Strawberry-Lemonade Meringue Pie

INGREDIENTS:
makes one 9″ pie

for pastry:

  • 2 cups flour
  • 2/3 cup butter
  • 1/4 tspn salt
  • 6 Tbspn ice water

METHOD:

  1. Preheat oven to 230 degrees C.
  2. In a food processor, combine flour and salt. Cut in the butter in ~Tbspn-sized chunks.
  3. Process the flour, salt, and butter for a few pulses.
  4. Slowly add in water, one tablespoon at a time, pulsing between each addition.
  5. Process just until water is integrated and the mixture is the texture of tiny pebbles. When you press the mixture between your fingers, it should form a dough.
  6. Dump the dough onto a piece of parchment paper or a lightly floured board and form into a ball. If the dough has warmed up too much during this process, freeze for ten to fifteen minutes before continuing.
  7. Roll out the pastry dough and place into pie plate. Prick the bottom of the pie several times with a fork. Return to the freezer for ten to fifteen minutes if the dough has warmed up too much in the rolling process.
  8. Before baking, line the inside of the pie crust with a piece of parchment paper and weigh down with pie weights (or dry beans, which is what I use).
  9. Bake in the oven for ~15-17 minutes, until the outside rim of the crust begins to turn a golden brown. Carefully remove the pie weights and parchment paper, lower the oven temperature to 190 degrees C, and continue to bake for 5-7 minutes more, until the pie crust has turned golden brown and is no longer shiny. Remove from the oven and let cool.

for strawberry-lemonade curd filling:

  • 1 1/2 cups strawberries, hulled
  • 1 cup sugar
  • 6 Tbspn cornstarch
  • 1/4 tspn salt
  • 1/2 cup freshly squeezed lemon juice
  • 3 egg yolks
  • 2 Tbspn butter, softened
  • 1 1/2 cups boiling water
  • 2 Tbspn freshly grated lemon zest

METHOD:

  1. In a food processor or blender, puree the strawberries until smooth.
  2. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the strawberry puree and lemon juice.
  3. Add the egg yolks and butter, blending until smooth.
  4. Gradually add in the boiling water, stirring constantly.
  5. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  6. Remove the curd from heat and mix in the lemon zest. Let cool.

for lemon curd filling:

  • 1/3 cup sugar
  • 2 Tbspn cornstarch
  • pinch of salt
  • 1/3 cup + 1 Tbspn freshly squeezed lemon juice
  • 1 egg yolk
  • 1/2 Tbspn butter, softened
  • 1/2 cup boiling water
  • 1 Tbspn freshly grated lemon zest

METHOD:

  1. In a saucepan, combine the sugar, cornstarch, and salt. Gradually blend in the lemon juice.
  2. Add the egg yolk and butter, blending until smooth.
  3. Gradually add the boiling water, stirring constantly.
  4. Place the saucepan on medium high heat and bring to a full boil, stirring gently with a spatula and scraping the bottom (to prevent burning). Once the mixture begins to thicken, reduce the heat and simmer for one minute.
  5. Remove the curd from heat and mix in the lemon zest. Let cool.

for meringue and assembly:

  • 7-8 egg whites
  • 1/2 tspn cream of tartar
  • 8 Tbspn granulated sugar
  • 1 1/2 tspn vanilla extract

METHOD:

  1. Preheat the oven to 165 degrees C.
  2. Place egg whites in a large bowl and sprinkle in the cream of tartar. Stir using a whisk until the surface of the egg whites is completely covered with foam.
  3. Increase speed and whip the egg whites, gradually adding the sugar, until the whites hold glossy stiff (but still a bit rounded) peaks. Do not overbeat!
  4. Add in the vanilla extract with a quick stir.
  5. Fill the pre-baked pie crust with strawberry-lemonade curd and then swirl in the lemon curd.
  6. Top with meringue, making sure to seal the meringue to the pie crust at the outer edges.
  7. Bake for fifteen minutes, until the meringue is just barely golden brown. Remove from heat and let cool for at least one hour at room temperature before serving.
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