Lemon meringue pie - Nest in Normandy Dieppe

Lemon Meringue Pie

Ingredients: Yields 6 servings

From the grocery store:
250g flour
320g sugar
100g icing sugar
1 sachet of vanilla sugar

From the fresh produce store:
4 lemons

From the cheesemarket:
125g butter
5 eggs

From your larder:
1 pinch of salt
1 tsp. cornflour
½ tsp. baking powder

  • Prepare the short crust pastry: Use your fingers to mix together the sieved flour, vanilla sugar, icing sugar and the pinch of salt. Continuing with your fingers, add the 125g butter, cut into small pieces, at room temperature. Add a whole egg and continue to work the dough. Flatten the dough with the palm of your hand to form a patty. Wrap the patty in plastic film and place it in the fridge for 30 minutes.
  • Roll out your pastry with a rolling pin on a lightly floured surface and then line your pie dish with it. Cover the pastry case with a sheet of baking paper.  Return the pastry to the fridge for ½ hour before baking it blind in a preheated oven at 180°C. Don’t forget to fill the dish with weights, dried beans, or ceramic beads… to prevent the pastry case from rising while it cooks.
  • Prepare your lemon custard: Wash the lemons and zest 2 of them. Place the finely grated zest in a pan. Squeeze all of the lemons and add the juice to the lemon zest in the pan. Add 150g of sugar and the cornflour.  Stir and warm over a low heat.
  • Beat 3 eggs in a separate bowl, and then add the beaten eggs to the lemon/sugar mixture, stirring continually. Turn up the heat, stirring constantly with a whisk. When the mixture starts to thicken remove it from the heat and refrigerate for 20 minutes.  Then pour it into the blind-baked pie crust.
  • Prepare your meringue: Beat 2 egg whites with a pinch of salt until they form stiff peaks.  Then add 100g of sugar and the baking powder and mix to obtain a stiff mixture.  Top your pie with the whisked egg whites (by spooning them over or using a piping bag, depending on the effect you’re aiming for). Bake at a low heat (120 to 150°C) until the meringue turns golden brown (approx. 10 minutes).

Tip: Icing sugar is used to obtain a smoother, less crumbly pastry.