Ingredients
The pastry
- 200 grams (7 ounces) all-purpose flour
- 100 grams (3.5 ounces) cold butter, finely chopped
- 1 pinch salt
- Zest of 1 lemon
- 1 egg
Lemon curd
- 4 egg yolks
- 200 grams (7 ounces) granulated sugar
- 100 grams (3.5 ounces) cornstarch
- 1 gram (0.04 ounces) vanillin
- 300 milliliters (1.25 cups) water
- Zest of 1 lemon
- 1 piece ginger, grated
- Juice of 4 lemons
- 50 grams (1.75 ounces) butter
Meringue
- 4 egg whites
- 160 grams (5.6 ounces) granulated sugar
Equipment
- Mixing Bowls
You'll need separate bowls for the dough, lemon curd, and meringue. Stainless steel ones are great as they cool quickly in the fridge.
- Rolling Pin
Ensure it's well-floured to roll out your dough evenly without sticking.
- Pastry Brush
Perfect for brushing egg wash or butter onto your pastry layers.
- Food Processor
Makes quick work of mixing cold butter into flour for an extra flaky crust.
- Whisk
Essential for combining your lemon curd ingredients smoothly to avoid lumps.
- Electric Mixer
Gives you the volume and stiffness you need in your meringue without tiring out your arms.
- Pie Dish
A good quality, non-stick pie dish ensures your crust bakes evenly.
- Cling Film
For resting your dough and covering your lemon curd to prevent skin from forming.
- Parchment Paper & Baking Weights
Use baking weights, or dry beans, to keep your dough from puffing up while pre-baking.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Servings
Variations
Faq
- Why isn't my meringue setting properly?
Make sure you whip your egg whites until stiff peaks form. Also, ensure your bowl and whisk are completely grease-free, as any fat can prevent the whites from whipping up.
- Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is preferred for the best flavor, but bottled can be used in a pinch. Just ensure it's 100% lemon juice with no added ingredients.
- Why does my pie crust turn out soggy?
Your crust might need more pre-baking (blind baking) with proper weights to keep it flat. Ensure it's fully cooled before adding the filling to prevent sogginess.
- What's the best way to brown the meringue without burning it?
Using a kitchen torch gives you more control, but you can also use your oven’s broiler. Just watch it closely to achieve that perfect golden brown.
- How do I keep my lemon curd from curdling?
Whisk your yolks constantly when adding to the hot mixture to prevent them from cooking too quickly. Keep a moderate heat and don’t boil the mixture aggressively.
- Can this pie be made ahead of time?
Yes, but it's best to add the meringue and do the final browning just before serving to keep it looking fresh and fluffy.