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Easy recipe of lemon meringue pie

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 Easy recipe of lemon meringue pie

The new version of homemade lemon meringue pie is easy to make in 3 steps (pastry, lemon curd or lemon balm, meringue). Get started in this classic that I tried to simplify to the maximum.

Difficulty                level Easy
Preparation time     45 min
Cooking time         20 min
Portion                   8 people

List of ingredients

For the dough

100 g cold butter

200 g flour

1 spoon. curved icing sugar (or classic)

1 .soup spoon  salt

1 egg

Water if needed

For lemon cream

4 lemons (ideally organic)

150 g of sugar

3 eggs

1 . soup spoon of maizena (or flour)

50 g of butter

1 . soup spoon  of juice (optional)

For the meringue

2 egg whites

100 g of sugar

Steps in the recipe

To make the dough: 

in a large bowl, mix with the hands the flour and the cold butter cut into pieces by crushing the butter well
In another bowl, beat the egg with 2 tbsp. coffee sugar and salt then add it to the flour/butter mixture making a well. Mix with your fingers to incorporate the flour. Spread on the worktop and then form a ball. Wrap it in baking paper and keep cool for 30 minutes
Spread it with a rolling pin on the floured work surface, form a disc, and spread it in a mold 22 cm in diameter. Bake the pastry for 20 minutes at 356 ° F  by covering it with baking paper and clay balls. Remove clay balls halfway through cooking

To make the lemon cream:

 take the zest of a lemon and the juice of four lemons to obtain 150 ml of juice. Bring to a boil in a saucepan with 1 tbsp of juice.
In a large bowl, beat the three eggs with 150 g sugar and add 1 tsp. corn soup. Pour over the hot lemon juice and mix and pour the mixture back into the pan. Heat over medium heat, stirring constantly, and allow to thicken the sauce. Let cool before adding 50 g of butter and mix

To make the meringue:

 heat 100 g sugar and two tbsp. tablespoons of water to get a syrup. Beat two egg whites for 4 minutes, gradually adding the net syrup

To make the assembly:

spread the cooled lemon custard over the cooled pie dough by smoothing the surface well. With a pastry bag, put the little meringues on top and brown them with a kitchen torch.


basic pasta               pastilla               Moroccan-mint-tea

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