How To make Lemon Cream Meringue Pie
Flaky Pie Dough for a 1crust pie
about 10 ounces Filling: 2 cups milk
2/3 cup sugar
3 medium lemons :
(3 to 4)
1/4 cup cornstarch
4 egg yolks
2 tablespoons unsalted butter -- softened
Meringue topping: 4 egg whites
2/3 cup sugar
1 Pinch salt
To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer anddiscard them. Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks. Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture. Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30seconds. Remove from heat, whisk in butter and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.) Set a rack at the middle level of the oven and preheat to 350 degrees. Roll out the dough to make bottom crust and arrange in pan. Chill crust until firm. To bake the crust, pierce it all over with the tines of a fork at 1/2inch intervals. Line it with a disk of parchment or wax paper and fill with cherry stones or dried beans. Bake about 20 minutes, until lightly colored. Remove paper and beans and continue baking until the crust is a deep golden brown. Cool crust on a rack. Spread the cooled filling evenly in the cooled crust. Set a rack at the middle level of the oven and preheat to 400 degrees.To make the meringue bring a small pan of water to a boil. Lower heat so that watersimmers. Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heatproof bowl. Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dissolved. Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes, until the meringue is colored evenly. Cool on a rack.
How To make Lemon Cream Meringue Pie's Videos
????????3 ingredient Lemon Cream Pie Filling. 9 Graham Pie Crust. #3ingredientrecipes #3ingredients
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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Lemon Meringue Pie Made with Sweetened Condensed Milk
Lemon Meringue Pie made with Sweetened Condensed Milk is an old time favorite and is like the one they serve at Chik Fil A. I was not going to bother because I thought everyone knows this recipes. My husband insisted that the younger cooks coming up might not.
Stir together
1 can of sweetened condensed Milk
3 egg yolks
1/2 cup of fresh squeezed lemon juice
1 tablespoon of grated or zested lemon rind
1 graham cracker pie crust
Make Meringue
3 eggs whites
1/4 teaspoon of cream of tartar
1 teaspoon vanilla flavoring
3 tablespoons sugar
Bake 400 degrees f for 5-10 minutes and watch it closely
#homemadecookingintexas #homemadecookingiseasy #CarolynGibson
Foolproof Lemon Meringue Pie - Kitchen Conundrums with Thomas Joseph
Thomas Joseph shows you the foolproof method for making a beautiful and tangy lemon meringue pie at home.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Martha Stewart's Mini Lemon Meringue Tartlets | Martha Bakes Recipes | Martha Stewart Living
Zest and juice plump lemons to make a curd that fills these adorable tartlets. Pâte sucrée creates a delicious yet sturdy crust, and the lemon filling paired with dollops of homemade meringue is a guaranteed hit. This recipe works wonderfully for entertaining guests, since you can put the tartlets in the freezer, and brown the meringue right before serving.
#MarthaStewart #Lemon #Meringue #Tartlets #Desserts #Recipe
Get the Mini Lemon Meringue Tartlets recipe at:
Component recipes:
Mile-High Meringue:
Lemon Curd:
00:00 Introduction
00:22 How To Make The Crust From Pâte Sucrée
2:38 How To Make Lemon Curd
4:26 How to Make Mile-High Meringue Topping
5:00 Filling The Tartlets
6:36 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Mini Lemon Meringue Tartlets | Martha Bakes Recipes | Martha Stewart Living
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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