Calamansi Meringue Pie
FOR THE CALAMANSI CUSTARD
Water: 300 ml
Large egg yolks: 6
Granulated sugar: 200 g
Cornstarch: 40 g
Salt: 1 g
Calamansi puree or juice (or sub lemon or lime): 180 ml
Lemon zest: 6 g
Unsalted butter: 56 g (softened)
FOR THE MERINGUE
Large egg whites: 6 (at room temperature)
Cream of tartar: 2 g
Granulated sugar: 150 g
Salt: 1 g
FOR THE CRUST
Full graham crackers: 15 (crushed)
Unsalted butter: 140 g (melted)
Sugar: 38 g
Salt: 1 g
Pastry Chef Juan Gutierrez created this dessert as a citrus-forward twist on a classic, balancing nostalgia with a more personal point of view.
“The electricity and happiness that food brings to people is what drives me. Watching someone take a bite, close their eyes, and smile…that is the greatest reward. I wanted to create a dessert that feels nostalgic, traditional and undeniably delicious that naturally draws people in. At the same time, I wanted to give a lemon meringue pie a subtle twist by introducing an Asian citrus element. I chose calamansi for its beautiful aroma and vibrant flavor, which adds brightness and complexity while still respecting the classic foundation of the dessert.”
- Preheat the oven to 325°F.
- Add all of the crust ingredients to a medium bowl.
- Mix together until everything is evenly combined and the texture looks uniform.
- Transfer the mixture to an ungreased 9-inch pie pan.
- Using your hands or the bottom of a measuring cup, press the mixture firmly and evenly across the bottom of the pan. Then press it up the sides to form a crust, creating an even layer all around.
- Take your time here—pressing it firmly helps the crust hold together after baking.
- Bake in a preheated oven for 10–12 minutes, or until the crust is lightly golden brown.
- Remove from the oven and let the crust cool completely before adding the filling.
- Place the egg yolks in a medium bowl or large measuring cup with a spout. Whisk them just until smooth and combined. Set aside.
- In a medium saucepan (before turning on the heat), whisk together the water, granulated sugar, cornstarch, salt, calamansi puree (or juice), and lemon zest. Make sure the cornstarch is fully dissolved so you don’t get lumps.
- Place the saucepan over medium heat. Whisk frequently as it heats up. At first, the mixture will look thin and cloudy. After about 5–7 minutes, it will begin to thicken and you’ll see bubbles forming and popping at the surface.
- Once thickened, give it a good whisk and reduce the heat to low.
- To prevent scrambling the eggs, you’ll warm them up slowly: very slowly pour a few large spoonfuls of the hot lemon mixture into the egg yolks, while whisking constantly. This gently brings the yolks up to temperature.
- Now, in a slow steady stream, pour the egg yolk mixture back into the saucepan, whisking constantly. Turn the heat back up to medium.
- Continue cooking, whisking constantly, until the filling is very thick and large bubbles are bursting at the surface. This means it’s fully cooked and stable, about 20 minutes.
- Remove the pan from the heat.
- Whisk in the butter until completely melted and smooth. The filling should look glossy and creamy.
- Pour and spread the filling into the cooled crust.
- In a large, clean bowl, add the egg whites and cream of tartar.
- Using a hand mixer or a stand mixer with the whisk attachment, beat on medium speed for about 1 minute, until the mixture looks foamy.
- Increase the speed to high and continue beating for about 4 minutes. You’re looking for soft peaks: when you lift the beaters, the peaks should gently fold over at the tip.
- With the mixer still running on high speed, gradually add the sugar and salt. Don’t dump it in all at once—sprinkle it in slowly for a smoother meringue.
- Keep beating for about 2 more minutes, until the meringue becomes thick, glossy, and holds stiff peaks. When you lift the beaters, the peaks should stand straight up without falling over.
- Spoon the meringue onto the hot filling. Spread it out evenly with a spatula or the back of a spoon. Make sure to spread the meringue all the way to the edges so it touches the crust. This helps seal it and prevents liquid from forming underneath.
- If you like, use the back of a spoon to create decorative swirls or peaks on top.
- Set the pie in the fridge overnight before serving.
