Tangy Key Lime Meringue Pie 青柠派 | Key Lime Pie with Meringue Topping | Easy Key Lime Pie Recipe
Key Lime Pie (青柠派) is famously zippy, tangy, tart! It is the best pie in the world, my number one must-have dessert! So creamy too, with a sweetness wrapped by a fabulous cracker crust on the bottom and a seriously beautiful scorched meringue on top. Doesn't it sound great? Key Lime Pie with Meringue Topping? It's visually pleasing and looks gorgeous.
The taste is fresh, rich, and light all at the same time, never heavy, even after a big slice or two– I’m not sure how that works in physics or chemistry, but trust me, it completely does! Paradise with each bite. I do believe this is the best Key Lime Pie.
For pie lovers, you might also like my ???????????? ???????????????????????????? ???????????????????????????? ???????????????????? ???????????? (
This Tangy Key Lime Meringue Pie is a dinner-party pleaser or an upscale afternoon delight or a mid-evening splurge in front of the TV. The sweetness and tanginess provide real satisfactions.
It is a winner every time. I hope you will try this Easy Key Lime Pie recipe soon.
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0:00 Intro
0:40 Make the Pie Crust
1:49 Make the Pie Filling
4:26 Make the Meringue Topping
5:17 Decorate the Pie
6:07 Dancing
6:29 Tasting
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Tags: #cookcookgo #keylimepie #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 Lemon Meringue Pie | Melissa Clark | NYT Cooking
Extra-Lemony Meringue Pie:
Blood Orange Butterscotch Meringue Pie:
Chocolate Raspberry Meringue Tart:
Melissa Clark is back! She’s in the studio kitchen showing us how to make her Extra-Lemony Meringue Pie, which is a tangier, creamier version of its cousin, Lemon Meringue Pie. In Melissa’s recipe, a buttery lemon curd is topped with swirls of lemon zest-infused meringue. “For a lemon meringue pie,” Melissa says, “the focus really should be on the contrast between that tangy filling and then that fluffy, sweet topping. The crust is totally negotiable.”
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All the food that’s fit to eat (yes, it’s an official New York Times production).
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.
#dessert #pie #recipes
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How to Make a Traditional Key Lime Pie | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How to Make a Key Lime Pie just like we do here in South Florida! A Fantastic Recipe that is super easy to make. The nutty crust makes for a perfect match with the creamy lime flavour of the pie! Make this recipe and let me know what you think in the comments below.
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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.