This timeless Lemon Meringue Pie is perfect for a high tea or pairing with your favourite tea.
If you're looking for a dessert for your next high tea, dinner party or simply feel like baking something to satisfy those sugar cravings, then this Lemon Meringue Pie recipe is your new best friend. Each bite of this meringue pie is a symphony of textures and tastes, featuring a homemade buttery crust with a tangy citrus filling, topped with sweet and fluffy caramelised meringue peaks. Have we sold it yet? Decorate with your favourite edible flowers or let the caramelised meringue peaks do the talking. Either way, this dessert deserves a permanent position on your go-to dessert rotation.
To make this we've used the Classic Frypan by Scanpan. A well renowned Danish cookware brand that produces high quality cookware and bakeware. The pressure-cast aluminium base of the frying pan provides even heating, while the premium Stratanium non-stick surface ensures our pie comes out of the pan intact. Oven-safe up to 260°C; this frypan offers the convenience of stovetop to oven cooking.
Ingredients:
Bottom Pie Crust
- 300 g Pie Crust
- 100 g butter (soft, not melted)
- 80 g icing sugar
- 2 eggs
- 1 egg yolk
- 25 g vanilla sugar
Lemon Cream
- 150 g lemon juice
- 100 g sugar
- 2 eggs
- 2 egg yolks
- 180 g double cream
- Peel from 2 lemons
Italian Meringue
- 3 egg whites
- 180 g sugar
- 55 g water
Instructions:
Pie Dough
- Place the flour, butter, icing sugar and vanilla sugar in a mixing bowl and crumble it with your hands. Attach the dough hook and run the mixer at a low speed. Add the eggs a little at a time and stir until the dough is cohesive. Refrigerate the dough for 20-30 minutes.
- Roll out the dough with a rolling pin and place it in a greased frying pan. Let the dough hang slightly over the edge. Bake the pie base at 170°C in a fan-assisted oven for 15 minutes in the middle of the oven. Cool the pie base for 30 minutes.
Lemon Cream
- Finely grate the lemon peel. Place all the ingredients in a bowl and stir together. Pour the mass into the baked pie base and bake the pie at 150°C in a fan-assisted oven for approx. 35 minutes.
Italian Meringue
- Put the water and sugar in a saucepan and cook for 6-7 minutes over low heat. Whisk the egg whites at medium speed until slightly stiff, and add the hot sugar mixture in a thin stream while whisking. Then, whisk the meringue at high speed for 8-10 minutes. Put the meringue in a piping bag and pipe it into small peaks. Caramelise the peaks using a Bunsen burner or torch.
Recipe source: Scanpan
