|Lemon Meringue Pie with Toasted Brown Sugar Meringue|
|A Perfect Pile of Toasted Brown Sugar Meringue|
|I mean, look at those peaks :)|
|Nothin' but a slice of pie...|
For the Lemon Meringue Pie:
1 ½C Cold Water
Pinch of Salt
6 Egg Yolks, Beaten
2T Lemon Zest
½C Fresh Lemon Juice
2T Unsalted Butter
Homemade Pie Crust, Pre-Baked
For the Toasted Brown Sugar Meringue:
1 ½C Light Brown Sugar, Firmly Packed
¾C Egg Whites, Room Temperature
¼t Cream of Tartar
1. Preheat the oven and spray a pie dish with Pam and bake your crust (whether it be homemade or store-bought). Once baked, set aside until ready to fill.
2. For the Lemon Pie Filling: Bring the water, sugar, cornstarch, and salt to a simmer in a large saucepan over medium heat (keep it at medium the entire time while you are cooking) while whisking constantly. Once it thickens a lot and starts to turn translucent, whisk in the egg yolks, two at a time, then the lemon zest, lemon juice, and lastly the butter. Go slowly and whisk constantly. Allow the mixture to come up to a full simmer (it should be getting very thick!), and then remove from the heat and pour into the prebaked piecrust (make sure the filling is still hot when you top it with the meringue).
3. For the Toasted Brown Sugar Meringue: Put the brown sugar in a small, deep, heavy-based saucepan and cover with the water. Put the egg whites and cream of tartar in a stand mixer fitted with the whip attachment. Attach a candy thermometer to the sugar saucepan and bring the sugar to a boil over high heat. When the sugar syrup reaches 246°F, start whipping the egg whites on high speed until very foamy and just starting to gain some volume, about 30 seconds. Keep whipping the egg whites, remove the thermometer from the pan, and very carefully and slowly pour about one-third of the sugar syrup into the mixing egg whites (it plops out in drops), avoiding the whip. Add the remaining sugar syrup in a faster, steady stream. Continue whipping the whites until they become voluminous and form firm but not stiff peaks, about 3 minutes; the meringue should still be warm. Scrape the meringue from the bowl onto the hot lemon filling and, using a rubber spatula, create a smooth dome (avoid pressing on the meringue). With the back of a spoon, make decorative peaks in the meringue, working quickly before the meringue cools completely. If you have a kitchen torch, use it to brown the meringue. If not, set a broiler or oven rack to a lower rung and heat the broiler. Set the pie on a baking sheet and put it under the broiler, turning it several times to brown the meringue as evenly as possible.
4. Store the meringue-topped pie in the refrigerator. The meringue is best when served within a few hours; after about 12 hours, it will start to weep and break down.