#SundaySupper~Lemon Meringue Pie for #BakeforaCure with Chantal
Custard and meringue adapted from Baked
Recipe type: Pie
9 graham crackers
1 cup pecans
2 tbs. brown sugar
Pinch of salt
6 tbs. melted butter
¾ cup fresh lemon juice
Zest of 2 lemons
2 large eggs
7 large egg yolks (reserve whites for meringue)
¾ cup sugar
4 tbs. unsalted butter, softened
7 large egg whites, at room temperature
1½ cups sugar
½ tsp. cream of tartar
½ tsp. almond extract
For the crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie dish.
Add graham crackers, pecans, brown sugar, and salt to the bowl of a food processor. Pulse to a fine crumb. Drizzle in the melted butter while pulsing until it looks like wet sand.
Press the graham cracker mixture into the bottom of the pie dish and up the sides.
Bake for 10-12 minutes until the crust is brown.
In a small bowl or glass measuring cup, combine lemon juice and lemon zest. Set aside for a few minutes to allow the zest to soften.
In a medium, heat proof bowl, whisk together eggs, egg yolks, and sugar. Add the lemon juice and whisk until combined.
Place the bowl over a pan of simmering water (make sure the water doesn't touch the bottom of the bowl). Cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 13 minutes.
Remove the bowl from the pan and whisk in the softened butter until melted. Strain the mixture through a mesh sieve and place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until ready to use.
Whisk the egg whites and sugar together in a heat proof bowl. Set the bowl over a pot of simmering water. Cook, whisking constantly, until the sugar is dissolved and the temperature reaches 140 degrees F. on an instant or candy thermometer, about 11 minutes.
Remove the bowl from the pan and pour into the bowl of an electric mixer fitted with the whisk attachment. Beat the mixture on high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken, about 3 minutes. When the mixture begins to hold soft peaks, add the almond extract, then continue to mix until stiff peaks form, about 6 minutes total.
Preheat the broiler to low. Place the oven rack so it's sitting in the center of the oven.
Take your lemon custard out the of the fridge and whisk until smooth. Add the custard to the cooled graham cracker crust.
Place a generous helping of meringue on top of the custard and form peaks with the spatula.
Place the pie under the broiler until the meringue begins to turn light brown. Make sure you don't' take your eye off of the pie while it's under the broil. Once the meringue reaches a light brown color, turn the broiler on high to toast the tips of the meringue. Take out of the oven and let sit at room temperature until ready to eat.
Pie best served same day.
Recipe by The Messy Baker Blog at http://themessybakerblog.com/2012/10/21/sundaysupperlemon-meringue-pie-for-bakeforacure-with-chantal/