Lemon Meringue Pie

Ingredients

• 200g All-purpose flour
• 100g Cold butter (cubed)
• 40g Powdered sugar
• 1 Egg (medium)
• 4 Lemons (juice and zest)
• 150g Sugar (for lemon cream)
• 3 Eggs (medium, for lemon cream)
• 50g Butter (for lemon cream)
• 3 Egg whites (for meringue)
• 150g Sugar (for meringue)
• 1 Prise Salt

Instructions

1. For the shortcrust pastry, combine flour, powdered sugar, and cold butter until crumbly. Add the egg and quickly knead into a smooth dough. Wrap in plastic wrap and chill for 30 minutes.
2. Roll out the dough on a lightly floured surface and line a tart pan (approx. 24 cm diameter) with it. Cover with parchment paper, fill with baking beans, and blind bake for 15 minutes at 180°C (350°F). Remove baking beans and bake for another 5-7 minutes until golden brown. Let cool.
3. For the lemon cream, heat lemon juice, lemon zest, sugar, and eggs in a saucepan over medium heat, stirring constantly, until the cream thickens. Remove from heat, stir in the butter until melted. Pour the cream into the baked tart shell and smooth the surface. Chill until the cream is firm (at least 1 hour).
4. For the meringue, beat egg whites with a pinch of salt until stiff. Gradually add the sugar and continue beating until glossy and firm.
5. Spoon the meringue onto the lemon cream and shape decoratively with a spoon or piping bag. Torch until golden brown with a kitchen torch or briefly under the broiler.
6. Chill the tart in the refrigerator for at least 30 minutes before serving.

Nutrition