Lemon Beehive Meringues Recipes

CLASSIC LEMON MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

LEMON MERINGUE DESSERTS

Steps:

• In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.

MY MOM'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
• Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
• Bake in the preheated oven for 25 minutes.
• Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
• Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
• Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

LEMON BEEHIVE MERINGUES

Steps:

• Let egg whites stand at room temperature in a large mixing bowl for 30 minutes. Meanwhile, line baking sheet with parchment paper. Using a pencil, draw eight 2-1/4-inch circles and eight 1-3/4-inch circles about 1 inch apart on the paper.* Turn paper pencil-side down on baking sheet; set aside. Preheat oven to 300 degrees F.
• Add lemon juice and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved.
• Using a pastry bag fitted with a medium (1/4-inch) round tip, pipe a flat base of meringue onto all of the circles on the paper. Pipe a ring of meringue onto edges of each of the 8 larger meringue rounds, building the sides 3/4 inch tall by piping a continuous coil of meringue to form a small shell. For tops, pipe a coil of meringue on smaller rounds to make a cone shape that resembles the top of a beehive.
• Bake 30 minutes. Turn off oven. Let meringues dry in oven, with door closed, at least 1 hour. Remove from paper. Place in an airtight container. Store in a cool, dry place up to 1 week.
• Just before serving, spoon 1 tablespoon of lemon curd into each bottom meringue shell. Place a few berries on lemon curd. Prop top of meringue beehive next to bottom.
• *Note: For free-form meringue shells without tops, make eight 3-inch circles on parchment. Use back of a large spoon to spread meringue over circles, building up sides to form shells. Bake as directed.

LEMON MERINGUE BEEHIVES

Steps:

• Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment. In a separate bowl, blend the yolk and creme fraiche. Add to the flour mixture and mix until barely combined. Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days.
• Lemon Curd: Bring 2 inches of water to a simmer in a saucepan. Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment. Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed). Cook until thickened, whisking occasionally, about 20 minutes. Remove from the heat and whisk in the butter. Let cool to room temperature, cover, and freeze overnight or up to 3 days.
• Heat the oven to 375 degrees F. Flour a work surface and roll out the dough to 1/8-inch thick. Prick all over with a fork then cut out 2-inch rounds. Transfer to the cookie sheet. Bake until light golden brown, 10 to 15 minutes and let cool. (The whole recipe can be made up to this point up to 3 days in advance.)
• Up to 6 hours before serving, assemble the dessert. Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed). Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round. Place back in the freezer while you make the meringue. Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy. Transfer to your pastry bag. Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive. Fire up your kitchen torch and brown until lightly browned all over. Return to the freezer until ready to serve, up to 4 hours.

LEMON MERINGUE BEEHIVES

Steps:

• Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment. In a separate bowl, blend the yolk and creme fraiche. Add to the flour mixture and mix until barely combined. Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days.
• Lemon Curd: Bring 2 inches of water to a simmer in a saucepan. Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment. Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed). Cook until thickened, whisking occasionally, about 20 minutes. Remove from the heat and whisk in the butter. Let cool to room temperature, cover, and freeze overnight or up to 3 days.
• Heat the oven to 375 degrees F. Flour a work surface and roll out the dough to 1/8-inch thick. Prick all over with a fork then cut out 2-inch rounds. Transfer to the cookie sheet. Bake until light golden brown, 10 to 15 minutes and let cool. (The whole recipe can be made up to this point up to 3 days in advance.)
• Up to 6 hours before serving, assemble the dessert. Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed). Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round. Place back in the freezer while you make the meringue.
• Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy. Transfer to your pastry bag. Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive. Fire up your kitchen torch and brown until lightly browned all over. Return to the freezer until ready to serve, up to 4 hours.

LEMON MERINGUE BITES

Steps:

• Make lemon curd:
• Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer. In a bowl whisk together eggs and whisk in lemon mixture until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
• Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
• Preheat oven to 400°F.
• Make meringue:
• In a bowl with an electric mixer beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
• Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
• Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.

MINI MERINGUES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.