Lemon Cream and Meringue Pie

This delightful lemon cream and meringue pie combines the sweet and tangy flavors of freshly squeezed lemon with the soft, fluffy texture of a meringue topping. This dessert is perfect for those who appreciate a harmonious balance of textures and flavors. The base is a buttery crust that serves as a perfect foundation for the creamy lemon filling, which is both zesty and refreshing. The meringue topping adds a touch of elegance and a light, airy contrast to the rich cream beneath it. With its eye-catching appearance and delicious taste, this pie is sure to impress at any gathering. The preparation is straightforward, and with a bit of attention to detail, even novice bakers can achieve great results. Enjoy this pie as a sweet ending to any meal, or simply as a delightful treat with afternoon tea. Indulge in its satisfying combination of sweetness and citrusy zing, and let it transport you to a world of delectable flavors. Perfect for special occasions or simply to satisfy a sweet craving, this lemon cream and meringue pie is a must-try recipe.

Ingredients

Main Ingredients:

• For the Dough:

  • 100g butter
  • 1 egg white
  • 1/2 cup sugar
  • 25ml milk
  • 5g fresh yeast
  • 50g almonds
  • 1/2 teaspoon baking powder
  • 200g flour

• For the Lemon Cream:

  • 100ml heavy cream
  • 2 tablespoons cornstarch
  • 6 tablespoons sugar
  • 2 lemons
  • 4 egg yolks
  • Almond essence

• For the Meringue:

  • 1/2 cup sugar
  • 3 egg whites
  • A pinch of salt
  • Vanilla sugar

Preparation Time

• Total: 80 minutes

Step-by-Step Instructions

1. Prepare the dough: Cream the butter (at room temperature) with sugar. Slowly add the egg white and beat until well combined.
2. In a separate bowl, dissolve yeast in milk, then blend it into the butter mixture.
3. Toast and blend the almonds. Incorporate them into the dough mixture.
4. Gradually add the flour mixed with baking powder to the dough. Mix until the dough stops sticking to your hands.
5. The finished dough should be soft and not hard or floury.
6. If using a pan without removable sides, line the bottom with parchment paper and grease the sides with butter.
7. Spread the dough into the pan, ensuring to form high edges.
8. Prick the base with a fork, place parchment paper with beans or peas on top, or use foil to support the dough edges while baking.
9. Preheat the oven and bake the dough at 200°C for 10 minutes. Remove the parchment or foil, then bake for another 10 minutes at 180°C until lightly browned.
10. Prepare the lemon cream: Grate one lemon's zest and juice both lemons.
11. Mix lemon juice, heavy cream, egg yolks, sugar, and cornstarch until smooth.
12. Heat the mixture over low heat, stirring constantly for about 10 minutes, until thickened.
13. Add a few drops of almond essence, then pour the cream over the baked crust.
14. Prepare the meringue: Beat egg whites with a pinch of salt until foamy. Gradually add sugar and beat until stiff peaks form.
15. Spread the meringue over the lemon cream using a spoon or piping tip to create decorative peaks.
16. Bake in a preheated oven at 150°C for 15-20 minutes until the meringue is lightly browned and set.
17. The meringue layer should be crispy on the outside and soufflé-like inside.
18. Allow the pie to cool completely before serving.
19. Using a pan with removable sides is recommended for easier slicing and serving.
20. The crust and meringue should be relatively sweet to complement the tart lemon cream.

Tips

• For best results, use a pan with removable sides for easy serving.
• If you find the crust too sticky, slightly increase flour until it reaches the desired consistency.
• For added flavor, incorporate a few drops of almond essence into the lemon cream.
• Ensure all ingredients are at room temperature for more manageable mixing.

Nutritional Information

• Calories: Approximately 300 per serving
• Protein: 5g
• Fats: 15g
• Carbs: 35g

Variations

• Substitute almond essence with vanilla extract for a different flavor profile.
• Use gluten-free flour for a gluten-free version.
• For a dairy-free option, replace butter with a non-dairy spread and heavy cream with coconut cream.

Serving Suggestions

• Pair this pie with a scoop of vanilla ice cream for an indulgent dessert.
• Garnish with toasted almond flakes for added crunch and visual appeal.
• Serve alongside a fresh fruit salad to balance the richness.

Best Places

1. Ladurée - Parisian elegance and a delightful dessert selection. Location: 16-18 Rue Royale, Paris, France.
2. Café Mozart - A Viennese café experience with delicious pastries. Location: Albertinaplatz 2, Vienna, Austria.
3. Café Landtmann - A historical café with a classic European atmosphere. Location: Universitätsring 4, Vienna, Austria.
4. Bettys Café Tea Rooms - Traditional English afternoon tea service. Location: 1 Parliament St, Harrogate, UK.
5. Pâtisserie Sadaharu Aoki - A fusion of French and Japanese confectionery. Location: 35 Rue de Vaugirard, Paris, France.
6. Boulangerie Poilâne - Known for its baked goods and pies. Location: 8 Rue du Cherche-Midi, Paris, France.
7. Caffè Florian - One of the oldest cafes in the world with an elaborate menu. Location: Piazza San Marco, Venice, Italy.
8. The Wolseley - Grand European style café-restaurant. Location: 160 Piccadilly, London, UK.
9. Pasticceria Marchesi 1824 - Luxurious ambiance with delightful sweets. Location: Via Santa Maria alla Porta, Milan, Italy.
10. Angel-in-us Coffee - Offers a wide variety of desserts in a cozy setting. Location: 1F, 119 Sejong-daero, Jung-gu, Seoul, South Korea.