Zesty Lemon Meringue Pie with Italian Meringue
Master the Art of Tartness! Create a Stunning Lemon Meringue Pie Adorned with Fluffy Italian Meringue
A delightful baking recipe recommended for those who prefer a refreshing tang over intense sweetness! This pie features a crisp pâte sucrée crust filled with a vibrant lemon curd, topped with a cloud-like Italian meringue. If you pay close attention to the pie crust preparation, you’ll be on your way to becoming a master baker today! We hope you have a joyful baking experience. Man-Gae Recipe brings you all the world’s delicious recipes!
Pâte Sucrée (Pie Crust)- 180g all-purpose flour, sifted twice
- 90g cold unsalted butter, diced
- 24g egg yolk (approx. 1.5 yolks)
- 36g cold water
- 2g salt
Tangy Lemon Cream Filling- 165g eggs (approx. 3 eggs)
- 225g granulated sugar
- 10g cornstarch, sifted
- 120g fresh lemon juice (from approx. 3-4 lemons)
- 100g cold unsalted butter, diced
- Zest of 2 lemons (outer peel only)
Smooth Italian Meringue- 95g egg whites (approx. 3 egg whites)
- 21g granulated sugar (for meringue)
- 140g granulated sugar (for syrup)
- 50g water
- 165g eggs (approx. 3 eggs)
- 225g granulated sugar
- 10g cornstarch, sifted
- 120g fresh lemon juice (from approx. 3-4 lemons)
- 100g cold unsalted butter, diced
- Zest of 2 lemons (outer peel only)
Smooth Italian Meringue- 95g egg whites (approx. 3 egg whites)
- 21g granulated sugar (for meringue)
- 140g granulated sugar (for syrup)
- 50g water
Cooking Instructions
Step 1
[Pâte Sucrée Preparation] In a large bowl, combine the sifted flour and diced cold butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Ensure the butter remains cold to prevent melting. 
Step 2
In a separate small bowl, whisk together the cold water, egg yolk, and salt. Gradually add this liquid mixture to the flour and butter mixture. Use a spatula or bench scraper to gently bring the dough together until it just forms a cohesive ball. Avoid overworking the dough.
Step 3
Turn the dough out onto a lightly floured surface and gently fold it over itself a few times to bring it together. Shape it into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax and the butter to firm up.
Step 4
Once chilled, roll out the dough on a lightly floured surface to a thickness of about 5mm. Carefully transfer the rolled dough into your pie pan, gently pressing it into the bottom and up the sides. Trim any excess dough from the edges. Prick the bottom of the crust all over with a fork to prevent puffing during baking.
Step 5
Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 190°C (375°F) for 25 minutes. Carefully remove the parchment paper and weights, then continue baking for another 10 minutes, or until the crust is golden brown. This is called blind baking.
Step 6
Once baked, carefully remove the pie crust from the pan and let it cool completely on a wire rack at room temperature. A fully cooled crust is essential to prevent sogginess when the filling is added.
Step 7
[Lemon Cream Filling Preparation] In a mixing bowl, whisk together the whole eggs, granulated sugar, and sifted cornstarch until well combined and smooth. 
Step 8
In a small saucepan, heat the lemon juice and lemon zest over medium heat until it just begins to simmer. Remove from heat. Slowly pour the hot lemon mixture into the egg mixture while whisking constantly with a balloon whisk to temper the eggs and prevent them from cooking.
Step 9
Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula or whisk, until the mixture thickens considerably and begins to bubble in the center. Immediately remove from heat.
Step 10
Let the lemon curd cool slightly for a few minutes. Then, add the diced cold butter in 3-4 additions, whisking or using a hand mixer until each addition is fully incorporated and the mixture is smooth and glossy. This emulsification creates a rich, velvety texture.
Step 11
Pour the cooled lemon cream filling into the completely cooled pie crust. Smooth the surface with a spatula. Cover the surface of the filling directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 2-3 hours, or until the filling is completely set.
Step 12
[Italian Meringue Preparation] In a small saucepan, combine the syrup sugar (140g) and water (50g). Bring to a boil over medium heat. As the sugar syrup starts to boil, place the egg whites (95g) in a clean mixing bowl and add the meringue sugar (21g). Begin whipping the egg whites on low speed with a hand mixer as the syrup cooks, ensuring they don’t over-whip. 
Step 13
Once the sugar syrup reaches a temperature of 118-120°C (245-248°F) on a candy thermometer, increase the hand mixer speed to high. Slowly and carefully drizzle the hot syrup in a thin stream into the egg whites while the mixer is running. Continue whipping on high speed until the meringue is thick, glossy, and holds stiff peaks. The meringue should feel cool to the touch.
Step 14
Remove the set pie from the refrigerator. Spoon or pipe the Italian meringue decoratively over the lemon filling. Using a kitchen torch, lightly toast the meringue until golden brown and beautifully caramelized. Your exquisite Lemon Meringue Pie is now ready to be enjoyed!
