Lemon meringue Pie

This recipe for lemon meringue pie has been tested by many. The secret of this pie is its tasty lemon cream. With this recipes, you will also lear how to make a sweet dough or what the French called: "pâtes sablées". 


This recipes is for 6 servings.

Pastry (pie crust): 

200g of wheat flour and chestnut flour 50g (or 250g of wheat flour)  

100g soft butter

100g sugar

2 egg yolks

A few ounces of water

A pinch of salt

Lemon Cream: 
150 ml lemon juice (2-3 lemons depending on size)
Zest of 2 lemons untreated
100g sugar
80g soft butter
2 whole eggs + 1 yellow
10g (1 tablespoon ) cornstarch (cornflour)

Meringue: 
3 egg whites
1 pinch salt
80 g sugar

How to do?

For the Pastry

In a large bowl, mix the egg yolks with sugar and a pinch of salt until creamy, mix with a little water. Add all at once all the flour. Crumble the mixture between your fingers until it get like a coarse sand.

Add the softened butter and work the dough quickly with your hands: 30 seconds of kneading and that's it.

Cover the dough with plastic wrap or a damp cloth and let rest at least one hour in the refrigerator.

Unroll a sheet of parched paper on work surface. Start spreading the batter and cover the top with another sheet of parched paper to flatten the finish. Transfer the dough into a 25cm pie plate and form the edges. Prick the bottom with a fork and place a layer of dried beans to prevent the dough from rising during cooking. Bake at 180 degrees (gas mark 6) until the dough is lightly browned (20 to 25 minutes).

For the Lemon cream:

Wash the lemons. Take the zest of 2 lemons with a grater fine. Be careful not to take the white part is bitter lemon. The peel can also be obtained by peeling the lemons with a vegetable peeler and finely chop the peel on a cutting board or putting them in a mini electric chopper.

In a saucepan, boil the lemon juice with the zest and sugar. Cover and leave to infuse zest at least 5 minutes. Pass through a fine sieve to get a perfectly smooth cream.

In a bowl, mix cornstarch with a little water to avoid lumps, add the 2 eggs and yolk, beat and pour the mixture into the pan and mix immediately. Put the pan over fairly high heat and stir constantly with a whisk until the mixture thickens. Let the cream cool slightly then add the softened butter. Mix thoroughly.

For the Meringue 

Mix all the ingredients, use an electric batter to make life easier! Beat it until a great meringue is done.

AND the RESULT:  Put the lemon cream on your halfly baked pastry, put it back in the oven for 15 minutes under 130 degrees. Take it out of the oven, cover your lemon cream with the meringue and put it back to the oven for about 10 minutes. And there you go!  a Good Lemon meringue pie à la française!