Lemon Meringue Brownie Pie

Instructions

1. Make the brownie base first. Preheat the oven to 350 degrees F, and grease a 9 inch pie plate. In a microwave safe bowl, heat the chocolate at 50% power for 2-3 minutes, stirring every 30 seconds until it’s completely melted. Set aside to cool slightly. In a large bowl, whisk together the sugar, flour, cocoa powder, salt and baking powder. In a small bowl, whisk together the eggs, oil and vanilla. Add this to the dry ingredients and stir until just combined. Add the melted chocolate and stir to combine. Pour the brownie batter into the prepared pie plate and spread it out evenly. Bake for 25-30 minutes until it is just set. Do not overbake, or the brownie layer will be dry, as it needs to bake again later for 6 minutes to cook the meringue. Let it cool completely in the pie plate on a wire rack.
3. Make the lemon filling next. In a medium saucepan, combine the water, sugar, cornstarch and salt and bring to a simmer over medium heat, whisking constantly. When the mixture starts to become translucent (about 4-5 minutes), add the egg yolks, one at a time and whisk to combine. Add the lemon juice, zest and butter and continue whisking until the mixture comes back to a high simmer and has thickened (1-2 minutes). Remove from the heat and allow to cool slightly (2-3 minutes) and then pour the filling onto the brownie base. Spread the filling over the center of the brownie base, leaving about an inch around the edges with no filling. Cover the pie with plastic wrap, directly on top of the filling, and refrigerate until completely chilled, 1-2 hours.
5. Make the meringue. Preheat the oven to 400 degrees F. In a medium saucepan combine the sugar and water over medium-high heat. Bring to a full rolling boil and boil for 4 minutes, whisking constantly. Remove the syrup from the heat and set aside while beating the egg whites. Using a stand mixer with the whisk attachment, beat the egg whites with the cream of tartar and salt until soft peaks form. While the mixer is running, pour the hot sugar syrup in slowly, avoiding the beaters, and add the vanilla. Continue to beat the whites until the meringue has cooled and become very thick and shiny.
7. Scoop the meringue on top of the chilled pie, making sure to bring it to the edges and cover the brownie base. Use a rubber spatula to make swirls and peaks all over the meringue. Bake for 6 minutes until the peaks are golden brown. Allow to cool in the pan on a wire rack at room temperature. The pie is best served the same day, store loosely covered with foil in the refrigerator for up to 3 days.