This one’s for all the not-perfect pie bakers out there. The ones who struggle with the crust so much that they almost want to give up before they even begin. Hi. I see you.
For my first attempt at pie crust for this pie (there’s almost always a first attempt and a second attempt for me), I used a chunk of frozen pie dough that I had made at a pie-making class a few months ago (yes, I’ve even taken pie classes). I got it pressed into the pan, looking all pretty, and then forgot to dock the crust (i.e. poke it with a fork). When it blind baked (the pre-baking of just the crust before you add the filling), the crust inflated and then deflated, and I was left with a shriveled mess. Sigh.
For my second attempt, I pulled out a roll of store-bought dough, because, ain’t no shame. Keepin’ it real. I got it all pressed into the pan, DOCKED IT, baked it, and it still wanted to shrink on me. It’s 80% good, with 20% of the edge that wanted to disappear down into the pan. For my purposes, 80% was good enough, and I forged ahead.
All of this to say, the crust doesn’t really matter for this pie (gasp). The lemon filling is basic and simple (but delicious). What matters here is the CARDAMOM MERINGUE, guys. If you haven’t tried cardamom before, now’s the time to start. It’s a spice used in Indian cuisine, and it has a complex and exotic flavor (but, you’ll probably be able to find it at any larger grocery store). It’s a warming spice used in both sweet and savory applications. I don’t want to compare it’s flavor to any other spice because honestly, nothing else tastes like cardamom. But the little bit of cardamom in this meringue MAKES this pie.
Put an easy gourmet twist on a classic pie by adding a touch of cardamom to the meringue!
Home Chef Tip: If you don’t have a kitchen torch, pie can be baked to toast meringue. Bake at 400 degrees F for 8 to 12 minutes or until meringue is golden brown. Please note that if baking, meringue needs to be carefully spread to edge of crust to seal filling to prevent shrinking or weeping.
Adapted from Betty Crocker.