Aloette’s towering Lemon Meringue Pie is famous all over the Toronto – from its eye-catching golden brown, cloud-like meringue topping to its golden yellow hue, it’s made to be photographed. But it tastes even better than it looks: the lemon curd centre is perfectly tangy and sweet, and even the meringue topping has lemon zest in it!
Courtesy of Chef Solomon Mason of Aloette.
Related: Porky’s Bayside’s Deep-Fried Key Lime Pie
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ingredients
Graham Cracker Crust
Lemon Curd
Meringue
directions
For the crust: mix together the sugar and graham cracker crumb.
Add in melted butter and mix thoroughly, it should have a sandcastle like texture.
Line the springform pans with parchment paper and spray with non-stick cooking spray.
Press the mixture firmly into the sides of the pan first to create the walls of crust.
Once the walls are formed press the mixture into the base ensuring it is as well ½ cm thick. Don’t feel like you have to use the entire amount.
Refrigerate crusts for 2 hours.
Bake at 350°F for 15 minutes or until lightly golden and set. Cool completely before use.
For the lemon curd: reserve butter, yolk and gelatin.
Bloom gelatin in Ice water. Squeeze out excess liquid.
Mix remainder of ingredients in a pot and cook on medium, stirring constantly until boiling.
Add butter off the heat. Temper in egg yolks.
Return to heat, and bring to a simmer once again.
Add gelatin, and strain through chinois.
Set while still hot in the pie crust.
For the meringue: bring the sugar and water up to a boil, and using a candy thermometer cook until the temperature reaches 117°C.
In a mixer, whip the egg whites to soft peaks.
Once the sugar and the egg whites are ready, turn the mixer on high and slowly Incorporate the hot sugar.
Continue to whip the mixture until it has cooled down to room temperature.
Once cooled fold in the lime zest and transfer into piping bags.
To assemble: if available, use a 807 piping tip and pipe 1 inch rounds around the border of the pie, working your way into the middle.
Pipe a second layer starting about 2 inches from the edge, working your way to the middle.
Using a torch, lightly toast the meringue all the way around until golden brown. Enjoy!