Make A ???? Lemon Meringue Pie - Old Fashioned Baking Doesn't Have to be Hard
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The Best Lemon Meringue Pie | Melissa Clark | NYT Cooking
Extra-Lemony Meringue Pie:
Blood Orange Butterscotch Meringue Pie:
Chocolate Raspberry Meringue Tart:
Melissa Clark is back! She’s in the studio kitchen showing us how to make her Extra-Lemony Meringue Pie, which is a tangier, creamier version of its cousin, Lemon Meringue Pie. In Melissa’s recipe, a buttery lemon curd is topped with swirls of lemon zest-infused meringue. “For a lemon meringue pie,” Melissa says, “the focus really should be on the contrast between that tangy filling and then that fluffy, sweet topping. The crust is totally negotiable.”
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BEST Lemon Meringue Pie Recipe + Tutorial (family favorite recipe)
Lemon Meringue Pie – this recipe is a family favorite! It’s an easy pie recipe with homemade lemon filling and sweet meringue. This is a family recipe – my Aunt Tootsie made it for years – and now the recipe is mine to share.
Don’t be scared of making Lemon Meringue Pie. It can be daunting but I’m going to detail every single step for you and show you it’s as easy as it looks!
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PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
FOR THE FILLING:
1 All Butter Pie Crust pre-baked and cooled (or a pre-made crust from a pack of two or frozen)
1 1/2 cups water
1 1/2 cups granulated sugar
5 tablespoons cornstarch
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon salt
4 large eggs yolks
3 tablespoons unsalted butter
FOR THE MERINGUE:
4 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup granulated sugar
INSTRUCTIONS
Preheat oven to 425°F. Place crust in 9-inch pie plate.
Partially blind bake the crust: poke holes in the bottom of the crust with a fork. Line the crust with parchment paper and fill with dried beans or pie weights (dried rice and lentils work too). If you're using my pie crust recipe, bake about 20 minutes, checking that the crust is browned (but the bottom won't be completely done yet, that's ok). If you're using a Pillsbury crust, it'll only take about 10 minutes to partially bake. Carefully remove parchment and pie weights.
Lower oven temperature to 300°F.
Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook, stirring often, until it’s thick and bubbly.
Place egg yolks into a medium sized bowl. Whisk them gently. Once the lemon mixture is thick and bubbly, carefully pour about half the lemon mixture into the egg yolks, whisking constantly, then place the egg mixture back into the pan with the remaining lemon mixture, continuing to whisk. You want to avoid scrambling the eggs. Bring to a gentle boil, then cook for 2 minutes. Remove from heat and stir in the butter until melted.
Strain the mixture to remove any bits of egg. Pour mixture into the prepared pie crust. Cover with plastic wrap while you prepare the meringue and keep it hot (the meringue needs to go onto hot filling).
Place egg whites, cream of tartar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or you can use a large bowl with a hand mixer). Beat on high speed until soft peaks form (if you remove the beaters the tips curl slightly) and then continue mixing while gradually adding the granulated sugar. Continue mixing until stiff peaks form (they’ll be glossy and stand straight).
Spread the meringue on the top of the lemon mixture in decorative peaks, being sure that the meringue touches the crust and no lemon shows through. Bake about 30 minutes or until the meringue is browned. Cool at room temperature for one hour, then chill at least 5 hours before slicing.
The pie will last a day or two in the refrigerator but tastes better day one.
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???? 1930 Magic Lemon Cream Pie Recipe ???? Glen & Friends Cooking
???? 1930 Magic Lemon Cream Pie. Welcome friends! Today on the Old Cookbook Show, we are making Magic Lemon Cream Pie, from the 1930 “New Magic In The Kitchen” cookbook. This pie recipe is essentially a Lemon Meringue Pie made with condensed milk. It is also what food historians believe to be the genesis of the ‘modern’ Key lime pie, as it breaks away from previous more labourious methods.
Ingredients:
1 can (sweetened) condensed milk (300 mL)
½ cup lemon juice
Zest of 1 lemon
2 eggs
2 Tbsp granulated sugar
Baked 9” pie shell or Cracker Crust:
Method:
Preheat oven to 350ºF
Blend together condensed milk, lemon juice, zest, and egg yolks.
Pour into a baked pie shell.
Beat egg whites until frothy and then add sugar while continuing to beat to stiff peaks.
Cover pie with meringue and then baked 15-18 minutes until meringue is cooked and golden brown.
Other Lemon Pies
Island Lemon Pie:
1930 Magic Lemon Cream Pie Recipe:
Key Lime Pie Vs. Lemon Pie Vs. Lime Pie Recipe Taste Off:
1855 Lemon Pie Recipe:
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THE ULTIMATE LEMON MERINGUE PIE RECIPE - How to make lemon meringue pie easy
Ever wanted to make the ultimate lemon meringue pie?
Well this lemon meringue pie recipe is so easy you will wonder why you haven't already made it, personally after much testing I feel I have found the perfect balance between the zingy lemon taste and soft spongy light meringue.
I mean come on, Lemon meringue pie is a classic and there are many different ways to make it, but this one may just be the best, even if I do say so myself.
You will need:
for the pastry-
225g flour
2 heaped tbsp of icing sugar
140g butter
1 egg yolk
2 tbsp of ice water
for the filling-
200g sugar
50g cornflour
250ml water
4 egg yolks
125ml lemon juice
50g butter
for the meringue-
4 egg whites
105g sugar
and that's its, its really simple but a classic
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Classic Lemon Meringue Pie | Betty Crocker Recipe
A perfect balance of sharp, tangy citrus and sweet pillowy meringue, this Classic Lemon Meringue Pie will be a welcome addition to any dessert table.
Betty Crocker Classic Lemon Meringue Pie recipe: