lemon meringue pie / citron maräng paj


I have always been fascinated by lemon meringue pie . I’ve never made the pie myself, because for some reason I expected it to be really hard. As a lot of times when you start googleing, you realize it really isn’t. I was surprised to see how short the pie actually needs to be in the oven, and how fast it was to boil together the filling. This pie would be perfect for Mother’s Day, or any other spring/summer afternoon tea. If you haven’t made it yourself yet, you really should. You’ll surprise and impress both yourself and your guests.




Recipe / Recept

Pie crust / Pajdeg 

2.2 cups / 3 dl of flour

125 g butter 

2 tbsp of sugar 

2 tbsp of water 

Lemon filling 

2 large or 4 small lemons 

1 cup/ 2.5 dl  of sugar

2 tbsp of flour

1.5 cups / 3.25 dl of water 

3 tbsp cornstarch

2 tbsp butter 

4 egg yolks 

Meringue / Maräng 

6 egg whites 

5 tbsp of sugar

1. Mix together all ingredients for the crust.

2. Put in the fridge for 30 min.

3. Grade the zest of the lemons, and juice them.

4. Stir together lemon zest + juice, sugar, flour, water and cornstarch in a pot.

5. Start cooking on low heat. .

6. Add in the yolks and butter.

7. Bring to boil while stirring.

8. Take off the heat when it’s thickened.

9. Preheat the oven to 375 F.

10. Bake the pie crust for 5 min by itself.

11. Whisk the egg whites to a hard foam. Add in sugar gradually after.

12. Spread the lemon filling in the piecrust.

13 cover with the meringue.

14. Bake for about 10 min, or until the meringue is a little brown.

15. Done!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s