Lemon meringue pie ☺️🍋 The perfect way to say bye to summer. But tbh, I’d happily make this all year round 🤭 Ingredients: Crust: Flour – 225 g Cold butter – 112 g Egg – 1 Ice-cold water – 3–4 tbsp Sugar – 1 tsp Salt – a pinch Baking weights – optional Lemon Curd: White sugar – 160 g All-purpose flour – 2 tbsp Cornstarch – 3 tbsp Salt – ¼ tsp Water – 360 ml Lemons – 2 medium, juice + zest Butter – 2 tbsp Egg yolks – 4 Meringue: Egg whites – 5 White sugar – 125 g Instructions: 1. Sift the flour and grate the cold butter into it. Quickly rub the butter into the flour with your hands until crumbly. 2. Add the egg, sugar and salt. Mix lightly with a fork, then gradually add ice-cold water until the dough starts coming together. 3. Quickly knead the dough with your hands, shape it into a slightly flattened ball, wrap and refrigerate for 60 min. 4. Roll out the chilled dough. Transfer it to the pie dish using your rolling pin, trim the edges and prick the bottom with a fork. 5. Cover the dough with parchment paper and add baking weights if you have them (rice, beans etc.). I didn’t have any this time, so I baked mine without them. Bake at 190°C for 10–15 min, until lightly golden. Remove from the oven and set aside. 6. For the lemon curd, whisk together sugar, flour, cornstarch and salt in a saucepan. Add water, lemon juice and zest. 7. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a light boil. This can take about 5–10 minutes. Add the butter and mix. 8. Gradually whisk about ½ cup of the hot mixture into the egg yolks. Then pour the yolk mixture back into the saucepan. 9. Cook, stirring constantly, until the curd is thick and comes to a light boil. Remove from the heat and pour into the baked crust. 10. You can use half the amount of meringue if you prefer. To make the meringue, beat the egg whites until foamy. Gradually add the sugar and keep beating until glossy and stiff peaks form. 11. Spread the meringue over the lemon curd, making sure it reaches the edges. Create peaks with the back of a spoon if you like. 12. Bake at 165°C for about 15 min, until the meringue is golden. I then browned the top with a kitchen torch. If you don’t have one, you can leave the pie in the oven for an additional 10 min until golden brown. 13. Cool at room temperature for 45–60 min, then refrigerate uncovered for at least 1 hour before slicing. Enjoyy! #EasyRecipe #baking #lemonpie #dessert #dessertrecipe - @foodiedasha