Lattice Lemon Pie – Pie Contest Winner
To be completely honest, I will take a pie over a cake any day. A perfectly flaky crust, bold fruit flavors, and I am in heaven! I was so excited to host the “Pie” recipe contest and couldn’t wait to find out which recipe the judges named as the winner. Summer fruit pies are some of the best, and it is a sweet treat to showcase all the beautiful produce available this time of year.
Our latest winner, Lisa Keys, offered a beautiful version of a classic dessert. She created a lattice top made of meringue for a lemon pie. Let’s hear from Lisa about her winning inspiration!
Lisa says, “In Middlebury, CT (my former hometown) there is the most wonderful bakery called “Ovens of France”. I would often meet my girlfriends there for coffee and a ham & cheese croissant (my favorite decadent breakfast treat). One morning, in the dessert window, the bakery had the most beautiful lemon meringue tarts I had ever seen. What struck me was their miniature form and that instead of being covered in meringue, the meringue was piped in a lattice pattern. Not a huge fan of the mile-high-meringue club, I just knew I had to go home and bake me a lemon pie with just the lattice. Meyer lemons happen to be in season and the rest is history. What is really great about this style of pie is that one doesn’t have to deal with the weepy meringue which is so hard to conquer.”
9″ Pie Shell, baked
7 Egg Yolks
1 cup Plus 2 Tablespoons Sugar
2/3 cup Meyer Lemon Juice, about 4 lemons
1 Tbsp Meyer Lemon Zest
4 Tbsp Unsalted Butter
3 Tbsp Heavy Whipping Cream
2 Egg Whites
1/8 tsp Cream of Tartar
1/4 cup Sugar
1/2 tsp Vanilla
Heat oven temperature to 325 F. Place baked pie shell on a baking sheet. In a medium saucepan, whisk eggs, egg yolks, sugar, lemon juice and zest. Add butter and stir over medium heat for 5 minutes or until mixture thickens and reaches 170 F. on an instant-read thermometer. Remove from heat; stir in heavy cream. Pour filling into warm pie shell. For lattice topping, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and vanilla, beating to stiff peaks. Pipe meringue over pie in a lattice pattern. Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving. Makes 8 servings.
Note: for slightly more “pucker power” regular lemons can be used if meyer lemons are unavailable. For an extra special touch: Decorate the edge of the pie with pastry cut-outs. Brush with egg white and sprinkle with sugar before baking the pie shell.
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