Taste of Life: Lemon Meringue Pie in a Glass

By Chef Paul Bodrogi

*Lemon Filling Ingredients:

7 oz. water
3 oz. sugar
1/14 oz. cornstarch
4 egg yolks
1 oz. sugar  
Pinch of salt
oz. butter
1 raspberry
2 oz. fresh lemon juice

Lemon Filling Procedure:

1. Whisk together the cornstarch, egg yolks and 1 oz. of sugar in a mixing bowl.
2. Bring the water and 3 oz. of sugar to a boil.
3. Whisk the sugar-water mixture into the egg yolk mixture.
4. Return to the stove, and bring to a boil while constantly whisking.
5. Pour the boiling mixture into a clean bowl.
6. Whisk in the butter followed by the fresh lemon juice.
7. Cover and refrigerate.

Meringue Ingredients:

4 oz. sugar
1 oz. water
2 oz. egg whites

Meringue Procedure:

1. Put egg whites in a mixer with a whip attachment.
2. Combine the sugar and water, and heat to 240 degrees.
3. When the sugar mixture reaches 230 degrees, turn the mixer on medium speed, and start to whip the egg whites.
4. When the sugar mixture reaches 240 degrees, add it to the whipping egg whites, and continue to whip until cool.

*Pie Dough Ingredients:

5 oz. all-purpose flour
3 oz. butter
1 oz. ice-cold water
Pinch of salt
1 teaspoon sugar
1 egg, beaten

Pie Dough Procedure:

1. Sift all the dry ingredients into a bowl.
2. Cut the cold butter into the dry mixture until the butter is the size of small peas.
3. Add the water, and mix until combined.
4. Refrigerate for 30 minutes.
5. Roll the dough onto parchment paper to ? inch thick.
6. Using a fork, poke small holes in the dough.
7. Use a cookie cutter to cut 1 inch circles out of the dough.
8. Give the dough an egg wash, and bake at 375 degrees until golden brown.

*This recipe can be simplified using store-bought pie dough and your favorite lemon filling.

Assembly:

1. Place the raspberry in the bottom of a martini-style glass.
2. Place the pie dough circle atop the raspberry.
3. Spoon on a layer of lemon filling.
4. Pipe on the meringue.
5. Garnish with lemon zest, if desired.

Paul Bodrogi is a pastry chef, Pastry Live event producer and instructor at Chattahoochee Technical College.