Friday, August 15, 2014

Easy Chocolate Lemon Meringue Pie: Lemon Meringue Pie Day!

Today is National Meringue Pie Day and what could be better than a Chocolate Lemon Meringue Pie. I love lemon and chocolate!  (Photo: Vintage advertisement for "Jello" pie filling, but I use Meyer Lemon Curd for my filling--easy and tastier.)

There are so many recipes for Lemon Meringue Pie. You can make your own lemon filling and your own pie shell, but here's a simple and easy recipe that uses Chocolate Ganache (I always have some in the freezer, but you can make fresh), artisan Meyer Lemon Curd from a jar, and a pre-made pie shell (I use Trader Joe's pie dough). O.K. you'll be making the meringue, but that's o.k. it's fun and fast.


Use a pre-made 9" pie shell. Prick and bake as directed.
Let Pie Shell Cool.
Add a layer of Chocolate Ganache (see chocolate ganache recipe). Warm it up first, so you can spread evenly to the edges.
Refrigerate for 15 minutes.
Warm Lemon Curd (to allow it to spread easily) and then add it to make a layer on top of the chocolate ganache. Spread gently and evenly to the edges--don't mix the two, if possible.
Top with Meringue (see directions below)
Bake at 350 for 10-15 minutes.

Meringue Topping:
4 egg whites
Pinch of cream of tartar
2 tablespoons of sugar

1. Whisk together egg whites and cream of tartar in bowl of mixer. Beat whites until peaks form and then gradually add sugar. Keep beating mixture until stiff peaks form -- about one to two minutes.
2. Using spoon, place spoonfuls of meringue over surface of entire filling. Meringue should cover  filling completely to edge of crust.
3. Bake for 10 to 15 minutes --until meringue has golden tips.
4. Remove pie from oven and place on wire rack to cool before slicing.

Happy Lemon Meringue Pie Day!

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