Lemon trees are nature's gifts and enhance life. Fragranced blossoms and tangy fruits give abundance and joy. 

This ultimate Lemon Meringue Pie recipe combines a flaky, all-butter crust, a silky-tart lemon curd, and a pillowy meringue. 

 

Key Components:

The Crust:

Flour: 1.5 cups (211g) all-purpose flour

Fat: 113g cold unsalted butter (cubed) and 50g vegetable shortening

Binder: 1 tbsp white sugar, a pinch of salt, and ~3-4 tbsp

ice water

 

The Lemon Filling:

Citrus: Zest and juice of 5 large lemons (yields about 200ml juice

Thickener: 6 tbsp cornstarch

Sugar: 100g golden caster sugar (or granulated)

Richness: 8 large egg yolks and 100g butter

Liquid: 300ml water (or a mix of water and milk)

 

The Meringue:

Whites: 4-5 large egg whites (room temperature)

Sugar: 200g golden caster sugar

Stabiliser: 1 tsp cream of tartar (or a few drops of lemon juice)

 

Instructions:

Make the Crust: Whisk flour, sugar, and salt. Cut in the cold butter

and shortening using your hands or a food processor until it resembles small, pea-sized grains. Drizzle ice water, 1 tbsp at a time, until the dough comes together. Form a disk, wrap it, and chill for at least an hour. 

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Roll and Bake: Roll the dough out to an 11-inch round and fit it into a

9-inch pie pan. Trim, crimp, and dock the base with a fork. Blind bake at 190°C (375°F) for 15-20 minutes until golden, then let it cool completely. 

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Prepare the Filling: In a medium saucepan, combine the water, lemon juice, lemon zest, sugar, and cornstarch. Whisk until smooth to prevent any lumps, then bring to a boil. Turn down to a simmer, whisk in the egg yolks, and stir continuously. Add the butter, stirring until the mixture is silky and thick, then pour into the cooled crust. 

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Whip the Meringue: Using a stand mixer, whip the egg whites and cream of tartar on medium-high speed until frothy.

Gradually add the sugar while whipping until stiff, glossy peaks form.

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Assemble: Spoon the meringue over the warm or room-temperature lemon filling. Create swoops and peaks for texture.

Bake at 175°C (350°F) for 15-20 minutes until golden brown.

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Optional: Garnish with a few lavender sprigs and lemon zest.