Lemon and Swiss Meringue Pie

I’ve always been a big fan of the tartness of lemons and of the glossy, creaminess of Swiss meringue, so when combined, I am in pie heaven.

I added some whole wheat flour to my pie crust to give it a slightly denser flavor.

For the pastry:

1 cup all-purpose flour

½ cup whole wheat flour

¼ tsp salt

1 ¼ cup cold unsalted butter cut into small pieces

1 tbsp of sugar

¼ cup cold mineral water + 1 tbsp if dough is still crumbly

  1. In a food processor, pulse flour and salt.
  2. Add butter one piece at a time until mixture is crumbly.
  3. Mix in water little by little until dough comes together.
  4. Wrap in plastic wrap and refrigerate for one hour.

For the Lemon Curd:

1 large egg + 5 egg yolks

½ cup sugar

2/3 cup fresh lemon juice (about 3 lemons)

1 tsp of lemon zest from an untreated lemon (about 1 lemon)

50 grams of salted butter, cut into pieces

½ cup light cream

  1. Place a heatproof bowl over a pan with boiling water and place eggs, sugar, lemon juice, and lemon zest inside bowl. Whisk every few minutes until mixture reaches consistency of yogurt: about 10-15 minutes.
  2. Off the heat, add butter, then the light cream.
  3. Let cool until ready to use.

For the Swiss Meringue:

3 egg whites

1 cup sugar

1 tbsp of vanilla extract

  1. Place a heatproof bowl over a pan with boiling water. Slip a thermometer in the mixture and wait until the sugar-egg combination reaches 150°F.
  2. Transfer the mixture to a stand mixer, add the vanilla extract, and beat on high speed until mixture becomes white and glossy.
  3. You can either put the meringue in a pastry bag fitted with a decorative tip or simply leave it in a bowl and use a spatula to layer it on the lemon pie.

Now assemble:

  1. Preheat oven to 350°F.
  2. Roll out the pastry dough to about a 3mm thickness and fit it into your pie mold.
  3. Prick the dough all over with a fork, place a piece of parchment paper or aluminum foil on top, and add pie weights or dried beans so that the dough doesn’t rise when prebaked.
  4. Bake for 15 minutes.
  5. Then take the parchment off, layer the lemon curd in the pie shell, and return to the oven for another 15 minutes.
  6. Let pie cool for a good half-hour before frosting with the Meringue.
  7. Turn your oven to broiler. Cover the entire tart with meringue then slip into the oven to toast the top of it. This will take a matter of seconds so keep your eyes glued to the oven door.
  8. After all this hard work, it is now ready!

EU

Comments

  1. So beautiful! What kind of tip did you use for the meringue?

Trackbacks

  1. mortgagecrow says:

    mortgagecrow A big thank you for your post.Really looking forward to read more. Cool.

    A big thank you for your post.Really looking forward to read more. Cool.

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