We can hardly believe it either – how can something transparent taste so good?! Just looking at this pie makes you think you’ve walked into a dream, and that’s before you’ve even taken a bite! Between its invisible layer of tangy lemon filling sitting on top of a buttery homemade crust and the soft, fluffy layer of meringue on top, this invisible lemon meringue pie is definitely a showstopper of a dessert!
Invisible Lemon Meringue Pie
This invisible lemon meringue pie is a showstopper of a dessert with its transparent layer of tangy lemon filling, buttery homemade crust, and fluffy meringue topping.
Equipment
- pie dish
- Baking beans
- Cheesecloth or fine strainer
- Culinary Torch
Ingredients
- 2.75 cups flour for the pie crust
- 0.5 cup almond flour for the pie crust
- 1.25 cups powdered sugar for the pie crust
- 1.5 sticks butter chilled, for the pie crust
- 1 egg for the pie crust
- 0.25 cup gelatin powder for the invisible pie
- 0.67 cup water for the invisible pie
- 3.33 cups water for the invisible pie
- 4 lemons juice of, for the invisible pie
- 0.5 cup sugar for the invisible pie
- 3 egg whites for the meringue
- 1 pinch salt for the meringue
- 0.5 cup sugar for the meringue
- 0.5 cup powdered sugar for the meringue
- 1 tsp corn starch optional, for the meringue
Instructions
- Mix together all of the ingredients for the pie crust and knead by hand. Wrap the kneaded dough in plastic wrap and refrigerate for at least 1 hour. Once chilled, take the dough out of the refrigerator, roll it out into a circle about 1/4-inch thick, transfer it to a pie dish, and trim off any excess dough.
- Place a piece of parchment paper on top of the dough and pour baking beans on top. Transfer the pie dish to a preheated oven set to 350°F and bake for 45 minutes. Let the pie crust cool completely, then remove the baking beans and parchment paper.
- Mix the gelatin powder with 2/3 cup of cold water and let sit for 10 minutes. Heat 3 1/3 cups of water in a pot on the stove and add the sugar. Squeeze the juice of 4 lemons into the pot and bring to a boil. Let the mixture cool to about 140°F and stir in the gelatin mixture. Strain the final mixture through a cheesecloth or very fine strainer, and once it has cooled to about 85°F, pour the liquid over the pie crust and refrigerate the pie dish for 6-8 hours, or preferably overnight.
- Beat the egg whites and salt until stiff, gradually incorporating the sugar. Sift the powdered sugar and optional corn starch and gently fold it into the mixture.
- Spread the meringue over the transparent pie layer.
- Using a culinary torch, lightly brown the surface of the meringue.
VIDEO
The way the meringue seems to float above the pie crust is absolutely incredible, and the taste is as dreamy as its magical appearance. This dessert is guaranteed to impress whoever you make it for – in fact, you’ll probably even impress yourself!
Get the recipe for the Triple Layer Raspberry Jello Cake featured in the bonus video.