Mile High Meyer Lemon Meringue Pie
 
Prep time
Cook time
Total time
 
Filled with silky Meyer lemon curd and topped with a giant billowy cloud of marshmallow-like toasted meringue, this show-stopping pie is worth the time to make, and a glorious way to celebrate the last of the Meyer lemons for the season.

Note: Since you have the option of either using a pre-made crust or baking your own from my recipe (or someone else's), crust prep is NOT included in the times listed for this recipe. If you're baking the crust from scratch, allow for the appropriate additional time.
Author:
Recipe type: Baking, Pastry, Dessert
Yield: One 9-inch pie or 10-inch tart
Ingredients
  • One 9-inch pie crust or 10-inch tart crust, par-baked and cooled*
  • For the curd
  • 132 g (⅔ cup) granulated sugar
  • 12 g (4 tsp) arrowroot starch
  • 
¼ tsp salt
  • Zest from 1 lb (5-6) Meyer lemons
  • 180 ml (¾ cup) fresh-squeezed Meyer lemon juice (about 1 lb lemons)
  • 4 large eggs, lightly beaten
  • 4 large egg yolks, lightly beaten (reserve whites for meringue)
  • 56 g (¼ cup or ½ stick) unsalted butter, softened and cut into cubes
  • For the Meringue
  • 80 ml (⅓ cup) cold water
  • 10 g (1 generous Tbsp) arrowroot starch
  • 4 large egg whites (reserved from curd preparation)
  • ¼ tsp cream of tartar
  • ¼ tsp vanilla extract
  • 55 g (¼ cup) superfine/caster sugar**
Procedure
  1. Make the curd: Set a fine mesh sieve over a small saucepan and place next to stove.
  2. In a separate medium saucepan whisk together sugar, arrowroot and salt to combine. Zest and juice the lemons, and whisk in the lemon juice. Add the whole eggs and yolks and whisk until smooth. Stir in the lemon zest.
  3. Cook over medium-low heat for 8-10 minutes, stirring gently and frequently with a wooden spoon or stiff rubber spatula and scraping along the bottom and sides of the pot as you stir, until the mixture reaches 155°F. If you don’t have a thermometer to check the temperature, it should be thick enough to coat the back of the spoon/spatula, and when you swipe your finger through it, the cleared trail you left on the spoon should remain.
  4. Remove the pan from the heat and scrape the curd into the sieve set over the other saucepan. Working it against the sides and bottom of the sieve with your utensil, scrape and push the curd through the mesh into the pan, leaving behind the zest and any clumps of coagulated egg. Discard the solids left behind in the sieve.
  5. Stir the butter into the warm curd until completely melted, and lay a sheet of plastic wrap onto the surface of the curd. Set the pan aside.
  6. Make the meringue: Whisk the cold water and arrowroot together in a small saucepan until the starch is dissolved and the mixture looks like watery skim milk. Set the pan over medium-low heat and cook for about 2 minutes, whisking occasionally, until the mixture turns into a translucent, runny gel. Turn off the heat and leave the pan on the burner to let cool slightly; you don’t want it to get cold or it will firm up too much. (If your kitchen is cold, cover the pan with a lid once the gel is no longer releasing steam.)
  7. Using a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-low speed until foamy, about 2 minutes. Stir in vanilla extract.
  8. Increase speed to medium-high and add the sugar a tablespoon at a time, carefully spooning it down the side, between the whisk and the bowl. Once all sugar has been added, let the mixture whip until it looks cloud-like but still very soft, about 2 minutes.
  9. With the mixer running, slowly scrape in the arrowroot gel a tablespoon at a time. Let the meringue continue to whip until it holds glossy, stiff peaks, about 3 minutes.
  10. Assemble: The curd should be warm when adding to the crust, so reheat very gently over low flame just until warmed through if needed. Carefully pour the curd into the crust and spread or tilt to distribute evenly.
  11. Spoon two thirds of the meringue onto the curd and carefully spread evenly over the entire surface, making sure it attaches to the entire perimeter of the crust, creating a seal. Add remaining meringue, and spread into a domed shape so it's slightly higher in the center. Use the back of a spoon to create random peaks and swirls all over the meringue.
  12. Bake:Transfer pan to a preheated 325°F oven and bake for 20 minutes, rotating halfway through, until peaks are lightly and evenly browned.
  13. Cool the pie or tart for at least three hours before slicing, to ensure that both the curd and meringue are completely set.
  14. Serve: Slice with a clean, sharp knife, wiping the knife between cuts. I don't recommend greasing the knife as some other chefs do, but if you're concerned about meringue sticking to the blade, dip it in hot water and wipe it dry before each slice to help cut through cleanly.
Notes
*Feel free to use a store-bought or other prepared crust for this pie, and follow the instructions on the package for par-baking. If you'd like to make my fabulous flaky gluten-free pie crust, the recipe and detailed instructions can be found here.

**Superfine (aka caster) sugar dissolves more easily than standard granulated sugar, ensuring a silky meringue without a hint of grittiness. If you'd like to use granulated sugar instead, I recommend giving it a quick buzz in a food processor, blender or spice grinder to mimic the finer texture of caster sugar.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/mile-high-meyer-lemon-meringue-pie/