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Episode 128 - No Weep Lemon Meringue Pie - 4-7-2013 - HD

All lemon meringue pies made with all-natural ingredients will weep or collect water overtime. I've tested this recipe and on day 1 only about a teaspoon of liquid gathered. Be sure to store the pies in the fridge on a sheetpan or something to collect the liquid. The filling here is made with rice flour so it weep very little if at all so if you can make the filling ahead of time and then add the meringue when you're ready to serve it. The majority of the liquid that gathers in a lemon meringue pie is actually from the meringue breaking down. As the bubbles pop the syrup that was surrounding them leaks out. Swiss meringue will last longer than a french meringue, but it won't last forever. Serve this pie within 2-3 days.
Ingredients
  Pie shell 1 (9" diameter)
  White chocolate 1⁄4 Cup (4 tbs), melted
  Lemon 2 , zested
  Lemon juice 5 Ounce (3 to 4 lemons)
  Water 1 Pound
  Sugar 6 Ounce
  Rice flour 1 3⁄4 Ounce
  Eggs 2
For meringue
  Unsalted butter 1 Ounce
  Egg white 5 Ounce
  Granulated sugar 6 Ounce
Directions

GETTING READY
1. Brush the melted white chocolate all over the bottom and side of the pie shell, to make a thin layer.

MAKING
2. In a saucepan, put together water, 3 ounces of sugar and lemon zest, and bring to a boil.
3. In a bowl, put together 3 ounces of sugar, rice flour and eggs and whisk well to combine.
4. Once the lemon zest mixture comes to a boil, slowly stream the liquid in the egg mixture whisking continuously.
5. Transfer the entire mixture in a saucepan, and bring it to a boil on medium heat, whisking continuously for about 1 to 3 minutes until the mixture bubbles and thickens.
6. Take the pan off the heat and whisk in lemon juice and butter, and whisk well until the butter is melted and lemon juice is fully incorporated.
7. In a pie shell, stream the egg lemon mixture and allow to cool, and refrigerate for about 1 to 2 hours or until it sets.

FINALIZING
For Meringue
8. In a bowl over double boiler, whisk together butter egg white and sugar until the temperature reaches 150 F.
9. Once the mixture reaches 150 F, remove from the double boiler and beat it in a stand mixer, on medium speed until the mixture reaches medium stiff peak.
10. Fill the egg white mixture in a piping bad and make small rosettes all over the pie or just spread it with spatula.
11. Move the blowtorch all over the egg white mixture just until it turns light brown in colour.

SERVING
12. Cut in wedges and serve as desired.

TIPS
Brushing of white chocolate on the pie shell, prevents the shell from getting soggy.
Use a clean bowl, for whipping egg whites, and whip it with little vinegar to make it extra clean.
Make sure the egg white is properly separated with not bits of egg yolk.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet Sour
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Party
Preparation Time: 
140 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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