Fluffy Lemon Pie

A square pie means 4 corners of flaky, creamy lemon deliciousness.


  • 2 sheets puff pastry
  • 1 egg yolk, beaten
  • Lemon sauce:
  • 3 eggs, beaten
  • 70 grams sugar
  • 50 grams unsalted butter
  • Lemon peel (1 lemon)
  • 4 tablespoons lemon juice
  • Meringue:
  • 2 egg whites
  • 50 grams sugar


  1. Cut one sheet of puff pastry into 2 centimeters width strips. Make a total of eight.
  2. Keep four as is. Make braids with the remaining four strips of puff pastry.
  3. Combine egg whites and sugar and beat until stiff peaks. Transfer to a piping bag.
  4. Brush beaten egg onto the entire surface of the flat puff pastry sheet. Line the edges with the four strips of pastry. Place the braided pastry strips on top around the edges. Brush with beaten egg.
  5. Poke holes into the flat pastry sheet. Bake for 20 minutes at 200 degrees C.
  6. In a saucepan, combine ingredients for the lemon sauce except for the eggs. Cook over medium heat mixing well.
  7. Add in eggs and cook over medium low heat until thickened. Turn off heat and let it sit to cool.
  8. Pour lemon sauce into the center of the puff pastry. Pipe meringue on top.
  9. Bake for 5 minutes at 250 degrees C or until the meringue is nicely brown and crisp.