Lemon meringue pie

🥘 Ingredients

• flour 185 g
• sugar 2 tsp
• fine sea salt ½ tsp
• unsalted butter 115 g
• water 2 ½ Tbsp
• sweetened condensed milk 400 g
• egg yolks 4
• lemon zest 1 lemon
• lemon juice 120 ml
• egg whites 4
• cream of tartar ¼ tsp
• caster sugar 6 Tbsp

Crust

1. 1

   Combine flour , sugar , and fine sea salt in a food processor .
2. 2

   Add unsalted butter and pulse to break it apart.
3. 3

   With the food processor running on low, pour in water . After about 10 seconds it should start to look sticky while remaining crumbly enough.
4. 4

   Turn dough on a work surface and form into a ball.
5. 5

   Cover with plastic wrap and leave it to set in the refrigerator for 30 minutes .
6. 6

   Take the dough from the refrigerator and roll it out on a floured surface with the help of a rolling pin .
7. 7

   Transfer to a 23 cm pie pan and trim the dough around the edges. Make sure to leave 1 cm excess as the crust will shrink during baking.
8. 8

   Using a fork, poke holes into the bottom of the crust to prevent air pockets. Cover with parchment paper and fill the crust with pie weights.
9. 9

   With the oven preheated to 190°C (170°C ventilated), blind bake for 15 minutes .
10. 10

    Remove pie weighs and return to the oven for another 5 minutes .

Filling

1. 1

   In a bowl whisk together sweetened condensed milk , egg yolks , lemon zest , and lemon juice .
2. 2

   Pour the mixture into the prepared pie crust.

Meringue

1. 1

   Put egg whites and cream of tartar in a bowl and whisk until frothy. Add caster sugar and whisk until firm glossy peaks form.
2. 2

   Gently spread or pipe the meringue over the filling. Make sure the meringue touches the edges of the crust to prevent it from shrinking.
3. 3

   Bake for about 20 minutes until the meringue is lightly browned.
4. 4

   Allow the pie to cool down before serving.