Who doesn't love lemon meringue pie? It is the perfect dessert to finish a meal. Like many people, I grew up eating lemon meringue pie made with Shirriff Lemon Meringue Pie Filling & Dessert Mix. While it tastes good, the list of ingredients isn't desirable, there isn't even a lemon in it. The ingredient list is as follows: sugar, modified cornstarch, citric acid, salt, acetylated monoglycerides, artificial flavour, colour (contains tartrazine). Now, if you are going to follow the rule of only eating what you can pronounce acetylated monoglycerides are definitely out, modified cornstarch likely contains GMO's and the artificial flavour and colours are just that artificial chemicals!
It is so easy to make your own lemon pie filling! Over the past couple of years I have been experimenting with a number of different homemade fillings. Recently I adapted this recipe and am very happy with the results. Creamy, very lemony filling well worth the effort!
Mile High Lemon Meringue Pie
- 1 cup fresh lemon juice (or Santa Cruz Organic Lemon Juice)
- 3 large egg yolks (reserve whites)
- 3 large eggs
- 3/4 cup honey, melted or sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 tsp unflavoured gelatin
- 3/4 cup chilled whipping cream or strained plain full fat yogurt*
Stir lemon juice, eggs, egg yolks and honey together in a medium bowl. Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture has thickened, and the whisk leaves a path when lifted from curd, and an instant read thermometer registers 175 F., about 15 minutes. Add butter to curd, one Tbsp at a time, whisking to blend between additions. Remove from heat. Press plastic wrap directly onto the surface of the curd to prevent a skin. Chill until cold.
Sprinkle gelatin over 2 Tbsp water in a small bowl, allowing the gelatin to soften (about 10 minutes). If using whip cream, beat cream until soft peaks form. Add the gelatin mixture; continuing to beat just until firm peaks form. If using yogurt, stir in the softened gelatin. Fold the whip cream or thickened yogurt mixture into the lemon curd. Cover and chill.
Gluten free Pie Crust
- 1 1/2 cups almond flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 cup melted coconut or other oil
- 2 Tbsp Honey
- 1 tsp vanilla extract
Preheat oven to 350F. In a large bowl, combine almond flour, salt and baking soda. In a small bowl, add the oil, honey and vanilla, stirring to combine. Stir the wet ingredients into the flour mixture and mix thoroughly. Press the dough into a 9 1/2" or deep dish pie pan.
Bake for 10-15 minutes, until golden. Remove from oven and allow to cool completely before filling.
- 3 egg whites
- 1/2 cup honey, melted and room temperature (or 1/2 cup white sugar)
- 1/8 tsp sea salt
- 1/2 tsp vanilla
Beat egg whites until soft peaks form, add salt and slowly add the honey (or sugar), pouring it down the side of the bowl. Continue to beat until meringue is firm and glossy. Do not over beat (like I did), it will result in a stiff meringue that doesn't swirl as prettily (still tastes good, but doesn't look as nice).
Ensure the pie filling and shell are cooled and spoon the filling into the shell. Top with meringue. Bake pie in a preheated oven (450F) until meringue is toasted in spots, 3-5 minutes (or use a kitchen torch to brown). Chill for 30 minutes before serving. You can make ahead 3-4 hours, keeping the pie chilled. Enjoy!
*allow yogurt to sit in a fine mesh strainer over a bowl for 12-24 hours to remove excess whey and thicken further.
Meringue is temperamental! The whites and the honey both attract moisture which causes meringue to weep as it collects moisture. To avoid this, serve in a timely manner.