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Lemon Merinugue Pie in a Mason Jar

Serves 8

 

4 egg yolks

2 whole eggs

12 tablespoons sugar

Zest of 4 lemons

2/3 cup fresh lemon juice

10 tablespoons cold butter, cut into pieces

1 recipe Vanilla Meringue (recipe follows)

8-4-ounce mason jars

 

Whisk together egg yolks, whole egg, sugar, lemon juice, and lemon zest in a medium size stainless steel bowl until well combined.

 

Set the bowl over a medium pot of simmering water over medium-low heat and cook, whisking constantly, until thick, about 8-10 minutes.

 

Whisk in butter, a few pieces at a time, until completely incorporated.  Transfer mixture and divide evenly among eight mason jars.  Cover surface with plastic to prevent skin from forming and refrigerate until cool.  Can be refrigerated for up to 1 week. 

 

While the lemon curd is cooling, prepare the vanilla meringue.

 

To Assemble: Remove the jars with the lemon curd from the refrigerator.  Place a large dollop of meringue on top of each jar with lemon curd.  Using a small blow torch, hold the flame as close to the meringue as possible, and using a backwards and forward motion, spray the meringue until it is all golden brown.  Alternately, you can place the jars under the broiler and broil until the meringue is golden brown, remove and serve. 

 

Vanilla Meringue

 

3 large eggs, separated

¾ cup sugar

1 teaspoon pure vanilla extract

 

In a bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.  Gradually add the sugar, 1 tablespoon at a time.  Add the vanilla and beat until the meringue holds stiff peaks and is glossy.