I can promise you, this is one of the best lemon meringue pie recipes out there. Try my easy lemon meringue pie recipe. I have created the perfect lemon meringue pie to serve as an impressive centrepiece. It is so delicious, zesty and light, lemon meringue pie is the ultimate dessert.
Plus, I will show you how to create the fluffiest meringue to make sure that your lemon meringue pie is the best of the best. A classic, impressive lemon meringue pie with crisp pastry, tart curd and fluffy meringue that's easy to make. What more could you want?
Ingredients
225 gr of sweet pastry for a 20 cm (8inch) flan ring.
3 eggs
100 gr of double cream
120 gr of castor sugar
2 lemons zested and juiced
15 gr icing sugar ( optional)
Ingredients for the sweet pastry:
125 gr soft flour
pinch of salt
30 gr icing sugar
62 gr butter ( cold)
1 egg
5 gr of water or 2tbsp
For the meringue
150 gr caster sugar
15 gr liquid glucose
2 egg whites
Directions:
Step 1 :Make sweet pastry first. Sift your flour, salt and icing sugar in a bowl. Cube your butter and rub into the mixture. Add your egg and mix well. Then slowly add water and mix until you reach nice paste. Do not over mix or it will be hard to roll it out. Cover with cling film and refrigerate for 30 minutes before using.
Step 2: Preheat your oven to 180 C or 350 F.
Step 3: Prepare your tin by buttering around the edges, then placing some flour and placing a parchment paper or cartouche.
Step 4: Roll out your pastry into a nice thin crust and place over your flan ring. Poke some holes in a pastry to make sure the pastry doesn't puff up. Add some baking beans or brown rice and place into the fridge for 30 min to rest.
Step 5: Bake the pastry for 20-30 min until its done, check the bottom.
Step 6: Mix eggs and sugar until smooth. Then add lemon juice and zest.
Step 7: Add heated double cream slowly into the egg mixture and mix slowly, you don’t want to have any bubbles in the mixture.
Step 8 : Siv the mixture to get rid of any foam and bubbles and pour into a jug.
Step 9: After the pastry is cooked, take out the beans and cook for further 5-10 minutes.
Step 10: Place the lemon filling into the pastry while it is in the oven. Cook for another 15-20 min until the centre is wobbly. Do not overcook the lemon tart.
Step 11: Make the meringue. Put the sugar, water and the glucose in a heavy bottomed pan on a medium heat and stir to dissolve the sugar. Once it is dissolved, bring to the boil and use a sugar thermometer to keep an eye on the temperature.
Step 12: Using a pastry brush dipped into cold water, brush down the inside of the pan just above the level of the sugar syrup, this will stop the sugar crystallising. Place the egg whites into a food mixer with a whisk attachment and when the syrup temp reaches 110C, turn on the mixer and whisk the whites
Step 13: When the temperature reaches 118C (soft ball – this will be marked on the sugar thermometer), steadily pour the sugar syrup in a thin stream into the now stiff egg whites and continue whisking for 10 mins until completely cold. Transfer into a piping bag with a medium-size star nozzle. As it is cooked, this meringue can be made in advance. You can even make it the day before.
Step 14: You can pipe the meringue onto the tart as a whole or in individual portions, then glaze with a blowtorch.Enjoy this beautiful lemon meringue tart!
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