Dessert,  Tarts & Pies

Lemon Meringue Pie

 

This is one of my favourite recipes, a Lemon Meringue Pie with a twist!  Instead of your basic pie crust it has a crunchy graham cracker crumb crust.  The filling is a no-bake lemon custard that is light and refreshing and the pie is topped with a creamy Swiss meringue topping.  It is a really pretty dessert that is perfect to enjoy in the spring or summer.

 

 

 

 

 

Tips for Making Perfect Pie

 

  1. Use eggs with bright orange yolks:  to achieve a lemon filling with a deep yellow colour use eggs with bright orange yolks.  I use Born 3 eggs. 
  2. Be careful not to burn the lemon filling: Custard-type fillings like this lemon filling can burn easily during cooking due to the thickness of the custard.  Burned custard will have burnt bits throughout which look and taste unappealing.  You can avoid burning the lemon filling by stirring it constantly and scraping the bottom of the pot while it is cooking, and also by cooking it on lower heat and not longer than necessary.
  3. Cook the meringue base to 160°F: Once the meringue base reaches 160°F it should be removed from the heat source or the egg whites may overheat and curdle.
  4. Let the lemon filling set before serving: If the lemon filling is not set fully before cutting the pie it will flow out and your pie slices will look messy.  The lemon filling will be set when it has a jello consistency.

 

 

 

Recipe Q & A

 

Q:  Why are there lumps in my lemon filling? 

A:  Lumps may form in the lemon filling if it burns during cooking or if the egg yolks and sugar aren’t mixed together immediately when combined.  In the latter case, the sugar “burns” or dries out the egg yolks resulting in the formation of hard lumps in the cooked filling.

Q:  Why did my meringue deflate?

A:  The meringue may deflate if you stop mixing it before it is at room temperature and the mixing bowl is cool.  This occurs because it is not yet stabilized.  

 

 

 

 

Lemon Meringue Pie

 

Recipe By:        Blue Ribbon Eats, lemon filling recipe adapted from this recipe from Ricardo Cuisine

Servings:            8
Prep Time:       60 minutes
Baking Time:   ~10 minutes

 

 

 

INGREDIENTS

 

Crumb Crust:

1 ½ cups graham cracker crumbs
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon sea salt

¼ cup butter, melted

 

Lemon Filling:

1 1/4 cups white sugar
6 tablespoons cornstarch
1/8 teaspoon sea salt
zest of 2 large lemons

1 3/4 cups purified water
5 large egg yolks (with bright orange yolks)
3 tablespoons (42g) unsalted butter
1/2 cup fresh lemon juice

 

Swiss Meringue Topping:

60g white sugar
2 large egg whites
1/8 teaspoon sea salt
1/2 teaspoon vanilla

 

 

 

INSTRUCTIONS

 

Crumb Crust:
  1. In a bowl combine the graham cracker crumbs, sugar, cinnamon, salt and butter and mix well.
  2. Grease the bottom and 2 inches up the sides of a 9-inch pie pan with butter.  Cut a circle of parchment paper the size of the bottom of the pie pan and a 2 inch strip of parchment paper that lines the inner circumference of the pie pan.  Place inside the pie pan.  
  3. Cover the bottom and 2 inches up the side of the pie pan with the crumb mixture.  Refrigerate the crust for ~1 hour to set.  
  4. Bake the crust at 350°F for 10 minutes or until lightly golden.  Cool to room temperature.

 

Lemon Filling:
  1. In a large mixing bowl add 1/2 cup of the white sugar, sea salt, lemon zest and egg yolks.  Immediately mix with a whisk until the mixture is paler in colour.  Add the cornstarch and mix until blended.  
  2. In a large pot add the water, lemon juice and remaining 3/4 cup white sugar.  Bring the mixture to a boil.
  3. Pour half of the lemon juice mixture into the egg yolk mixture and mix quickly to blend.  Pour all of the lemon juice-egg yolk mixture into the pot.  Turn to medium-low heat and cook the filling, stirring constantly and scraping the bottom of the pot, until it bubbles for ~1 minute or until the filling is clear.  Remove the pot from the heat and add the butter.  Stir until blended.
  4. Pour the lemon filling into the cooled crumb crust.  Refrigerate overnight or until firm.  

 

Swiss Meringue Topping:
  1. Place the egg whites, sugar and salt in a large stainless steel mixing bowl that fits over a pot.Add 1 inch of water to the pot and bring the water to boil.Once boiling, turn to medium heat and place the bowl with the egg white mixture on top of the pot.Whisking constantly, heat the egg white mixture until it is 160°F.
  2. Attach the mixing bowl to the mixer.  Whisk the egg white mixture on high speed using a whisk attachment until the meringue forms stiff peaks, is thick and glossy and at room temperature.  The bottom of the mixer bowl should also be cool.
  3. Fill a piping bag fitted with a large star top with the Swiss meringue.  Pipe large rosettes of meringue on top of the lemon filling around the outer edge of the pie near the crust.  Each slice of pie should have 1 meringue rosette on top of it.
  4. You can leave the meringue white or lightly brown the top using a blow torch. 

 

Yields 8 servings

Lemon Meringue Pie

1 hrPrep Time

10 minCook Time

1 hr, 10 Total Time

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Recipe Image

Ingredients

Crumb Crust:

1 ½ cups graham cracker crumbs

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

¼ cup butter, melted

Lemon Filling:

1 1/4 cups white sugar

6 tablespoons cornstarch

1/8 teaspoon sea salt

zest of 2 large lemons

1 3/4 cups purified water

5 large egg yolks (with bright orange yolks)

3 tablespoons (42g) unsalted butter

1/2 cup fresh lemon juice

Swiss Meringue Topping:

60g white sugar

2 large egg whites

1/8 teaspoon sea salt

1/2 teaspoon natural vanilla extract

Instructions

    Crumb Crust:
  1. In a bowl combine the graham cracker crumbs, sugar, cinnamon, salt and butter and mix well.
  2. Grease the bottom and 2 inches up the sides of a 9-inch pie pan with butter.  Cut a circle of parchment paper the size of the bottom of the pie pan and a 2 inch strip of parchment paper that lines the inner circumference of the pie pan.  Place inside the pie pan.  
  3. Cover the bottom and 2 inches up the side of the pie pan with the crumb mixture.  Refrigerate the crust for ~1 hour to set.  
  4. Bake the crust at 350°F for 10 minutes or until lightly golden.  Cool to room temperature.
  5. Lemon Filling:
  6. In a large mixing bowl add 1/2 cup of the white sugar, sea salt, lemon zest and egg yolks.  Immediately mix with a whisk until the mixture is paler in colour.  Add the cornstarch and mix until blended.  
  7. In a large pot add the water, lemon juice and remaining 3/4 cup white sugar.  Bring the mixture to a boil.
  8. Pour half of the lemon juice mixture into the egg yolk mixture and mix quickly to blend.  Pour all of the lemon juice-egg yolk mixture into the pot.  Turn to medium-low heat and cook the filling, stirring constantly and scraping the bottom of the pot, until it bubbles for ~1 minute or until the filling is clear.  Remove the pot from the heat and add the butter.  Stir until blended.
  9. Pour the lemon filling into the cooled crumb crust.  Refrigerate overnight or until firm.  
  10. Swiss Meringue Topping:
  11. Place the egg whites, sugar and salt in a large stainless steel mixing bowl that fits over a pot.  Add 1 inch of water to the pot and bring the water to boil.  Once boiling, turn to medium heat and place the bowl with the egg white mixture on top of the pot.  Whisking constantly, heat the egg white mixture until it is 160°F.
  12. Attach the mixing bowl to the mixer.  Whisk the egg white mixture on high speed using a whisk attachment until the meringue forms stiff peaks, is thick and glossy and at room temperature.  The bottom of the mixer bowl should also be cool.  
  13. Fill a piping bag fitted with a large star top with the Swiss meringue.  Pipe large rosettes of meringue on top of the lemon filling around the outer edge of the pie near the crust.  Each slice of pie should have 1 meringue rosette on top of it.
  14. You can leave the meringue white or lightly brown the top using a blow torch.  

Nutrition

Calories

2847 cal

Fat

96 g

Carbs

497 g

Protein

11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://evipatissier.com/2019/03/16/lemon-meringue-pie/

 

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