Few dessert flavors evoke summer freshness like lemon.
To be fair, a lemon dessert is also a great break from winter spices and chocolate.
Whether its summer, winter or any time in between, try this lemon pudding cake meringue pie.
What exactly is lemon pudding cake?
If I were to call this dessert one thing, then its a pie.
There is a crust and a filling, so it is a pie.
It just so happens that the filling is my recipe for the Insta-worthy and TikTok-friendlylemon pudding cake.
If you havent had lemon pudding cake yet, you are in for a treat.
The egg white layer rises and bakes into a cake that floats on top of a pudding-like layer.
In this case its more like a lemon curd.
Its divine, and you could make it pie.
Besides, sometimes the occasion simply calls for pie.
(If you need a refresher onblind-baking, check here.)
Note that after blind-baking the crust gets sealed with a light brush of egg white.
Thats because the pudding layer is liquid before it cooks.
This will help protect the crust.
I tried a graham cracker crust, which, as you might know, is risky with liquidy fillings.
If you want something more stable, useSwiss meringueor Italian meringue.
Personally, I prefer this version of lemon pie to the classic Jersey-diner-style lemon meringue pie any day.
You know, for the sake of the pies reputation.
Preheat the oven to 350F.
Blind bake the crust as needed depending on the crust you chose.
Have a pastry brush ready to seal the crust.
Pay attention to where the bottom meets the walls.
Set the crust aside to cool.
Add the lemon zest, juice, and butter to the egg yolks and whisk them together thoroughly.
In a smaller bowl, mix the sugar, flour, and salt together.
Slowly pour in half of the dry mixture while whisking vigorously to break up any lumps.
It will be very liquidy.
Put the pie shell inside of the larger baking dish, and into the oven.
Remove the pie from the dish and let it cool.
Cool it overnight in the fridge if youre not in a rush.
Make the meringue just before youre ready to serve it.
Whisk the egg whites in a large bowl until frothy.
Then add the cream of tartar.
Begin whisking again and slowly add the sugar and the vanilla.
Beat the mixture until stiff peaks form but the meringue is still glossy.
