I finally perfected my lemon meringue pie… now I can go all sorts of places! Not really. But the filling is a basic lemon curd recipe that can be used many different ways. Technically this is a lemon meringue tart because I used a tart pan and the filling is a lemon curd instead of a lemon filling that is thickened with cornstarch, but I’m going to call it a pie! I just like it better 🙂
What was I talking about? Oh yeah, different ways to use lemon curd.
You can make lemon bars (press crust into a 9 x 11 in. pan, omit meringue, do not bake, and garnish with coconut or powdered sugar… cinch right?) or you can use the curd as a filling. I might make cupcakes with a lemon curd filling and top with a meringue frosting. You can do all sorts of things. But for now, we’re making a pie 🙂
*Here’s the link to my Grain Free Pie Crust!
- 1 Pre-baked Grain Free Pie Crust
- 3 Egg Whites
- ½ Tsp. Vanilla Extract
- ½ C Honey
- ½ Tsp. Cream of Tarter
- 6 Eggs
- ¾ C Honey
- Zest Of 1 Lemon
- ½ C Fresh Lemon Juice... please don't use the reconstituted stuff!!!
- ¼ C Coconut Oil (You can mix and match the coconut oil and butter however you like, as long as it equals ¾ C)
- ½ C Earth Balance Butter
- 1 Tbsp Vanilla
- ⅓ C Cold Water
- 2 Tsp. Gelatin**
- Prepare pie crust as directed. Set aside to cool.
- Start by making the meringue: Place the honey in a small saucepan, bring to boil, then reduce to low and let simmer until ready to use.
- Place the egg whites and vanilla in a large bowl and beat on high.
- When whites become frothy add the cream of tarter and continue to beat on high until the egg whites form soft peaks.
- Slowly add the honey and beat on high until mixture forms hard peaks and is smooth and glossy. Set aside.
- Zest a lemon and squeeze out ½ C of fresh lemon juice. Set aside.
- Place a heatproof bowl over a pot of water being careful that the bottom of the bowl doesn't touch the water. Turn burner to medium-low heat and whisk together the eggs and honey. Then, add the zest, lemon juice, coconut oil, and butter. Continue to whisk until everything is melted. I know it's tempting to turn up the heat but you don't want to eggs to curdle!
- Now that everything has melted, turn heat up to medium and whisk until it has thickened and acts like it's going to boil - about 3 to 5 minutes.
- Remove from heat and whisk in the vanilla. If your eggs curdled (which they shouldn't have) run the filling through a fine mesh strainer.
- In a small heatproof bowl, mix together the water and gelatin.** Microwave for 30 seconds or until it starts to boil. Stir until dissolved then stir into lemon curd.
- Pour into baked crust.
- Top with meringue, being sure to cover the crust with the meringue to prevent it from slipping back. Slightly press down on the meringue with the back of a spoon to prevent any air pockets. If desired use the back of the spoon to make decorative swirls (I was lazy and didn't bother!)
- Bake at 350 degrees for 8 - 10 minutes or until browned.
- Place in fridge 6 hours to overnight to completely set up.
Here’s my baking picts 🙂
**Next time I’m going to try to omit the gelatin/water and bake the filling at 350 degrees for 10 minutes or until firm but still wobbly in the center. Then I’ll top with meringue and continue as directed. We’ll see how it goes!