Lemon Meringue Pie in a Glass - Amazing No Dough Shortcut Method - Food Wishes
This amazing miniaturized lemon meringue pie has everything you love in the full-size version, with almost none of the work. The filling is simple, there’s no dough to make, and other than briefly browning the top, there’ no baking required. Enjoy!
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Sweet and Tart Key Lime Pie Recipe
Brighten up your day with this deliciously citrusy key lime pie, you'll want to savor one bite at a time. A graham cracker crust is filled with tangy custard and topped with an unctuous meringue.
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Professional Baker Teaches You How To Make LEMON MERINGUE PIE!
Lemon Meringue Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Serves 8 to 10
Ingredients
Dough:
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
Meringue
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
Directions
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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THE BEST KEY LIME PIE I'VE EVER HAD: Recipe from The Fish House in Pensacola, Florida
On a recent trip to Pensacola, Florida, my husband and I ate at a restaurant called the Fish House..where we had the Best Key Lime Pie I've Ever Had!!! And it turns out, their recipe is on the internet. Naturally, I had to try it out when I got home. As you'll see in the video, it came out really good, although my meringue was slightly different because I didn't have the exact kind of sugar...and I put in one more egg white. Either way, it was delicious. Read on for the recipe. And if you want to know where to eat in Pensacola, I'll make a few recommendations below.
Key Lime Pie
(Pensacola's Fish House Recipe)
Prep Time: 15 mins.
Cook Time: 30 mins.
Crust:
1 1/2 cups of graham cracker crumbs
5 Tbsp. of sugar
1/3 of a cup of melted butter
Pie Filling:
1/2 cup fresh key lime juice
1 (14oz.) can sweetened condensed milk
4 eggs yolks at room temperature
Meringue:
3 egg whites,
3/4 cup super fine sugar
1/4 tsp. cream of tartar
Preheat oven to 350º
Crush graham crackers in food processor until you've got fine crumbs. (If you don't have a food processor, place them in a large ziplock bag and use a rolling pin to crush them.) Add sugar and melted butter. Combine all ingredients well and place in a 9 spring form pan or pie plate. Press down on bottom and along sides to form a pie shell. Bake for 10 minutes.
Whisk together key lime juice, sweetened condensed milk and egg yolks. Pour into prepared crust and bake for 10 minutes.
While pie is baking, place egg whites and cream of tartar in mixing bowl and use an electric hand mixer to beat them until soft peaks form. Gradually add in sugar a little at a time and continue beating on high until stiff peaks form.
Remove pie from oven and carefully spread meringue on top of pie. Return to oven and bake an additional 10 minutes, or until meringue tips start to brown.
Cool and chill in refrigerator a minimum of 2 hours before serving.
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If you're ever in Pensacola, I recommend breakfast at:
Another Broken Egg Cafe
721 E. Gregory St.
Bagelheads
916 E. Gregory St.
For lunch or dinner, definitely try:
The Fish House
600 S. Barracks St.
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*All music in this video used with rights from Storyblocks:
The Funk Boss
Binging with Babish: Perfect Key Lime Pie from Dexter
In a fan-favorite episode, Dexter Morgan takes a break from his close-up, slow-motion morning routine to kill a friend in need. But he can't saran-wrap her to a table and scalpel her cheek like any other Monday, he's gotta be nice about it, so he finds the best key lime pie in Miami and pumps it full of night-night juice. I've heard of humble pie but this is ridiculous! Sorry.
Recipe:
Music: A Beautiful Life by Broke for Free
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How to: Make Lemon Meringue Pie with Matty Matheson
Did dinosaurs exist? Does God Exist? We don’t know! But we do know that the best pie in the world is this lemon-meringue cheesecake pie.
In the latest How-To, Matty Matheson takes us through the many detailed steps it takes to make this tangy, creamy, burnt marshmallow beauty. Buy yourself a crackhead-sized torch, wear all black, and follow along closely, people—this one is gonna take some time!
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