Lemon Meringue Pie Recipe
Zesty lemon meringue, a pistachio crumble, served with a chantilly cream
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Ingredients
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For the Lemon Meringue Pie
Method
Preparation
Make the Pistachio Crust
Preheat the oven to 350°F (175°C). In a food processor, pulse the pistachios until finely ground. In a mixing bowl, combine ground pistachios, graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix well until combined.
Form the Crust
Press the mixture firmly into the bottom and up the sides of a pie pan. Bake for 10 minutes, then remove and allow to cool.
Prepare the Lemon Filling
In a saucepan, whisk together the egg yolks, 3/4 cup of sugar, lemon juice, lemon zest, cornstarch, and water. Cook over medium heat while stirring constantly until thickened, about 5-7 minutes.
Fill the Crust
Pour the lemon filling into the cooled pistachio crust and spread evenly. Let it cool while you make the meringue.
Make the Meringue
In a mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
Top the Pie
Spread the meringue over the lemon filling, making sure to seal it to the edges of the crust to prevent shrinking.
Bake the Pie
Bake in the oven for 10-12 minutes, or until the meringue is golden brown. Remove and let cool before serving.
Serve
Serve slices of lemon meringue pie topped with a dollop of chantilly cream.