Mom's Citrus Meringue Pie
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This meringue pie — from legendary culinary historian, teacher, and author Jessica B. Harris — was named one of Food & Wine's 40 Best Recipes in 2018.
Yield
8
Time
5 hours 40 minutes
Ingredients
1 1/2 cups all-purpose flour (about 6 3/8 ounces), plus more for dusting
1/2 teaspoon fine sea salt
1/3 cup chilled lard or 7 tablespoons vegetable shortening
5 to 7 tablespoons chilled fresh orange juice (from 2 oranges)
1/2 cup cornstarch
2 1/2 teaspoon lemon zest plus 6 tablespoons fresh lemon juice (from 3 lemons), divided
1/4 cup fresh lime juice (from 2 limes)
3 cups water
2 1/2 cups granulated sugar, divided
2 tablespoons unsalted butter, softened
1/4 teaspoon fine sea salt, divided
4 large eggs, separated
1/4 teaspoon cream of tartar
Instructions
Step 1
Stir together flour and salt in a medium bowl. Using a pastry blender or 2 knives, cut in lard until mixture resembles small peas. Using a fork, gradually stir in 5 tablespoons orange juice; stir until dough comes together. (Add remaining 2 tablespoons orange juice, 1 tablespoon at a time, if needed.) Flatten dough into a disk; wrap in plastic wrap, and chill 1 hour or up to 2 days.
Step 2
Preheat oven to 350°F. Unwrap dough, and roll into a 12-inch circle on a lightly floured surface. Without stretching dough, fit dough circle into a 9-inch pie plate. Fold edge of dough under, and crimp edges or press with the tines of a fork. Using a fork, prick bottom of dough all over. Freeze 15 minutes. Line pastry with parchment paper; fill with pie weights or dried beans. Bake in preheated oven until golden brown around the edges, about 20 minutes. Remove weights and parchment; bake until lightly browned, about 10 minutes. Transfer to a wire rack, and cool pastry shell completely before filling, about 30 minutes.
Step 3
Preheat oven to 350°F. Stir together cornstarch, lemon juice, and lime juice in a medium nonreactive saucepan until cornstarch dissolves. Stir in 1 1/2 cups water, 1 1/2 cups sugar, butter, 1/8 teaspoon salt, and lemon zest. Bring to a boil over medium-low, stirring constantly with a wooden spoon until thickened, about 15 minutes. (Mixture will thicken as it cooks.) Remove from heat.
Step 4
Whisk egg yolks in a large bowl. Gradually whisk in hot lemon-lime mixture. Pour mixture into pastry shell. Press a piece of plastic wrap directly onto surface, and let cool 30 minutes.
Step 5
Combine egg whites and remaining 1/8 teaspoon salt in bowl of a heavy-duty stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, about 1 minute. Gradually add cream of tartar and remaining 1/2 cup sugar, beating on medium speed until mixture forms stiff, glossy peaks, about 4 minutes.
Step 6
Gently dollop meringue over warm lemon-lime filling. Using the back of a spoon, spread meringue to edges. Swirl decoratively with spoon. Broil in preheated oven until meringue is golden brown, about 1 to 2 minutes. Transfer to a wire rack, and let cool to room temperature, about 1 hour. Transfer to refrigerator until well chilled, about 3 hours.
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