Lemon Meringue Dip Recipes

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LEMON MERINGUE PIE DIP



Lemon Meringue Pie Dip image

Lemon Meringue Pie in dip form! A creamy, no-cook lemon filling paired with a traditional meringue and torched to to golden brown perfection. Serve with graham crackers, shortbread, or just a spoon.

Provided by Ashton

Time 15m

Number Of Ingredients 8

2 cans sweetened condensed milk
3/4 cup lemon juice (fresh, if possible)
zest from one whole lemon
optional: a little yellow food coloring to achieve desired shade of yellow
6 egg whites
1/4 cup sugar
1/2 tsp cream of tartar
1 teaspoon cornstarch

Steps:

  • Whisk together the filling ingredients: sweetened condensed milk, lemon juice, lemon zest, and food coloring (if desired).
  • Use an electric mixer to whisk together on high speed: egg whites, sugar, cream of tartar, and cornstarch. Stop mixing when stiff peaks form.
  • Pour the filling into the serving dish and top with the meringue.

NO BAKE LEMON MERINGUE DIP



No Bake Lemon Meringue Dip image

Provided by Kat Jeter & Melinda Caldwell

Categories     Dessert

Time 20m

Number Of Ingredients 7

1 cup Heavy Whipping Cream
2 tablespoons Sugar
1/4 - 1/2 cup Lemon curd (store bought or homemade)
3 Egg Whites
1/4 teaspoon Cream of Tartar
1/3 cup Sugar
1 teaspoon Vanilla

Steps:

  • Add the heavy whipping cream to a large bowl and beat with an electric mixer on high speed until it becomes light and fluffy.
  • Add sugar and continue whipping until it forms stiff peaks.
  • Gently fold in 1/4 c lemon curd and then continue adding lemon curd until you reach the desired level of lemon flavor.
  • Add meringue to the top of the dip and use a brulee torch to toast it.
  • Add egg whites and cream of tartar to a bowl and beat with an electric mixer on high speed until it becomes foamy.
  • Add sugar and continue to beat until it is stiff and glossy.
  • Add vanilla and beat until full incorporated.
  • Serve with cookies and graham crackers.
  • Enjoy!

Nutrition Facts : Calories 123 kcal, Carbohydrate 9 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 24 mg, Sugar 9 g, ServingSize 1 serving

LEMON MERINGUE DESSERTS



Lemon Meringue Desserts image

These pretty individual dessert cups are cute as can be-and yummy too. A sweet and fluffy golden meringue tops the pudding that's rich with lemony flavor. -Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2/3 cup plus 2 tablespoons sugar, divided
2 tablespoons cornstarch
1 cup cold water
1 large egg, lightly beaten
1/2 cup lemon juice
1 tablespoon butter
1 teaspoon grated lemon zest
2 large egg whites, room temperature
1/8 teaspoon cream of tartar

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.

Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 73mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

LEMON MERINGUE DESSERT SQUARES



Lemon Meringue Dessert Squares image

If you love lemon meringue like I do, you will enjoy this great little variation. It comes from a Pillsbury cookbook, "Best of the Bake-off". Time to cool (an additional 2 hours) is not included in prep time.

Provided by SharleneW

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

1 package pudding-included yellow cake mix
1/2 cup butter
1 egg
1 1/3 cups sugar
1/2 cup cornstarch
1 dash salt
1 3/4 cups water
4 egg yolks, slightly beaten (reserve whites for meringue)
2 tablespoons butter
2 tablespoons grated lemons, rind of
1/2 cup lemon juice
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Heat oven to 350°F.
  • Grease 13x9-inch pan.
  • In large bowl, combine cake mix, 1/2 cup butter and egg.
  • Mix at low speed until crumbly.
  • Press mixture in bottom of greased pan.
  • In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt.
  • Gradually stir in water; blend until smooth.
  • Cook over medium heat until mixture boils, stirring constantly.
  • Remove from heat.
  • Stir about 1/2 cup of the hot mixture into the egg yolks; return egg mixture to saucepan.
  • Cook until mixture is bubbly.
  • (Mixture will be very thick.) Remove from heat; stir in 2 tablespoons butter, lemon peel and lemon juice.
  • Pour filling over crust.
  • In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute.
  • Add 1/2 cup sugar (1 tablespoon at a time) beating at high speed until stiff peaks form and sugar is dissolved.
  • Spread meringue over hot filling.
  • Bake at 350°F for 25 to 30 minutes or until meringue is golden brown.
  • Cool 1 hour.
  • Refrigerate at least 1 hour before serving.
  • Cut into squares.
  • Hint: To cut perfect slices of meringue desserts, dip knife in water before cutting.
  • After each cut, wipe knife clean and dip it in water again.

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  • To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  • Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

LITTLE LEMON MERINGUE PIES



Little lemon meringue pies image

These weeekend puds are light and fluffy with a tangy filling

Provided by John Torode

Categories     Dessert, Dinner, Lunch

Time 1h5m

Number Of Ingredients 6

500g pack shortcrust pastry
zest and juice 4 lemons
100g unsalted butter
325g caster sugar
8 eggs , 4 separated
few drops malt vinegar

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
  • Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
  • Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.

Nutrition Facts : Calories 500 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.53 milligram of sodium

ULTIMATE LEMON MERINGUE PIE



Ultimate lemon meringue pie image

You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good

Provided by Angela Nilsen

Categories     Buffet, Dessert, Dinner, Treat

Time 3h15m

Number Of Ingredients 14

175g plain flour
100g cold butter, cut in small pieces
1 tbsp icing sugar
1 egg yolk
2 level tbsp cornflour
100g golden caster sugar
2 large lemons, zested
125ml fresh lemon juice (from 2-3 lemons)
1 small orange, juiced
85g butter, cut into pieces
3 egg yolks and 1 whole egg
4 egg whites, room temperature
200g golden caster sugar
2 tsp cornflour

Steps:

  • For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked.
  • Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
  • Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
  • While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
  • Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
  • Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
  • Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
  • Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

Nutrition Facts : Calories 480 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

LEMON MERINGUE PIE DIP



Lemon Meringue Pie Dip image

This no-bake pie dip comes together quickly and promises all the sweet-tart flavors of the traditional version but without the hassle of baking up a crust.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 9

Two 8-ounce containers lemon curd
2 lemons, zested and juiced
Pinch of fine salt
2 cups frozen whipped topping, such as Cool Whip, thawed
Shortbread cookies, for serving
2 large egg whites, at room temperature
1/8 teaspoon fine salt
1/4 teaspoon cream of tartar
3/4 cup confectioners' sugar

Steps:

  • For the dip: Combine the lemon curd, lemon zest and juice and salt in a medium bowl and beat with an electric mixer until smooth and combined, about 2 minutes. Fold in the whipped topping with a spatula. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
  • For the meringue topping: Beat the egg whites and salt in a large bowl with an electric mixer on medium-high speed until foamy, about 2 minutes. Add the cream of tartar and continue to beat until soft peaks form, about 4 minutes. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form, 8 to 10 minutes.
  • Spoon large dollops of meringue onto the chilled pie. Use a kitchen torch to evenly brown the meringue peaks. Serve with shortbread cookies for dipping.

LEMON MERINGUE PIE FOR TWO



Lemon Meringue Pie for Two image

A classic lemon meringue pie should have the perfect balance of a buttery crust, tart filling and sweet meringue topping. We kept all the quintessential components but scaled it down to serve just two! By simply cutting down some ingredients and using premade miniature graham cracker pie crusts, you can make an impressive and tasty dessert for a smaller crowd.

Provided by Food Network Kitchen

Categories     dessert

Time 4h55m

Yield 2 servings

Number Of Ingredients 11

2 miniature graham cracker pie crusts, such as Keebler
1/4 cup sugar
2 teaspoons cornstarch
2 teaspoons finely grated lemon zest plus 3 tablespoons lemon juice
2 large egg yolks
1/2 tablespoon unsalted butter
1/4 teaspoon pure vanilla extract
3 tablespoons sugar
1/4 teaspoon cream of tartar
1 large egg white
1/4 teaspoon pure vanilla extract

Steps:

  • For the crust and filling: Preheat the oven to 350 degrees F. Place the miniature graham cracker pie crusts on a small baking sheet. Bake until light golden and toasted, about 8 minutes. Cool completely.
  • Meanwhile, heat the sugar, cornstarch, lemon zest and 1/4 cup water in a small saucepan over medium heat. Cook, whisking continuously, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from the heat.
  • Whisk together the egg yolks and lemon juice in a medium bowl until smooth. While continuously whisking, slowly add the sugar syrup to the egg mixture until completely incorporated. This will temper the eggs without overcooking or scrambling them. Transfer back to the same small saucepan and return to the stove over medium heat. Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, 2 to 3 minutes. Remove from the heat, then whisk in the butter and vanilla until smooth.
  • Spoon the filling into the pie crusts and smooth out the tops. Place a piece of plastic wrap directly on top of each pie, pressing onto the filling so it doesn't create a "skin." Refrigerate until chilled through and completely set, at least 4 hours and up to overnight.
  • For the meringue topping: Add the sugar, cream of tartar and egg white to the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Place the bowl over a small saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Transfer the bowl to the mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Whisk in the vanilla until combined. Transfer to a piping bag fitted with a medium star tip.
  • Remove the plastic wrap from the pies. Pipe the meringue evenly on top of each pie in a circular motion to create a large rosette, making sure to cover the filling completely. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes.

LEMON MERINGUE PIE



Lemon Meringue Pie image

This adaptation of Alice Waters's lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.

Provided by ALICE WATERS

Categories     dessert

Time 4h

Yield One 9-inch pie

Number Of Ingredients 11

Flaky pie crust, enough for a 9-inch shell (see recipe)
2 Meyer lemons or other large lemons
2 eggs
3 egg yolks
6 tablespoons sugar
3 tablespoons salted butter, cut in 3 pieces
3 tablespoons unsalted butter, cut in 3 pieces
3 egg whites, at warm room temperature
1/4 teaspoon cream of tartar
6 tablespoons superfine sugar
1/2 teaspoon vanilla extract

Steps:

  • Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
  • Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
  • In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
  • Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
  • Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
  • Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
  • Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
  • Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
  • Allow to cool completely, from one to two hours, but do not refrigerate.

DESPERATE HOUSEWIVES SECRET LEMON MERINGUE PIE



Desperate Housewives Secret Lemon Meringue Pie image

Katherine Mayfair's secret recipe that made Bree Van De Kamp furious, because "the girls" liked the new neighbor's pie better than Bree's! Bree tried to break into her house to steal the recipe but was unsuccessful. I don't see an exact duplicate on Zaar so maybe it is a secret....not anymore! I like that it's not too sweet, and use Boyajian Lemon Oil in place of the zest, which gives it a strong lemon flavor. Cook time includes chill time. Adapted from Wisteria Lane.

Provided by FLKeysJen

Categories     Pie

Time 4h35m

Yield 8 serving(s)

Number Of Ingredients 12

1 (9 inch) pie crusts, baked (Pillsbury is great, if you don't have time to make your own)
1 cup sugar
6 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 eggs, separated
3 tablespoons butter
1/3 cup fresh lemon juice (juice of approx. two lemons)
1 tablespoon grated lemon rind (or several drops lemon oil)
1/4 teaspoon cream of tartar
3 tablespoons sugar
1/2 teaspoon vanilla

Steps:

  • PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler.
  • Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes.
  • Cover the pan and allow to cook 10 minutes longer.
  • Stir occasionally.
  • Remove from heat.
  • Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk.
  • Stir this mixture back into the double boiler.
  • Cook and stir over boiling water for 5-6 minutes.
  • Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat.
  • Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so.
  • When cool, pour into the pie shell.
  • MERINGUE: Preheat the oven to 350 degrees.
  • Beat the egg whites with cream of tartar until they are stiff but not dry.
  • Beat in the sugar slowly, followed by the vanilla.
  • Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue.
  • Bake for 10-15 minutes or until the meringue is delicately browned on top.
  • Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe!

Nutrition Facts : Calories 359.2, Fat 15.8, SaturatedFat 6.6, Cholesterol 89.7, Sodium 285.1, Carbohydrate 49.3, Fiber 1, Sugar 30.1, Protein 5.8

LEMON MERINGUE PIE



Lemon Meringue Pie image

I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 sheet refrigerated pie crust
1-1/2 cups sugar
6 tablespoons cornstarch
Dash salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1/3 cup lemon juice (about 3 lemons)
2 teaspoons grated lemon zest
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.

Nutrition Facts : Calories 382 calories, Fat 12g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 172mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 0 fiber), Protein 3g protein.

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From bbc.co.uk


BEST LEMON MERINGUE PIE RECIPE - THE PIONEER WOMAN
2021-05-19 Remove from the heat and immediately stir in the butter, lemon juice and zest, until the butter is completely melted. Pour the filling into the cooled pie crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then cool in the refrigerator for 2 hours. For the meringue: Place a medium saucepan filled ...
From thepioneerwoman.com


LEMON MERINGUE PIE RECIPES | ALLRECIPES
Get tips for making fluffy meringue that doesn't shrink or weep after baking. Lemon Meringue Pie III. 418. Lemon Blueberry Custard Pie. 60. Lemon Blueberry Pie. 16. Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells.
From allrecipes.com


MARIE’S VERY QUICK AND EASY LEMON MERINGUE PIE - DRIZZLE AND DIP
2010-01-07 preheat oven to 150 and grease a pie dish. line the dish with the biscuit crumb and butter mixture – press down. mix the condensed milk, 3 egg yolks, and juice from 3 lemons and zest from 1 lemon together and pour into the pie base. whip the 3 egg whites until stiff peaks, then add the 4 Tbs sugar and whisk for a couple of minutes, and then ...
From drizzleanddip.com


30+ QUICK AND EASY NO BAKE LEMON DESSERTS - THE UNLIKELY BAKER
2019-07-06 A fresh and creamy dip recipe, this lemon cream cheese fruit dip is the perfect combination of sweet and tangy. Makes an easy appetizer with fresh fruit or serve with cookies for a fluffy, no bake dessert recipe. Get Recipe . No Bake Lemon Meringue Dip . Photo Credit: www.homemadeinterest.com . This no bake lemon meringue dip is a fluffy summer dessert …
From theunlikelybaker.com


LEMON MERINGUE PIE DIP - SOMETHING SWANKY DESSERT RECIPES
Apr 14, 2013 - Lemon Meringue Pie in dip form! A creamy, no-cook lemon filling paired with a traditional meringue and torched to to golden brown perfection.
From pinterest.com


CLASSIC LEMON MERINGUE PIE - KING ARTHUR BAKING
Remove it from the oven. Reduce the oven heat to 400°F. While the crust is baking, prepare the filling. To make the filling: Combine the sugar and cornstarch in a saucepan. Stir in the water. Cook over medium heat, stirring frequently, then constantly as it gets hotter, until the mixture thickens and comes to a boil.
From kingarthurbaking.com


LEMON MERINGUE PIE (BEST EVER) - BAKING AND EGGS
2016-06-19 Instructions. Combine first three ingredients in a saucepan. Set aside. Combine egg yolks, water, and lemon juice; stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir one minute. Remove from heat. Stir in butter and spoon into baked pie shell. Meringue:
From bakingandeggs.com


JELLO LEMON MERINGUE PIE - EVERYDAY FAMILY COOKING
Whisk the egg whites, sugar, and cream of tartar inside the bowl until the mixture is white and foamy and reaches a temperature of 165 degrees F. STEP SEVEN: Transfer your egg white mixture to the bowl of a stand mixer. Using the whisk attachment, beat on medium speed for 3 to 4 minutes or until stiff peaks form.
From everydayfamilycooking.com


LEMON MERINGUE DIP
A delectable dip that is both sweet and just the right amount of tart. Great for when you are craving lemon meringue pie but don’t want to make lemon meringue pie. Comes in an 8 oz container Great for when you are craving lemon meringue …
From wilsoncheese.com


LEMON MERINGUE DESSERT COB DIP RECIPE | NEW IDEA …
Method. Using a serrated knife, cut the top quarter off the cob. Pull away the soft bread from inside the cob, leaving a 1cm thick shell. Reserve top and soft bread for another use. Place cob on an oven tray. Cook in a moderate oven (180C) for …
From newidea.com.au


LEMON MERINGUE PIE DIP – RECIPES NETWORK
2017-01-06 For the dip: Combine the lemon curd, lemon zest and juice and salt in a medium bowl and beat with an electric mixer until smooth and combined, about 2 minutes. Fold in the whipped topping with a spatula. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight. Step 2
From recipenet.org


LEMON MERINGUE PIE RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Preheat your oven to 350 degrees, spray a 9” tart pan with nonstick cooking spray and lay in the pie crust. Line the inside of the crust with aluminum foil and fill it with pie weights or beans. Bake for 10 minutes and remove the foil and beans and continue cooking for 15 minutes. While the crust bakes make the lemon curd.
From laurainthekitchen.com


LEMON MERINGUE DIP | RECIPE | DESSERTS, PIE DIP, EAT DESSERT
Sep 17, 2012 - This is another dip to make so you can use the 7-UP Pie Crust Dippers. If you love lemon meringue pie you will love this. You do not have to go to all the trouble if woul
From pinterest.com


LEMON MERINGUE PIE RECIPE - DINNER, THEN DESSERT
2022-02-14 Preheat oven to 350 degrees. In a large saucepan add 1 cup sugar, flour, cornstarch, salt, water, lemon juice and lemon zest, stirring well. Heat on medium-high and stir nonstop until mixture comes to a boil. Turn off and remove …
From dinnerthendessert.com


MINI LEMON MERINGUE TARTS | FOODTALK
2021-01-19 Preheat the oven to 375℉. Remove the crust from the freezer, and dock the bottoms a couple of times with a fork. Place a small sheet of parchment paper over each crust and fill completely with pie weights. Bake the crust for 25 minutes, then remove the weights and parchment paper and bake for another 5 minutes.
From foodtalkdaily.com


PINTEREST LEMON MERINGUE PIE RECIPES - THERESCIPES.INFO
Lemon and lime meringue tranche pie recipe - pinterest.co.uk hot www.pinterest.co.uk. Lemon and lime meringue tranche pie recipe - BBC Food Find this Pin and more on Desserts, Puddings, Pies and Tarts by Cara Webber. Ingredients Produce 1 Lemon, large zest and juice 1 Lime, large zest and juice Refrigerated 1 Egg, free-range 3 Egg whites, free-range 3 Egg yolks, free-range …
From therecipes.info


LEMON MERINGUE PIE - WHOLESOME FARMHOUSE RECIPES
2021-04-25 In a saucepan add the sugar, corn starch, and salt. Gradually stir in the hot water. Cook over moderate heat, stirring consistently until the mixture boils and thickens. Boil approximately 1 minute. (make sure that you scrape the bottom, so the mixture does not burn).
From wholesomefarmhouserecipes.com


LEMON MERINGUE PIE DIP - MY RECIPE MAGIC
2013-04-10 This dip is phenomenal!! This dip is phenomenal!! This site was built to help food bloggers show their recipes to more recipe lovers. Also anyone can create their own my recipe file called a collection. Recipe lovers can follow food bloggers or collections. It is a great place to find and collect recipes. ...
From myrecipemagic.com


CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
2018-03-07 Watch the video above to see how I work through each of the following steps. Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat.
From sallysbakingaddiction.com


LEMON MERINGUE CHEESECAKE RECIPE | DRIZZLE AND DIP
2017-07-27 Heat the water, remaining sugar, and cream of tartar in a small pot and bring to a boil. Make sure all the sugar has dissolved and the syrup is bubbling. Pour this hot syrup into the meringue mixture while the beater is still running in a slow steady stream. Continue to beat the meringue for a further 3 – 4 minutes.
From drizzleanddip.com


LEMON MERINGUE DIP - NATALIE'S
6. Either with a spoon or piping bag, top the lemon mixture with the egg whites. You can cover the whole dip, or just do the edges with the meringue topping. 7. Using a kitchen torch, brown the top of the meringue. If you do not have a torch, simply place under the broiler for 2-3 minutes until browned. 8. Allow to cool slightly then place in ...
From orchidislandjuice.com


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