Prepare to embark on a culinary journey that will transform your dessert game forever! The Chez Panisse Meyer Lemon Meringue Pie is not just a dessert – it's a masterpiece that combines the bright, sophisticated tang of Meyer lemons with a cloud-like meringue that will make your taste buds dance with pure joy. Imagine cutting into a perfectly golden pie with peaks of meringue so beautiful they look like they were sculpted by a pastry artist, revealing a silky, vibrant lemon filling that promises to deliver an explosion of flavor in every single bite.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 1 pie
Ingredients
- 1 pre-baked pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup Meyer lemon juice
- 4 large egg yolks
- 2 tablespoons butter
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar (for meringue)
Instructions
- Prepare the pre-baked pie crust and set aside to cool completely.
- In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt until well combined.
- Gradually add water and Meyer lemon juice, whisking constantly to prevent lumps from forming.
- Place the saucepan over medium heat and cook, stirring continuously, until the mixture begins to thicken and bubble.
- Temper the egg yolks by slowly adding a small amount of the hot liquid while whisking vigorously to prevent curdling.
- Pour the tempered egg yolks back into the saucepan and continue cooking, stirring constantly, until the filling is thick and glossy.
- Remove from heat and stir in butter until completely melted and incorporated.
- Pour the lemon filling into the pre-baked pie crust, spreading evenly and smoothing the top.
- For the meringue, place egg whites in a clean, dry mixing bowl and let sit at room temperature for 10 minutes.
- Add cream of tartar to egg whites and begin beating with an electric mixer on medium speed.
- Gradually add 1/2 cup sugar while continuing to beat until stiff, glossy peaks form.
- Carefully spread the meringue over the lemon filling, ensuring it touches the edges of the crust to prevent shrinking.
- Use the back of a spoon or a spatula to create decorative peaks and swirls in the meringue.
- Preheat the oven to 350°F (175°C).
- Bake the pie for 12-15 minutes, or until the meringue is golden brown and lightly toasted.
- Remove from oven and let cool completely at room temperature for at least 2 hours before serving.
- Chill the pie for 1 hour before slicing to help the filling set firmly.
- Serve chilled and enjoy the perfect balance of tart lemon filling and sweet, fluffy meringue.
Tips
- Use room temperature eggs for the meringue to achieve maximum volume and stability.
- Always temper your egg yolks slowly to prevent scrambling and ensure a smooth, glossy filling.
- Make sure your mixing bowl is completely clean and dry when whipping egg whites – any trace of fat can prevent proper meringue formation.
- Create those stunning meringue peaks by using the back of a spoon or a spatula with gentle, sweeping motions.
- To prevent a weepy meringue, ensure you spread the meringue to the very edges of the pie crust, sealing it completely.
- Let the pie cool completely at room temperature before chilling to help set the filling and prevent condensation.
- For the most intense Meyer lemon flavor, zest the lemons before juicing and incorporate the zest into the filling.
- A kitchen torch can be used instead of oven-browning for more precise meringue toasting if you prefer.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 150mg
