Description
A buttery shortcrust pastry filled with tangy lemon curd, topped with light, golden toasted meringue—a timeless dessert that’s both refreshing and indulgent!
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tablespoons powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
For the Lemon Filling:
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/2 cup lemon juice
- Zest of 1 lemon
- 3 egg yolks, beaten
- 2 tablespoons butter
For the Meringue:
- 3 egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, mix flour, butter, and powdered sugar until crumbly. Add egg yolk and cold water, mixing until a dough forms. Chill for 20 minutes.
- Bake the Crust: Roll out the dough and press into a 9-inch tart pan. Prick the bottom with a fork and bake for 15 minutes, until lightly golden. Let cool.
- Make the Lemon Filling: In a saucepan over medium heat, whisk together sugar, cornstarch, water, lemon juice, and zest until thickened.
- Incorporate the Egg Yolks: Gradually whisk in beaten egg yolks and butter, cooking for 2 minutes. Remove from heat and pour into the baked crust.
- Prepare the Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Assemble & Bake: Spread meringue over the lemon filling, ensuring it touches the edges of the crust to seal in moisture. Bake for 10 minutes, until the meringue is golden brown.
- Cool & Serve: Let the pie cool completely before slicing and serving.
Notes
- For an extra crisp crust, blind bake with pie weights for 5 extra minutes.
- For a deeper lemon flavor, use Meyer lemons if available.
- Store leftovers in the fridge for up to 2 days.
