If you like lemon meringue pie, you’re gonna love this recipe! These refreshing and so delicious pies are hard to resist and just perfect in hot summer days.

Photo: Natalie Levin
Lemon Meringue Pie
Servings 12 mini pies 7 cm in diameter or one 24 cm round pie pan
Ingredients
For short crust pastry:
- 100 grams cold butter cut into cubes
- 100 grams all-purpose flour
- 50 grams sugar powder
- 50 grams almond meal
- 25 grams cornstarch
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1 large egg yolk
- 1-2 tbsp. cold water if necessary
For lemon cream:
- 2 large eggs
- 80 grams sugar
- 45 ml. lemon juice
- Zest of 1 lemon
- 75 grams soft butter
For Italian meringue:
- 3 large egg whites
- 200 grams sugar
- 45 ml. water
Instructions
Crust:
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In a food processor with a steel blade put flour, butter, sugar powder, almond meal, cornstarch, vanilla and salt and process until mixture is crumbly.
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Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
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Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
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Wrap in plastic wrap and refrigerate for about an hour.
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Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
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Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.
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Preheat oven to 180c degrees.
Blind baking:
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Put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
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Bake for about 10-12 minutes.
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Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.
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Cool completely at room temperature.
Lemon Cream:
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In a medium pot whisk eggs, sugar, juice and lemon zest until smooth.
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Cook the mixture while whisking for about 3-4 minutes, until the cream thickens.
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Remove from heat and add in the butter. Mix until smooth.
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Transfer the cream into a closed container and refrigerate for 2-3 hours or until completely cold.
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Fill the baked tartelette crusts and smooth the top.
Italian meringue:
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Put egg whites and salt in the bowl of a mixer with a whipping-attachment
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In a small saucepan cook sugar and water and bring to a boil.
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Cook over high heat and when the syrup reaches a temperature of 105c degrees begin to whip the egg whites on medium speed. If you do not have a thermometer you can tell the syrup reached the correct temperature when big bubbles in the liquid become a bit smaller.
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Continue to cook the syrup until it reaches a temperature of 115-117c degrees and remove from heat.
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Increase the whipping speed to high and pour in the syrup in a thin stream while whipping.
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Whip for about 10 minutes until you get a stable glossy meringue.
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Transfer the meringue into a pastry bag fitted with 2 cm round piping tip and drizzle mounds of meringue over the tartelettes.
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Burn the meringue using a blowtorch and serve.
Recipe Notes
- Keep the lemon meringue pie in a closed container in the refrigerator for 2-3 days, but they are at their best on the day of preparation.

Photo: Natalie Levin