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Classic Lemon Meringue Pie with a Light Twist


1. Prepare the dough: preheat the oven to 180°C or thermostat 6. Whiten the egg yolks and sugar with a little water (reserve the whites). Mix the flour and the butter cut into small pieces with your fingers until obtaining a sandy consistency. Pour the liquid mixture in the middle of this sand. Form a ball with the palms and fraise 1 or 2 times. Roll out the dough directly on parchment paper and garnish the pie dish with the dough pricked with a fork. Put parchment paper and cover with dried beans. Let cook for 10 minutes (the dough should not color or very little).

2. Make the cream: in a bowl, mix 2 whole eggs and 2 yolks (set aside the whites) with the fresh cream and sugar. Then, add the juice of 2 lemons as well as their grated zest. Remove the dough from the oven, remove the beans and put the mixture. Bake for 30 minutes.

3. Meanwhile, prepare the meringue: use the 4 egg whites, add a pinch of salt and beat into snow. When they are firm, add the icing sugar slowly while continuing to beat.

Finally, when the tart is cooked, spread the meringue on the lemon cream and bake for another 10 minutes so that the meringue is slightly golden. Leave the tart in the turned off oven for 40 minutes for a crunchy meringue.