You know that episode of FRIENDS where Phoebe reminisces about her great-grandmother's secret chocolate chip cookie recipe, and Monica takes it upon herself to try to recreate said recipe, testing different batters for hours, until finally realizing Phoebe's great-grandma's "secret recipe" is the Nestlé Tollhouse cookie recipe found on the bag of chocolate chips?
Yeah, that's kind of what this is.
My grandma made a delicious lemon meringue pie, with a twist. The crust was meringue, the filling a whipped lemon delight covered in whipped cream; the dessert was gluten free and freaking amazing. I'm not sure if she made it especially for us because we had celiac or if it was always in her repertoire, but either way, she never failed to make it when she saw us. I remember eating it for breakfast after spending the night as little kids, and she always made it when we came to visit as adults.
It's a recipe I often asked for, but she told me she didn't have it written down anywhere. Eventually, I turned to google, only to discover that it's basically what Martha Stewart calls an "upside-down lemon meringue pie", or an Angel Pie.
|Grandma in 2015; me in 2019.|
This pie is incredibly light and delicate, a little tart and very sweet. It's the perfect treat after a heavy holiday meal.
This year, I thought I'd share the recipe.
|Tip: to quickly bring eggs up to room temperature, submerge them in warm water for 10-15 minutes. They separate more easily when warm, too.|
- Preheat your oven to 300°F. Make sure your rack is placed in the center of the oven.
- In a stand mixer, beat 4 egg whites until frothy. Add 1/4 tsp of cream of tartar and beat until soft peaks begin to form.
- Slowly add 1 cup of sugar until thick, glossy peaks have formed.
- Butter your pie plate. Then, fill it with your meringue. Smooth the meringue up the sides of the dish, but don't cover the edge.
- Bake for about 40 minutes, then allow to cool in the oven for 1 hour. After an hour, remove from the oven and allow to cool completely on a wire rack.
- Your meringue will rise out of the pie plate as it bakes before collapsing in on itself. This can be disconcerting the first time you make it! It will also crack. That's fine. The more slowly it cools, the less likely it will be to crack, but the collapsing bit is necessary.
|That rise, baby!|
|This plays tricks on your eyes, but there is a giant crater in the middle, I swear.|
- First, you'll make a lemon curd. To do this, zest and juice 2-3 lemons until you have 1/4 cup + 2 tbsp lemon juice and 3 tbsp zest. Set aside about 1/2 tbsp of zest for garnish.
- Whisk your room-temperature egg yolks in a cold saucepan (as in, do this off the heat) until they thicken and turn a lighter yellow, about 2 minutes.
- Whisk in 1 cup of sugar, your lemon juice, and 2.5 tbsp lemon zest. (I sometimes add more zest because I like a very lemony curd.)
- Over medium heat, cook the yolk mixture while stirring constantly with a wooden spoon, making sure nothing is sticking to the bottom of the pot. BE CAREFUL. If the curd burns, your pie will be ruined.
|I've done this with a rubber spatula before and the wooden spoon actually makes a huge difference.|
- When the mixture is thickened (about 10 minutes), pour it into a large mixing bowl and press a piece of cling wrap to the surface. Refrigerate for at least 1 hour, until completely cooled.
- Fluff up your curd a bit. I just use a spatula for this.
|I highly recommend you give this a taste because YUM.|
- In a stand mixer, whip 1 cup of heavy cream until soft peaks form.
- Gently fold the unsweetened whipped cream into the curd, working in batches. Don't stir or over-mix, but make sure everything is homogenous and no yellow or white streaks remain.
- Pour the filling into the meringue crust. The crust will look woefully under-filled; that's okay.
- Cover with cling wrap and refrigerate overnight.
- Whip 1 cup heavy cream and 1 tbsp white sugar until desired whipped cream texture forms. (The original recipe calls for soft peaks but I like a slightly denser topping. Avoid accidentally making butter.)
- Note: The crust and filling are very sugary, so a lightly-sweet topping is preferred, but if you have a family with an intense sweet tooth — like mine — you can add more sugar to the whipped cream. I use 2 tbsp sugar instead of 1. You've been warned, though. It's a SWEET pie.
- Smooth the whipped topping over the pie, covering the lemon filling. Sprinkle a bit of your reserved lemon zest overtop to complete.
|Perfection! This may be the best I've ever done, because I started it early and was able to take my time.|
|Another year, a different place, the same tradition.|