Lemon pie, also known as lemon tart, is a perfect dessert for any party, meeting, dinner, or even to start a pastry business. Its perfection lies in the combination of flavors and textures: crispy dough, creamy lemon-flavored filling, and a flamed meringue that, in addition to being delicious, also looks spectacular.
It is worth mentioning that in addition to the lemon pie with flamed meringue of French origin, there is also another delicious lemon pie typical of the United States: the famous key lime pie, which is prepared with a creamy filling based on condensed milk, juice and lemon zest and other ingredients such as cream cheese, evaporated milk or yogurt, as there are many variations.
Surely you want to prepare a homemade lemon pie, be it the French or the American version, so at kiwilimón, we explain how to prepare this delicious dessert step by step; it will fascinate you!
Lemon pie with meringue
Prepare a delicious lemon pie with flamed meringue to sell or to close your meals with a flourish; you will fall in love bite by bite!
Ingredients
- 2 cups flour for the dough
- One pinch of salt for the dough
- 1/4 cup sugar for the dough
- 1 1/2 bars of butter for the dough
- One egg yolk for the dough
- 1 cup flour to roll out the dough
- Eight egg yolks for the filling
- 1 1/2 cups sugar for the filling
- Six tablespoons of cornstarch for the filling
- Four tablespoons butter, melted, for the filling
- ¼ cup lemon juice
- Four pasteurized egg whites for the French meringue
- 1 1/2 cups sugar for the French meringue
- zest of 1 lemon
Instructions
1. Preheat the oven to 180°C.
2. Add the flour, salt, sugar, butter, and yolk in a bowl suitable for the mixer, then beat until you get a homogeneous mass.
3. Place the dough on non-stick plastic and let cool for 15 minutes.
4. Add the yolks, sugar, cornstarch, butter, and lemon juice in a bowl, then beat until integrated and set aside.
5. Spread the dough on a floured surface and cut to the size of the pie pan.
6. Pour the lemon filling over the pie base.
7. Bake for 40 minutes, let cool, and reserve.
8. Beat the egg whites with the lemon zest and add the sugar a little until they double in size and the meringue shines.
9. Add the meringue over the lemon pie and use a torch to flame the meringue. If you don’t have a torch, don’t worry, you can bake the pie at 140°C for 40 minutes.
Lemon pie without oven
This recipe is ideal if you want to prepare a very creamy and fast lemon pie since you only need cheap and easy-to-find ingredients.
Ingredients
- 2 cups of biscuit
- 1 cup butter, melted, for the base
- 1 cup cream cheese (190g)
- 1 cup condensed milk (306 ml)
- 1 cup evaporated milk (246 ml)
- 1/4 cup lemon juice
- enough lemon zest
- enough whipped cream
- enough small cookies to decorate
- lemon slices to decorate
Instructions
1. Place the cookies in a resealable bag and crush them with a rolling pin until they are powdered. Booking.
2. Mix the crushed cookies with the butter until you get a homogeneous mass. Place on a cake base and press until compact. Booking.
3. Blend cream cheese, condensed milk, evaporated milk, lemon juice, and lemon zest. Pour the mixture over the cookie base and freeze for 8 hours.
4. Decorate the lemon pie with whipped cream, small cookies, lemon slices, lemon twist, and lemon zest.
