O hai yo luv !!!!! ♥
Okay its not been that long since I last made a post. Andddd well that’s cause finals are out and imma so done with school…. Well for this year at least.
And now I finally have time to breathe, bake, catch up on my books and update this blog. It’s just been so wonderfully peaceful after this hectic year and you have no idea how grateful I felt when I had the time to sit down, pick a magazine and enjoy this not so humble tangy lemon meringue pie.
This tangy lemon meringue pie recipe is:
the embodiment of a wonderful summer vacation! It’s zesty, tangly, sweet, and buttery. It has all kinds of textures from the cloud like fluffy meringue to the silky smooth lemon curd, and the wonderfully flaky pie crust.
I just know you will love this Tangy Lemon Meringue Pie recipe cause it just never fails to impress anyone! I’ve made this recipe countless times and have brought it to dinners, class parties, picnics and barbecues! It’s such a lovely and celebratory kinda pie! There’s just so much of summer packed into one slice and I promise you, this tangy lemon meringue pie recipe will please everyone!
The lemon curd has such a beautiful bright and yellow splash of color and has a wonderful lemony citrus flavor and aroma. It’s a simple stovetop cooked curd and can be made a few days in advance when placed in an airtight container in your fridge until needed.
This torched Italian meringue that I’ve chosen to use in this Tangy Lemon Meringue Pie recipe has a cloud like texture and mouth feel. The sweetness from the meringue is just enough to cut through the acidity and tanginess of the lemon curd creating the perfect balance.
The Italian meringue is simply made by whipping egg whites with boiled sugar syrup. It’s the most stable and food safe out of all the meringues. This means that you don’t have to worry about your meringue collapsing or shifting about!
And to hold it all together, this simple pie dough I used is both buttery and flaky!
I love how easy this is to make as well. You don’t need any fancy kitchen appliances here. All you need is your hands to mix the ingredients together!
Ingredients for the tangy lemon meringue pie’s flaky pie crust:
145g fridge cold unsalted butter cut into 1/2 inch pieces
210g plain flour
40ml water/ buttermilk
pinch of salt
1 tablespoon of sugar
Ingredients for the tangy lemon meringue pie’s lemon curd:
½ cup (120g) fresh lemon juice
Zest of 2 lemons
⅔ cup (160g) unsalted butter, diced
5 large eggs
1 cup + 2 Tablespoons (225g) caster sugar
Ingredients for the tangy lemon meringue pie’s Italian meringue:
½ cup (100 ml) water
½ cup (100g) caster sugar
2 egg whites
Instructions for the tangy lemon meringue pie’s flaky pie crust:
Place all the dry ingredients in the bowl with the cold butter and rub butter into the flour till it forms a crumble.
Then add the liquid to combine and gather the dough with your hands, shape into a ball.
Roll it out in between 2 sheets of cling film in a large 10-inch (25 cm) circle.
Place in the refrigerator to set for 1 hour.
Preheat the oven to 383°F (195°C) and grease a 9-inch (23 cm) pie dish with removable bottom.
Remove cling film sheets and line the pie dish with the crust, adjusting with your finger tips if needed (the dough is very fragile). The edges must be ½ inch up (1.5 cm), not more.
Place parchment paper in the pie dish, cover with heavy weights (such as dried beans), and bake for 15-20 minutes or until light golden brown. Remove from the oven and let cool.
Instructions for the tangy lemon meringue pie’ lemon curd:
Heat lemon juice with zests and butter in a saucepan over medium heat.
In a mixing bowl, mix eggs and sugar.
Pour ⅓ of lemon juice over this mixture, mix well, and transfer to the saucepan.
Let the mixture thicken on medium heat, stirring constantly.
When the lemon curd is ready, pour it over the pie crust and let cool in the refrigerator.
Instructions for the tangy lemon meringue pie’s Italian meringue:
Mix water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring Beat the whites until soft peaks form (they must be foamy but not yet firm).
Very gradually pour the hot sugar syrup into your egg whites as they continue to whip on low to medium speed.
Once you’ve added all of the syrup, increase the mixer speed to medium-high.
Continue mixing until the meringue produces stiff peaks.
Cover the pie with the Italian meringue, using a tablespoon to make some swirls.
Gently brown with a hand-held torch to create golden swirls, or place it in the oven for a few minutes, watching carefully through the oven window to make sure it doesn’t burn.
Optional- Garnish with more lemon zest and a light sprinkle of chia seeds
Recipe adapted from https://www.delscookingtwist.com/2018/04/25/lemon-meringue-pie/