Meyer Lemon Meringue Pie
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!
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Meyer Lemon Meringue Pie
- serves 6
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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
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For the graham cracker crust:
- 2 cups graham crackers
- 4 tbs butter
- 1/4 cup sugar
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For the meringue:
- 4 egg whites
- 1 pinch cream of tartar
- 3 tbs sugar
- 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.
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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.
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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.
For the lemon curd:
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