What is lemon meringue pie?
Lemon meringue pie is a dessert pie made with a lemon custard filling and a topping of fluffy, sweet meringue. The filling is typically made with lemon juice, sugar, and eggs, and is baked inside a pastry crust. The meringue, made from egg whites and sugar, is spread over the top of the filling and typically browned using a kitchen torch or oven. The contrast between the tart filling and sweet meringue creates a balanced and enjoyable dessert.
The base
A lemon meringue pie base is typically made of a pastry crust, which can be either a shortcrust or a graham cracker crust.
A shortcrust pastry crust is made from flour, sugar, salt, and butter, which is blended together and then pressed into the pie dish. It provides a traditional, buttery, and flaky texture.
A graham cracker crust is made from graham cracker crumbs, sugar, and melted butter. It provides a crunchy and sweet flavour and is often used as an alternative to the traditional pastry crust.
A good lemon meringue pie base should have a crispy and flaky texture, be easy to cut and slice, and provide a nice balance between sweetness and saltiness. Whether you choose a shortcrust pastry crust or a graham cracker crust, make sure that it is well-baked and not undercooked, which can lead to a soggy bottom.
The filing
The lemon filling in a lemon meringue pie is a custard-like mixture made from lemon juice, sugar, eggs, and sometimes cornstarch. The filling provides a tart and tangy contrast to the sweet meringue topping.
To prevent the filling from splitting, it's important to cook the mixture gently and avoid overcooking it. The filling should be thickened over low heat, and it's also helpful to gradually temper the eggs by gradually adding some of the hot lemon mixture to the beaten egg yolks before adding the egg mixture back into the saucepan.
As for the type of lemons to use, using freshly squeezed lemon juice will give the best flavor and result in the filling. A good rule of thumb is to use about 3-4 lemons for 1 cup of lemon juice. It's also a good idea to zest the lemons before juicing them, as the zest adds extra lemon flavour to the filling.
In general, it's best to use lemons that are bright in color and heavy for their size, as these are usually juicier and have a more intense flavour. Whether you use regular lemons or Sicilian lemons is a matter of personal preference, as both types of lemon can be used in the filling, though the flavour profile may differ slightly.
The meringue
The meringue on a lemon meringue pie is a light and fluffy topping made from egg whites and sugar that is spread over the lemon custard filling.
A classic meringue is made by whisking egg whites until they are stiff and then gradually adding sugar while continuing to beat the mixture until it forms stiff peaks. The meringue is then spread evenly over the lemon custard filling, making sure to seal the edges of the pie to prevent the filling from seeping out.
A well-made meringue should be glossy, with stiff peaks that hold their shape when the mixer is lifted. The meringue should also have a light and airy texture, with a slightly sweet taste that complements the tartness of the lemon custard filling. It is often browned using a kitchen torch or oven, creating a crispy and golden exterior.
What is the difference between Sicilian lemons and regular lemons?
Sicilian lemons and regular lemons are both varieties of lemon, but there are some differences between them.
Sicilian lemons are generally larger, with a thicker rind and a sweeter, less acidic flavour compared to regular lemons. They are commonly used in Mediterranean cuisine, often to make lemon-based sauces and dressings.
Regular lemons, also known as Lisbon or Eureka lemons, are more commonly found in the United States and have a thinner rind, a more tart and acidic flavor, and a higher juice content compared to Sicilian lemons. They are often used for cooking and as a garnish for drinks.
In general, the choice between Sicilian and regular lemons depends on personal taste preference and the intended use of the fruit. Both types of lemon can add a bright, tangy flavour to dishes, but the exact taste and texture may vary.
Prezzo's Lemon Meringue Pie
When we think of Italy, we think of Sicilian Lemons. Sweet, slightly tart and oh-so delicious, these lemons are traditionally less acidic than other lemon varieties and contain more juice making them a perfect ingredient to cook with.
We’ve taken this delicious yellow fruit and produced an unbelievable showstopper dessert; lemon meringue pie. A crunchy Biscoff base with caramel notes, lovingly layered with Sicilian lemon custard, topped with soft, pillow-like Italian-style meringue and then lightly baked.
The theatre of this dish is just as important as the taste, with vibrant yellow that draws in the eye, and meringue twice as high as the pie itself! This dessert is a real head-turner.
Come and see for yourself why we believe we have the best lemon meringue pie! Book your table now at a Prezzo Restaurant