LEMON MERINGUE PIE
Provided by Marcela Valladolid
Categories dessert
Time 2h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 12-inch tart pan with removable bottom with some oil.
- Pulse the butter, sugar, salt and cookies in a food processor until combined. Firmly press the crumb mixture into the prepared tart pan (the mixture will come only halfway up the sides). Bake until golden brown, about 10 minutes. Let cool completely.
- For the filling: In a heavy saucepan, whisk together the sugar, cornstarch and salt. Add the milk and 1 cup water and continue to whisk until the cornstarch is dissolved. Cook over medium-high heat, whisking, until the mixture comes to a boil, 3 to 5 minutes; it will start to thicken to a custard-like texture.
- In a medium bowl, whisk together the egg yolks. Gradually mix the yolks into the thickened cornstarch mixture in the saucepan. Continue to whisk until combined, then remove from the heat. Whisk in the butter and lemon zest and juice. Let cool slightly, then whisk in the tequila. Cover the filling with plastic wrap and set aside.
- For the meringue: With an electric mixer in a large bowl, beat the egg whites with the cream of tartar and a pinch of salt until soft peaks form, 2 to 3 minutes. On slow speed, gradually add the sugar and continue to beat until stiff peaks form, another 1 to 2 minutes.
- Pour the filling into the tart pan and spread over the crust. Pipe dollops of the meringue with peaks all atop the filling in circles. Bake until the meringue peaks turn light brown, about 15 minutes. Let cool to room temperature, about 30 minutes. Chill the tart until completely set, about 1 hour.
THE BEST LEMON MERINGUE PIE
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
- On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F.
- Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
- For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a 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. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. 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. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
LEMON-LIME SLAB PIE
Zesty, tart and tangy, this slab pie is made easy with Pillsbury™ pie crusts and gets its fresh flavors from the grated zest and juice of lemons and limes. Each piece is topped with a dollop of sweetened whipped cream for a pretty presentation.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. On lightly floured work surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
- Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
- In 3-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, lemon zest, 2 teaspoons lime zest, the lemon juice and lime juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
- When ready to serve, remove plastic wrap from filling. Cut pie into 4 rows by 4 rows. In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form.
- Spoon topping into decorating bag fitted with 1/2-inch star piping tip. In center of each piece, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with 2 teaspoons lime zest. Store loosely covered in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 50 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 33 g, TransFat 0 g
CLASSIC LEMON MERINGUE PIE
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMA'S LEMON MERINGUE PIE
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
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
PATTI'S LEMON-MERINGUE PIE
Patti Dall'Armi is famous for her desserts, in particular her pies. She achieves her delicate, crisp piecrusts by using shortening.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 ten-inch pie
Number Of Ingredients 13
Steps:
- Make piecrust: Sift flour and salt together into a large bowl. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in ice water a little at a time until dough comes together.
- On a lightly floured surface, roll dough with a floured rolling pin into an 11-inch round. Transfer to a 10-inch pie plate. Trim edge to create a 1/2-inch overhang; tuck edge under itself. Prick bottom all over with a fork. Refrigerate 30 minutes. Preheat oven to 425 degrees.
- Place pie shell on a baking sheet; line with parchment paper, and fill with pie weights or dried beans. Bake shell, rotating sheet about halfway through, until edges of crust are just browned, about 15 minutes. Remove parchment and weights; continue baking until bottom of crust is just browned, about 5 minutes more. Let cool completely on a wire rack. Reduce oven temperature to 400 degrees.
- Make filling: Remove zest from 2 lemons with a vegetable peeler; finely chop zest (reserve lemons for juicing). Process zest with 1 tablespoon sugar in a food processor until finely ground.
- Whisk together remaining 2 cups sugar and the cornstarch in a medium saucepan. Gradually whisk in 2 cups water; add zest mixture. Cook over medium heat, whisking constantly, 8 minutes (mixture will boil and thicken).
- Lightly beat egg yolks in a large bowl. Slowly whisk half of cornstarch mixture into beaten egg yolks. Return yolk mixture to cornstarch mixture in pan, and whisk together. Bring to a boil, and whisk constantly until very thick, about 5 minutes. Remove from heat; add lemon juice and butter, and whisk until well combined. Press plastic wrap directly onto surface, to prevent a skin from forming. Refrigerate until set, about 30 minutes.
- Pour filling into pie shell; set aside. Make meringue: Put egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until foamy. Beat in the sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. Beat in vanilla.
- Heap meringue on top of filling, making sure it touches crust (to prevent shrinking). Bake pie until meringue is pale brown, 8 to 10 minutes. Let cool on a wire rack in a draft-free spot.
LEMON MERINGUE PIE
This dessert is an old favourite of many! Everyone seems to LOVE it! It really IS delicious! For some UNKNOWN reason, I seem to make it more often in the cooler months of the year than in the spring or summer! I haven't included the preparation time here mainly because I usually make the pastry case well in advance.
Provided by Karin...
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sift the flour and icing sugar into a bowl.
- Rub in the butter.
- Add the egg YOLK and enough water to make the ingredients cling together.
- Press the dough into a ball and knead lightly on a lightly floured surface until smooth.
- Cover/wrap and refrigerate for 30 minutes.
- Then, roll the dough out, large enough to line a 24cm flan tin.
- (ensure the tin is lightly greased before placing the pastry dough in) AT THIS STAGE you can either trim the edges now, or, wait until the pastry has been baked in the oven- this way the pastry will not"shrink" away fron the sides!
- (or atleast ALLOWS for any"shrinkage") Line the pastry with baking paper and fill with rice or beans.
- Bake in moderately hot oven (210-230'C) for 10 minutes after which time remove the paper and rice/beans and bake a further 10 minutes- or until the pastry is lightly browned.
- Cool to room temperature.
- Now make the filling and spread it into the pastry case: Combine the cornflour and sugar in a pan and GRADUALLY stir in the lemon juice and water.
- Stir until smooth and then stir over heat until the mixture boils (and thickens)- the mixture should be VERRRY thick!
- Reduce the heat and QUICKLY stir in the grated lemon rind, egg YOLKS and butter.
- Stir until the butter is melted then cover and cool to room temperature.
- Now for the MERINGUE!
- Beat the egg WHITES until soft peaks form, then GRADUALLY add the castor sugar.
- Beat well until sugar is dissolved.
- Spread the meringue on top or the filling.
- Bake in MODERATE oven (180-200'C) for about 5 minutes or until the meringue is lightly browned.
- TIP: ensure the meringue covers the edge of the pastry case- this will prevent the meringue from'sliding' in from the edge!
Nutrition Facts : Calories 481.7, Fat 22.8, SaturatedFat 13.6, Cholesterol 136.5, Sodium 151.9, Carbohydrate 65.5, Fiber 1.3, Sugar 41, Protein 5.8
ANN LANDER'S BEST LEMON MERINGUE PIE (WITH NEVER-FAIL MERINGUE)
One of the best recipes for lemon meringue pie! If you want a sky-high meringue, like the ones you see in bakery's, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites. Prep time does not include making the meringue/cornstarch mixture. I have even made this pie using a graham cracker crust (the graham crust goes very well if topping with whip cream or Cool Whip), also if you prefer a very tart lemon pie add in another 2-3 tablespoons of fresh lemon juice. I most always prepare the crust and then fill with the filling the night before and let it thicken in the fridge overnight then top with the meringue the following day. Also in place of the meringue, I have many times topped it with Cool Whip or whipped cream, it it excellent that way also. Which ever way you choose to make it, it is a wonderful lemon pie recipe. *NOTE* if you are worried about scorching the bottom of the pan, then you can also make the filling in the microwave, here's how...in a large 8-cup microwave-safe bowl whisk together the sugar and cornstarch, add in all the remaining ingredients whisk to combine and microwave on HIGH for about 8 minutes (might take longer or less time) removing three times to whisk, make certain to cook the filling until hot, bubbly and thickened, then add in the 2 tsp vinegar and 3 tablespoons butter, this method works well and no scorched pans!
Provided by Kittencalrecipezazz
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
- In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
- Add to the sugar cornstarch mixture; whisk until mixed.
- Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
- Remove from heat.
- Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
- Pour the lemon mixture into cooled pie shell; set aside to make meringue.
- To make meringue:.
- Blend/whisk the cornstarch and cold water in a small saucepan.
- Add in boiling water, and cook, stirring until clear and thickened.
- Let mixture stand until COMPLETELY COLD.
- With an electric mixer at high speed, beat the egg whites until foamy.
- Gradually add in sugar, and beat until stiff but not dry.
- Turn mixer to low speed; add in pinch salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn mixer again to high; beat well.
- Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
- Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.
Nutrition Facts : Calories 348.5, Fat 11, SaturatedFat 5, Cholesterol 82.2, Sodium 177.6, Carbohydrate 59.8, Fiber 0.3, Sugar 45.4, Protein 3
LEMON MERINGUE SLAB PIE RECIPE
Provided by MooK
Number Of Ingredients 16
Steps:
- Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 7 to 8 minutes or until light golden brown; remove from oven, and cool completely. Reduce oven temperature to 325°F. Meanwhile, in 3-quart saucepan, mix 2 1/2 cups sugar, the cornstarch and salt. Stir in water, lemon peel and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat. In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat and stir in butter; cover and keep warm. In large bowl, beat egg whites, vanilla and cream of tartar on medium speed about 1 minute or until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff glossy peaks form and sugar is completely dissolved. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to seal well and prevent shrinkage. Bake 20 to 25 minutes or until meringue is light golden brown and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate 3 to 4 hours or until filling is set. Store in refrigerator.
BUTTERMILK LEMON MERINGUE PIE
For lemon lovers everywhere, this wonderful pie with a little extra tang beats the usual lemon meringue every time, no contest. Compliments roll in whenever I serve it. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine sugar and cornstarch. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Pour hot filling into pastry shell., For meringue, in a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 15-20 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 350 calories, Fat 14g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 242mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.
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