Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe
User Reviews
4.7
Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe
Description
This recipe uses a basic pie crust rolled thin and baked until crisp. The filling is a chilled lemon curd, providing sharp citrus flavor with a smooth texture. Over this, a meringue made by heating egg whites with sugar and cream of tartar is whipped to stiff peaks and heaped generously atop the pie, creating a tall, dramatic topping.
The meringue is browned using a kitchen torch or a high-heat oven flash to develop a delicate crust while retaining a soft interior texture. The interplay between the buttery crust, tangy lemon filling, and sweet, light meringue is well balanced and refined.
Serve slices soon after browning the meringue to enjoy the contrast of textures. Preparing the lemon curd and crust in advance can streamline the assembly process. The crust can be stored frozen for future use, and the lemon curd kept chilled for a few days before baking.
Ingredients
- 1 recipe Homemade Perfect Pie Crust
- 4 (4 fl oz/120 ml) egg at room temperature, large, whites
- 1 recipe lemon curd , chilled
- egg wash
- ⅔ cups (5 oz/142 g) granulated sugar
- ¼ teaspoon cream of tartar
Notes
- Make a double batch of pie crust and freeze the unused portion for quick pie preparation later.
- Lemon curd can be prepared up to three days in advance and kept chilled.
- Ensure sugar is fully dissolved when heating egg whites by testing the mixture between fingers for a smooth feel.
- For a crisper crust, brush the baked crust with melted white chocolate and let set before filling.
- Additional lemon zest can be added to filling to enhance the lemon flavor.
- Explore other pies with meringue topping, such as raspberry curd or sweet potato pies, for variety.
User Reviews
Overall Rating
4.7
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