How To make Meringue Berry Pie
1/2 cup sugar -- divided
1/4 cup slivered almonds, toasted and ground
2 tablespoons cornstarch
2 egg whites
1/8 teaspoon cream of tartar
SAUCE AND TOPPING 1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
1 pint fresh or frozen raspberries
1 quart vanilla ice cream
2 cups fresh mixed berries
In a small bowl, combine 1/4 cup sugar, almonds and cornstarch; mix well. In a small mixing bowl, beat egg whites at high speed until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. Fold in almond mixture. Spread over the bottom and sides of a greased 9-in pie plate. Bake at 275 for 1 to 1 1/2 hours or until light golden brown. Turn off oven; do not open door. Let cool in oven for 1 hour. Remove from oven and cool completely. Meanwhile, for sauce, combine sugar and cornstarch in a medium saucepan. Gradually stir in water; mix until smooth. Add raspberries; bring to a boil over medium heat, stirring constantly. Boil 1 minute or until thickened; set aside. Cool. To serve, scoop ice cream onto meringue; top with mixed berries and sauce. Serve immediately. Store leftovers in the freezer.
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Cheat's Lemon Meringue Pie | Simple Dessert Recipes | Kidspot
This lemon meringue pie makes creating a show stopping dessert so simple to master!
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Amazing Lemon Berry Meringue Pie
This incredible lemon meringue pie swirled with berries is the perfect combination of creamy,crunchy, tart and sweet!! Each bite is like a drop of sunshine on your tongue! It’s a dramatic show stopping dessert that is surprisingly easy to make. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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The PERFECT Lemon Meringue Pie Recipe
Lemon Meringue Pie is the perfect dessert recipe for any season, with zesty and citrusy lemon curd and a fluffy layer of meringue inside a flaky pie crust. Make this lemon pie with a buttery homemade pie crust or use store-bought if you are short on time. The lemon curd is rich and custardy with refreshing and bold lemon flavor from freshly squeezed lemon juice and zippy lemon zest. Each layer is satisfying to make, and you’ll love the marshmallowy meringue weather you
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How to Make Lemon Meringue Pie | Jamie Oliver
Jamie's going to show you an old school sweet treat that'll make your tastebuds sing, lemon meringue pie! Come tea time or dessert, this is one of our absolute favourites. Sweet peaks of fluffy meringue marry gorgeously with the tangy lemon curd, crowning a perfectly crumbly sweet pastry base. An absolute thing of beauty, made super simple with Jamie's new beautiful and reliable bakeware range. Give this a go, and you'll be sure to impress with this comfort food favourite!
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THE ULTIMATE LEMON MERINGUE PIE RECIPE - How to make lemon meringue pie easy
Ever wanted to make the ultimate lemon meringue pie?
Well this lemon meringue pie recipe is so easy you will wonder why you haven't already made it, personally after much testing I feel I have found the perfect balance between the zingy lemon taste and soft spongy light meringue.
I mean come on, Lemon meringue pie is a classic and there are many different ways to make it, but this one may just be the best, even if I do say so myself.
You will need:
for the pastry-
225g flour
2 heaped tbsp of icing sugar
140g butter
1 egg yolk
2 tbsp of ice water
for the filling-
200g sugar
50g cornflour
250ml water
4 egg yolks
125ml lemon juice
50g butter
for the meringue-
4 egg whites
105g sugar
and that's its, its really simple but a classic
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Lemon Meringue Pie Recipe | How to Make Lemon Meringue Pie
Learn how to make classic lemon meringue pie recipe.
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Ingredients:
For the crust:
1¾ cups (220g) flour
2/3 cup (150g) cold butter, cubed
3 tablespoons (37g) sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 egg yolk
1 tablespoon cold water (or more if needed)
For the filling:
3/4 cup (150g) sugar
5 tablespoons (45g) cornstarch
4 egg yolks
1/4 teaspoon salt
1½ cups (360ml) water
1/3 cup (80ml) fresh lemon juice
1 tablespoon lemon zest
3 tablespoons (45g) butter
Italian meringue:
3 large egg whites (105g)
1 cup + Tbsp (210g) sugar
50ml water
Directions:
1. In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg yolk and cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 1 hour. Then roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a small saucepan place sugar, cornstarch, salt and mix. Stir in water and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. In a medium bowl whisk egg yolks, gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into the saucepan. Bring to a boil and continue to cook while stirring constantly until thick. remove from heat. Stir in butter, lemon zest. Let cool.
4. Preheat oven to 340F (170C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden. Remove from oven. Let cool.
6. Fill the crust with the filling and place in the fridge while making the meringue.
7. Italian meringue: place sugar and water in a saucepan over high heat. Cook until sugar syrup reaches 244°F (118°C). meanwhile start to slowly whisk the egg whites in a stand mixer. When the syrup is ready, increase speed to high and with motor running, gradually pour syrup into the egg whites and whisk until becomes cool and meringue is thick and glossy (8-9 minutes).
8. Spread the meringue as you desire and brown with a kitchen torch.
Notes:
• Instead of Italian meringue you can you use French meringue. But find the Italian much better for this recipe.
• If you don’t have a torch you can broil the pie at 400F (200C) until meringue is golden brown, about 10 minutes.
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