In my bias opinion, a lemon meringue is the ultimate indulgence! Apart from the fact that lemons are my absolute favorite fruit - the charming green and yellow hue, the zestiness, the intoxicating aroma and intense sourness - it is that sweet-sour combination that I find most addictive. Over the years, I have tried many lemon meringue recipes, but always found myself returning to this one.
May you enjoy it as much as I do!
Recipe and Styling and Photography by Stéan Kruger.
This recipe uses a shortcrust pastry, which I feel works best with a lemon meringue. However, you can replace the shortcrust with a biscuit-and-butter crust if you are in a hurry. Though, I think what is ultimately most important in baking an exceptional lemon meringue pie is using freshly squeezed lemon juice! You will notice the difference and it is definitely worth the while.
Serves: 8
Prep. Time: less than 25 minutes
Cooking Time: 55 minutes
Ingredients:
Shortcrust Pastry:
1-1/3 cup cake flour
½ cup butter (cold, cubed)
2 tbsp sugar
¼ tsp salt
3 tbsp ice water
Lemon Filling:
2 x 397g tins condensed milk
½ cup of boiling water
½ cup of lemon juice (freshly squeezed)
1 tbsp lemon zest (optionally)
4 egg yokes
Pinch of salt
2 tsp corn flour
Method:
Pre-heat the oven to 220°C.
For the crust: In a food processor, pulse the flour, sugar, salt and butter to crumbs. Add the water, one tablespoon at a time and pulse until a dough form. Roll the dough out to about 4mm in thickness and large enough to fit an 18cm springform cake tin, reaching about 4cm up against the side.
Line and grease the tin. Transfer the dough to the tin, pressing the dough approximately 4cm up the sides. Blind bake the crust for 10-12 minutes until golden.
For the filling: In a stand mixer, mix together the condensed milk lemon juice -and zest. Use the boiling water to get every bit of condensed milk out of the tins. Add the yokes, one at a time, allowing each to completely incorporate into the mixture.
Pour the lemon mixture gently over the crust.
Turn down the oven and bake for 20 minutes at 170°C. Get on with making the meringue.
For the meringue: In a stand mixer, beat the egg whites until foaming. Add the lemon juice and beat for 30 seconds before adding the sugar in small batches, alternating between the castor -and icing sugar. Beat until stiff, glossy peaks form.
Siff the corn flour over the filling and dollop the meringue onto the filling. Bake for another 25 minutes until the meringue is golden. Do not let the meringue sit for too long before baking.
Allow to cool completely with the oven door ajar. If the meringue cools down too rapidly, tears will form on the meringue.
Notes:
Use freshly squeezed lemon juice.
Remember to blind bake your crust first to ensure it is crispy and golden.
Be careful not to over beat the meringue. You want a thick, dense and glossy appearance.
Do not let the meringue sit for too long before baking. This will cause the meringue to become watery and it will lose the glossy, smooth texture.
Allow to cool completely in the oven with the door slightly ajar.
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