Lemon meringue pie is an amazing dessert to have in the spring. It’s light and tangy with luscious swiss meringue on top. The torched meringue is the perfect decoration for these tartlets. If you have any questions please don’t hesitate to ask. I hope you all enjoy and let me know what you think!
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Pie crust:
1 ¼ cups all purpose flour
¼ cup granulated sugar
¼ teaspoon of salt
½ cup of cold butter
1 large egg
½ teaspoon vanilla
In a stand mixer beat together the butter and sugar with a paddle attachment until light and fluffy in colour.
Add the egg and vanilla and stir on medium speed until incorporated.
Add the flour and salt stir to allow speed until just incorporated.
Roll out the dough and bake them at 375 for 20 minutes.
Lemon Curd:
2 large eggs and 2 egg yolks
¾ cups of granulated sugar
½ cup lemon juice
½ cup cubed butter
2g gelatine, bloomed in cold water
Over a double boiler measure the eggs, sugar and lemon juice.
Whisk together until thickened around 5-8 minutes.
Pour over the cubed butter and gelatine and stir together.
Cool the curd covered in the fridge.
Swiss Meringue:
4 egg whites
1 cup granulated sugar
In a double boiler whisk together the egg whites with the sugar until the sugar is dissolved.
Transfer to a stand mixer with a whisk attachment.
Mix on medium high speed for around 6-8 minutes.
Transfer to a piping bag and pipe as desired.
Original of the video here
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