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Serves
US | Metric
Ingredients
Sweet dough
  • 1½ Cups Pastry flour
  • ½ Cup Butter (really cold)
  • ¾ Cup Icing sugar
  • 2 Pcs large egg yolks
Lemon curd
  • 1 Cup Lemon juice
  • 1 Cup Eggs
  • 1 Cup Sugar
  • 1½ Pc gelatin
  • 1¼ Cups Butter
Garnishes
  • 1 Pc lime (zest)
  • 1 Batch Meringue (see meringue recipe on blog)
LEMON MERINGUE PIE LEMON MERINGUE PIE

LEMON MERINGUE PIE

A classic isn't always out of date. This delicious lemon meringue pie will please everyone in the family. High notes of acid, crumbly and sweet dough with a scrumptious meringue.

Prep 55 minutes
Total 4 hours

Sweet dough:

  • Mix the dry ingredients. Add the butter and mix until the butter is down to a pea size.
  • Add the yolk and mix the dough quickly until combined.
  • Wrap the dough in plastic wrap and place in fridge to rest for at least an hour.
  • Using individual or a large pie pan, grease the side with butter and then add flour to coat.
  • Tap it against a surface to remove excess flour. Place the moulds in fridge to set (10 minutes)
  • Once rested, take the dough out of the fridge and let it comeback to temperature (20 minutes), then roll it down to 1/8th of an inch and detail some circle the size of your pie ring.
  • Place them in the bottom of the mould. Cut strips about ¾ in and place them against the sides of the mould (add dough if too short and cut the extra if too much).
  • Let it set in fridge for 15-20 min.
  • Fork the bottom of the dough so the dough doesn't rise.
  • Add a piece of tinfoil on the tart and fill it with beans all the way to the top. This step will allow the sides not to collapse while blind baking.
  • Place in 350℉ oven for 10-12 min.
  • Remove the beans and foil and cook for another 6-8 minutes or the pie shells are golden brown .
  • Let it cool down on a wired rack. Using a microplane smooth the top and edges.
  • Set it aside.


Lemon filling:

  • Place the gelatine in cold water to bloom.
  • In a bowl, whisk sugar, eggs and lemon juice.
  • Place on top of a double boiler and cook while whisking constantly.
  • Make sure not to over heat the curd so it doesn't scramble. (you should always be able to place your hand in the bottom of the bowl without burning yourself).
  • When you've obtain the right consistency add the gelatine (squeezed) and whisk it in.
  • Using a blender, add the butter pieces by pieces until fully incorporated.
  • Let it cool down making sure to cover the top of the curd so it doesn't create a skin.


Assembling:

  • Fill the pie shell with the filling and smooth it out.
  • Pipe the meringue overtop and brûlée it with a blow torch.
  • Rasp the lime overtop.
  • Time to eat! Bon appétit.


LEMON MERINGUE PIE LEMON MERINGUE PIE

LEMON MERINGUE PIE

A classic isn't always out of date. This delicious lemon meringue pie will please everyone in the family. High notes of acid, crumbly and sweet dough with a scrumptious meringue.

favorite
print
like
Prep 55 minutes
Total 4 hours
Serves
US | Metric
Ingredients
Sweet dough
  • 1½ Cups Pastry flour
  • ½ Cup Butter (really cold)
  • ¾ Cup Icing sugar
  • 2 Pcs large egg yolks
Lemon curd
  • 1 Cup Lemon juice
  • 1 Cup Eggs
  • 1 Cup Sugar
  • 1½ Pc gelatin
  • 1¼ Cups Butter
Garnishes
  • 1 Pc lime (zest)
  • 1 Batch Meringue (see meringue recipe on blog)

Sweet dough:

  • Mix the dry ingredients. Add the butter and mix until the butter is down to a pea size.
  • Add the yolk and mix the dough quickly until combined.
  • Wrap the dough in plastic wrap and place in fridge to rest for at least an hour.
  • Using individual or a large pie pan, grease the side with butter and then add flour to coat.
  • Tap it against a surface to remove excess flour. Place the moulds in fridge to set (10 minutes)
  • Once rested, take the dough out of the fridge and let it comeback to temperature (20 minutes), then roll it down to 1/8th of an inch and detail some circle the size of your pie ring.
  • Place them in the bottom of the mould. Cut strips about ¾ in and place them against the sides of the mould (add dough if too short and cut the extra if too much).
  • Let it set in fridge for 15-20 min.
  • Fork the bottom of the dough so the dough doesn't rise.
  • Add a piece of tinfoil on the tart and fill it with beans all the way to the top. This step will allow the sides not to collapse while blind baking.
  • Place in 350℉ oven for 10-12 min.
  • Remove the beans and foil and cook for another 6-8 minutes or the pie shells are golden brown .
  • Let it cool down on a wired rack. Using a microplane smooth the top and edges.
  • Set it aside.


Lemon filling:

  • Place the gelatine in cold water to bloom.
  • In a bowl, whisk sugar, eggs and lemon juice.
  • Place on top of a double boiler and cook while whisking constantly.
  • Make sure not to over heat the curd so it doesn't scramble. (you should always be able to place your hand in the bottom of the bowl without burning yourself).
  • When you've obtain the right consistency add the gelatine (squeezed) and whisk it in.
  • Using a blender, add the butter pieces by pieces until fully incorporated.
  • Let it cool down making sure to cover the top of the curd so it doesn't create a skin.


Assembling:

  • Fill the pie shell with the filling and smooth it out.
  • Pipe the meringue overtop and brûlée it with a blow torch.
  • Rasp the lime overtop.
  • Time to eat! Bon appétit.