The Lemon Pie, is a sweet shortcrust pastry, filled with a cream and covered with a layer of Italian meringue that browns in the oven. In its beginnings it was prepared without the classic meringue until one day a pastry chef had the idea that if she added sugar and made that sugar dissolve in the egg whites, using a minimum source of heat and then she beat them a lot, she could generate a cream with a certain consistency, that’s how the meringue was born.

This pastry classic is so perfect that even in the United States, International Lemon Pie Day is celebrated every August 15.

We tell you the classic recipe for Traditional Lemon Pie

For the mass:

Place 200 grams of ointment butter in a bowl with 100 grams of sugar, 300 grams of 0000 flour and 1 yolk. Integrate everything very well until a dough is formed, do not work it too much. Wrap it in plastic wrap and reserve it for an hour in the fridge. After that time, stretch the dough and line a cake mold. Bake it at 180º until the edges just take some golden color.

For the filling:

In a saucepan, mix 4 yolks, 3 eggs, 220 grams of sugar, 200 cm3 of lemon juice, a tablespoon of cornstarch and the zest of a lemon. Place over low heat and cook, stirring constantly, until thickened.

Remove from the heat and pour the cream into a bowl, add little by little 220 grams of cold butter cut into small cubes, integrating them with a whisk. A homogeneous cream should be formed.

Once the cream is warm, place it on the previously cooked dough and smooth the preparation with a spatula.

For the Italian Meringue

Make a syrup with 220 grams of sugar and 90 cm3 of water and cook it until it reaches a temperature of 120º or until you can take a little syrup in a spoon and when you place it in cold water it forms a ball with the consistency of clay.

In a bowl, place 3 egg whites and start beating them when the syrup starts to make bubbles, once the syrup is ready and the egg whites are already somewhat whipped, add the syrup in the form of a thread while you continue beating. I beat until the bowl is at room temperature.

Place the meringue on top of the lemon cream filling and make peaks with a piping bag or spoon to decorate the cake.