Pomegranate Lemon Meringue Pie
Lemon meringue pie but add the berry, floral taste of pomegranate.
Servings 1 pie serves 8-10
Ingredients
Pomegranate Lemon Curd Filling
- 5 large eggs
- 120g or ½ cup freshly squeezed lemon juice
- 120g or ½ cup fresh pomegranate juice
- 200g or 1 cup sugar
- Zest of 3 lemons
- 85g or 6 tablespoons unsalted butter cold
- 1 tablespoon tapioca starch
Pomegranate Meringue
- 120g or ½ cup pomegranate juice
- 200g or 1 cup granulated sugar
- 4 large egg whites
- pinch fine sea salt
- 1 teaspoon pure vanilla extract or vanilla bean paste
Instructions
Blind bake the pie crust
- Roll out the pie dough to about 11” diameter (to fit in a 9” round pie pan) and press into the bottom of the pan. Trim excess crust, leaving a 1” border. Fold the border over itself and crimp (see my homemade pie crust video for visuals). Freeze for 1 hour.
- Preheat the oven to 375 F and cover the pie with foil (so that it will form a sling). Add in your pie weights (I use dried beans) all the way to the rim of the pie. Bake for 30 minutes.
While the pie crust is baking, make the filling
- Slice the butter and place into a bowl. Set a sieve on top.
- Whisk together the zest, juices, eggs and sugar in a pot until well mixed. Set over medium heat and cook, stirring frequently to avoid overcooking on the bottom, until the mix coats the back of a rubber spatula or reaches 170F.
- Pour the mixture through the sieve over the butter. Press the mix through so only the zest and bits of egg remain in the sieve. Stir the filling with the butter until the butter has melted. Stir in the starch.
- Once the crust has baked for 30 minutes, lower the temperature to 350 F. Remove weights and foil and bake for another 15 minutes. Pour the filling into the crust and bake for another 15-20 minutes until the center only jiggles in the center and looks firm on the sides.
- Remove and let cool. Chill in the fridge for a few hours.
Make the meringue
- Place the egg whites in the bowl of a stand mixer.
- Set the sugar and pomegranate juice in a pot and stir. Turn the heat to medium low and cook until a thermometer registers 250 F. This will take about 10-12 minutes. When it’s getting close, begin whipping the egg whites on low until just frothy. Once it reaches 250 F, pour into a heatsafe jar.
- With the whisk on, carefully pour in the hot liquid onto the egg whites. Turn the speed to medium and whip until tripled in size and the whisk holds stiff peaks, it should take about 10 minutes or so. Add the vanilla and salt when it’s getting close to stiff peaks.
- Dollop the meringue onto the cooled pie and use the back of a spoon to spread it into an even layer. Use a kitchen torch to toast the top of the meringue. Set in the fridge to chill until serving.