Pomegranate Lemon Meringue Pie Recipe - Delicious Recipe Ever
– Pie CrustPomegranate 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 starchPomegranate 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
INGREDIENTS
━━━━━━━━━━
INSTRUCTION
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.
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.
STEP 2.
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.
STEP 3.
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.
STEP 4.
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.
STEP 5.
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.
STEP 6.
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.
STEP 7.
Add vanilla and salt near stiff peaks. Spoon meringue evenly on cooled pie. A kitchen torch toasts meringue top. Serving cold from the fridge.