Meringue-topped pies were created in the Victorian Era to use up extra egg whites. We used three types of citrus for an extra-refreshing slice.
Citrus Meringue Pie
Makes 1(9-inch) pie
Ingredients
- Classic Pie Dough (recipe follows)
- 2 cups sugar, divided
- ¼ cup cornstarch
- ¼ teaspoon plus ⅛ teaspoon kosher salt, divided
- 2 cups whole milk
- 4 egg yolks
- 1 teaspoon orange zest
- ¼ cup fresh orange juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon unsalted butter
- ¼ cup water
- 2 tablespoons light corn syrup
- 3 egg whites, room temperature
- ⅛ teaspoon cream of tartar
- Garnish: citrus slices
Instructions
- Preheat oven to 375°.
- On a lightly floured surface, roll Classic Pie Dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Prick dough all over with a fork. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights. Bake until lightly browned, about 15 minutes more. Let cool completely on a wire rack.
- In a large saucepan, combine 1 cup sugar, cornstarch, and ¼ teaspoon salt; whisk in milk. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute, stirring constantly. Remove from heat.
- Place egg yolks in a medium bowl. Gradually whisk half of hot milk mixture into egg yolks. Whisk egg yolk mixture into remaining hot milk mixture in pan. Cook, whisking, until thickened and bubbly, about 3 minutes.
- Remove from heat; add orange zest and juice, lemon zest and juice, lime zest and juice, and butter, stirring until butter is melted. Transfer to a medium bowl. Place bowl in a large bowl of ice. Let stand, stirring occasionally, until cooled, about 20 minutes.
- Spoon filling into prepared crust, spreading to edges. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling, slightly pulling up one side of wrap to vent. Refrigerate until chilled and set, about 6 hours.
- In a large heavy-bottomed stainless-steel saucepan, stir together ¼ cup water, corn syrup, remaining 1 cup sugar, and remaining ⅛ teaspoon salt just until moistened. Cook over medium-high heat, without stirring, until mixture registers 240° on a candy thermometer.
- Meanwhile, in a large bowl, beat egg whites with a mixer at medium speed until soft peaks form; beat in cream of tartar. Add hot sugar syrup to egg whites in a slow, steady stream. Beat at high speed until mixture is thick, glossy, and cool, 4 to 6 minutes.
- Spoon meringue onto pie, leaving a 1-inch border. Using a handheld kitchen torch, carefully brown meringue. Garnish with citrus slices, if desired.
Classic Pie Dough
Makes 2 (9-inch) piecrusts
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 cup cold unsalted butter, cubed
- ¾ cup ice water
- 2 teaspoons apple cider or white distilled vinegar
Instructions
- In a medium bowl, stir together flour, sugar, and salt. Add butter, tossing to coat with flour mixture. Using your fingers, press butter into small flat pieces about the size of almonds or smaller, or cut in butter using a pastry blender.
- In a measuring cup, stir together ¾ cup water and vinegar. Add 6 tablespoons water mixture to flour mixture. Using your fingers, toss flour and water mixture together until a dough starts to form. Add remaining water mixture, 1 tablespoon at a time, as needed, until a shaggy dough forms and holds together when squeezed. Turn out dough onto a lightly floured surface, and knead a few times just until dough holds together.
- Divide in half and shape into 2 disks. Wrap each disk tightly with plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
