Imagine a bright, sunny day where the aroma of fresh lemons fills the air, illuminating your kitchen with warmth and cheer. As I stood there, contemplating the classic lemon meringue pie, an idea struck me—it was time to elevate this timeless dessert using modern techniques. The sous vide method would not only enhance the flavor but also create a silky texture that would make this pie a true showstopper. Let’s embark on this culinary adventure!
Ingredients
For the Lemon Filling:
- 1 cup fresh lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/4 cup unsalted butter, cubed
For the Meringue:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Instructions
Prepare the crust by combining the graham cracker crumbs, sugar, and melted butter in a bowl until well mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then remove and let it cool completely.
For the lemon filling, add the lemon juice, lemon zest, sugar, cornstarch, and salt into a blender. Blend until smooth. In a separate bowl, whisk the egg yolks until they are pale and thick. Combine the egg yolks with the lemon mixture and blend again until fully integrated.
Transfer the mixture to a sous vide bag, making sure to flatten it as much as possible to allow for even cooking. Seal the bag using a vacuum sealer. Preheat your sous vide immersion circulator to 180°F (82°C). Submerge the bag in the water bath and cook for 1 hour.
While the lemon filling is cooking, prepare the meringue. In a clean mixing bowl, combine the egg whites and cream of tartar. Using a stand mixer, whisk on medium-high speed until soft peaks form. Gradually add the sugar while continuing to whisk until the meringue is glossy and stiff peaks form. Finally, mix in the vanilla extract.
After an hour, carefully remove the bag from the sous vide bath. Pour the lemon filling into the cooled crust, smoothing it out with a spatula. Preheat your oven to 350°F (175°C).
Spread the meringue over the lemon filling, ensuring it touches the crust to prevent shrinking. Use a spatula to create peaks and swirls for an eye-catching finish.
Bake the pie in the preheated oven for about 10-12 minutes, or until the meringue is golden brown. Remove from the oven and allow it to cool to room temperature. Chill the pie in the refrigerator for at least 2 hours before serving.
Slice your modern lemon meringue pie and watch as the vibrant yellow filling spills out, revealing its luscious texture. Each bite will transport you to that sun-drenched day, making this dessert a perfect ending to any meal.
Enjoy the fusion of tradition and innovation with each delightful forkful!