Lemon Meringue Pie

1. 1 Wheat flour 24 g
2. 2 Butterpack 180 g ≈ $1.60 20 g
3. 3 Sugar 35 g
4. 4 Lemon≈ $4.65 per kg 45 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.6 pcs
6. 6 Starch 5 g
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rub together 12g butter², 8g sugar, flour, and salt until crumbly, then mix in 1–2 teaspoons cold water to form a firm dough.

2. Press the dough into a pie dish, prick with a fork, and bake at 350°F (180°C) for 15 minutes until the base is dry and pale golden.

3. Mix lemon⁴ juice and zest, part of an egg, 15g sugar, cornstarch, and the remaining butter², then heat for 5–6 minutes until thickened into a curd.

4. Spread the lemon⁴ curd evenly over the base.

5. Whip the remaining egg white with the rest of the sugar until stiff, glossy peaks form.

6. Spoon the meringue over the curd and bake at 350°F (180°C) for 8–10 minutes until golden.

7. Cool the pie for 20 minutes before slicing to set the curd.