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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