Lemon pie with baked meringue

Ingredients:

Cake

• 1 tbsp. + 2 tbsp. l. flour
• 1 tbsp. sugar
• 0.5 tsp salt
• 0.5 cup cold butter, cut into pieces
• 3 tablespoons of cold water
• 1.5 tsp lemon juice or white vinegar
• 1 egg white, lightly beaten

Lemon cream filling

• 1 cup of sugar
• 1/4 cup cornstarch
• 1 cup of water
• 6 large egg yolks
• 0.5 cup freshly squeezed lemon juice
• 2 tbsp (30 g) butter

Meringue

• Protein of 4 large eggs at room temperature
• 0.5 tsp cream of tartar
• 1/3 cup sugar
• 3 tbsp icing sugar, sifted

Preparation:

1. Sift the flour, sugar, and salt into a bowl and mix by hand or with a stand mixer fitted with the paddle attachment. Beat in the butter with a pastry cutter or on low speed until small pieces of butter are visible and the mixture begins to turn pale yellow (this indicates the butter has been incorporated).
2. Mix the water and lemon juice separately and pour it all at once into the dough, stirring until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours before rolling it out. Alternatively, you can freeze the dough for up to 3 months and defrost it in the refrigerator before rolling it out.
3. On a lightly floured work surface, roll out the dough to a thickness of just under 0.5 cm. Lightly flour a 22 cm pie pan and place the dough sheet in the pan. Trim the edges of the dough and pinch them to create a fluted shape. Refrigerate the pan for 30 minutes.
4. Preheat oven to 200°C. Line the cooled pie crust with foil and top with dried beans, uncooked rice, or pie weights.
   
   Bake the crust for 20 minutes, then carefully remove the foil and weights and bake for another 8-10 minutes, until the center is dry and starting to brown slightly. As soon as you remove the crust from the oven, brush it with a small amount of beaten egg white. This will create a barrier for the filling and keep the crust crisp.
   
   Reduce oven temperature to 160°C.
5. Lemon cream fillingIn a medium saucepan, whisk together the sugar and cornstarch, then stir in the cold water. Measure out all the remaining ingredients and set aside. Over medium heat, bring the sugar mixture to a full boil, whisking constantly until thick and glossy.
6. Whisk about 1 cup of this thick mixture into the yolks, then return everything to the saucepan and whisk on the stove for another minute. Stir in the lemon juice and cook until the filling comes to a boil again. Remove the saucepan from the stove and stir in the butter.
7. Then immediately pour the hot filling onto the cooled pie crust (the filling will seem very runny, but it will set as it cools). Place plastic wrap over the surface of the filling to keep it warm.
8. Prepare the meringue immediatelyBeat the egg whites and cream of tartar with a mixer on medium speed until foamy. Then increase the speed to high and gradually add the granulated sugar and powdered sugar. Continue beating with the whisk held upright until medium peaks form.
9. Remove the film from the hot lemon filling and spoon half the meringue onto the filling (the filling will still be very soft, so be careful). Be sure to spread the meringue so that it completely covers the lemon filling, right up to the sides of the cake. Then, using a bamboo skewer or a small knife, attach the meringue to the cream filling by making a swirl with one touch.
10. Spoon the remaining meringue onto the pie and use the back of a spatula to create spikes. Bake the pie at 160°C (325°F) for about 20 minutes, until the meringue is golden brown. Cool the pie completely to room temperature, then refrigerate for at least 4 hours.
    
    Recipe Lemon pie with airy baked meringue.
    
    

    Tips for a Successful Lemon Meringue Pie

    
    Add lemon juice toward the end of cooking the filling. This will better preserve its fresh flavor. It will also reduce the juice's contact with the cornstarch (its thickening ability is reduced in an acidic environment).
    
    It's crucial that the filling is hot when you spread the meringue on it. If the filling cools, the meringue will fog up and create a liquid layer underneath.
    
    - Be sure to spread the meringue so that it touches the cake layer. This will also help prevent a wet layer from forming and the meringue from shrinking as it cools.
    
    If the meringue is cloudy or grainy, it's a sign that you've overwhipped the whites, overbaked the meringue, or simply had a humid day. When whipped, the whites should be shiny and hold medium peaks when the whisk is lifted. After baking, the meringue should be light brown with a few white spots.