It’s time for some cosy moments by the fire now that we’re in the middle of Winter. So why not relax after an evening meal with a little cherry or brandy? And of course, you need a sweet dessert, just like my wonderful lemon meringue pie!

lemon meringue pie

LEMON MERINGUE PIE

Here is a simple and tasty recipe for lemon meringue pie. Make it today and enjoy!

Ingredients:

Pie crust

  • 125 g butter at room temp.
  • 1 dl castor sugar
  • 1 egg
  • 4 dl flour

Filling

  • juice from 2 lemons
  • 3 egg yolks
  • 125 g butter
  • 2 dl castor sugar

Meringue

  • 3 egg whites
  • 2 dl castor sugar

Instructions

Pie base

  1. Mix butter, sugar, and egg.
  2. Fold in flour to a dough. Let rest chilled for 1 hour
  3. Set oven to 225°C.
  4. Spread out dough in a pie dish, 28 cm in diameter (for 8 portions). Bake for 10 minutes. Let cool.
  5. Set oven to 250°C, grill setting.

Filling

  1. Wash lemons. Grate zest and squeeze juice.
  2. Whip lemon juce, zest and egg yolks.
  3. Melt butter and mix sugar and lemon mixture.
  4. Simmer on low heat until the cream thickens. Let cool and pour into the pie crust.

Meringue

  1. Whip egg whites.
  2. Add sugar a little at a time to make a thick meringue paste.
  3. Spread evenly over the pie.
  4. Bake for about 3 minuter.

5 facts about meringue

  • Meringue is believed to come from the city Meiringen in Switzerland
  • Meringue can be flavoured with chocolate
  • Is used in pavlova, a national dessert in New Zealand
  • Is fat-free
  • There are 3 varieties: French, Italian, and Swiss

Bonus recipe: Lemon Meringue Pie

Enjoy!

Author

Within interior design, I love the combination of old and new, a marriage of history and modernism, romanticism meeting minimalism. In addition, I have a burning passion for crispy silks, dark chocolate and long baths with a fragrance of lavender.

9 Comments

  1. I loved this Meringue recipe, Jon! I’m definitely trying this flavored with white chocolate. Can’t go wrong with Laura’s kitchen here.

  2. Mix the condensed milk, lemon juice, zest and the 3 egg yolks. Set aside the whites for the meringue. Pour the lemon mixture into the biscuit base and set aside.

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