As a pastry enthusiast with years of perfecting French classics, I recommend this timeless lemon meringue pie. Its flaky crust cradles a vibrant lemon cream topped with airy meringue.
Combine butter, flour, salt, and sugar in a bowl. Mix swiftly. Incorporate the egg yolk and a splash of water, kneading lightly. Add more water if needed to keep the dough firm yet workable.
Dust with flour and rest for 30 minutes.
Line a pie tin, prick the base thoroughly, and blind bake for 20 minutes at 240°C (th. 7).
Meanwhile, separate eggs. Whisk yolks with half the sugar until foamy. Stir in lemon zest, juice from 2 lemons, and flour. Gently cook over a bain-marie, stirring until thickened (about 15 minutes).
Off heat, whip whites to stiff peaks, folding in remaining sugar. Delicately blend into the cooled lemon cream.
Fill the par-baked crust and bake 10-15 minutes at 240°C (th. 7). The meringue rises beautifully, settling as it cools for that signature look.
Source: Les Bons Desserts by Claire Mignieres, Baudouin.
