Lemon Meringue Pie

A classic lemon pie with a bright, tangy lemon curd filling and a soft, airy meringue on top. The contrast of sweet and tart makes every bite perfectly balanced. The hardest part is waiting for it to cool before slicing — but it’s absolutely worth it 

Ingredients

For the crust

• 140 g butter

• 1 1/2 cups flour (190 g)

• 3 tsp powdered sugar

• 1 egg yolk

• 2–4 tbsp ice water

For the lemon curd

• 1 cup sugar (250 g)

• 1/2 cup starch (75 g)

• 1/2 cup lemon juice (120 ml)

• 1 1/4 cups water (300 ml)

• zest of 1 lemon

• 3 egg yolks

• 60 g butter

For the meringue

• 4 egg whites

• 1/2 cup sugar (125 g)

Steps

Crust

1. Add powdered sugar to the flour

2. Grate the butter into the flour (using a coarse grater)

3. Add the egg yolk

4. Gradually add ice water while forming the dough until it reaches the right consistency

5. Shape the dough into a disk, wrap in plastic wrap,  and refrigerate for about 20 minutes

6. Roll out the dough and place it into a pie dish

7. Line with parchment paper and fill with weights (beans work well)

8. Bake for 10 minutes at 180°C (350°F)

9. Remove the weights and bake for another 10 minutes

Lemon curd

10. Mix sugar and starch

11. Add lemon juice and water, place on heat

12. Bring to a boil, whisking constantly

13. Reduce heat and continue stirring for a few minutes until thickened

14. Remove from heat, add lemon zest, egg yolks, and butter, and mix well

15. Spread the curd over the crust

Meringue

16. Beat egg whites on high speed, gradually adding sugar, until stiff peaks form

17. Spread the meringue over the curd and create small peaks using the back of a spoon

18. Bake for another 10 minutes at 180°C (350°F)

Cool completely before serving