Classic Lemon Pie
Please note: This recipe is part of the Premium section.
Indulge in the refreshingly tangy and sweet flavors of a classic Lemon Meringue Pie, a beloved dessert that is sure to satisfy your citrus cravings. With its crispy golden crust, zesty custard filling, and fluffy meringue topping, this iconic pie ticks all the boxes for a perfect balance of textures and flavors. Legend has it that the origins of the Lemon Meringue Pie can be traced back to Mrs. Elizabeth Goodfellow, with the first documented mention found in a cookbook dating back to 1869. The secret to the luscious lemon filling lies in achieving a crémeux-like texture, offering a luxurious and velvety mouthfeel with every bite.
Please note that the full access to this content needs a "Year at the table" subscription: please sign up.
The most popular pie
This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.
Preview the recipe
- Lemon pie can be make using plain or chocolate tart shell.
Fill The Crust
- Fill baked tart shell with the lemon curd, and refrigerate.
Witch Meringue to Use for Lemon Pie
- All the three meringue work fine for lemon pie; Italian, Swiss and French. However, Italian meringue is more stable.
Toasting Meringue
- There are 2 ways to toast meringue. Using your kitchen blowtorch, or freeze the pie for 30-40 minutes. Preheat fan oven to 435ºF/225ºC, and toast pie for 3-6 minutes – it does it fast!. Garnish pie with lime zest or candied lemon peels if desired.
Storage
- Lemon pie can be refrigerated for up to 3 days, or kept frozen for up to 6 months (without the meringue).
This content is part of the PREMIUM SECTION
This recipe requires a All-content access subscription. The Premium section includes more than 50 essential recipes from French pastry and a special section for mastering artisanal bread.
The Premium section is only accessible with "A year at the table" subscription. Discover it with special first year discount.
