I’m on my way in the kitchen to cook this for Justin for his treat for the week. He’s excited! It has a pie crust AND meringue! I will let you know how it turns out and how Justin likes it!
Lemon Meringue Pie
1 Pastry Crust, baked and cooled (*recipe at bottom)
1/2 cup water plus 3 tablespoons at room temperature
2 3/4 teaspoons unflavored gelatin
1 cup fresh Meyer lemon juice
3/4 cup honey
zest of 1 lemon, finely grated
6 large egg yolks
4 tablespoons palm shortening or ghee
1/4 cup coconut milk
pinch sea salt
1/3 cup honey
3 egg whites
1/4 teaspoon fresh lemon juice
pinch sea salt
1. Place 3 tablespoons of the water in a bowl and sprinkle gelatin over it to soften.
2. Place the 1/2 cup water, lemon juice, honey, and lemon zest in a sacuepan over medium heat for 5 minutes.
3. Place the egg yolks in a bowl and whisk. Temper the eggs by adding half of the heated mixture to the egg yolks, whisking continuously.
4. Pour the tempered egg yolks into the saucepan and cook while whisking frequently until the mixture has thickened, about 5 to 7 minutes. Remove from the heat and add the gelatin, whisking until dissolved. Add the shortening, coconut milk, and salt, whisking until fully combined.
5. Pour the lemon curd through a fine mesh sieve into a bowl and place in the refrigerator for 20 minutes to cool. Pour the cooled lemon curd into the piecrust and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Place the pie in the fridge to set for 6 hours.
6. Prepare the meringue. Place the honey in a small saucepan and bring to a boil. Place the egg whites in the bowl of a stand mixer and beat on medium until soft peaks form, about 3 to 5 minutes. With the mixer running, pour the boiling honey down the side of the bowl in a slow steady stream. Add the lemon juice and salt and continue beating for 8 to 10 minutes, until the meringue has cooled and doubled in volume.
7. Spread the meringue over the chilled pie, ensuring that it touches the crust all the way around. Place the pie under the broiler for 30 seconds to toast the top of the meringue, watching closely to prevent burning. serve at room temperature.
* Regular lemon juice may be substituted
* The crust and filling can be prepared up to 2 days ahead and refrigerated. Prepare the meringue right before serving.
2 1/2 cups blanched almond flour
1 tablespoon coconut flour
1 large cold egg
5 teaspoons ice water
3/4 teaspoon sea salt
3 1/2 tablespoons palm shortening
1. Preheat the oven to 325 degrees.
2. Place the first 5 ingredients in a food processor and process for 30 seconds. Add the shortening in small spoonfuls, spacing them out around the bowl. Pulse 4 or 5 times, just enough for the shortening to be mixed in and the dough to come together.
3. Press the dough into the bottom and up the sides of a 9-inch pie plate. Create fluted edges with fingers if desired.
4. Cut a circle of parchment and fit into the bottom of the pie shell. Fill with pie weights or dried beans. Bake until the edges begin to turn gold, about 10 minutes. Remove the pie weights and parchment paper and bake for 5 minutes more. Transfer to a wire rack and let cool.
* Double this recipe for pies such as apple or potpies that require a top crust layer.