Indulge in the Perfect Balance of Tart and Sweet: Lemon Meringue Pie
A Harmonious Blend of Flavors and Textures
Imagine a dessert that combines the brightness of citrus with the fluffiness of meringue, all nestled in a crunchy graham cracker crust. This lemon meringue pie is a masterclass in balance, with each component working in harmony to create a truly unforgettable treat.
The Foundation: A Graham Cracker Crust
To start, preheat your oven to 375°F and prepare a 9-inch metal or ceramic pie plate. In a medium bowl, mix together 1 1/2 cups of crushed graham crackers, 6 tablespoons of melted unsalted butter, 3 tablespoons of granulated sugar, and 1/4 teaspoon of kosher salt. Press the mixture evenly into the pie plate and bake until lightly browned, about 10 minutes. Let it cool completely on a wire rack.
The Star of the Show: Lemon Filling
In a medium-size heavy saucepan, whisk together 1/3 cup of cornstarch, 1 1/2 cups of granulated sugar, 4 large egg yolks, and 1/2 cup of freshly squeezed lemon juice. Add 1 1/4 cups of water and whisk until blended, making sure to scrape the sides and bottom of the pan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in 2 tablespoons of unsalted butter and 2 tablespoons of finely grated lemon zest until fully incorporated. Pour the mixture into the cooled graham cracker crust and let it cool to room temperature.
The Crowning Glory: Meringue
In a large, clean bowl, whip 5 large egg whites and 1/4 teaspoon of kosher salt with a hand mixer on high speed until soft peaks form. Gradually add 1/2 cup of granulated sugar and continue beating until stiff, glossy peaks form. Remove the paper from the pie and spoon the meringue over the lemon filling, spreading it evenly to cover the entire surface. Bake until the meringue is golden brown, about 10 minutes. Let it cool to room temperature on a wire rack, then refrigerate until the filling is cold, at least 4 hours.
The Perfect Pairing
To elevate this dessert to new heights, try pairing it with a glass of Selbach-Oster Zeltinger Sonnenuhr Reisling Auslese Rotlay from Germany. The sharp, acidic rush of the Riesling perfectly balances the intensity of the lemon, while its integrated sweetness complements the creamy puffiness of the pie. The firmness and structure of the wine provide a satisfying contrast to the dessert, making for a truly unforgettable experience.
Leave a Reply