cookbook.
If you are looking forward to surprising your guests, offer them lemon meringue pie; because it is a unique dessert that will never let you down.
Its name is the English translation of lemon pie, since the original recipe is of British origin and it is also known as lemon pie or cake.
This is a medieval dessert that used to be served at the banquets of Queen Elizabeth of England and later became popular in the United States.
While it is true that it is easier to buy it already made, there is nothing more enjoyable than to prepare it at home with our own hands and then enjoy it to the max.
This is a dish that is usually served as a dessert. Although it is very common during celebrations and special dates, it can be consumed at any time of the year.
How to make lemon meringue pie?
Nowadays, there are many variants of lemon meringue pie, all depending on where it is prepared and the likes of each person.
In essence, this lemon meringue pie recipe is made on a base of a broken dough or puff pastry, or instead, on a crunchy base based on sweet cookies.
The filling of this pie is a refreshing, very aromatic and delicious lemon cream covered by a spongy layer of homemade meringue, which is usually Italian due to its firmness.
The combination of the crunchy base with the freshness of its citrus flavor and the sponginess of the meringue is a flavor bomb that you surely won’t want to overlook.
Today we will show you how to make traditional lemon pie, as it would be served during the banquets of the Queen of England.
There are quite a few steps to follow, but these are very simple preparations, and we can assure you that it is worth every minute you spend in the kitchen while making this delight.
Lemon meringue pie recipe
For the dough
- 300 grams of wheat flour
- 100 grams of unsalted cold butter
- 30 grams of white granulated sugar
- 30 milliliters of cold water
- 1 egg
- A pinch of salt
For the filling
- 3 large eggs
- 80 grams of unsalted butter
- 120 grams of granulated white sugar
- 60 milliliter of lemon juice
- Grated lemon rind
For the meringue
- 4 egg whites at room temperature
- 400 grams of sugar
Step by step how to prepare
- We start preparing the dough by sifting the flour with a strainer to make it much finer.
- We add the sugar and the pinch of salt; we mix it well with the rods of the electric mixer turned off.
- Next, add the egg (the colder, the betteand the butter. Mix for 10 seconds at low speed.
- Then we incorporate the cold water and mix for 30 more seconds, the dough still has a loose consistency but it is perfect for it to be very crispy without the butter melting and transforming it.
- We finish mixing the dough with our hands to integrate it better, it will appear white at some points which mean that the butter has not melted at all. That is the ideal thing that the broken dough must have.
- Then we make a ball with the dough and stretch it a bit to make the next step easier, wrap it with plastic wrap and put it for 30 minutes in the refrigerator.
- After this time, we grease the bottom and edges of the pie mold with a bit of butter, take the dough out of the fridge and spread it with a rolling pin, spreading some flour so that it does not stick.
- Make a circle about 4mm thick and roll the dough onto the roller to move it to the mold to prevent it from breaking. You can also stretch it on film paper and transfer it with it to the mold.
- Once on top of the mold, using your hands, finish placing it and cut the remaining edges with a knife.
- Prick the base of the pie mold all over with a fork so that the temperature penetrates and bakes it even more.
- Cover the pie with aluminum foil, trying to accommodate it in the same way as the mold and place some chickpeas or beans in the center, put it in the fridge for 30 more minutes.
- Later, take it to the oven, which was preheated at 180 degrees, for approximately 15 or 20 minutes, put it in the lower third of the oven with heat above and below (the time depends on each oven).
For the filling
- With the broken dough ready it is time to prepare the filling which we can make while the dough is in the fridge.
- We place a container with some water on medium heat to make a bain-marie, on top we accommodate another heat-resistant container that fits well with the one below.
- When the water is hot, but without boiling too much, we add the eggs, the sugar, the juice and the grated lemon rind, mix constantly with some manual rods preventing the eggs from curdling.
- After about 6 or 8 minutes you will notice that it will have a thicker consistency, but keep beating so that it is consistent and creamy.
- At this point, we take it off of the stove and strain it, using a spatula to facilitate the process.
- Cut the cold butter into small cubes and add it to the lemon cream, mix and integrate completely.
- Cover with film paper covering the entire surface of the cream so that it is in direct contact, this is called covering the skin, and it is done to prevent it from drying out and creating a layer on the surface of the cream.
- Let it rest at room temperature until it cools completely and take it to the refrigerator for 1 or 2 hours before using it, so it gets a thicker consistency.
For the meringue
- Meanwhile, we are going to prepare the Italian meringue. In order to do this, we prepare a kind of syrup using 300 grams of sugar and enough water so it can cover the sugar, but not more than that amount.
- Cook without stirring on medium heat for 4 or 5 minutes until it reaches the point of threading, to verify it, introduce a spoon in the syrup and then in water to cool it a little, put the syrup between two fingers, if after you put your fingers together and the separate them, a continuous thread is formed without breaking is because it is the right consistency. Take it off of the stove and set aside.
- Immediately add the egg whites, beat at high speed until you get a snow-like consistency and go adding the remaining 100 grams of sugar in the form of rain.
- At this time keep beating at high speed and go adding the syrup very slowly until it is completely poured in.
- Keep beating for 30 or 40 minutes until the bowl containing the meringue cools completely and when raising the rods, the meringue resembles a parrot’s beak.
- And it is now time to put together our preparations, pour the lemon cream on the base of broken dough and decorate the surface with enough meringue in the way you like the best.
- Finally, use a blowtorch to slightly roast the top layer of the meringue and make it look more appetizing.
- And we have finalized our traditional, refreshing, tasty and perfect-for-any-occasion lemon pie.