Introduction :
Lemon Silver Pie is a refreshing and elegant dessert featuring a creamy, tangy lemon filling atop a delicate silver meringue crust. This tart is perfect for any occasion, offering a delicious balance of tartness and sweetness. With its light and airy texture, Lemon Silver Pie is sure to impress your guests and become a favorite in your dessert repertoire.
—–Ingredients:
For the dough:
1- 1/2 cups (180 g) graham cracker crumbs
1/4 cup (50 g) granulated sugar
1/2 cup (115 g) unsalted butter, melted
For the lemon garnish:
1 cup (200 g) granulated sugar
1/4 cup (30 g) all-purpose flour
1/4 cup (30 g) cornstarch
1/4 teaspoon of salt
1 1/2 cups (360 ml) water
2/3 cup (160 ml) freshly squeezed lemon juice (about 3-4 lemons)
2 tablespoons lemon zest
4 large egg yolks, beaten
2 tablespoons unsalted butter
**For the Silver Meringue:
4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup (100 g) granulated sugar
1/2 teaspoon vanilla extract
Optional additions:
Lemon slices or zest for garnish
Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C).
- Prepare the crust:
In a medium bowl, combine graham cracker crumbs and granulated sugar.
Add the melted butter and mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust in the preheated oven for 8 to 10 minutes or until lightly browned. Remove from oven and let cool completely.
- Prepare the lemon filling:
In a medium saucepan, whisk together the granulated sugar, flour, cornstarch and salt.
Gradually add the water, lemon juice and lemon zest.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Remove from fire. Stir a small amount of the hot lemon mixture into the beaten egg yolks, then return the egg yolk mixture to the saucepan, whisking constantly.
Return to the heat and cook for another 2 minutes, stirring constantly.
Remove from heat and stir in butter until melted and smooth.
Pour the lemon filling into the cooled crust.
- Prepare the Silver Meringue:
In a large bowl, beat the egg whites and cream of tartar at medium speed until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Add the vanilla extract.
- Garnish the pie with meringue:
Spread the meringue over the warm lemon filling, making sure it completely covers the filling and touches the crust all around (this helps prevent the meringue from shrinking).
Use the back of a spoon to create decorative peaks in the meringue.
- Bake the pie:
Bake in the preheated oven for 10 to 12 minutes or until the meringue is golden brown.
Remove from oven and let cool completely on a rack.
- Serve:
Refrigerate the pie for at least 2 hours before serving to ensure the filling is set.
Garnish with lemon slices or zest if desired.
Tips for success :
Make sure the egg whites are at room temperature to get the best meringue volume.
Use fresh lemon juice for best flavor.
Be careful when adding the hot lemon mixture to the egg yolks to prevent them from curdling; tempering the yolks is key.
Nutritional information:
(Nutritional values may vary depending on specific ingredients and serving size.)
Serving: 1 slice (assuming 8 servings)
Calories: approximately 300 to 350
Total fat: approximately 14 to 16 g
Saturated fat: approximately 8 to 10 g
Cholesterol: approximately 100 to 120 mg
Sodium: approximately 200 to 250 mg
Total carbohydrates: approximately 42 to 46 g
Dietary fiber: approximately 1 g
Sugars: Around 30-34g
Protein: approximately 4 to 5 g
Recommendation :
Lemon Money Pie is an ideal dessert for spring and summer get-togethers. Its bright lemon flavor and light meringue topping make it a refreshing end to any meal. Serve it chilled with a cup of tea or coffee for a delicious treat. This pie can be made a day in advance, allowing the flavors to meld and the filling to set perfectly. Savor the sweet and tangy goodness of Lemon Silver Pie!