Lemon meringue pie laid on a plate for the blog A la carte d'Elé

Do you like lemon? Do you like meringue? So, you’ll love for sure this delicious lemon meringue pie with a homemade shortbread dough, a balanced lemon cream, and just golden meringue. A great classic that is easy to reproduce at home. No complicated ingredients. For the less adventurous, use a ready-made shortbread dough, for others follow the recipe. With or without meringue, the choice is yours. You can use limes, or why not grapefruit or orange to vary the recipe.

And now, it’s time to cook!

Lemon meringue pie laid on a plate for the blog A la carte d'Elé
Lemon meringue pie laid on a plate for the blog A la carte d'Elé

Lemon meringue pie


Prep time: 40 minutes.

Cooking time: 45 minutes

Ingredients for 8 people:

Shortcrust pastry:

  • 250 g flour
  • 70 g sugar
  • 5 cl water
  • 125 g butter
  • 2 egg yolks
  • 1 pinch of salt

Lemon cream:

  • 3 lemons
  • 20 cl fresh cream
  • 2 eggs
  • 180 g sugar
  • 2 egg yolks
  • 1 pinch salt

Meringue:

  • 150 g Icing sugar
  • 4 egg whites

Instructions:

  1. Prepare the dough: preheat the oven to 180°c.
  2. Blanch the yolks and sugar with a little water (put aside the whites). Mix with your fingers the flour and butter cut into small pieces to obtain a sandy texture. Pour the liquid mixture in the middle of this sand. Form a ball with the palms and mill 1 or 2 times. Spread the dough directly on baking paper and garnish the pie dish with the dough pricked with a fork. Cover with baking paper and cover with dried beans. Leave to bake for 10 minutes (the dough should not colour or only slightly).
  3. Making the cream: in a salad bowl, mix 2 whole eggs and 2 yolks (put the whites aside) the fresh cream and the sugar. Then add the juice of the 3 lemons and their finely grated zest. Take the pastry out of the oven, remove the beans and put the mixture in. Bake for 30 minutes.
  4. During this time, prepare the meringue: use the 4 egg whites, add a pinch of salt and beat until stiff. When they are firm, gently insert the icing sugar while continuing to whisk.
  5. When the tart is cooked, spread the meringue over the lemon cream and bake for another 10 minutes so that the meringue is lightly browned. Leave the pie in the oven off for 40 minutes for a crunchy meringue.
Lemon meringue pie laid on a plate for the blog A la carte d'Elé
Lemon meringue pie laid on a plate for the blog A la carte d'Elé
Lemon meringue pie laid on a plate for the blog A la carte d'Elé
Lemon meringue pie laid on a white plate for the blog A la carte d'Elé
Lemon meringue pie laid on a plate for the blog A la carte d'Elé
Lemon meringue pie laid on a plate for the blog A la carte d'Elé

Let me know if you try this delicious recipe 😉

Find more sweet recipes on my blog and feel free to follow me on my Instagram, Facebook & Pinterest pages @alacartedele. Always available if you have any questions.

Have a lovely day!