Sky-High Lemon Pie

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Servings: 8 servings Difficulty: Advanced
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A towering, fluffy meringue crown sits atop a bright, tart lemon filling in a crisp buttery crust.
Sky-High Lemon Pie recipe image
Sky-High Lemon Pie recipe image
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Sky-High Lemon Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 1106
Dietary:
V Vegan

Description

This Sky-High Lemon Pie is the ultimate showstopper for dessert tables. It features a rich, tangy lemon curd nestled in a flaky, buttery pastry shell, crowned with a cloud-like mountain of toasted coconut meringue. The contrast between the sharp citrus filling and the sweet, airy peaks creates a perfectly balanced bite. Ideal for spring gatherings, holidays, or whenever you want to impress guests with a classic homemade treat.

Directions

  1. Preheat oven to 425°F (220°C).
  2. Roll out pastry dough on a lightly floured surface to a 12-inch round.
  3. Fit the pastry into a 9-inch pie plate, trimming overhang to 1/2 inch.
  4. Turn the edge under flush with the rim and flute to create a stand-up edge.
  5. Prick the crust well all over with a fork.
  6. Bake the crust for 15 minutes or until golden, then cool completely on a wire rack.
  7. Reduce oven temperature to 350°F (175°C).
  8. In a medium bowl, mix 1 3/4 cups of the sugar, cornstarch, flour, and salt.
  9. Heat 2 cups of water to a boil in a medium saucepan, then lower heat to medium.
  10. Slowly add the sugar mixture to the hot water, stirring gently but constantly.
  11. Cook, stirring constantly, for 5 to 7 minutes or until the mixture holds a line when cut with a spoon.
  12. Remove the mixture from heat immediately; do not let it boil.
  13. Beat the egg yolks slightly in a separate bowl.
  14. Stir 1/2 cup of the hot mixture into the beaten egg yolks to temper them.
  15. Quickly stir the yolk mixture back into the saucepan.
  16. Return to medium heat and cook, stirring constantly, for 3 minutes or until thickened.
  17. Remove from heat and stir in the grated lemon rind, lemon juice, and lemon extract until blended.
  18. Pour the hot filling into the cooled pastry shell.
  19. In a clean bowl, beat the egg whites with lemon extract until foamy, white, and doubled in volume.
  20. Gradually sprinkle in the remaining 1/2 cup sugar, 1 tablespoon at a time, beating continuously until sugar dissolves.
  21. Continue beating until the meringue stands in firm peaks.
  22. Pile the meringue onto the hot filling, spreading it to the edges of the crust to seal it.
  23. Sprinkle the toasted coconut chips over the top of the meringue.
  24. Bake at 350°F (175°C) for 12 minutes, or until the peaks of the meringue are golden brown.
  25. Cool the pie completely on a wire rack before cutting.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1106kcal
% Daily Value *
Total Fat 39.3g61%
Saturated Fat 29.6g148%
Cholesterol 150mg50%
Sodium 1350mg57%
Total Carbohydrate 191.1g64%
Dietary Fiber 7.5g30%
Sugars 142.4g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon pie, meringue, coconut, pastry crust, citrus dessert, baking, pie filling, egg whites, cornstarch, flaky crust, golden brown, classic dessert, spring recipe, homemade pie, lemon curd, toasted coconut, dessert recipe, pie crust, fluffy meringue, citrus flavor
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