Pistachio Lemon Meringue Pie
Lemon meringue pie is one of those classic desserts that fills our taste buds with joy with every bite, that combination of a crisp pastry, tart lemon curd filling, and a fluffy cloud of torched meringue makes me smile with each bite.
However, as I’ve mentioned before, sometimes classics are in need of a little boost while also maintaining the heartwarming flavors that make these classics…well, classic, so I have decided to include a pop of color and nutty flavor with some delicious pistachios.
I love pistachios, I love every kind of nut, I love the way pistachios lend a beautiful naturally green color to anything you put them in, and I think they will compliment the tartness of the lemon filling beautifully!
Let’s do this!
Serves 8-10
1 sheet of refrigerated pie dough, homemade or store bought
For the Filling:
1 cup sugar
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups water
1/2 cup freshly squeezed lemon juice
1 tbsp lemon zest (from 1 large lemon)
4 egg yolks (Save the whites for the meringue)
1/3 cup pistachio butter (see note)
2 tbsp unsalted butter
1 tsp vanilla extract
1 tsp almond extract
3/4 cup finely chopped pistachios
For the Meringue:
4 egg whites at room temperature
1/2 cup sugar
Preheat the oven to 375 F.
Lay the pie dough onto a 9-inch pie pan or tart shell. Prick the bottom and sides of the dough with a fork, line with parchment paper, then fill with either baking stones or dry beans. Bake the crust for 10 minutes, or until the edges begin to brown, then carefully use the parchment to remove the weights and bake for another 15 minutes, or until the bottom of the crust is dry.
To make the filling, start by whisking the sugar, cornstarch, and salt together in a medium saucepan. Add the water, lemon juice and zest, then bring to a simmer over medium heat.
Meanwhile, beat the egg yolks in a large heatproof bowl until combined. Slowly whisk in some of the hot lemon juice mixture into the yolks. Add the yolks to the saucepan, then cook for about 4 minutes, or until it thickens.
Remove from heat, then whisk in the butter, pistachio butter and both extracts until smooth. Pass the mixture through a fine mesh strainer and pour into the prepared crust. Sprinkle the chopped pistachios on top of the filling.
To make the meringue, beat the egg whites in a medium sized bowl with an electric beater until they turn frothy. Gradually add the sugar, then increase the speed and beat until it forms stiff peaks.
Spread the meringue on top of the pie, ensuring the meringue touches the edges of the crust to keep the meringue from weeping. Bake the pie for 20-25 minutes, or until the meringue is lightly brown. Let the pie cool on the counter for 1 hour, then transfer to the fridge to chill completely for about 4 hours before slicing and serving.
Note
As I demonstrated with my pistachio Torta della Nonna, pistachio butter is very easy to make. Just dump 1 cup of shelled pistachios into a food processor and blend for about 3 minutes, or until the pistachios break down into a thick paste. You’ll need 1/3 cup of pistachio butter for the recipe, but any remaining can be stored in an airtight container in the fridge for up to 2 months.
