Sky-High Lemon Pie
Submitted by krikidigit
Sky-high lemon meringue pie crowned with coconut chips. Tall lemon-extract-spiked meringue, glossy lemon curd filling, and a flaky stand-up edge make this a showstopping classic.
YIELD
8 servingsPREP
30 minCOOK
15 minREADY
45 minA lemon meringue pie with attitude. The meringue piles dramatically tall above the crust, lemon extract scents the cloud of egg whites so even the meringue tastes citrusy, and coconut chips on top toast to a golden ring while the filling stays cool and tart underneath.
The filling uses both cornstarch and flour as thickeners, an old-school combination that produces a smoother set than cornstarch alone. Cornstarch sets glossy and clear; flour adds a slightly firmer, more sliceable texture. Together they create a curd that holds clean lines when cut and doesn’t weep at the seams.
Tempering the egg yolks back into the hot sugar mixture is the high-stakes step. Beat the yolks first, slowly whisk in some hot mixture to warm them, and only then return the combined mix to the pan. Skip the tempering and you scramble the yolks into the curd.
The lemon extract in the meringue is the genuinely clever touch most home recipes miss. Lemon juice and zest live in the filling, which means the meringue normally tastes of nothing but sweet egg whites by contrast. A spoonful of extract whipped into the whites delivers lemon flavor all the way through the pie, top to bottom.
Pile the meringue onto hot filling. The heat from below sets the whites against the curd, preventing the dreaded gap that opens up when meringue is added to a cool filling.
Pro Tips
- Spread the meringue all the way to the edges of the crust. Anchoring it to the pastry prevents shrinking and weeping during baking.
- Beat the egg whites until they double in volume before adding sugar. Sugar added to underwhipped whites blocks them from reaching firm peaks.
- Use coconut chips, not shredded coconut. Shredded burns; chips toast evenly and look more elegant on top.
- Cool the finished pie completely on a rack before slicing. Cutting warm pie collapses the filling into a runny mess.
Variations
- Swap key lime juice and zest for lemon to make a sky-high key lime version.
- Skip the coconut chips and torch the meringue with a kitchen torch for an even more dramatic finish.
- Add an extra hit of lemon zest to the filling for more citrus punch.
Ingredients
Directions
Prepare pastry recipe.
Roll out to a 12 inch round on a lightly floured pastry cloth or board; fit into a 9 inch pie plate.
Trim overhang to ½ inch turn under flush with rim and flute to make a stand-up edge; prick well all over with a fork.
Bake in hot oven, 425, for 15 minutes or until golden; cool completely on a wire rack Mix 1¾ cups of the sugar, cornstarch, flour, and salt in a medium-size bowl. Heat water to boiling in a medium-size saucepan. Lower heat to medium; slowly add sugar mixture, stirring gently but constantly. Cook, stirring constantly, 5 to 7 minutes or until mixture holds a line when cut with a spoon; remove from heat at once. Do not let mixture boil. Beat egg yolks slightly in bowl; stir in ½ cup hot mixture; quickly stir back into mixture in saucepan. Cook, stirring constantly over medium heat, for 3 minutes or until mixture thickens. Remove from heat. Stir in lemon rind, juice, butter or margarine until blended. Pour into cool pastry shell. Beat egg whites with lemon extract until foamy, white and double in volume in bowl. Sprinkle in ½ cup sugar, 1 tablespoon at a time, beating all the time until sugar dissolves and meringue stands in firm peaks. Pile onto hot filling, spreading to edge of crust. This keeps meringue from shrinking. Sprinkle with coconut chips, or place them in a pretty pattern on top. Bake in moderate oven, 350℉ (180℃) degrees, 12 minutes, or until peaks of meringue are a golden brown. Cool completely on a wire rack before cutting
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