Make A ???? Lemon Meringue Pie - Old Fashioned Baking Doesn't Have to be Hard
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Lemon Meringue Pie
Why is it that a lemon meringue pie is such an iconic springtime pie? Likely, it's because of the bright, fresh flavors of the lemon curd filling paired with the fluffy topping! Such a simple pairing is also pretty easy to make, especially with an already-baked pie crust!
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Skip ahead:
0:00 Intro
1:01 Making the lemon curd filling
3:54 Finishing and straining the curd
5:57 Putting in the pie crust
7:18 Mixing together the meringue
8:51 Whisking the meringue
10:15 Topping the pie
13:06 Cutting and tasting the pie
INGREDIENTS
For the lemon curd:
- 1 9-inch pie crust baked
- 4 large egg yolks (whites reserved)
- 4 large whole eggs
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/4 cup lemon juice
- 1/2 tsp salt
For the Swiss meringue:
- 4 large egg whites
- 1 cup sugar
- 1/8 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp vanilla extract
INSTRUCTIONS
For the lemon curd filling:
- In a 4 quart saucepan, combine the four whole eggs, four egg yolks, lemon juice, sugar, cornstarch, and salt. Whisk to combine and place over medium-low heat. Continue to whisk until the mixture begins to thicken with a few bubbles forming around the edges, 5-6 minutes. Keep whisking and allow the curd to cook until it is noticeably very thick with large bubbles forming, 4-6 minutes.
- Remove the curd from the heat and pour through a sieve into the prepared pie shell. Place plastic wrap directly on the lemon curd filling and place in the refrigerator until chilled, or for up to 24 hours. Once chilled, top with the meringue (recipe following).
For the Swiss meringue:
- In the bowl of an electric mixer or a glass bowl, combine the reserved four egg whites, cream of tartar, sugar, and salt. Whisk to combine and place over barely simmering water. Continue to whisk until the mixture thickens slightly and reaches 160°F. Remove from the heat and transfer to a stand mixer.
- Using the whisk attachment, whisk the meringue on medium speed, increasing to medium-high until the egg whites cool to room temperature, 3-4 minutes. Continue to whisk until the meringue becomes thick and holds a stiff peak, 4-6 minutes.
- Once at stiff peaks, whisk in the vanilla extract. Add the meringue to the prepared and chilled lemon pie.
- Using a kitchen torch or broiler, brown the meringue and serve immediately.
#pie #lemon #lemonmeringue #Easter #spring
Our famous LEMON MERINGUE PIE recipe!
#weekendatthecottage #easydeliciousrecipes #lemonmeringuepie
For the full recipe:
A flaky pie crust with a tangy custard filling, topped with billowing whipped egg whites; it’s our exclusive out-of-this-world famous LEMON MERINGUE PIE recipe, and the results are absolutely heavenly.
I’ll go out on a limb and predict that you’re going to read this story, check out the photos, watch the video, and, wait for it, make this LEMON MERINGUE PIE.
Want another prediction? You’ll be so proud of how perfectly it turns out that you’ll smile ear to ear on the first bite. Trust me and read on with confidence – you got this!
Here’s what to remember when you make this for the first time:
1) CRUST – The base of every great pie is a great crust, and I suggest using my mom’s recipe HERE. For this pie, make the dough with unsalted butter instead of lard or shortening; a butter crust works so well with these flavours.
2) BAKING THE SHELL – Unlike a fresh fruit pie, the crust in this recipe is cooked before we add the lemon custard filling. I prepare the shell per the instructions and never skip chilling it for 30 minutes right before it goes into the oven. One other important thing is the weighing down of the shell when it first goes into the oven. I use pie weights (or two cups of dried rice or beans) to prevent the crust from puffing up, but I also tuck the foil in firmly to the shell as an added precaution.
3) LEMONS – There is both lemon juice and zest in this recipe, and I find that using Meyer lemons take this particular recipe to a whole new level. They’re usually available in North America during the winter months, and I look for them packaged separately in the fruit section. Meyer lemons have a distinctive rich yellow colour and a slightly sweet tartness that is truly tangy.
4) COOKING THE FILLING – If anything causes this pie to fail, it will be not cooking the lemon custard properly. The crucial moment happens after you add the egg yolks, lemon juice and lemon zest to the thickened pie filling. Once you return it to the stovetop, make sure to cook it, stirring constantly for the full three minutes. Failing to do so will prevent the pie from setting properly.
5) MERINGUE – I used to make the meringue for this recipe using granulated sugar but then read an article about how superfine sugar is best for producing ultra-light, billowy meringue. Look for superfine sugar at a bulk or specialty food store. Remember, it’s neither granulated nor icing sugar, but the consistency right in-between.
6) SET TIME – Allow the finished pie to sit for three hours (if not more!) to cool completely and set before you serve. Doing so will ensure that each piece comes out holding its perfect wedge shape.
Make this gorgeous dessert whenever you need to serve something that’s impressive both in flavour and appearance. LEMON MERINGUE PIE is remarkable on so many levels!
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Betty's To Die For Lemon Meringue Pie
Betty demonstrates how to make her To Die For Lemon Meringue Pie. This is the quintessential Southern version of homemade lemon meringue pie. It is a beautiful pie, and the taste is out of this world!
To Die For Lemon Meringue Pie
3 egg yolks (Save the 3 egg whites for meringue; let egg whites sit at room temperature.)
1 ½ cups water
½ cup lemon juice
1 ¼ cups sugar
1/3 cup cornstarch
3 tablespoons butter
2 teaspoons white vinegar
1 ½ teaspoons lemon extract
9-inch baked Betty's Super Easy Press-in-Pan Pie Crust
Betty's Killer Meringue for Cream Pies
Combine 3 egg yolks, 1 ½ cups water, ½ cup lemon juice, 1 ¼ cups sugar, and 1/3 cup cornstarch in the top of a double boiler. Mix well. Bring water to a boil in double boiler; reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3 tablespoons butter, 2 tablespoons white vinegar, and 1 ½ teaspoons lemon extract, making sure that all ingredients are incorporated into the pie filling. Pour immediately into baked 9-inch pie crust, and smooth out the top with the back of a spoon. Make meringue for topping and spread meringue over warm filling, sealing to edge of pie crust. Bake at 425 degrees (F) for 5 to 8 minutes, or until lightly browned. Cool before serving. This is a light-tasting pie that is sweet, tart, tangy, and delicious! I hope you love it! Love, Betty ♥♥♥♥♥
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Lemon meringue pie cheesecake
A mash-up of two beloved desserts, lemon meringue pie combines with cheesecake for a match made in sweet-tooth heaven.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Love & Best Dishes: Lemon Meringue Pie Recipe
Lemon Meringue Pie Recipe - This easy lemon dessert recipe is a great summer dessert idea.
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