I love a good meringue pie;
I usually fill my meringue pie with Lemon curd, this time I filled the crust with lemon custard, it is so incredibly good.
A pie like this you often see in cafe´s in Paris, I was just in Paris and was so inspired by a meringue pie I ate.
Hope you try it and let me know if you loved it.
LEMON MERINGUE PIE
For the base:
- 2/3 cup (150 g) butter
- ¼ teaspoon salt
- 3/4 cup (100 g) powdered sugar
- 1 large egg
- 2 cups (250 g) all-purpose flour
- 1 teaspoon vanilla extract
LEMON CUSTARD (20 cm/8-inch pie dish)
- Zest from 2 lemons, preferably organic
- 100ml lemon juice (4-5 lemons)preferably organic
- 150 gram granulated sugar
- 3 large eggs
- 2 Gelatin sheet, soak in cold water 5 minutes and drain
- 150 gram unsalted butter, cubed and chilled
TOPPING;
- Fluff get the recipe here
Direction for the Pie Crust;
- Put all the ingredients for the base into a food processor and whizz until blended, alternatively mix by hand, but make sure to use cold butter and don’t over-work the dough.
- Wrap in plastic wrap and chill for at least one hour.
- Roll out the dough quite thinly, then use the rolled-out dough to line the pie dish. Pierce the base with a fork here and there.
- Cover with a sheet of baking paper and fill with ceramic baking beans (optional).
- Bake in a 375 F (190 C) oven for about 20 minutes.
- Remove the baking beans and return to the oven for another 10 minutes.
- Leave to cool completely.
Direction for the Lemon Custard;
- Zest and juice the lemons.
- Meanwhile, soak the gelatin sheets in cold water for 5 minutes.
- In a saucepan, over medium-high heat, bring to boil lemon juice, zest, sugar, and eggs whisking constantly, the mixture will thicken up.
- Lift the gelatine sheets from the cold water, wring gently to remove excess water
- Turn off the heat, remove the saucepan from the stove, whisk in the melted gelatin.
- Allow the lemon mixture to cool for about 5-8 minutes.
- In a blender add the lemon mixture and throw in the cubed butter and blend until completely smooth.
- Fill the baked crust and refrigerate for some hours until completely set.
- Make fluff, get the recipe here;
- Place the meringue in a piping bag, and pipe roses on top, or just use a spoon and spread the meringues on top of the cooled pie.
- If you wish, lightly torch the top of the meringues.
- Enjoy!
STEP BY STEP PICTURES;
19 Comments
It looks so delicious! Can’t wait to make it
Hi Rama, hope you’ll try it. 🙂
Happy baking!
-Team Passion4Baking
I have a question, if I won’t use gelatin I replace the whole filling with lemon cured?
Hi Rama, yes, if you don’t want to use gelatine just replace the lemon custard with lemon curd.
-Team Passion4Baking
This pie looks delicious! I’m just trying it out at the Minute but my custard doesnt seem to have the right consistency…. Hope i havent made any mistakes so far…
Hi Paula, hope it works out for you! 🙂
-Team Passion4Baking
Hi,
I just wanted to ask what size dish do you use to make this pie?
Hi Haim, 20 cm/8-inches. If you want to make a larger pie we recommend to make two batches of lemon custard.
-Team Passion4Baking
De paiene så knall gode ut Manuela, har veldig lyst å prøve meg på pai selv.Har ikke laget det før, men har noen av kakebøkene dine. Så store planer om å prøve ut pai også. 🙂
Hei Bente, så hyggelig at du synes de ser fristende ut, håper du prøver!
Happy baking 🙂
-Team Passion4Baking
It looks delicious and your photos are always amazing!
Hi Tamara, thank you! 🙂
-Team Passion4Baking
Hei.
Kan man bruke gelatinpulver isteden for gelatin leaves?
Hei Huma, da må man bruke en annen oppskrift på vanilla bean frosting eller annen marengsmasse. Akkurat denne oppskriften er tilpasset bruk av gelatinblader. 🙂
-Team Passion4Baking
Hei,
Prøvde meg akkurat på denne. Men sitronfyllet ble bare flytende og kunne ikke brukes til noe. Du skriver at den skal kjøles ned noen minutt før man tilsetter smøret. Men den må vel kanskje være helt avkjølt før man tilsetter smøret for å ikke bli flytende? I så tilfelle burde detter gjerne ha stått i oppskriften. Måtte hive alt sammen.
Hei Kia, så synd at det ikke ble som du ønsket. Sitronfyllet skal ikke avkjøles helt før man tilsetter smøret, bare noen minutter, så det som står i oppskriften er riktig. Det kan heller høres ut som eggeblandingen ikke er varmet lenge nok, eller at gelatin er utelatt. Hvis gelatin er tilsatt som det står beskrevet så vil blandingen stivne etter hvert som den avkjøles.
-Team Passion4Baking
The recipe is clear cut and fantastic. I make it all the time and never go home with left overs.
Hi Rachel, thank you for your sweet comment. 🙂
-Team Passion4Baking
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