Meyer lemons are just about at the end of their season so I’ve been going on a bit of a kick lately. For those of you who haven’t experienced the joy, a Meyer lemon is thought to be a cross between a lemon and either a mandarin orange or a regular orange. The outcome is divine. It has that lemon flavor but it’s more sweet than tart and acidic. There are a variety of wonderful recipes that make this fun fruit really stand out.
This recipe for Upside down Meyer lemon meringue pie is one of them. (So is this recipe for Meyer lemon macarons). It’s from Martha Stewart and I have to say, it’s a genius solution for us gluten free folks. The meringue, which is naturally gluten free, is the crust! I find that some of her recipes can be a little too complex for me to want to try, but this was easy and turned out beautifully. Thanks Martha!
My Mom made it this past Easter and it was devoured by both gluten free guests and gluten eating guests. Thanks Mom!
The original recipe uses regular lemons but try it with Meyer lemons if you want to squeeze everything you can out of the last of the season. You will impress your pals, GF or not, with this outstanding take on the classic lemon meringue pie.
Unsalted butter, softened, for pie plate
4 large egg whites, room temp
¼ tsp cream of tartar
1 c sugar
8 large egg yolks, room temp
1 c sugar
1 Tbsp plus 1 tsp finely grated Meyer lemon zest (from 2 lemons)
¼ c plus 2 Tbsp fresh Meyer lemon juice (from 2 lemons)
1 c heavy cream
1 c heavy cream
1 Tbsp sugar
1 Meyer lemon, for serving
For the Crust:
Preheat oven to 300 degrees with rack in center. Lightly brush a 9-inch pie plate with butter. Whisk egg whites and 1 Tbsp cold water with a mixer on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
Transfer egg-white mixture to pie plate, spread along bottom and up sides to form crust. (Do not spread past rim of pan. You can see in the photo how much it will rise!) Bake meringue until crisp and light golden on outside, about 40 minutes. Turn off heat and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
For the Filling:
Whisk egg yolks in a medium saucepan (off heat) until thickened and pale yellow, 1-2 minutes. Whisk in sugar and lemon zest and juice. Place over medium heat and cook, stirring constantly, with a wooden spoon, until mixture is very thick, about 10 minutes. Transfer to a large bowl. Place plastic wrap directly on surface of curd and refrigerate until thoroughly chilled, at least 1 hour and up to 1 day.
Once properly chilled, in a separate bowl, whisk cream with a mixer on high speed until soft peaks form, about 30 seconds. Working in batches, gently fold whipped cream into curd. Fill meringue crust with lightened curd; smooth top. Refrigerate, loosely covered, at least 8 hours and up to 1 day.
For the Topping:
Whip cream and sugar with a mixer on high speed until stiff peaks form, about 40 seconds. Spread over pie. Finely grate lemon zest over top. Slice with a chef’s knife, wiping blade between cuts, and serve. Enjoy!