Hungarian Summer Lemon Meringue Pie

A Hungarian Summer Lemon Meringue Pie isn’t a traditional Hungarian dessert in the strictest sense, but this sounds like a seasonal, European-inspired twist on the classic lemon meringue pie — likely lighter, more delicate, and possibly infused with Hungarian touches like fruit, herbs, or a custard-style filling.

Let’s create a version that fits the description: light, citrusy, elegant, and perfect for summer — with a nod to Hungarian pastry style (think buttery crusts, whipped toppings, and soft citrus flavors).

---

🇭🇺🍋 Hungarian-Inspired Summer Lemon Meringue Pie

🌼 What Makes It “Hungarian Summer” Style?

• Lighter citrus custard (less sugar, more natural lemon)

• Buttery shortcrust (like Hungarian “linzer” dough)

• Airy, silky meringue

• Optional: lemon zest + fresh berries (raspberries or redcurrants)

• Optional: hint of elderflower or lemon balm (very common in Hungary)

---

🥧 Ingredients

🧈 For the Hungarian-style Crust:

• 200g (1 2/3 cups) all-purpose flour

• 100g (7 tbsp) cold unsalted butter, cubed

• 50g (1/4 cup) powdered sugar

• 1 egg yolk

• 1–2 tbsp cold water or sour cream

• Zest of 1 lemon

• Pinch of salt

🍋 For the Lemon Custard Filling:

• 4 egg yolks

• 400ml water

• 150g (3/4 cup) sugar (adjust to taste)

• 50g (1/3 cup) cornstarch

• Zest of 2 lemons

• Juice of 2–3 lemons (about 100 ml)

• 30g (2 tbsp) butter

• Optional: splash of elderflower syrup or fresh lemon balm

☁️ For the Meringue:

• 4 egg whites (room temp)

• 200g (1 cup) sugar

• 1/4 tsp cream of tartar or 1 tsp lemon juice

• Pinch of salt

---

🧑‍🍳 Instructions

1. Make the Crust

1. In a bowl, mix flour, salt, powdered sugar, and lemon zest.

2. Rub in butter until sandy crumbs form.

3. Add egg yolk and 1–2 tbsp cold water or sour cream to bring dough together.

4. Press into a disk, wrap, and chill for 30 min.

5. Roll out and press into a 9-inch tart or pie tin. Prick base with a fork.

6. Blind bake at 180°C (350°F) for 15–18 minutes until lightly golden.

2. Make the Lemon Custard

1. In a saucepan, whisk together sugar, cornstarch, lemon zest, and water over medium heat.

2. Stir constantly until it starts to thicken.

3. Whisk egg yolks separately, then slowly add a bit of hot mixture to temper them.

4. Return all to the saucepan and stir until thick and smooth.

5. Remove from heat, stir in lemon juice and butter (plus elderflower syrup if using).

6. Pour into the baked crust and let cool.

3. Make the Meringue

1. Beat egg whites until frothy.

2. Add lemon juice/cream of tartar and a pinch of salt.

3. Slowly add sugar, beating until stiff, glossy peaks form.

4. Assemble & Bake

1. Spoon or pipe meringue over the cooled lemon filling, sealing the edges.

2. Bake at 180°C (350°F) for 10–12 minutes until golden peaks form.

3. Let cool fully before serving.

---

🍓 Optional Summer Garnish Ideas

• Fresh raspberries or redcurrants

• Lemon balm leaves

• Edible flowers (like violets or borage)

• Dusting of powdered sugar

---

🍴 Serve Cold

Perfect as a refreshing summer dessert — light, tangy, and sweet with a European elegance.