Transparent Lemon Meringue Pie
This is a different spin on a lemon meringue pie it’s called a transparent lemon meringue pie. Usually, lemon meringue pie has that pale yellow velvety custard like filling but not this viral tending sensation. I saw this going wild on the internet on Emmymadeinjapan. It was so cool I knew it was going on my list. I checked out her YouTube and also heard her on the Allrecipes Homemade podcast with Martie Duncan.
Just like most pies there are 3 parts the crust, filling and topping. For this Transparent Lemon Meringue Pie, I opted for a store-bought dough which tastes just great. I did blind bake this after fluting the edges and doing an egg wash. The filling was very much like jello which makes sense because you use gelatin. The filling uses lemon extract and citric acid to give the flavor profile that makes lemon meringue pie. This is where the WOW factor comes in! Which is what making this pie so fun. You need super fine baker’s sugar for this recipe which I found in the baking aisle at Walmart. It comes in a carton like a half gallon of milk. Lastly is the meringue. This pie uses an Italian Meringue. You heat up sugar and water and then add the hot mixture to your egg whites in the stand mixer. This was a new experience for me, and I gave myself a pat on the back.
Transparent Lemon Meringue Pie
Ingredients
- 1 pie crust
- 1 egg
- 2 1/2 cups water
- 2 1/2 cups caster/baker's sugar-also called super fine
- 2 packs gelatin
- 1 tsp lemon extract
- 1 tbsp citric acid
- 1 cup caster sugar
- 1/2 cup water
- 4 egg whites room temp
- 1/2 tsp lemon juice
Instructions
- Follow directions for the pie crust on the box. I usually take the dough out of the fridge for about an hour. Then I unroll and put in 9" pie plate and flute the edges. Poke holes in bottom of crust and weight it down and bake for 10 minutes.
- Remove from oven and brush liberally with egg wash and bake for an additional 10-15 minutes. Watch it so it doesn't brown too much.
- Heat 2 1/2 cups water and 2 1/2 cups sugar in a saucepan to 125'. Add gelatin. When everything is dissolved stir in citric acid and lemon extract. Let it cool for a little bit and then pour into your prepared pie crust.
- Put pie into fridge for at least 6 hours but overnight is even better.
- Now it's time for the meringue. In a saucepan dissolve 1 cup sugar into 1/2 cup water. Do not stir mixture but you can gently swirl the pan to make sure the sugar is covered by the water. Heat to 240' on thermometer.
- Add 4 egg whites to your stand mixer and 1/2 tsp lemon juice. Mix until soft peaks form. Pour the hot sugar mixture into the soft peak egg whites and mix until stiff peaks form. You will notice that your mixing bowl goes from hot to room temperature.
- Pipe your meringue onto your pie and enjoy!