Mile High Lemon Meringue Pie with Cactus Pear Glaze
Chef Stephan Pyles of Star Canyon - Dallas, TX
Adapted by StarChefs
Yield: 4-6 Servings
- 1½ cups flour
- ¼ teaspoon salt
- ½ cup vegetable shortening
- 4-5 Tablespoons ice water, divided
- Aluminum foil
- Dried beans or rice for weighting (blind-baking)
- 1 egg white
- 1½ cups sugar
- 5 Tablespoons cornstarch
- 1½ cups hot water
- 4 egg yolks
- ¼ cup lemon juice
- 1 Tablespoon lemon zest
- 2 Tablespoons unsalted butter
- Pinch salt
- 7 egg whites
- Pinch cream of tartar
- ¾ cup sugar
- Pinch of salt
Cactus pear glaze:
- 6 cactus pears, peeled and chopped
- Juice of 3 limes
- ¼ cup water
- 2 Tablespoons sugar
For pie crust:
Preheat the oven to 425°F. In a mixing bowl, combine the flour
and salt. Add the shortening and incorporate with your fingertips
until the mixture resembles very coarse cornmeal. Sprinkle 3 to
4 tablespoons of the water over the flour mixture in one Tablespoon
increments while stirring with a fork. Form the dough into a ball
and let rest in the refrigerator for 1 hour.
On a lightly floured surface, roll out the dough into a circle
to 1/8-inch thickness. Place the dough in a 9-inch pie pan; trim
and crimp the edges. Place the shell in the freezer for 20 minutes.
Remove the shell and prick the bottom and sides with a fork. Press
foil snuggly over the bottom and sides of the crust. Pour rice or
dried beans over the foil and bake in the oven for about 6 minutes.
Whisk together egg white and remaining tablespoon of water in a
bowl. Remove the foil from the pan and brush the sides and bottom
of the crust with the egg wash. Return to the oven and bake for
an additional 8 to 10 minutes. Let cool before adding the pie filling.
For pie filling:
Combine the sugar, cornstarch and salt in a large saucepan and add
the water while whisking to make a smooth paste. Place pan over
medium heat and slowly bring to a boil, while stirring. Cook and
stir until thickened, about one minute.
In a mixing bowl, whisk the egg yolks while gradually adding about
half the hot sugar mixture. Slowly pour the egg mixture back into
the yolks and continue to whisk until smooth. Stir in the lemon
juice, the lemon zest and butter and return the pan to the heat.
Bring to a boil, stirring constantly, and boil to thicken for one
minute. Remove from heat and let cool completely.
Preheat oven to 375°F. In a large mixing bowl whip the egg whites
until they form soft peaks; slowly incorporate the sugar and vanilla
while whisking until the meringue is glossy and forms stiff peaks.
For cactus glaze:
Place all ingredients in a small saucepan and bring to a boil. Reduce
to a simmer and cook for 20 minutes. Remove from heat and strain
to remove seeds. Chill and serve.
Fill the cooled pie shell with the lemon filling and spread out
evenly. Place the reserved lemon slices on top of the custard and
spread the meringue evenly on top, piling it as high as possible
and making sure it touches the crust all the way around to prevent
shrinking. Create decorative peaks and valleys with a spatula. Place
in the oven for approximately 10 minutes. Check to make sure meringue
does not burn. Serve pie with the cactus pear glaze.
A refreshing Moscato d’Asti like the Saracco Moscato d’Asti