Pomegranate Lemon Meringue Pie  Recipe - Delicious Recipe Ever

– Pie Crust Pomegranate Lemon Curd Filling – 5 large egg – 115 g or ½ cup lemon juice – 115 g or ½ cup ½ cup pomegranate juice – 210 g or or 1 cups sugar – Zest of 3 lemon – 85 g or or 6 tablespoons unsalted butter cold – 1 tablespoons tapioca starch Pomegranate Meringue – 115 g or ½ cu p pomegranate juice – 210 g or 1 cup granulated sugar – 4 large egg white – pinch fine sea salt – 1 teaspoon pure vanilla extract or vanilla bean paste




Press the pie dough into the bottom of a 9-inch round pie pan after rolling it to 11 inches. Leave 1” border around crust trimmings. 

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STEP  1 .

Crimp and fold the border over. An hour in freezer. Pre-heat the oven to 375 F and foil the pie. Fill the pie to the rim with weights. Bake 30 minutes.  

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Cut and bowl butter. Sieve top. Mix zest, juices, eggs, and sugar in a pot. The mixture should coat a rubber spatula or reach 170F on medium heat.  

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Stir frequently to avoid bottom overcooking. Sieve over butter. Sieve zest and egg bits only. Mix butter with filling. Add starch. Lower the crust baking temperature to 350 F after 30 minutes. 

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Continue baking 15 minutes without weights or foil. Place filling in crust and bake 15-20 minutes until center jiggles and sides firm. Remove, cool. Many fridge hours.  

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Use stand mixer bowl for egg whites. Stir pomegranate juice and sugar in a pot. On medium-low heat, cook to 250 F. About 10–12 minutes. Whip egg whites on low until frothy as it approaches.  

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Fill a 250 F heatproof jar. Pour hot liquid onto whisked egg whites carefully. Whip on medium speed for 10 minutes until tripled and whisk has stiff peaks.  

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Add vanilla and salt near stiff peaks. Spoon meringue evenly on cooled pie. A kitchen torch toasts meringue top. Serving cold from the fridge.  

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See Also

Brown Butter Chocolate Cream Pie Recipe