Meyer Lemon Meringue Pie

lemon-meringue-71

I don’t want you to think that i had so much free time in my hands that i had fun shaping the meringue on my Meyer lemon pies to match the surrounding peaks. I came back from my trip to Aspen, Colorado alright. It’s been a busy two weeks and i’m trying to slip back into blogging mode. I haven’t had too much time to photograph new dishes while i was away for the simple reason that i was busy cooking for a dozen (fancy) people every night. Let’s feel fortunate my friends that this innocent Meyer lemon meringue pie escaped the wrath of those hungry people. In order for that to happen our little pie had to hide, yes.. hide.. in a dark corner of the refrigerator overnight. Brave little thing.

I like to make individual lemon meringue pies when they’re to be served at dinner parties since it can be tricky to make neat slices out of a larger one. Plus, let’s be honest, it’s way nicer to get your own personalized lemon meringue pie. I used a graham cookie crust on these just because it’s more fun that way. At least i think so.

I love the sweeter, fragrant aroma of Meyer lemons but if you’re looking for a more acidic finish don’t hesitate to go for regular lemons (or a combination of the two). Also try adding basil to the lemon curd to make a completely different – and inspired – dessert. Yes. Really!

  • Meyer Lemon Meringue Pie

    lemon-meringue-11

  • serves 6
    • For the Meyer lemon curd:
    • 4 tbs butter
    • 1/4 cup heavy cream
    • 2 eggs
    • 2 egg yolks
    • 3/4 cup fresh Meyer lemon juice, strained
    • 2 tsp Meyer lemon zest (optional)
    • 3/4 cup granulated sugar
    • For the graham cracker crust:
    • 2 cups graham crackers
    • 4 tbs butter
    • 1/4 cup sugar
    • For the meringue:
    • 4 egg whites
    • 1 pinch cream of tartar
    • 3 tbs sugar
    • lemon-meringue-4

      For the lemon curd:
    • Heat butter and cream in a double boiler over boiling water. In a separate bowl, beat eggs and egg yolks together just enough to blend. Temper the eggs with a small amount of the warm cream mixture and add eggs to the remaining cream mixture. Heat over boiling water, whisking constantly, until lukewarm. Whisk in the Meyer lemon juice and zest and granulated sugar. Continue cooking, whisking every few minutes so the mixture does not curdle. Cook until the mixture reaches a custardlike consistency (180′F), about 15-20 min. Let it cool for 10 min.
    • Set the oven to 250′F.
    • Fill the pre-baked crusts with the custard and bake for 8-10 min. Remove from the oven. Let cool for a few minutes and proceed with the meringue.
    • For the graham cracker crust:
    • Mix graham cracker crumbs and sugar together. Melt butter and mix into crumbs. Cover bottom of 9 inch pie plate or individual aluminum cups with mixture and press against sides. Bake in 350 degree oven for 6 or 7 minutes. Set aside to cool.
    • For the meringue:
    • Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top Meyer lemon filling.
    • Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
  • Digg
  • Facebook
  • Twitter
  • del.icio.us
  • Google Bookmarks
  • StumbleUpon
  • email

Tags: ,

  • http://www.kitchentravels.com Dawn (KitchenTravels)

    Twelve fancy, hungry people. Sounds like the title to a very unusual play. :) I made lemon meringue tartelettes a few weeks ago, but the idea of adding basil never occurred to me. Inspired! I’ll have to give that a try.

  • http://www.norecipes.com Marc @ NoRecipes

    Mmmmmm:-) I had to make some lemon meringue tarts for a photo shoot I did on Monday. I bet these taste much better as I was more concerned about looks than taste.

  • http://kitchen-em.blogspot.com Kitchen M

    Basil with lemon! That’s brilliant! How much basil should I use then?

  • http://confessionsoftart.blogspot.com Irene

    How much do I want one? (or 3) SO SO SO MUCH. Droooool.

    PS How would you adjust the sugar if making it with regular lemons? Extra 1/4 cup?

  • http://thenakedbeet.com nakedbeet

    Welcome back! Lovely lovely pies. So glad that one escaped pesky guest hands and of course getting an individual pie is de rigeuer!; )

  • http://www.keeplearningkeepsmiling.com MaryMoh

    Beautiful pictures! I love lemon pies….love the smell and taste….mmm

  • http://kokken69.blogspot.com shirley@kokken69

    Your opening paragraph made me laugh. Great sense of humour – and I am glad the lovely made it out safe for us to see…

  • http://lisaiscooking.blogspot.com lisaiscooking

    I have a crush on Meyer lemons and all desserts made with them! Basil in the curd sounds very interesting too.

  • http://fivestarfoodie.com 5 Star Foodie

    Beautiful dessert! Individual pies are definitely the way to go and I love your idea of adding basil!

  • http://freshlocalandbest.blogspot.com Christine @ Fresh Local and Best

    I absolutely adore Meyer Lemons, and this meringue pie looks heavenly. Basil sounds like a very interesting twist! I hope you were able to have some fun while you were in Aspen!

  • http://www.pamsmidwestkitchenkorner.com/ Pam

    I love the individual servings. It looks absolutely delicious. Great meringue! Thanks!

  • http://www.bunkycooks.wordpress.com/ bunkycooks

    I was going to make another batch of my Meyer lemon sorbet with the lemons in the fridge, but this dessert may have to take its place! I love the addition of the basil! Looks yummy!

  • http://vanillakitchen.blogspot.com dawn

    where’s mine? it didn’t come today. what address did you use? lol

  • http://www.yumsiliciousbakes.blogspot.com Avanika (Yumsilicious Bakes)

    Individual pies!! Makes me want one even more :(

  • http://friedwontonsforyou.com Fried Wontons For You

    Don’t you know individual pies are dangerously good when they look as delicious as that? Yum!

  • http://simmerdownfood.com noëlle {simmer down!}

    I was wondering the same thing about the sugar, do you use less when using Meyer lemons than you would for a traditional lemon curd? I tend to like my curds on the tart side (you know, that whole “you are what you eat” business…) ;)

  • http://www.pigpigscorner.com pigpigscorner

    wow basil?! I have to try that!

  • http://devourtheworld.blogspot.com jen

    total pavlovian response out of me!! YUMMMM!!

  • http://forkfingerschopsticks.com/ Andrea @ Fork Fingers Chopsticks

    Lemon and basil? They are a lovely combo in savory, so you’re right I’ll have to try the sweet. Lemon meringue is my favorite!

  • http://MyKugelhopf.ch Kerrin @ MyKugelhopf

    oh this has so just moved up my list for recipes to try asap ! i was just saying on my blog how i love anything with meringue and mentioned my love for lemon meringue pie (recipe there for key lime pie with meringue if you’re interested)… but i’m all over this one here.

    meanwhile, an adorable and tempting little tart like that would never last a night in my fridge, no way. i’ll have to try this soon and make the meringue look like the mountains around here ! ;)

  • http://52kitchenadventures.wordpress.com Stephanie

    I LOVE this! For some reason every time I want to make a dessert lately my first urge is to make personal sized tarts or cupcakes. I will definitely be trying this recipe!

  • http://arugulove.wordpress.com arugulove

    I have always wanted to attempt a lemon meringue pie! Love the idea of using meyer lemons.

  • http://foodhuntress.blogspot.com enrisa marie

    This looks very friendly- will try this. Been craving for sweet stuff lately. I heard that babies respond to nice sweet food in utero… Thank you for the post.

  • http://www.LaughingDuckGardens.com/ldblog.php/ Sylvie

    Pauvre petite tartelette. Toute seule. Toute la nuit. Dans le sombre frigidaire! A-t-elle quand meme bien fini sa courte et douce vie?

    Zen: I like the variation of substituting some cream for the butter in the lemon curd. Will have to try that, as lemons are good and plentiful in markets now (and lemon curd can be made in bulk and frozen in 1/2 pint jars for later use)

  • http://www.weareneverfull.com we are never full

    i love that you used a graham cracker crust for these. again, i wish i could bake.

  • http://www.frieswithmyketchup.com Ketchup

    Looks delicious… anything lemoney is my kind of dessert. Will have to try out the recipe and let you know! Thanks :)

  • http://www.takeamegabite.com Megan

    These look absolutely delicious! I love love love individualized desserts. I can’t wait to make this.

  • http://www.blogwinecellar.com wine blog

    mmmm. Meyer lemons are amazing. Looks super good~

  • http://voodoolily.blogspot.com Heather

    That toasty meringue made my mouth water. I want to eat that with a glass of limoncello!

  • http://www.sense-serendipity.com Divina

    One of my favorite pies. I haven’t had meyer lemons but I’m sure these are extra special. Awesome photos.

  • http://www.thecurrypop.blogspot.com uncledee

    this looks like it’ll fit right into my mouth perfectly. =) i think its time to open a patisserie!

  • http://www.6bittersweets.com Xiaolu @ 6 Bittersweets

    Aw these mini pies are so cute and make practical sense. Love it!

  • http://dodol-mochi.blogspot.com Pei-Lin

    Hey, though French lemon meringue tart can be damn good, your lemon meringue pie makes it look like nothing! Definitely gorgeous & am sure it tastes addictive! Mmm … Sweet & tangy!

  • http://www.noobcook.com noobcook

    They look so elegant and beautiful. Wish I could sink my teeth into one of them now :)

  • http://colloquialcooking.com Colloquial Cook

    -Msieur, msieur!
    -Oui petit fenouil?
    -Mais comment on fait pout planter des bougies dans la meringue? C’est nul!
    -Au coin! Hop.

  • http://baconandrhubarb.blogspot.com Rachel (S[d]OC)

    You’re right. There is something quite special about individual pies. You can say, “I HAVE A WHOLE PIE TO MYSELF.” Yeah. I’m a little obsessed. I love the idea of using meyer lemons. Definitely takes the flavor out of the ordinary a bit.

  • http://thelittleteochew.blogspot.com The Little Teochew

    Oh la la! That is one sweet, angelic looking meringue pie! Gorgeous!

  • http://memoriesinthebaking.blogspot.com Marysol

    A luscious classic is pretty hard to beat.

  • Pingback: meyer lemon cake « Radical Muffin

  • Pingback: Lemon meringue pie « Messages from Satu's Brain

  • http://fortheloveofkidsandfood.blogspot.com Miranda

    Very beautiful. This is my husbands favorite….

  • http://studiouma.com Uma

    I’m a true Zenfan! Just made this recipie. Wow. Just wow. It goes into my ‘favorites’. In your recipes, can you mention the size of the pan/tart pan/pie pan etc. you are using? I always guess based on your photos. This time, I’m pretty sure I was horribly wrong! But it still tastes SOOO GOOD! Thank you :)

  • Troothteller

    I can’t wait to try it. Today I had a bad experience having used the recipe on the cornstarch box. Even though it gelled before I chilled it, it separated after I served it. I like the fact that this recipe does not require cornstarch.

  • http://mbdefault.org/forum/member.php?action=profile&uid=17912 Christine Woodruff

    Thank you for taking the time to talk about  this, I feel strongly  about this and I get pleasure from researching this topic.