Lemon Meringue Pie
Posted October 13, 2013 by Marc Gottlieb
Prep Time 45 min Cook Time 15 min Ready Time 60 min Servings: 8 servings



    • 200 mililiters fresh lemon juice
    • zest from one lemon
    • 200 grams sugar
    • 1 teaspoon salt
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon cornstarch (optional)
    • 50 butter or margarine


    • 250 butter cookies petite beurre
    • 1/4 silan


    • 400 mililiters water
    • 100 sugar
    • 2 large egg whites
    • 2 separate


    1. Whisk together lemon juice, zest, sugar, eggs and salt in a small sauce pan over medium heat.
    2. Add cornstarch and whisk vigorously until dissolved.
    3. Continue whisking until the curd thickens and just begins to bubble.
    4. Remove from heat, cut in and whisk the butter or margarine until incorporated.
    5. Chill one hour.
    6. Meanwhile, combine whole crackers and silan in a food processor.
    7. Pulse on medium until finely ground.
    8. Cut out a paper liner for the pan and place in the bottom.
    9. Press the cracker crumb into the bottom of the pie pan.
    10. Put the sugar, water and one pinch of citric acid into a small saucepan.
    11. Cook the sugar until the thermometer registers 102°C-106°C (215°F-222°F).
    12. Beat the egg whites on medium with a pinch of citric acid in a mixer until foamy.
    13. Pour the cooked sugar in a thin thread into the egg whites while continuing beating them at medium speed.
    14. Increase the mixer to maximum speed until stiff peaks form at the edge of the bowl.
    15. Fill the pie crust with lemon curd filling. Chill 20 minutes.
    16. Mound the meringue on top of the filling. Use the back of a spoon to raise meringue spikes.
    17. Lightly caramelize the meringue with a blowtorch or held under a broiler for seconds.