Caramellyy_
Culinary Explorer
Hey, everyone! Are you into meringue desserts? and you can't think something to spice up your meringue cravings? I got you! because I have here a recipe for my favorite meringue recipe, The Lemon Meringue Pie with Marcona Shortbread Crust. This has the lemony, and balanced by the fluffy meringue topping, which has the perfect sweetness and density to complement the tarter-than-usual filling. 
Ingredients:
For the Marcona Shortbread Crust:
- 1 1/2 cups Marcona almonds, toasted and finely ground
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions:
1. Prepare the Marcona Shortbread Crust:
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse together the Marcona almonds, flour, powdered sugar, and salt until combined.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs and begins to clump together.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust in the preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and let it cool completely on a wire rack.
2. Prepare the Lemon Filling:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the water until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
- Remove the saucepan from the heat. In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about half of the hot sugar mixture to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining sugar mixture, whisking constantly.
- Return the saucepan to medium heat and cook, stirring constantly, for 2 minutes.
- Remove the saucepan from the heat and whisk in the lemon zest, lemon juice, and butter until smooth and well combined.
- Pour the lemon filling into the cooled Marcona shortbread crust.
3. Prepare the Meringue Topping:
- In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the granulated sugar, about 1 tablespoon at a time, while beating on high speed. Beat until stiff, glossy peaks form.
- Beat in the vanilla extract until well incorporated.
4. Assemble and Bake the Pie:
- Preheat your oven to 350°F (175°C).
- Spread the meringue over the lemon filling, making sure to spread it to the edges of the crust to seal it completely.
- Create peaks in the meringue using the back of a spoon or a spatula.
- Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
But let's be real, the hardest part of this recipe is not devouring all the Marcona almonds before they make it into the crust 
. It's a battle against almond-loving instincts, I tell ya!
I love the idea of using Marcona almonds in the crust for that extra nutty flavor and crunchy texture. And pairing it with the tartness of lemon filling and the lightness of meringue? It's like a flavor explosion in every bite! Can't wait to give this recipe a try and impress my family and friends with a slice of homemade heaven.
The crust sounds like a game-changer. Can’t wait to try this delicious twist—thanks for sharing!
