Lemon meringue pie

with a tangy lemon filling and fluffy meringue topping

Shortcrust pastry

Procedure
200 g white flour
3 tbsp sugar
½ tsp salt
¼ tsp vanilla seeds
100 g butter, cold, cut into cubes
60 ml water
Flour for rolling out
Butter for greasing

Lemon curd

Procedure
70 g butter
1½ unwaxed lemons, juice and grated zest
1 egg
2 egg yolks
150 g sugar
1 tbsp cornflour

Baking blind

Procedure
300 g dried pulses

Meringue topping

Procedure
2 egg whites
1 pinch of salt
70 g icing sugar
Shopping list
Quantity Ingredient
¼ tsp vanilla seeds
unwaxed lemons
3 tbsp sugar
Butter for greasing
1 pinch of salt
1 egg
60 ml water
2 egg yolks
170 g butter
Flour for rolling out
1 tbsp cornflour
2 egg whites
200 g white flour
150 g sugar
300 g dried pulses
½ tsp salt
70 g icing sugar

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