How To make Apple Meringue Pie

French Lemon Pie Recipe | Lemon Meringue Pie Recipe | Easy Lemon Pie Recipe | Lemon Tart Recipe

This Lemon Meringue Pie is literally THE dessert to make when you have lemons around and don't know what to do with them. This recipe requires a few technical steps that are not too complicated. All you need is a little patience.

For the shortcrust pastry, make sure to adjust the cooking time depending on your oven. If your oven has the tendency to be too hot, cook it only 10 minutes each time instead of 15 minutes. You want a soft crust that melts in your mouth, not a hard one that is tough to eat, believe me!

If you want more lemon cream, it is easy to double the recipe.

Bon appétit!


00:15 - Shortcrust Pastry
01:44 - Lemon cream
03:31 - Meringue


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Shortcrust pastry recipe:



Soft meringue recipe:



Strawberry tart recipe:

Chocolate tart recipe:

Lemon blueberry tart recipe:

Almond apple pie recipe:

Pear & almond pie recipe:

Apple tart recipe:






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➡️ RECIPE

Ingredients

For the shortcrust pastry:

1 egg
1 1/2 cups flour
1/2 cup butter softened
1/2 cup sugar
1 Tbsp heavy whipping cream
A pinch of salt


For the lemon cream:

4 lemons
1/2 cup sugar
3 egg yolks
2 Tbsp cornstarch
3 1/2 Tbsp butter cut into pieces


For the meringue:

1/2 cup egg whites (room temperature)
1/2 cup sugar
1 tsp vanilla extract


Instructions

For the shortcrust pastry:

1- In a large bowl, whisk together the sugar and the butter until creamy and pale.

2 - Add the heavy cream, the egg, and the salt. Whisk until smooth. 

3 - Add the flour all at once and whisk until dough sticks to the whisk and you can form a ball.  

4 - Butter and flour a pie dish. Transfer the dough to the dish and spread it with your hands, then prick with a fork.

5 - Place the dish in the freezer for 30 minutes. 

6 - Preheat oven to 350°F.

7 - After 30 minutes, remove the dish from the freezer, cover with aluminum foil and spread baking weights on top. Bake for 15 minutes.

8 - Remove foil and the weights, and bake for an additional 15 minutes. Crust must be be fully baked and golden.

9 - Allow to cool before filling.


For the lemon cream:

1 - Grate the lemons and collect the zests in a bowl. Press the lemons and strain their juice over the same bowl.

2 - In another bowl, mix together the sugar with the cornstarch and the egg yolks until thick and pale.

3 - In a saucepan, boil the lemon juice with the zests over medium heat.

4 - Add the sugar, cornstarch, and egg yolks mixture.

5 - Cook on low heat whisking constantly until you obtain a creamy texture. Remove from heat and add the butter. Whisk until smooth. Transfer to a bowl and cover with plastic wrap directly on the cream. Allow to cool at room temperature.

6 - Pour the lemon cream on the cooked shortcrust party and place in the fridge until a few minutes before serving time.


For the meringue:

1 - Right before serving time, in the bowl of a stand mixer, whip on medium speed the egg whites until foamy.

2 - Once foamy, add 1/3 of sugar and go up one speed.

3 - Once the sugar has dissolved, add another 1/3 of sugar and go up one speed. Whip a few minutes.

4 - Add the rest of the sugar and whip to peaks at maximum speed.

5 - Pour the vanilla extract and whip to combine.

6 - Spread the meringue on top of the lemon cream and broil in the oven until the meringue gets a golden-brown color, (or use a kitchen torch if you have one.)

7 - Serve immediately





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Vegan Apple Meringue

Vegan Apple Meringue is made using aquafaba (chickpea water)! So quick and easy, this delicious, family friendly dessert is perfect for autumn and is gluten-free!

Spiced Apple Pie Recipe

This richly spiced Apple Pie served with a brandy creme Anglaise from the fall chapter of MY BOOK is a delicious celebration of autumn. The crisp butter crust is spiced with cinnamon and spiked with apple brandy. And those leaves look so impressive but are beyond easy! I have ALL my favorite spices in this pie and while you can use any of your favorite baking apples I would suggest you use some soft ones to really get that lovely play of textures with the pie and pourable custard. Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!

ORDER MY BOOK!







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Apple pie with meringue

More recipes here
Apple pie with meringue

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Ingredients of 8 portions

Sugar - 100 g
Yolk egg - 2 pieces
Margarine - 150 g
Sour cream - 100 g
Baking powder - 1 teaspoon
Wheat flour - 400 g
Egg protein - 2 pieces
Apples - 4 pieces
Vanilla - to taste


1 hour

1. Stir yolks with sugar before dissolution. Add sour cream, a salt pinch, soft

margarine, the flour mixed with a baking powder.
2. Make meringue (proteins stir 2 minutes, then fill up sugar and stir 3 more

minutes).
3. Distribute dough in a form. Pound apples and lay out on dough. Place mix for

meringue from above on apples. We bake at 400F 40 minutes.


Bon appetit!

Apple pie with meringue

The BEST Apple Pie Recipe

This easy to make and delicious apple pie recipe has a flakey butter crust and tender apple filling that’s bursting with flavor and perfectly sweet! Instead of adding lots of flour or cornstarch to thicken the filling I cook the juices down into an apple caramel, which holds all those apple pieced together and really amps up the flavor and makes a tasty pie!

Full Recipe:

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Apple Pie with Meringue

It's the perfect cake for any occasion! Be sure to try it and you won't be able to stop eating it!

Shortcrust Pastry:
- Wheat flour 300g
- Baking powder 1½ tsp
- Salt pinch
- Butter (cold) 150 g
- Egg yolks 3 pieces
- Sugar 45 g / 3 tbsp

Filling with apples:
- Apples 7 pieces (1,2kg)
- Sugar 30 g / 2 tbsp
- Vanilla pudding 3 tbsp
- Cinnamon 2 tsp

Meringue:
- Egg whites 3 pieces
- Sugar 60g / 4 tbsp
- Powdered sugar 60g
- Potato starch 2 tsp

Shortcrust pastry bake 15 minutes 170°C / 338°F
Cake bake 35 minutes 170°C / 338°F

Cake pan 24cm x 24 cm

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#applepie #shortcrustpastry #baking #sweetideas