A hidden layer of decadent chocolate and a thyme-infused crust add surprising bursts of flavour to this twist on classic lemon meringue pie.
- Prep time 1 hour
- Total time 3 hours & 15 minutes
- 1 1/2 cup all-purpose flour
- 2 tablespoons chopped fresh thyme
- 1 teaspoon grated lemon zest
- 1 teaspoon icing sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter , cubed
- 1 egg yolk
- 1 teaspoon lemon juice
- Ice water
- 115 g dark chocolate (about 4 oz), chopped
- 3 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 egg yolks , lightly beaten
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 4 1/2 teaspoons unsalted butter , softened
- 4 egg whites
- 1 cup granulated sugar
Pastry: In bowl, whisk together flour, thyme, lemon zest, icing sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces.
In liquid measure, whisk egg yolk with lemon juice; fill with enough ice water to measure 1/3 cup. Drizzle over flour mixture, tossing with fork and adding up to 1 tsp more ice water if necessary to form smooth dough. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 12 hours.)
On lightly floured work surface, roll out pastry to 1/8-inch thickness. Fit into fluted 14- x 4-inch tart pan. Trim to fit; prick bottom of crust all over with fork.
Line crust with foil and fill with pie weights or dried beans. Bake on bottom rack of 400°F oven for 15 minutes. Transfer to middle rack; bake until golden, 15 to 20 minutes. Let cool completely.
Chocolate Layer: Meanwhile, in heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring, until smooth. Spread over cooled crust; refrigerate for 10 minutes.
Lemon Filling: In heavy-bottomed saucepan, whisk together cornstarch, sugar and salt; whisk in 2 cups water. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low; simmer, whisking constantly, for 3 minutes. Remove from heat. Gradually whisk one-quarter of the sugar mixture into egg yolks; whisk back into pan. Cook over medium heat, whisking constantly, for 2 minutes.
Remove from heat; whisk in lemon zest, lemon juice and butter until melted. Cool to room temperature. Scrape into baked crust; smooth top. Refrigerate until set, about 1 hour. (Make-ahead: Refrigerate for up to 1 day.)
Meringue: In large heatproof bowl set over saucepan of gently simmering (not boiling) water, whisk egg whites with sugar until sugar is dissolved and candy thermometer reads 140°F. Remove from heat; beat until stiff peaks form and mixture is cooled completely, 10 to 15 minutes.
Spoon into piping bag fitted with large plain tip. Starting at edge of tart, pipe 1/2-inch dollops on top of lemon filling. Using blowtorch, toast meringue or bake in 400°F oven until golden, 4 to 6 minutes. Let cool completely.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 120 mg
- Sugars 22 g
- Protein 5 g
- Calories 297
- Total fat 15 g
- Potassium 116 mg
- Cholesterol 72 mg
- Saturated fat 9 g
- Total carbohydrate 37 g
- Iron 15
- Folate 14
- Calcium 2
- Vitamin A 11
- Vitamin C 7