4-Layer Sky-High Lemon Meringue Cake Pie

⏱ 40 mins 🍽 1 1, 6 serving(s) 🏷 Pie

This impressive dessert combines the best of cake and pie. A deep-dish crust is filled with two distinct layers of firm lemon pie filling and two thin layers of lemon pound cake, all stacked high. The entire creation is finished with a voluminous, lightly baked meringue topping that adds dramatic height and sweetness. It requires assembly in stages but results in a stunning centrepiece.

4-Layer Sky-High Lemon Meringue Cake Pie

Ingredients

  • 2 prepared pie crusts (refrigerated or frozen)
  • 16 ounces williams-sonoma meyer lemon poundcake mix
  • 2 (4 ounce) packets gelatin
  • 1 large egg
  • 2 tablespoons heavy cream
  • 2/3 cup cornstarch
  • 2/3 cup sifted cake flour
  • 2 1/4 teaspoons salt
  • 2 1/4 cups sugar
  • 10 large egg yolks, lightly beaten
  • 1 cup fresh lemon juice
  • 4 tablespoons lemon rind
  • 8 tablespoons unsalted butter, cut into small pieces
  • 7 large egg whites
  • 3/4 cup extra finely granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup powdered sugar

Method

  1. Set your oven to 400 degrees. Combine the two prepared pie crusts to line a 9-inch deep dish pie plate, then crimp the edges. Whisk the egg yolk with cream for a glaze. Prick the shell base with a fork, brush the edges with glaze, line with parchment, and fill with pie weights. Bake for 10 to 15 minutes until the edges brown. Take out the weights and paper, then bake for another 7 to 10 minutes until golden. Allow to cool.
  2. You will require a minimum of four 9-inch springform pans to create each individual layer.
  3. For the initial pie filling layer, dissolve one gelatin packet in water and bring it to a boil. Reduce the heat, then mix 1/3 cup cornstarch, 1/3 cup cake flour, 1/4 teaspoon salt, and 1/4 cup sugar over medium heat. Slowly pour in 1 cup cold water, whisking constantly, and bring back to a boil for about 4 minutes.
  4. Take the pan off the heat. Temper 5 lightly beaten egg yolks by stirring a little of the hot mixture into them, then combine with the pan. Cook over low heat for 5 minutes, ensuring the yolks remain creamy.
  5. Remove from the heat and whisk in the lemon juice and rind. Incorporate the butter pieces one at a time. Transfer the mixture to a large bowl and let it cool.
  6. Once cooled, pour the filling into a 9-inch springform pan lined with aluminium foil. Refrigerate until firm, for at least 2 hours.
  7. Repeat the entire process to create a second pie filling layer. Pour it into another 9-inch springform pan and chill.
  8. Using the Williams-Sonoma Meyer Lemon Pound Cake Mix, prepare two thin lemon cakes. Use half the mix for one 9-inch springform pan and the other half for a second pan. Bake as directed and let the cakes cool.
  9. You should have four layers: two chilled pie fillings and two lemon cakes. To build the pie, begin with the pre-baked crust and dust the bottom with powdered sugar. Release the first pie filling from its pan and place it over the sugar. Add a lemon cake layer on top. Follow with the second pie filling layer. Finish with the final cake layer on top, which will support the meringue.
  10. For the meringue, place egg whites and cream of tartar in a perfectly clean, dry copper or stainless steel bowl. Start beating with an electric mixer on a low speed. Very gradually add the salt and extra-fine sugar while slowly increasing the mixer speed. Beat until soft, shiny, flexible peaks form. Mix in the vanilla at the end. Use a rubber spatula to swirl the meringue into a 9-inch springform pan, covering it completely. Bake for 6 minutes or until lightly browned.
  11. Allow the meringue topping to cool for a minimum of 30 minutes. Then, release it from the springform pan and position it on top of the assembled cake and pie layers.

Nutrition (per serving)

Sodium1451300 mg

Recipe details

CategoryPie
AuthorChef Pisces