Lemon Meringue Pie Recipe
Zesty lemon meringue, a pistachio crumble, served with a chantilly cream
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Ingredients
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Lemon Meringue Pie
Method
Preparation
Make the Pistachio Crust
Preheat the oven to 350°F (175°C). In a food processor, combine the pistachios, flour, melted butter, and powdered sugar. Pulse until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a pie dish. Bake for 10-12 minutes or until golden. Let cool.
Prepare the Lemon Filling
In a saucepan, whisk together the granulated sugar, lemon juice, lemon zest, cornstarch, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. Once thickened, remove from heat and pour into the cooled pistachio crust.
Make the Meringue
In a clean mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form and the meringue is glossy.
Assemble the Pie
Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking. Use a spatula to create peaks in the meringue.
Bake the Pie
Bake in the preheated oven at 350°F (175°C) for 10-15 minutes or until the meringue is golden brown. Remove from the oven and let cool at room temperature.
Serve with Chantilly Cream
Whip the heavy cream until soft peaks form. Serve slices of the pie topped with a dollop of chantilly cream.
