share on

Lemon meringue pie




Type 00 wheat flour

250 oz

Icing sugar

100 oz

Lemon juice

100 fl oz


3 unit

White sugar

270 oz

Egg, egg white

70 oz


30 oz


190 oz


2 spoons

Desserts from United Kindom

Lemon meringue pie

Lemon meringue pie

vegetarian with gluten with eggs with lactose

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lemon meringue pie

An English tart, to bring some color to the table! The secret is to pull the cream well and not to whip the egg whites too much: otherwise you find yourself with two unmade elements and an unpleasant consistency. If you want, lemon curd, roll it with a couple of tablespoons of cornstarch instead of flour. Also, pay attention to the acidity of the lemon, because if it is too much, the cream will give too much contrast. However, it seems very difficult, but in reality it is enough to take our hand !! Try it and let me know !!

Lemon meringue pie step 1

step 1

PASTA FROLLA. Work the cold butter with the flour until you have a sandy mixture. Then add an egg and icing sugar. Work quickly and put to rest in the fridge.

Lemon meringue pie step 2

step 2

LEMON CURD. Taking care to have filtered juice, add 120 grams of sugar and 65 grams of butter. Heat all in a saucepan until the butter has melted. Over medium heat, slowly add the eggs to the wire: in 10 minutes the cream must have pulled without going crazy.

Lemon meringue pie step 3

step 3

Meringue. Whisk the egg whites with 30 grams of sugar. Dissolve the remaining 120 grams with water up to 121 degrees: add half at a time to the egg whites, whipping well each time.

Lemon meringue pie step 4

step 4

CAKE. Spread the shortcrust pastry on a 20 cm disk and cook at 180 degrees for 15 minutes with some scales and 10 minutes without. Remove from the oven, fill with the cream and decorate with a sac-a-poche with the meringue, trying to make spikes. Cook for another 5 minutes, until golden brown.

Loading pic