Last time I gave you the recipe for the pastry in this modern twist on a lemon meringue pie. Here’s the filling and meringue topping.
Parisian Chocolate Lemon
Pie. Part Two: Filling and Topping.
Ingredients
Chocolate Layer:
- 115 g dark chocolate
(about 4 oz), chopped
Lemon Filling:
- 3 tablespoons cornstarch
- 2 tablespoons granulated
sugar
- 1/4 teaspoon salt
- 2 egg yolks , lightly
beaten
- 1 tablespoon grated
lemon zest
- 1/4 cup lemon juice
- 4 1/2 teaspoons unsalted
butter , softened
Meringue:
- 4 egg whites
- 1 cup granulated sugar
Method
Your pastry has
been blind-baked and cooled.
Chocolate Layer: In heatproof bowl set over saucepan of
gently simmering (not boiling) water, melt chocolate, stirring, until smooth.
Spread over cooled crust; refrigerate for 10 minutes.
Lemon
Filling: In
heavy-bottomed saucepan, whisk together cornstarch, sugar and salt; whisk in 2
cups water. Bring to boil over medium-high heat, whisking constantly. Reduce
heat to medium-low; simmer, whisking constantly, for 3 minutes. Remove from
heat. Gradually whisk one-quarter of the sugar mixture into egg yolks; whisk
back into pan. Cook over medium heat, whisking constantly, for 2 minutes.
Remove from heat;
whisk in lemon zest, lemon juice and butter until melted. Cool to room
temperature. Scrape into baked crust; smooth top. Refrigerate until set, about
1 hour. (Make-ahead: Refrigerate for up to 1 day.)
Meringue: In large heatproof bowl set over saucepan of
gently simmering (not boiling) water, whisk egg whites with sugar until sugar
is dissolved. Remove from heat; beat until stiff peaks form and mixture is
cooled completely, 10 to 15 minutes.
Pile meringue over the
pie filling, being sure it touches the edges. Bake in 400°F oven until golden, 8
to 10 minutes. Let cool completely.
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I never would have thought about combining lemon and chocolate together but it sounds delicious, Vicki! Thanks for sharing!
ReplyDeleteIt's a great combo, Kim. It's very popular around here.
DeleteChocolate lemon pie is one of my favorites. Thanks for the recipe, Vicki.
ReplyDeleteThank you for the interesting and delicious sounding Parisian Chocolate Lemon Pie recipe! Can't wait to try it.
ReplyDelete2clowns at arkansas dot net
It looks so good, I could eat it without the crust!
ReplyDeleteActually, you could!
DeleteWhat a pretty pie! aprilbluetx at yahoo dot com
ReplyDeleteit looks phenomenal Vicki!
ReplyDeleteSounds heavenly.
ReplyDeleteWhy does the meringue look uncooked in the pictures? Doesn't it get any color from the baking?
I don't know why but it browned very very slowly. I eventually took it out of the oven because I was concerned about overcoooking the filling. It was browner than the picture shows though.
DeleteYum, this sounds delicious! Thanks for the Parisian Chocolate Lemon Pie recipe, Vicki!
ReplyDeleteIntriguing, Vicki. I've never had a chocolate lemon combination before. You can bet I'll try this.
ReplyDeleteWhat an interesting combination. Sounds delicious and definitely worth trying. Like John, I may just have to try the filling as a pudding. I have the worst luck with crusts!
ReplyDelete