Lemon Pie In Meringue Shell Recipes

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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

MY MOM'S LEMON MERINGUE PIE



My Mom's Lemon Meringue Pie image

This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.

Provided by CollinW

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h55m

Yield 8

Number Of Ingredients 7

1 refrigerated pie crust
1 (14 ounce) can sweetened condensed milk
3 eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
¼ teaspoon cream of tartar
½ cup white sugar

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.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 13.6 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 5.1 g, Sodium 205.6 mg, Sugar 39.7 g

LEMON PIE IN MERINGUE SHELL



Lemon Pie in Meringue Shell image

A delicious and different dessert, this lemon pie is a part of all our family's special occasions. Typically, I prepare it the day before and refrigerate overnight. Still, its sunny yellow filling and creamy topping make me want to dive right in.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 8

3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
4 large egg yolks
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1/8 teaspoon salt
2 cups heavy whipping cream, whipped

Steps:

  • Place egg whites in a small bowl; add cream of tartar; beat until soft peaks form. Gradually add 1 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25-30 minutes. Cool on a wire rack. , In a large saucepan, combine the egg yolks, lemon juice and zest, salt and remaining sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring. , Fold half of the whipped cream into lemon filling; spread into meringue shell. Top with remaining whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 286 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 73mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

MARTHA'S LEMON MERINGUE PIE



Martha's Lemon Meringue Pie image

Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie -- even if it's just a weeknight dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7

Homemade or store-bought pie crust
Easy Lemon Curd
1 cup cold water
1/4 cup cornstartch
8 large eggs, whites only
2/3 cups sugar
1/4 teaspoon coarse salt

Steps:

  • Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
  • Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
  • Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.

Nutrition Facts : Calories 459 g, Fat 24 g, Protein 7 g

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.

REAL LEMON MERINGUE PIE



Real Lemon Meringue Pie image

Make and share this Real Lemon Meringue Pie recipe from Food.com.

Provided by Cullinaryjudge

Categories     Pie

Time 1h30m

Yield 1 9inch pie, 6 serving(s)

Number Of Ingredients 10

1 cup sugar
1 1/2 cups water
1 dash salt
1 lemon, zest of
1/4 cup cornstarch
1/4 cup fresh lemon juice
3 egg yolks
3 egg whites
6 tablespoons sugar
1/2 teaspoon cream of tartar

Steps:

  • Mix first 7 ingredients in saucepan and cook over low heat, stirring constantly until thickened.
  • Pour filling into 9 inch pie shell, that has been baked and thouroughly cool.
  • Beat egg whites and cream of tartar until soft peaks form.
  • Gradually add sugar, beating until stiff peaks form.
  • Put over hot filling, making sure meringue seals edges of pie.
  • Bake for 10-15 minutes or until golden brown.
  • Let cool at room temperature for 2-3 hours.

Nutrition Facts : Calories 234.5, Fat 2.1, SaturatedFat 0.7, Cholesterol 94.4, Sodium 58.8, Carbohydrate 52.2, Fiber 0.1, Sugar 46.3, Protein 3.1

PERFECT LEMON MERINGUE PIE



Perfect Lemon Meringue Pie image

Well - I think it is perfect at least. ;) This is a recipe that is a combination of several other lemon meringue pie recipes found here (as well as Alton Brown's on foodnetwork.com). I wanted a recipe that had a lot of lemon flavor, but wasn't too tart, and one that stood up pretty well. You may want to modify the sugar in the filling depending on the tartness of your lemons. This recipe also includes my mom's old pie crust recipe. A very easy pie crust that is always flaky and always good.

Provided by adhoc

Categories     Pie

Time 2h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 21

1 1/3 cups all-purpose flour
1/2 cup vegetable shortening (such as Crisco)
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup ice-cold water
1 cup water
4 egg yolks
1/3 cup cornstarch
1 1/2 cups water
1 1/4 cups sugar
1/8 teaspoon salt
3 tablespoons butter (diced in cubes or small slices)
1/2 cup lemon juice (fresh-squeezed from 2-3 lemons)
1 tablespoon lemon zest
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup water
4 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1/2 cup sugar

Steps:

  • Pre-heat oven to 375 degrees.
  • PIE CRUST:.
  • Mix flour, vegetable shortening, and salt together in a bowl using a wired pastry cutter. The dough should form into small clumps that don't feel greasy.
  • Using a tablespoon, put the ice cold water in one tablespoon at a time, mixing as you go. I usually start with about four - six tablespoons and work my way up from there. The dough will eventually form into a ball. The dough should not feel wet on the outside, just slightly moist and if you break it in 1/2, it should not feel soggy on the inside. If you put in a little too much water, you can always add a bit more flour.
  • If you like, you can wrap the dough and place it in the refrigerator for awhile at this stage. Using the ice water, though, removes the need to refrigerate if you don't want to.
  • When you're ready to roll, dust your work surface (I use taped-down wax paper for this), your hands, your rolling pin, and your dough with flour. Roll out the dough on your work surface starting in the middle and working outward. Try to keep it in circle form, but it isn't a huge deal. Roll it until it is about 1/4" thick all over.
  • Lift up the dough and place it in your pie dish.
  • Poke the dough at the bottom of the pie dish with a fork all over. Take the teaspoon or so of sugar and sprinkle it all along the bottom, covering the fork holes. This prevents the bottom of the crust from getting soggy your filling to leaking.
  • Around the top rim of your pie dish, pinch the dough so that it forms a small peak all around the rim. I do this by placing my index finger of my left hand on the top of the rim and the thumb from my left hand on the bottom. I then do the same with my right hand about one inch to the right. I slide my right hand (still gripping the dough) toward my left hand, allowing the dough on top of the rim to peak.
  • Once this is done, dip two fingers in water, place around one of the peaks and pull your fingers back and down onto the rim of the pie dish to seal the "valleys" of your dough to the pie dish. This prevents them from coming up when baking.
  • For the lemon meringue pie, you need to pre-bake your pie crust a bit. The fork wholes at the bottom should prevent it from bubbling up. If you want, you can line the crust with parchment paper and put in some dry beans while baking it to help keep the shape.
  • Bake at 400 for 20-25 minutes or until it starts turning brown. You'll be baking it for about another 10 minutes later, so you don't want it to get too brown.
  • Allow the pie crust to cool while making the filling and meringue.
  • Reduce the oven to 375 degrees.
  • LEMON FILLING:.
  • Whisk sugar, cornstarch, and salt together in a medium (3 quart) saucepan.
  • Blend water and egg yolks together.
  • Turn heat on medium and gradually add water and egg yolks to the mixture.
  • Continue to heat on medium, allowing the mixture to simmer, stirring constantly until thickened.
  • Remove from heat, gently stir in juice and zest and then stir in butter until it melts.
  • Put aside while preparing meringue, but don't allow mixture to cool.
  • MERINGUE:.
  • In a small saucepan, mix cornstarch, water, and 2 tablespoons of sugar. Cook over low heat, stirring occasionally until thickened and clear. Remove from heat.
  • In a mixing bowl, beat egg whites and cream of tartar until foamy.
  • Beat in vanilla extract.
  • Beat in 1/2 cup of sugar, a little at a time.
  • Finally beat in cornstarch mixture a little at a time and continue beating until all the sugar has dissolved and the meringue forms a soft peak.
  • ASSEMBLING THE PIE:.
  • Pour the warm lemon filling into the pie crust and smooth it until it is even.
  • Top the pie with meringue, pushing the edges of the pie crust - ensuring that it makes a good seal with the crust. I like to use the back of a spoon to form little peaks in the meringue.
  • Heat at 375 for 10-15 minutes until meringue turns a soft golden brown.
  • Allow to cool completely before serving.

EXTRA-LEMONY MERINGUE PIE



Extra-Lemony Meringue Pie image

Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. You can make it with regular or Meyer lemons: The regular ones will be sharper and brighter; the Meyers, a little softer and fruitier. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

All-purpose flour, for rolling out dough
Dough for 1 (9-inch)
4 egg yolks (save whites for the meringue)
1 large egg
3/4 cup/150 grams granulated sugar
3/4 cup plus 2 tablespoons/207 milliliters freshly squeezed lemon juice (from 4 to 6 regular or Meyer lemons)
2 teaspoons finely grated lemon zest (from 2 lemons)
Pinch of salt
6 tablespoons/85 grams unsalted butter, cut into 1/2-inch pieces
4 egg whites, at room temperature
1 cup/200 grams granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
1 tablespoon finely grated lemon zest (from 3 to 4 lemons), plus more for garnish

Steps:

  • Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
  • Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
  • In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
  • Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
  • As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
  • Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
  • Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
  • Allow to cool completely and top with more lemon zest before serving.

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From ricardocuisine.com


HOMEMADE LEMON MERINGUE PIE RECIPE - LITTLE SWEET BAKER
2020-11-29 Bake at 425F for about 10-15 minutes until the edges start to brown. Grab the foil by all 4 corners, lift and remove. Poke the bottom of the crust haphazardly with the tines of a fork. Place back in the oven and bake for another 5 minutes or until the bottom looks dry. Remove from the oven and set aside.
From littlesweetbaker.com


THE VERY BEST HOMEMADE LEMON MERINGUE PIE - ALL WE COOK
2021-06-23 Instructions: Preheat oven to 350 degrees. 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 …
From allwecook.com


THE BEST LEMON MERINGUE PIE RECIPE | EASY & FOOL PROOF
2021-12-18 Crust. Preheat the oven to 350°F. Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly. (12 graham crackers crushed, 6 tbs unsalted butter, 2 tbs sugar, pinch of salt) Press graham cracker mixture into a 9 in pie dish, packing it in firmly and coming up over the sides.
From atablefullofjoy.com


PERFECT LEMON MERINGUE PIE - WWW.THESCRANLINE.COM
2021-09-14 Pour the mixture into a large saucepan and mix using a wooden spoon on medium heat. Until mixture thickens enough to coat the back of the spoon, about 4-5 minutes. Add the butter and mix until completely melted and combined. Pour the mixture into the baked tart shell. Use a spatula to spread around evenly.
From thescranline.com


LEMON MERINGUE PIE - RETRO RECIPE BOX
How to Make Lemon Meringue Pie Recipe. • Gather the ingredients together. Meringue – Part 1. • In a small saucepan, mix together sugar and cornstarch. Add water and place onto stove on medium heat. Whisking constantly, bring mixture to a boil. • Mix for one more minute until thick. Set aside to cool completely.
From retrorecipebox.com


LEMON MERINGUE PIE - WYSE GUIDE
2022-04-09 For the lemon curd filling. In a 4 quart saucepan, combine the four whole eggs, four egg yolks, lemon juice, sugar, cornstarch, and salt. Whisk to combine and place over medium-low heat. Continue to whisk until the mixture begins to thicken with a few bubbles forming around the edges, 5-6 minutes.
From wyseguide.com


CLASSIC LEMON MERINGUE PIE - BROWN EYED BAKER
2021-11-04 Make the Filling: In a medium bowl, whisk the egg yolks together; set aside. In a medium saucepan, whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest. Set over medium heat and cook, whisking occasionally, until it is bubbly and thickened, 4 to 6 minutes. Reduce the temperature to low.
From browneyedbaker.com


LEMON MERINGUE PIE - JUST LIKE GRANDMA'S - THE DELICIOUS SPOON
2020-04-14 Pastry. Preheat oven to 425 F. In a large cup add cold water, vinegar and egg and beat lightly. In a large bowl add pastry flour, salt and lard. Use pastry cutter or two knifes held in one hand to break up lard into flour to form an coarse oatmeal like texture but with a few larger pieces of lard here and there.
From thedeliciousspoon.com


FOOLPROOF LEMON MERINGUE PIE RECIPE | MYRECIPES
Step 1. In a 2- to 3-quart pan, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cup cold water, lemon peel, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water. Advertisement.
From myrecipes.com


CLASSIC LEMON MERINGUE PIE | RECIPE | KITCHEN STORIES
Separate the egg yolks from the whites, keeping the whites for the meringue. In a medium sized bowl, whisk the egg yolks together with the lemon juice and zest. Add ⅓ of the sugar, most of the cornstarch, and water, to a medium saucepan. Bring to a boil over medium heat, whisking constantly, until very thick. Remove from heat.
From kitchenstories.com


LEMON ANGEL PIE WITH MERINGUE CRUST | LEIGH ANNE WILKES
2020-04-07 Filling. Take 4 egg yolks and beat slightly. Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt. Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool. Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture. Pour into cooled meringue shell.
From yourhomebasedmom.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


BULLOCK'S HEAVENLY LEMON PIE WITH MERINGUE CRUST RECIPE
For the filling: Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water until thickened, about 10 minutes. Remove from heat and cool thoroughly. Fold in half of whipped cream. Turn into meringue crust and refrigerate at ...
From cdkitchen.com


LEMON MERINGUE PIE RECIPE - SERIOUS EATS
2018-08-30 Place the lemon juice, water, and zest in a medium sized saucepan. Whisk together the cornstarch, 9 ounces (1 1/3 cups) sugar, and salt, and add it to the saucepan. Whisk the egg yolks then add them to the mixture and whisk continuously over medium heat until the mixture becomes thick and bubbles, 7 to 8 minutes.
From seriouseats.com


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