How to Make Lemon Meringue Pie | Pie Recipe | Allrecipes.com
Get the recipe @
Watch how to make a top-rated lemon meringue pie. This is a milk-free version of the classic pie that's sweet and tangy without being overly sweet.
Subscribe to allrecipes @
Facebook
Twitter
@Allrecipesvideo
Pinterest
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!
For more great ideas and recipes please visit us at
You can also find us as follows:
Facebook -
Twitter -
Instagram -
Pinterest -
THANKS FOR WATCHING!
Lemon Meringue Cheesecake | tart lemon curd and toasted meringue! AMAZING!!
Lemon Meringue Cheesecake! A buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! AMAZING!!
LEMON MERINGUE CHEESECAKE
INGREDIENTS:
CRUST
2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar
CHEESECAKE FILLING
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 1/2 tbsp vanilla extract
1 tbsp grated lemon zest (2-3 medium lemons)
4 large eggs, room temperature
LEMON TOPPING
8 tbsp (90ml) lemon juice (3-4 medium lemons)
4 tsp grated lemon zest
1/2 cup (104g) sugar
8 large egg yolks
1/4 cup (56g) salted butter
MERINGUE TOPPING
1 cup (207g) sugar
1/2 tsp cream of tarter
1 tsp vanilla extract
4 large egg whites
DIRECTIONS:
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, vanilla and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Pour the cheesecake batter into the crust.
10. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
12. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
13. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
14. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator while you make the lemon curd.
LEMON CURD
15. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 170-180 degrees. You’ll notice it has already started to thicken nicely and it’ll continue to thicken quickly.
16. Add the lemon curd to the top of the cheesecake quickly, before it cools and thickens.
17. Place the cheesecake back in the fridge until completely cool and firm, 5-6 hours.
MERINGUE TOPPING
18. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.
19. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
20. Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
21. Add the meringue to the top of cheesecake in a slight dome shape.
22. Use a kitchen torch to toast the outside of the meringue.
23. Refrigerate the cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.
Love & Best Dishes: Lemon Meringue Pie Recipe
Lemon Meringue Pie Recipe - This easy lemon dessert recipe is a great summer dessert idea.
Click here to SUBSCRIBE to my channel:
------------------------
Lemon Meringue Pie Recipe:
------------------------
For more Love & Best Dishes videos, click here:
------------------------
Follow me on Facebook:
Follow me on Instagram:
Follow me on Pinterest:
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables:
Find more recipes and videos on my website:
Click here to shop my products on my online store:
Click here to visit my Amazon shop page:
------------------------
#pauladeen #loveandbestdishes
Lemon Pie with Meringue Crust
In this Legacy Larder video, Andy and Sadie bake a Lemon Pie with Meringue Crust from Andy's great grandmother. Every bite from this incredibly delicate pie packs explosive crisp lemon flavor and sweet meringue that melts in your mouth. This recipe is absolutely a keeper for special occasions or to showcase your rad cooking skills to your friends.
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 ♥♥♥♥♥
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku: