Lemon meringue pie

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Lemon meringue pie


-For the sweet minute dough:
250 g wheat flour
100 g soft butter
100 ml hot water
50 g powdered sugar
1 teaspoon baking powder
2 pinches of salt
-For the lemon cream:
100 g powdered sugar
250 ml water
100 ml lemon juice
30 g of maizena
50 g butter
3 egg yolks
½ lemon zest
1 pinch salt
-For the meringue:
100 g icing sugar
3 egg whites
1 pinch salt


1.Preheat the oven to 200°C. In a salad bowl, pour the wheat flour. Add salt, soft butter, hot water, baking powder and powdered sugar. Knead the whole with your fingers until you get a homogeneous dough.

2.Butter a tart mould, preferably ceramic, 22 cm in diameter. Spread the dough with a rolling pin and place it in the dish. Prick it with a fork, so that it does not swell during cooking. Bake for 20 to 30 min.

3.Meanwhile, prepare the lemon cream. Put in a pot 250 ml of water, lemon juice, powdered sugar, 1 pinch of salt, egg yolks, lemon zest, butter and last the maizena. Cook the cream over low heat, whisking regularly, until it thickens. At the end of cooking, pour the lemon cream on the pre-cooked pie bottom.

4.Finish by making the meringue. With an electric mixer, beat the egg whites until stiff. Add the icing sugar and spread the meringue over the lemon cream. Cook with a kitchen torch or Bake again for 3 min under the grill. Let cool before serving.

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