Lemon Pecan Meringue Pie Delight
This Lemon Pecan Meringue Pie Delight is a refreshing twist on the classic dessert, perfect for any gathering. Inspired by a recipe from The American Country Inn and Bed and Breakfast Cookbook, this pie features a light and airy meringue crust layered with a tangy lemon curd filling made from fresh lemons and whipped cream. The pecan pieces add a delightful crunch, making each bite a delightful experience. It's naturally gluten-free and can be served chilled, making it an ideal sweet treat for warm-weather occasions. While the recipe calls for traditional meringue, don't worry if it doesn't get perfectly stiff; the flavors combine beautifully regardless. Top it off with a generous dollop of whipped cream for presentation and extra indulgence!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Eggs
4 (separated)
Cream of tartar
a pinch
Sugar
1 1/2 cups (divided (1 cup for meringue, 1/2 cup for lemon curd))
Pecan pieces
1 cup (finely chopped)
Lemon juice
2
Lemon rind
1 (grated)
Unflavored gelatin
1/2 teaspoon
Water
1 tablespoon
Whipping cream
1 1/2 cups (whipped)
Vegetable oil cooking spray
as needed
Instructions
1
Preheat your oven to 325°F (165°C) and generously spray a 9-inch pie plate with vegetable oil cooking spray.
2
In a large mixing bowl, use an electric mixer to beat the egg whites with a pinch of cream of tartar until foamy.
3
Gradually add 1 cup of sugar while continuing to beat until the mixture holds stiff peaks. Note that it may not be ultra-stiff, but that's okay!
4
Gently fold the finely chopped pecan pieces into the egg white mixture until evenly distributed.
5
Spoon the meringue mixture into the prepared pie plate, spreading it evenly across the bottom and up the sides to create a crust. Use the back of a spoon to form a 1-inch rim.
6
Bake the meringue crust in the preheated oven for 25 minutes. After 25 minutes, gently press down the center to form the shape of a crust and return to the oven for an additional 25 minutes. Once golden and set, allow the crust to cool completely.
7
In a separate medium bowl, beat the egg yolks until slightly thickened. Add the lemon juice, lemon rind, and the remaining 1/2 cup of sugar, whisking until combined.
8
In a double boiler over simmering water (or on low heat while stirring continuously), cook the lemon mixture until thick enough to coat the back of a wooden spoon, about 10-12 minutes.
9
Soften the unflavored gelatin in 1 tablespoon of water. Once the lemon mixture has thickened, stir in the softened gelatin until fully dissolved. Allow the mixture to cool completely.
10
Once cooled, fold two-thirds of the whipped cream into the lemon curd mixture until well combined.
11
Pour the lemon filling into the cooled meringue crust, smoothing it out evenly. Finally, spread the remaining whipped cream on top as a frosting instead of just a garnish for a beautiful finish.
12
Chill the pie in the refrigerator for at least 2 hours before serving to set the filling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Pecan Meringue Pie Delight?
It is a refreshing, gluten-free twist on the classic lemon pie, featuring a light meringue crust with pecans and a tangy lemon curd filling.
Is this Lemon Pecan Meringue Pie recipe gluten-free?
Yes, this recipe is naturally gluten-free because the crust is made from egg whites and pecans instead of traditional flour.
What temperature should I set my oven to?
You should preheat your oven to 325°F (165°C).
How should I prepare the pie plate?
Generously spray a 9-inch pie plate with vegetable oil cooking spray before adding the meringue mixture.
What is the secret to starting the meringue?
Beat the egg whites with a pinch of cream of tartar until they become foamy before adding sugar.
How much sugar is used in the meringue portion?
One cup of sugar is gradually added to the egg whites while beating.
What if my egg whites do not form ultra-stiff peaks?
Do not worry if they are not perfectly stiff; the recipe is forgiving and the flavors will still combine beautifully.
When do I add the pecans?
Gently fold the finely chopped pecan pieces into the egg white mixture after the sugar has been incorporated.
How do I form the meringue crust in the pan?
Spoon the mixture into the plate and use the back of a spoon to spread it across the bottom and up the sides to create a 1-inch rim.
How long does the meringue crust bake?
The crust bakes for a total of 50 minutes: first for 25 minutes, then another 25 minutes after pressing the center down.
Why do I need to press down the center of the crust during baking?
Gently pressing down the center after the first 25 minutes of baking helps the meringue maintain the shape of a crust.
What components are needed for the lemon filling?
The filling consists of egg yolks, lemon juice, lemon rind, sugar, unflavored gelatin, and whipped cream.
How many eggs are required for this recipe?
The recipe requires 4 eggs, which are separated into whites and yolks.
What is the preparation for the lemons?
You will need the juice from 2 lemons and the grated rind from 1 lemon.
How do I cook the lemon curd?
Cook the mixture in a double boiler over simmering water or on low heat while stirring continuously.
How can I tell when the lemon mixture is finished cooking?
It is ready when it is thick enough to coat the back of a wooden spoon, which usually takes 10 to 12 minutes.
How is the gelatin prepared?
Soften 1/2 teaspoon of unflavored gelatin in 1 tablespoon of water before adding it to the hot lemon mixture.
When do I add the gelatin to the lemon mixture?
Stir the softened gelatin into the lemon curd once it has thickened and is still warm, ensuring it fully dissolves.
How much whipping cream is needed in total?
You will need 1 1/2 cups of whipped cream.
How do I incorporate the whipped cream into the filling?
Fold two-thirds of the whipped cream into the cooled lemon curd mixture until well combined.
What is the final step for the whipped cream?
Spread the remaining one-third of the whipped cream on top of the pie as a frosting.
How long does the pie need to be refrigerated?
The pie must chill in the refrigerator for at least 2 hours before serving to allow the filling to set.
Can this pie be served immediately after assembly?
No, it requires chilling to ensure the lemon curd and gelatin set properly for a clean slice.
What inspired this Lemon Pecan Meringue Pie recipe?
This recipe was inspired by a dish from The American Country Inn and Bed and Breakfast Cookbook.
What is the texture of the crust?
The crust is light and airy like a traditional meringue but features a delightful crunch from the added pecans.
Is this a good dessert for summer?
Yes, because it is served chilled and has a refreshing lemon flavor, it is ideal for warm-weather gatherings.
How much sugar is needed for the lemon curd?
The lemon curd requires 1/2 cup of sugar.
Do I need to grease the pie plate?
Yes, using vegetable oil cooking spray is essential to prevent the meringue from sticking.
How fine should the pecans be?
The pecans should be finely chopped so they distribute evenly throughout the meringue crust.
Can I use the lemon rind for garnish?
While the recipe uses the grated rind inside the curd, you can certainly add extra zest on top of the whipped cream for presentation.