This version of Lemon Meringue Pie gets a sophisticated update by deconstructing the pie. The graham cracker, lemon curd, and meringue are layered in individual glasses for a dramatic effect.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 2/3 cup all-purpose flour
- 1/3 cup cake flour
- 1/3 cup whole wheat flour
- 1/3 teaspoon salt
- 1/3 teaspoon baking soda
- 1/3 teaspoon cinnamon
- 2/3 cup butter
- 1/4 cup dark brown sugar
- 1/4 cup sugar
- 1/2 teaspoon honey
- 1/2 cup freshly squeezed lemon juice, from about 4 lemons
- 2/3 cup sugar
- 3 large eggs
- 1 cup butter
- 1/3 cup egg whites, from about 3 large eggs
- 1/2 cup sugar
Instructions
- For the graham cracker crust: Weigh and mix your dry ingredients together in a bowl. In a stand mixer, cream the butter with both sugars and honey until thoroughly combined. Add to the butter/sugar mixture until just combined. Roll between two pieces of parchment paper to a ¼-inch thickness. Freeze 20 minutes. Note: Please refer to the written recipe for measurements as they’ve been adjusted from the video.
- Preheat oven to 325 degrees F. Remove top sheet of parchment and bake 30 minutes until brown. When cool, break up pieces and pulse in a food processor until it resembles coarse crumbs. Set aside at room temperature.
- For the lemon curd: In a saucepan whisk eggs, sugar and lemon juice and slowly bring to a boil, stirring the whole time (to prevent the eggs from cooking). Place through a strainer with a ladle or a China cap into a blender and with the motor on, add butter, a little at a time until emulsified. Set aside.
- For the Swiss meringue: Place egg whites and sugar in a bowl set over simmering water and whisk until sugar is dissolved. Transfer to the bowl of a stand mixer and whip until soft peaks form. Set aside. Note: Please refer to the written recipe for measurements as they’ve been adjusted from the video. To assemble: Place graham cracker crumbs in the bottom of a serving glass and layer lemon curd followed by more graham cracker crumbs 3 times. Top with a dollop of meringue. Run a kitchen torch across the top for a toasty finish.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 303 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 86 mg |
| Sodium | 100 mg |
| Serving Size | 1 of 16 servings |
| Calories | 303 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 86 mg |
| Sodium | 100 mg |
Reviews
I also prefer measurements by weight as they are more accurate. But what really excited me about this recipe was the homemade graham cracker crumb crust – finally no more dry, tasteless graham crackers (which I never have on hand). Thank You!
I like measurements by volume
Could you give the measurements in weight rather than volume as it is far less prone to error please?