Lemon Meringue Pie

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Firing up the stove

Lemon Meringue Pie from the coffee shop bakery case.

Notes

From the Schossow Kitchen coffee shop bakery book. Quantities are the bakery batch as written (grams unless noted; lb = pounds, ea = each); scale down for home baking. Fill weight per pie: 40 oz.

RECIPE CARD

Lemon Meringue Pie

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Ingredients

Lemon Curd

6 qt Lemon Juice
350 g Lemon Zest
650 g Cornstarch
18 lb Sugar
96 ea Eggs
1728 g Egg Yolks
6 lb Butter
18 g Salt
104 g Gelatin Sheets

Swiss Meringue

340 g Egg Whites
536 g Sugar
1/2 tsp Salt
10 g Vanilla Paste
Cream of tartar, a pinch

Per Pie

1 ea Baked Full Butter Crust (FBC)
40 oz Lemon Curd
Swiss Meringue, to 4 in total height

Instructions

Lemon Curd

Whisk sugar and cornstarch together.
Add lemon juice and zest to the tilt skillet; blend and strain the eggs and yolks in, then whisk in the sugar mix.
Cook at 175°F, scraping the bottom with the paddle and alternating with a whisk, until it thickens.
When the whisk leaves striations and the curd jiggles, bloom gelatin in ice water 6 minutes, squeeze and whisk in.
Add butter and salt; the curd should reach 170°F.
Strain through a fine-mesh sieve onto plastic-lined sheet pans and chill.

Swiss Meringue

Wipe all equipment with white vinegar.
Combine whites, sugar, salt, vanilla and cream of tartar over a double boiler that traps the steam.
Whisking occasionally, cook to 170°F.
Whip on high until fluffy with stiff peaks. Use immediately.