The Best Lemon Meringue Pie
The Ultimate Lemon Meringue Pie
In my bias opinion, a lemon meringue is the ultimate indulgence! Apart from the fact that lemons are my absolute favorite fruit - the charming green and yellow hue, the zestiness, the intoxicating aroma and intense sourness - it is that sweet-sour combination that I find most addictive. This recipe uses a shortcrust pastry, which I feel works best with a lemon meringue. However, you can replace the shortcrust with a biscuit-and-butter crust if you are in a hurry. Though, I think what is ultimately most important in baking an exceptional lemon meringue pie is using freshly squeezed lemon juice! You will notice the difference and it is definitely worth the while.Over the years, I have tried many lemon meringue recipes, but always found myself returning to this one. This is without a doubt the ultimate lemon meringue pie!May you enjoy it as much as I do!
Equipment
- Stand mixer or electric hand mixer
Ingredients
For the shortcrust pastry
- 1-⅓ cup cake flour
- 125 g butter (cold, cubed)
- 2 tbsp sugar
- ¼ tsp salt
- 3 tbsp ice water
For the lemon filling
- 2 397g tins condesed milk
- ½ cup boiling water
- ½ cup lemon juice (freshly squeezed)
- 1 tsp lemon zest (optional)
- 4 egg yokes
- pinch of salt
- 2 tsp corn flour
For the meringue
- 4 egg whites
- ¼ cup castor sugar
- ¼ cup icing sugar
- 2 tsp lemon juice (freshly squeezed)
Instructions
To make the shortcrust pastry
- Pre-heat the oven to 220°C.
- In a food processor, pulse the flour, sugar, salt and butter to crumbs. Add the water, one tablespoon at a time and pulse until a dough form. Roll the dough out to about 4mm in thickness and large enough to fit an 18cm springform cake tin, reaching about 4cm up against the side.
- Line and grease the tin. Transfer the dough to the tin, pressing the dough approximately 4cm up the sides. Blind bake the crust for 10-12 minutes until golden.
To make the lemon filling
- In a stand mixer, mix together the condensed milk lemon juice -and zest. Use the boiling water to get every bit of condensed milk out of the tins. Add the yokes, one at a time, allowing each to completely incorporate into the mixture.
- Pour the lemon mixture gently over the crust. Turn down the oven and bake for 20 minutes at 170°C. Get on with making the meringue.
To make the meringue
- In a stand mixer, beat the egg whites until foaming. Add the lemon juice and beat for 30 seconds before adding the sugar in small batches, alternating between the castor -and icing sugar. Beat until stiff, glossy peaks form.
- Sieve the corn flour over the filling and dollop the meringue onto the filling. Bake for another 25 minutes until the meringue is golden. Do not let the meringue sit for too long before baking.
- Allow to cool completely with the oven door ajar. If the meringue cools down too rapidly, tears will form on the meringue.
Notes
- Use freshly squeezed lemon juice.
- Remember to blind bake your crust first to ensure it is crispy and golden.
- Be careful not to over beat the meringue. You want a thick, dense and glossy appearance.
- Do not let the meringue sit for too long before baking. This will cause the meringue to become watery and it will lose the glossy, smooth texture.
- Allow to cool completely in the oven with the door slightly ajar.
- Shortcrust pastry: Use this easy, delicious and crunchy shortcrust with any sweet pie!
