Hello everyone, I hope you are all well.
This Lemon meringue pie is the he pie above all pies! One of my absolute favorites. I scorch the top slightly to get that classic meringue pie look.
Here is the recipe, enjoy!
Manuela’s favorite pie crust (enough for 6-8 mini pies)
- 2/3 cup (150 g) unsalted butter
- 1/2 cup (100 g) light brown sugar
- 2 tablespoons maple syrup or runny honey
- 1 ½ cups (190 g) all-purpose flour
- 1/4 cup (40 g) whole wheat flour
- ¼ teaspoon salt
Preheat the oven to 350 ˚F (180 ˚C).
Put the light brown sugar, butter and maple syrup (or runny honey) into a mixing bowl and beat until fluffy.
Sift together the flour, whole wheat flour and salt into another bowl, then add this to the mixture in three additions. Beat until the dough just comes together.
Wrap the dough in plastic wrap and put it in the fridge for at least 30 minutes.
When 30 minutes are over, roll out the dough using a rolling pin. Line the pie dishes with the dough, then prick the base with a fork.
Place the dish in the fridge for another 30 minutes.
Bake in a 350 ˚F (180 ˚C) oven for about 15 minutes (check after 10).
Leave to cool completely before filling the pies with luscious lemon curd, you can find the recipe for lemon curd here.
Fill the cooled pie crusts with lemon curd (I doubled the lemon curd recipe here).
Make the Angel feather icing, you can find the recipe here.
Spread the Angel feather icing on top of the lemon curd.
You can use a blow torch to get that classic meringue pie look.
So good with a cup of coffee…
This is my all-time favorite pie, the combination of the lemon curd and the meringue topping is just heavenly!
I hope you are tempted to try!
Wishing you all a nice day, make the best of it.