Lemon Kiwi Meringue Pie – #SundaySupper
Lemon Kiwi Meringue Pie! Wow, this creation coming from me is quite a feat. You see, Lemon Meringue Pie was always set high on a pedestal in my home. That is, until I read that the theme for this week’s #SundaySupper is green.
That’s when I decided that change is not only good; it’s great!
St. Patrick’s Day is tomorrow, so the green food is self explanatory. However, this is a color that does not show up often on Desserts Required.
Not one to shy away from a challenge, I started asking friends about green desserts they would love to try. Thanks to my friend Ellen, Lemon Kiwi Meringue Pie is the winner and to my friend Jennifer for suggesting the chocolate layer.
I tweaked my favorite Lemon Meringue Pie a bit. Brushing a layer of melted chocolate over the crust protects it from becoming soggy from the chopped kiwis that rest on top of the chocolate. The lemon curd covers the kiwis and, of course, delicious meringue tops the pie.
The end result is a pie that offers a lot of pucker-up tartness from the lemon curd combined with the sweet citrusy taste of the kiwis. The chocolate is subtle and the meringue is the sweetness that completes each bite. Basically, Lemon Kiwi Meringue Pie is the perfect way to get your dose of greens!
Pin the whole pie: http://www.pinterest.com/pin/26106872815064802/
Pin a slice: http://www.pinterest.com/pin/26106872815064925/
|Lemon Kiwi Meringue Pie #SundaySupper|| |
- 1½ cups all purpose flour
- 1½ tablespoon sugar
- 8 tablespoons (1 stick) unsalted butter, cold
- 4-5 tablespoons ice water
- Chocolate layer:
- 1½ ounces semisweet or bittersweet chocolate, melted
- Kiwi layer:
- 2 kiwis, peeled and cut into small pieces
- Lemon layer:
- 6 tablespoons (juice of 1½ lemons) freshly squeezed lemon juice
- ¾ cup sugar
- ¼ cup all purpose flour
- 1 cup boiling water
- 3 egg yolks
- 2½ - 3 tablespoons unsalted butter
- Meringue layer:
- 3 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 6 tablespoons sugar
- For the crust:
- Combine the flour and sugar in a food processor fitted with a metal blade and process until well combined. Cut the butter into 8 pieces and add the butter to the food processor. Pulse on/off until the mixture resembles coarse meal. Add the ice water 1 tablespoon at a time, and pulse on/off until the dough forms a ball. Remove the dough and form a disk. Wrap in wax paper and refrigerate for at least 1 hour.
- Preheat the oven to 400 . Set aside a 9" pie plate.
- Roll the dough out on top of two pieces of wax paper, keeping a sheet of wax paper on the top of the dough, so your rolling pin is on the paper not the dough. After each roll, rotate the dough and lift the paper. Roll the dough to a diameter of 11”.
- Spray the pie plate with nonstick cooking spray. Transfer the dough to the pie plate and fold the extra dough under the top and sides to reinforce the pie. Flute the edge with your fingers or a fork. Prick the pie crust bottom and sides with a fork and freeze the pie crust for 10 minutes.
- Place a piece of aluminum foil in the pie plate and add pie weights to the foil. Bake at 400 for 16-18 minutes, until the edges are light brown. Remove the pie weights by lifting the foil out of the pie crust and bake an additional 5-7 minutes, until the pie is nicely browned. Remove from oven and cool completely.
- For the chocolate layer:
- Brush the melted chocolate over the bottom of the crust.
- For the kiwi layer:
- Pat the kiwi pieces dry with a paper towel. Place the kiwis over the chocolate layer. Refrigerate while preparing the lemon filling.
- For the lemon layer:
- Preheat the oven to 300°.
- Whisk the sugar and flour together in a medium saucepan. Whisk in the boiling water until it is smooth.
- Beat the egg yolks together in a small bowl. Beat in several spoonfuls of the boiling water mixture, stirring constantly, then whisk into the saucepan.
- Add the lemon juice and butter. Cook over medium heat, stirring constantly, until the mixture is the consistency of a thick pudding. A spoon will part the mixture down the middle when the lemon filling is done. Immediately pour this over the kiwis. Set aside.
- For the meringue layer:
- Place the egg whites and cream of tartar in a mixing bowl fitted with a balloon whisk. Whisk on medium high speed until soft peaks form. With the mixer on, gradually add the sugar. Scrape down the bowl once all of the sugar is added. Mix on high speed until stiff peaks form.
- Transfer the beaten egg whites to the middle of the lemon filling. Use the rubber spatula to spread evenly over the filling. Be sure to take the meringue to the edge, as if to seal it.
- Use the back of a spoon to lift the meringue up and make curly-q’s, as many as you would like to have.
- Bake at 300° for 15 minutes. Transfer to a cooling rack to cool for a bit. Do not refrigerate before serving.
- Betsy's tidbits:
- The pie crust may also be rolled out on a lightly floured board.
- Six tablespoons of lemon juice gives a very tart lemon layer. If you prefer less pucker, use 4 tablespoons instead.
- Measure the 6 tablespoons of sugar, for the meringue, using measuring spoons but transfer the sugar into a glass measuring cup. It makes it easier to gradually pour into the egg whites.
- Lemon Kiwi Meringue Pie is best served the day it is made.
Please check out the other fabulous green recipes from the #SundaySupper family. Many thanks to Foodie Stuntman who did a spectacular job being the host with the most this week!
Green Light Appetizers and Sides
- Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
- Steakhouse Style Creamed Spinach from It’s Yummi!
- Oven-Fried Green Beans from A Kitchen Hoor’s Adventures
- Irish Champ from girlichef
- Fresh Herb Tabouleh from Jane’s Adventures in Dinner
- Moroccan Greens from Cooking On The Ranch
- Broccoli and Cheese Soup from Peanut Butter and Peppers
- Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
- Cheesy Broccoli Baked Potatoes from MealDiva
- Spinach and Artichoke Squares from Kudos Kitchen By Renee
- Green Rice from Basic N Delicious
- Broccoli and Blue Cheese Tarts from Mess Makes Food
- Avocado Fries from Small Wallet, Big Appetite
- Spinach Cashew Pakoras with Tangy Date Sauce from Sue’s Nutrition Buzz
- Garlicky Italian Green Beans and Potatoes from Webicurean
Getting Greens Through Salads
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
- Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
- Apple, Spinach and Zucchini Salad from Hip Foodie Mom
- Brussels Sprouts Slaw from Hot Momma’s Kitchen Chaos
- Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
- Cilantro Lime Ranch Dressing from The Foodie Army Wife
- Creamy Chicken Pesto Salad from Cindy’s Recipes and Writings
Entreés That Will Leave You Green With Envy
- Eggs and Greens Pizza from Bobbi’s Kozy Kitchen
- Creamy Green Pizza from The Foodie Patootie
- Shamrock Spinach Crepes from Curious Cuisiniere
- Healthy Green Pasta from Momma’s Meals
- Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
- Smothered Cabbage with Pork from Food Lust People Love
- Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
- Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
- Indulgent Pesto Risotto from The Weekend Gourmet
- Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
- Slow-Cooker Irish Stout Chicken Stew from FoodieTots
- Chicken and Asparagus Flatbread Pizza from Family Foodie
Desserts and Beverages That Will Make Others Turn Green
- Lemon Kiwi Meringue Pie from Desserts Required
- Mint Cookies and Stout Shake from Melanie Makes
- Verde Sangria from Country Girl in the Village
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D’s Books and Cooks
- Green Tea Latte from Manu’s Menu
- Grasshopper Mousse from That Skinny Chick Can Bake
- Amazing Grass Brownies from Killer Bunnies, Inc
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin’ Mimi
- Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots
- Chocolate Mint Cake from NinjaBaking.com
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