【Lemon Meringue Pie】— Crispy and Rich Pie Crust, Sweet and Tangy Filling

Flavor: Fruity; Technique: Baking; Time: One hour; Difficulty: Easy.

【Lemon Meringue Pie】— Crispy and Rich Pie Crust, Sweet and Tangy Filling Cooking Steps

Start by making the pie crust, soften the butter at room temperature and add powdered sugar.

Whisk until fluffy and light in color.

Add half an egg yolk.

Continue to mix well.

Add almond flour, sift in cake flour, and fold with a scraper into a smooth dough.

Place in a plastic bag and refrigerate for half an hour.

While the pie crust is chilling, prepare the pie filling and gather the ingredients.

Weigh the whipping cream in a mixing bowl.

Add the ingredients from step 7.

Stir well with a hand whisk, and for a smoother filling, sift once or twice.

Divide the chilled pie crust into 3 portions, place one portion between two sheets of plastic wrap, roll out slightly larger than the mold, then remove the top plastic wrap.

Place your hand under the bottom plastic wrap, flip the dough into the pie dish, and remove any excess dough from the edges.

Remove the top plastic wrap and excess dough from the edges.

Repeat for the remaining 2 portions (I only photographed 2 for aesthetic reasons) and prick the bottom of the pie crust with a fork.

Bake at 160 degrees Celsius for about 13 minutes until the surface is golden brown.

Pour the pie filling into the pie crust, filling it up.

Return to the oven, bake at 160 degrees Celsius for about 25 minutes on the middle rack.

Bake until the pie filling is completely set, gently shake the pie dish, and when the center of the filling doesn’t move, it’s ready to be served.