Prepare the Crust:
In a large bowl, combine the flour, sugar, and a pinch of salt.
Add the cold butter cubes and rub them into the flour mixture using your fingertips until the mixture resembles coarse crumbs.
Add the egg and mix until the dough starts to come together. If the dough is too dry, add 1-2 tablespoons of cold water, a little at a time, until the dough forms.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Blind Bake the Crust:
Preheat your oven to 180°C (350°F).
Roll out the chilled dough on a lightly floured surface to fit a 23 cm (9-inch) tart pan.
Transfer the dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough.
Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans.
Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for another 10 minutes, or until the crust is golden brown. Let it cool completely.
Prepare the Lemon Filling:
In a medium bowl, whisk together the sugar and eggs until well combined.
Add the lemon juice, lemon zest, and heavy cream, whisking until smooth.
Pour the lemon mixture into the cooled crust.
Bake the Pie:
Reduce the oven temperature to 160°C (320°F).
Bake the pie for 25-30 minutes, or until the filling is set and just slightly wobbly in the center.
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
Prepare the Meringue Topping (Optional):
In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form.
Gradually add the sugar, continuing to beat until stiff, glossy peaks form.
Spread the meringue over the cooled lemon filling, making sure it touches the edges of the crust to seal.
Finish the Pie:
If using the meringue topping, return the pie to the oven and bake at 180°C (350°F) for 10-12 minutes, or until the meringue is golden brown.
Let the pie cool completely before serving.
Tips:
- Lemons: Freshly squeezed lemon juice is essential for the best flavor. Avoid using bottled lemon juice.
- Meringue: To prevent weeping, ensure the meringue completely covers the lemon filling and touches the crust all around.
- Serving: This pie is best served chilled. It can be stored in the refrigerator for up to 3 days.
This lemon pie is a delightful balance of tangy lemon filling and sweet meringue, making it a perfect refreshing dessert for any occasion. Enjoy!
