Lemon Meringue Pie, also known as “Lemon Meringue Pie,” is a tart with a very special flavor.
The shortbread base is topped with a fragrant Lemon Cream (called curd) and a layer of sweetened meringue. A unique mix of flavors and textures that will leave you amazed and fulfilled at the same time. The preparation of this dessert of American origin is not as difficult as it sounds. It just needs a little patience and care, making sure to treat the individual ingredients gently.

Ingredients Lemon Meringue Cake

For convenience, we have divided the list of ingredients into three groups: shortbread dough, lemon curl, and meringue. This will make it easier for you to locate the amounts for each of the preparations and be able to follow the recipe without error. Consider that the quantities refer to the preparation of a pie for about 6 to 8 people, with a tart mold of about 20 cm.

For the shortbread base:

– 330 g flour 00
– 165 g butter
– 1 whole egg + 2 yolks
– 130 g granulated sugar
– 1/2 teaspoon baking powder
– the zest of 1 lemon
– 1 sachet of vanillin
– a pinch of salt

For the lemon curd:

– 3 egg yolks
– 3 lemons
– 100 g sugar
– 35 g cornstarch
– 2 tablespoons water
– 50 g butter

For the meringue:

– 3 egg whites
– 35 ml water
– 135 g sugar
– a pinch of salt

Lemon Meringue Cake Procedure

The shortcrust pastry is the first thing to prepare. Start by whipping the butter and sugar with an electric whisk until light and fluffy. Then add the eggs and incorporate them one at a time.
Gently pour in the flour, baking powder, vanillin packet and pinch of salt. Mix everything together and start working the dough with your hands.
After a few minutes-you can help with more flour to prevent the dough from sticking-form it into a ball and wrap it with plastic wrap. It will need to be rested in the refrigerator for 40 minutes. At this point it will be ready to be baked. Spread it on the tart mold previously lined with baking paper and prick the surface. Bake at 180° for about 25 minutes, until the tart appears golden brown.

While it cools, take care of the preparation of the lemon cream.
In a small saucepan, combine the juice of the three lemons and their grated zest. Separately, mix together the cornstarch, sugar and water, then add them to the saucepan.
Cook for at least two to three minutes, helping with a whisk to mix everything together. Add the egg yolks and butter, continuing to cook and stir for another minute. The lemon cream should be allowed to cool thoroughly in the refrigerator before being placed on the tart base, so as not to spoil it. Let’s finish with the meringue, which is prepared in two steps. Start by combining the egg whites and a tablespoon of sugar in a bowl.
Separately, in a small saucepan, mix the remaining sugar and water. Cook until small bubbles begin to form. The result will be a clear, thick syrup, which should be poured directly into the bowl of egg whites. Operate the whips and whip the meringue for about 5 minutes. Wait for it to cool thoroughly and then place it inside a piping bag and form small clumps of meringue on the cake.

Your tart is finally completed, delicious and beautiful to look at.