Lemon Meringue Pie
Lemon Meringue Pie
This lemon meringue recipe stands out as a culinary masterpiece, primarily due to its impeccable balance between tart and sweet flavors. The zesty, vibrant punch of the fresh lemons in the curd offers a delightful tartness that awakens the palate. This sharpness is masterfully counterbalanced by the gentle sweetness of the caster sugar, creating a harmonious blend that dances on the taste buds. The buttery, crumbly base adds a subtle richness, complementing the zing of the lemon, while the glossy, sweet meringue crowning the dessert not only adds an elegant visual appeal but also introduces a light, airy sweetness. This exquisite interplay of flavors ensures that each bite is a perfect symphony of tart and sweet, making this lemon meringue an unparalleled favorite for those who savor a dessert that skillfully marries contrasting tastes.
Equipment
- 20 cm (8 inch) Cake rings You can also use a round cake pan but make sure you can remove the bottom to avoid breaking the base of the pie
Ingredients
- 170 gr Use your favorite cookies Digestive cookies work best because they're a perfect balance of sweetness
- 55 gr Butter
Lemon Curd
- 2 Large Lemons
- 2 Large Eggs
- 135 gr Caster sugar
- 90 gr Butter
- 3.5 gr Corn Starch You can use rice or potato starch
Meringue
- 3 Egg whites Make sure the egg whites are at room temperature
- 130 gr Caster Sugar
Instructions
Cookie Base
- Begin by finely crushing the digestive biscuits. You can do this in a pan using a rolling pin. Once they're reduced to fine crumbs, mix in the melted butter. Press this mixture into the bottom of a cake ring or cake pan to form the base. If using a ring, use a parchment piece of parchment paper for the bottom
Lemon Curd
- For the lemon curd, zest and juice the lemons into a large saucepan. Whisk in the eggs. Then add the cubed butter, caster sugar, and cornflour. Place the saucepan over medium heat and continuously whisk the mixture.
- Once the mixture starts to thicken, reduce the heat and let it simmer for about a minute. Afterward, pour this lemon curd over your prepared biscuit base. Place the tin in the refrigerator to allow the curd to set.
Meringgue
- In a clean bowl, beat the room temperature egg whites for the meringue until they form stiff peaks. Gradually add the caster sugar while continuing to whisk until the mixture becomes stiff and glossy. Transfer this meringue into a piping bag fitted with a star nozzle.
Final Assembling
- Once the lemon base has set, remove it from the cake tin and place it on a serving plate. Pipe rosettes of meringue over the top, aiming for a neat arrangement. To finish, caramelize the meringue using a very hot grill or a kitchen blowtorch. Serve this delightful dessert to friends and family, letting them slice into it.