This lemon meringue pie is a real showstopper. I made it the other day for Mother’s Day and it was incredibly tasty: fresh, creamy and a brittle base. So nice for the summer days.
Making the cake takes quite a while because it has to be in the fridge for a long time in between. That’s why I advise you to start one day in advance and finish it last minute with the Swiss meringue.
Do you think this cake is a bit too high? Then you can also go for this raspberry pie with pastry cream. Also very nice in the summer!
Note: for this recipe you need a quiche tin (with a diameter of 20 centimeters) with a loose bottom and a crème brûlée burner.
What do you need (10 to 12 pie slices)?
For the bottom
- 190 grams of gluten-free flour
- 2 grams xanthan gum (you can omit if using flour with gluten)
- 70 grams of powdered sugar
- A pinch of salt
- 110 grams of cold, unsalted butter
- 2 egg yolks
For the filling
- 4 egg yolks
- 60 grams of granulated sugar
- Zest and juice of 2 lemons
- 110 grams of unsalted butter
For the Swiss meringue
- 3 egg whites
- 90 grams of sugar
How do you make lemon meringue pie?
We start by making the bottom. Put the flour, xanthan gum, icing sugar, salt and butter in a stand mixer and mix with a dough hook. Then add the egg yolks and knead until it becomes a cohesive dough. Shape it into a ball, wrap it in cling film and let it rest in the fridge for an hour.
Grease a quiche tin with butter and dust with (gluten-free) flour. Also dust your work surface with flour. Roll out the dough and place it over the quiche tin, preferably as one slice of dough. Press it lightly and cut along the top edge with a knife. You can eat the remaining dough 😉 Prick holes in the bottom and sides of the cake with a fork. Put the quiche tin with the dough in the freezer for half an hour.
Preheat the oven to 175 degrees Celsius. Remove the quiche tin from the freezer and place it in the preheated oven. Bake for 20 minutes, take out the cake and let it cool.
While the pie is in the oven, you can proceed with the filling. Separate the eggs and save the egg whites for the Swiss meringue. Put the egg yolks in a saucepan together with the granulated sugar, lemon juice and grated zest. Turn on the heat and heat the mixture until it is warm (about 2 minutes). Then add the butter and continue beating with a whisk until the mixture thickens (about 7 minutes). Strain the mixture and then pour the lemon mixture into the pie crust. Let it set in the fridge for 4 hours.
After 4 hours in the fridge we continue with the last step: the Swiss meringue. Place the egg whites and sugar in a bowl and heat in a bain-marie while lightly beating the egg whites with a whisk. Stop once the sugar has melted. Remove the bowl from the heat and beat the mixture with a stand mixer until glossy and firm (about 4-5 minutes).
Spoon the Swiss meringue over the lemon tart and burn it lightly with a crème brûlée burner.
Tadaaa: your lemon meringue pie is ready!