Everything you love about meringue pie, but add some fresh pomegranate! The filling is exceptionally tart and sharp but buttery smooth and tastes of both lemon and pomegranate. A lush, billowing pomegranate meringue sits on top and it’s encased in an all-butter pie crust.
I am deliriously excited about this recipe. I love it SO much! It’s been a heavy lemon year on buttermilk (the lemon bars, the lemon curd stuffed cookies, the cheesecake, the perfect curd…) and I almost (and still might!) made a classic lemon meringue pie to have on the site but then, well POMEGRANATE.
And it’s truly amazing what happens to this classic pie when you add some freshly juiced pomegranate arils: there’s a berry hint to the filling, aromatic and lovely in the way pomegranate only can be; the meringue, smooth and creamy thanks to the Italian method, also tastes of pomegranate. It’s just the best pie guys.
Lemons: Fresh! Organic too is best or wash them really well so we can get the best of the zest. Juice them after zesting.
Pomegranate: You might be tempted to buy a jug of pomegranate juice and you can, I prefer to make my own pomegranate juice by blending the arils and sieving out the seeds.
Eggs: Large eggs, best if at room temperature for the filling and the meringue. With the leftover egg yolks, here’s some ideas: cookies, this pie, ice cream. It’s VERY important that the meringue egg whites have no yellows at all (not even a spot).
Starch: I use tapioca which has less of a powdery finish than cornstarch but you can also use cornstarch if that’s what you have.
Sugar: Fine granulated. Don’t reduce it or it will affect the texture and structure of the filling and meringue.
Butter: It’s fine if it’s not, but if you remember, pull it out so it’s at room temperature. You can just slice it and place it in a bowl before beginning the filling process.
Avoid overcooking & use a thermometer: Curds start cooking rather slowly but once they thicken it’s important to not overcook. With a curd you want it to each 170 F (that’s when the eggs are cooked) but if you don’t have a thermometer you’ll want to see it cover the back of a spoon.
Whisk well: Make sure to stir frequently as it cooks so it doesn’t overcook on the bottom only.
Sieve over the butter: This will remove those zest bits (we’ve already extracted the flavor out of them) and any little egg bits that cooked separate from the curd.
Get the bake time right: The filling will look ‘wet’ and shiny until it’s baked. You’re looking for a matte top and for it to only jiggle just a bit in the center. This can take up to 20 minutes in the oven. Try not to overbake though so check it after 15 minutes.
Use a thermometer: We want it to reach 250 F which is the ‘firm ball’ stage. If you don’t have thermometer here’s a little table that tells you how to read the sugar without one.
Whip until stiff peaks: It’s harder to identify the stiff peak stage with an italian meringue without taking the whisk out and turning it upside down. In a fresh or swiss you’ll start to see the markings as the whisk moves in the bowl but Italian stays rather lofty. Once you see it rather fluffy and white, test it by taking the whisk out and turning it upside down.
Share & tag me on instagram @buttermilkbysam