Invisible Lemon Meringue Pie
This invisible lemon meringue pie is a showstopper of a dessert with its transparent layer of tangy lemon filling, buttery homemade crust, and fluffy meringue topping.
Equipment
- pie dish
- Baking beans
- Cheesecloth or fine strainer
- Culinary Torch
Ingredients
- 2.75 cups flour for the pie crust
- 0.5 cup almond flour for the pie crust
- 1.25 cups powdered sugar for the pie crust
- 1.5 sticks butter chilled, for the pie crust
- 1 egg for the pie crust
- 0.25 cup gelatin powder for the invisible pie
- 0.67 cup water for the invisible pie
- 3.33 cups water for the invisible pie
- 4 lemons juice of, for the invisible pie
- 0.5 cup sugar for the invisible pie
- 3 egg whites for the meringue
- 1 pinch salt for the meringue
- 0.5 cup sugar for the meringue
- 0.5 cup powdered sugar for the meringue
- 1 tsp corn starch optional, for the meringue
Instructions
- Mix together all of the ingredients for the pie crust and knead by hand. Wrap the kneaded dough in plastic wrap and refrigerate for at least 1 hour. Once chilled, take the dough out of the refrigerator, roll it out into a circle about 1/4-inch thick, transfer it to a pie dish, and trim off any excess dough.
- Place a piece of parchment paper on top of the dough and pour baking beans on top. Transfer the pie dish to a preheated oven set to 350°F and bake for 45 minutes. Let the pie crust cool completely, then remove the baking beans and parchment paper.
- Mix the gelatin powder with 2/3 cup of cold water and let sit for 10 minutes. Heat 3 1/3 cups of water in a pot on the stove and add the sugar. Squeeze the juice of 4 lemons into the pot and bring to a boil. Let the mixture cool to about 140°F and stir in the gelatin mixture. Strain the final mixture through a cheesecloth or very fine strainer, and once it has cooled to about 85°F, pour the liquid over the pie crust and refrigerate the pie dish for 6-8 hours, or preferably overnight.
- Beat the egg whites and salt until stiff, gradually incorporating the sugar. Sift the powdered sugar and optional corn starch and gently fold it into the mixture.
- Spread the meringue over the transparent pie layer.
- Using a culinary torch, lightly brown the surface of the meringue.
