Lemon meringue pie
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307 ratings
Preparation : 25 min
Cooking : 1 h 5
Total time : 1 h 30 Rest : 0 minAccessories :
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8 people
250 g plain flour
100 g soft butter
1 egg
125 g icing sugar
4 egg whites
160 g icing sugar
1 pinch salt
500 g sweetened condensed milk
8 egg yolks
4 organic yellow lemons
Associated products
RECIPE STEPS
1Heat the oven to 180°C.
Take the butter out of the refrigerator so that it softens.
- 100 g soft butter
2Place all the ingredients into the bowl and run the program.
- 250 g plain flour
- 100 g soft butter
- 125 g icing sugar
- 1 egg
Pastry/Cake |
01:30 / 12 /
3Roll out the dough on a floured work surface using a rolling pin.
Line a 28cm fluted flan tin with the dough, cover with baking paper and weight it down with ceramic or dried beans.
4Blind bake for 20 minutes, until it is cooked through.
5Juice four lemons and take the zest from two of them.
Pour the juice and the zest into the metal bowl. Add the rest of the ingredients and run the program.
- 500 g sweetened condensed milk
- 8 egg yolks
- 4 organic yellow lemons
Expert |
01:00 / 13 / __°C
6Pour the lemon cream into the pastry shell and bake for 25 minute.
7Remove the tart from the oven, lower the temperature to 150°C and prepare the swiss meringue.
8Fit the whisk in a clean and dry metal bowl.
9Separate the egg whites from the yolks.
Place all the ingredients in the bowl, remove the cap from the lid and start the program.
- 4 egg whites
- 160 g icing sugar
- 1 pinch salt
Expert |
10:00 / 5 / 50°C
10Spread the meringue over the surface of the lemon cream and use a spoon to make small peaks.
11Bake the tart again for 10 minutes.
12Turn off the oven and leave the tart in the oven for 10 more minutes. Remove and set aside until cold.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
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