Sunkist® Mason Jar Lemon Pies with Meringue Clouds
Old-fashioned lemon meringue pie goes modern in this adorable presentation. This recipe uses egg yolks in the filling and the whites for the meringue. Be very careful when separating the eggs; to whip up fluffy, the whites must not contain any bits of yolk.
Makes 6 servings
1 purchased raw pie-crust dough
6 half-pint wide-mouth mason jars
1/2 cup freshly squeezed Sunkist® lemon juice
1 1/2 cups water
2 tablespoons finely minced lemon zest
1 cup sugar
1/4 cup cornstarch
6 egg yolks
1 tablespoon butter
6 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
Preheat oven to 400 degrees F.
Place the pie dough onto a lightly floured surface. Set a jar onto the dough and cut around the base of jar with a small paring knife. Repeat to cut 6 dough circles. Place dough on a baking sheet and bake for about 8 to 10 minutes or until just golden. Set aside and let cool. Leave oven set at 400 degrees.
Meanwhile, make the filling: In a heavy saucepan whisk together the lemon juice, water, zest, sugar and cornstarch until well combined and cornstarch is dissolved. Place over medium heat and stir constantly until mixture is thickened and lightly simmering. In a small bowl whisk the egg yolks with about 1/2 cup of the hot mixture to temper the eggs, and then whisk the egg mixture quickly back into the simmering mixture. Cook about 1 more minute, stirring constantly, until totally thickened. Remove from heat and whisk in butter.
To assemble and finish the pies: Insert a cooked piecrust circle in the bottom of each jar. Divide the filling among the jars while the filling is still hot.
To make the meringue, whip the egg whites with cream of tartar in a medium bowl with an electric mixer on high speed. Once the egg whites are whipped to a soft peak then gradually start beating in the sugar, a little at a time. Continue beating until stiff and glossy but not dry. (Do not stop whipping once you start making the meringue.)
Pile meringue into each jar, dividing evenly, and sealing meringue onto edge of the jar to prevent shrinking of the meringue. (It is best to top the filling while it is still hot to help prevent meringue shrinkage.)
Swirl with a spoon for a decorative, peaky top, and bake for about 5 to 6 minutes or until lightly browned. Place on a rack to cool.
Serve immediately or store refrigerated. (Meringue-topped pies are best enjoyed the day they are made.)
- Microplane lemon zest over the top of the meringue right before serving.
- Cut up extra pie-crust dough, sprinkle with cinnamon sugar and bake for a snack.