How To Make Deconstructed Lemon Meringue Pie

Who needs boring old lemon meringue pie when you can get it in art form? This baking & pastry arts dish has all the elements you love about the sweet and tangy tart— the lemon curd, the toasted meringue, the buttery crust—but in a form so beautiful you’d think it came out of the kitchen of a fine dining restaurant. This is one of our favorite recipes to practice plating with. Gather all the ingredients and let your creativity go wild.  We love to introduce other bright colors through fruits, edible flowers and sauces!

Deconstructed Lemon Meringue Pie
1. Make the lemon curd and allow to chill. Find the recipe video here.
2. Make the sable cookies and meringues and construct dessert as desired.
3. Garnish with sauce, berries, mint and graham cracker meal.

Sable Cookies Ingredients
½ cup sugar
¾ stick butter
2 egg yolks
¼ tsp salt
½ tsp vanilla
1 cup all-purpose flour

Sable Cookies Directions
1. Cream the butter and sugar. Add the egg yolks and vanilla. Mix in the flour and salt. Cut in desired shapes.
2. Bake at 350 degrees until golden brown in color.

Meringue Ingredients
4 egg whites
2 cups plus 2 tbsp sugar
¼ tsp cream of tartar

Meringue Directions
1. Whip the egg whites with ½ the sugar and cream of tartar to a soft peak. Add the remaining sugar and whip to a firm peak.
2. Pipe on a parchment lined tray and dry at 250 degrees for about 30 minutes depending on the size and color desired. This meringue can also be toasted on the plate.

Raspberry Sauce Directions
Puree raspberry and strain thru a fine strainer, sweetened as desired

Graham Cracker Crust Directions
Mix Graham cracker meal with sugar, melted butter and Cinnamon until crumbly and slightly moist.