Lemon Pie with Sablé Dough and Italian Meringue
Introduction
This Lemon Pie is a masterpiece of textures and flavors: a crisp, buttery sablé tartlet base, a silky, tangy lemon cream, and a light Italian meringue topping that melts on your tongue. Each bite bursts with fresh citrus flavor while the sweet, airy meringue balances the tartness beautifully. Perfect for special occasions, afternoon tea, or whenever you want a dessert that’s as elegant as it is satisfying. The vibrant lemon aroma alone will make your kitchen feel like a sunny escape!
Ingredients
Sablé Dough:
- 240 g (1 cup + 2 tbsp) unsalted butter, softened
- 120 g (1/2 cup) powdered sugar
- 2 large eggs
- 530 g (4 1/4 cups) all-purpose flour (type 0000)
- 60 g (1/2 cup) almond flour
Lemon Cream:
- 6 egg yolks (120 g)
- 4 eggs (240 g)
- 230 g (1 cup + 2 tbsp) granulated sugar
- 220 ml (3/4 cup + 2 tbsp) fresh lemon juice
- Zest of 2 lemons
- 120 g (1/2 cup) unsalted butter, cold
- 20 g (2 tbsp) cornstarch
Italian Meringue:
- 5 egg whites (150 g)
- 300 g (1 1/2 cups) granulated sugar
- 90 ml (6 tbsp) water
Directions
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