Meyer Lemon Pie Recipes

MEYER LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
• Pour melted butter into the blender and blend for 30 seconds more.
• Transfer lemon filling to the pastry shell.
• Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

MEYER LEMON PIE

Steps:

• in a bowl, mix the sugar, flour, cornstarch, and salt together.
• in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
• reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
• remove from heat and add the lemon juice and zest, and combine well. let cool for 5 minutes then pour into pie shell. 4 egg whites, beat until foamy, add 1/3 c sugar gradually, beat on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively. bake at 350 degrees for 15-20 minutes, or until golden.
• Meringue:.
• beat 4 egg white until foamy, add 1/3 c sugar gradually, beating on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively, bake at 350 degrees for 15-20 minutes or until golden.

MEYER LEMON PIE

Steps:

• Preheat oven to 350°F. Place Nilla wafers, sugar, and salt in a food processor. Process until fine crumbs form. Add butter, and process until mixture starts to come together (it should hold together when pinched). Transfer to a 9-inch Jadeite or glass pie plate. Use a small measuring cup to press mixture into the bottom and up the sides of the pie plate. Bake until crust is golden brown, 10 to 12 minutes; cool.
• Whisk together sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth.
• Transfer filling to crust and smooth top. Cool to room temperature and then chill until set, 8 hours or up to overnight.
• Combine strawberries, rhubarb, sugar, and vanilla bean in a small saucepan. Cook over medium heat, stirring occasionally, until fruit is broken down, 10 to 12 minutes; cool.
• Top pie with whipped cream and lemon zest. Serve with compote alongside.

MEYER LEMON CREAM PIES

Steps:

• 1. Preheat oven to 350°F.
• 2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
• 3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
• 4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.

LEMON MERINGUE PIE

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.

RUSTIC MEYER LEMON TART

Steps:

• Preheat oven to 375 degrees. Make the crust: Whisk together flour, sugar, 1/2 teaspoon salt, and the lemon zest in a large bowl. Cut in butter with a pastry cutter or your fingers until dough begins to hold together.
• Stir together 1 tablespoon water and vanilla, then mix into dough. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
• Using your fingers, press dough evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze for 30 minutes.
• Bake tart shell until golden, about 25 minutes. Let cool completely.
• Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time.
• Pour filling into cooled tart shell. Bake until filling is browned, slightly puffed, and set, about 30 minutes. Let cool completely.