Lemon Pie (The Best)

Lemon Pie (The Best)

  • Preparation 45 min
  • Cooking 35 min
  • Chilling 8 h
  • Servings 8
Featured in RICARDO Magazine (COLLECTOR'S ISSUE)
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Ingredients

  • Crust

    • 1 cup (250 ml) unbleached all-purpose flour
    • 3 tablespoons (45 ml) sugar
    • 1/8 teaspoon (0.5 ml) baking powder
    • 6 tablespoons (90 ml) cold semi-salted butter, cubed
    • 1 egg
  • Filling

    • 1 1/4 cups (310 ml) sugar
    • 1/4 cup (60 ml) cornstarch
    • 4 egg yolks 

    • Grated zest of 2 lemons
    • 3/4 cup (180 ml) freshly squeezed lemon juice (about 4 lemons)
    • 1 1/4 cups (310 ml) water
    • 2 tablespoons (30 ml) unsalted butter
  • Swiss Meringue

    • 3 tablespoons (45 ml) cold water
    • 1 teaspoon (5 ml) cornstarch
    • 3/4 cup (180 ml) sugar
    • 4 egg whites 




Preparation

  • Crust

  • Lemon Filling

  • Swiss Meringue

Personal Note