UPSIDE-DOWN LEMON CREAM MERINGUE PIE
Making lemon meringue pie is easy! I'll show you how to make this delicious upside down lemon meringue pie that is always a hit!
Provided by Karyn Granrud
Categories Homemade Pie
Time 8h50m
Number Of Ingredients 9
Steps:
- Whip Egg Whites with Cream of Tartar. When the white start to thicken, add the sugar one tablespoon at a time and continue whipping until stiff peaks form.
- Spray a 9 inch pie tin with some cooking spray and fill the tin with the Meringue.
- Bake at 350 def F for 30 minutes and leave it in the oven for several hours to continue drying and cooling - overnight is best.
- Place the yolks, sugar, lemon juice and peel, and salt into a small saucepan and cook over medium heat. Stir the mixture until it reached 160 deg F. Reduce heat, and stir for 2 minutes. Remove from heat and transfer to another bowl to cool completely.
- Once cool, make Whipped Cream. Stir in 1/2 of the whipped cream into the lemon curd and spread into shell. Top with remaining whip cream and serve.
Nutrition Facts : Calories 256 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 52 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
UPSIDE-DOWN LEMON MERINGUE PIE
Our recipe tester's grandmother Josephine Rege has been making her version of lemon angel pie for more than 60 years. We updated her recipe, and the result became an instant Martha (and test-kitchen) favorite.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 12h
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 300 degrees with rack in center. Lightly brush a 9-inch pie plate with butter. Whisk together egg whites and 1 tablespoon cold water with a mixer on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
- Transfer egg-white mixture to prepared pie plate; spread along bottom and up sides to form crust. (Don't spread past rim of pan.) Bake meringue until crisp and light golden on outside, about 40 minutes. Turn off heat and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
- Filling: Meanwhile, whisk egg yolks in a medium saucepan (off heat) until thickened and pale yellow, 1 to 2 minutes. Whisk in sugar and lemon zest and juice. Place over medium heat and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 10 minutes. Transfer to a large bowl. Cover with plastic wrap, pressing it directly onto surface of curd. Refrigerate until thoroughly chilled, at least 1 hour and up to 1 day.
- Whisk curd until smooth. Whip cream with a mixer on high speed until soft peaks form, about 30 seconds. Working in batches, gently fold whipped cream into curd. Fill meringue crust with lightened curd; smooth top. Refrigerate, loosely covered, at least 8 hours and up to 1 day.
- Topping: Whip cream and sugar with a mixer on high speed until stiff peaks form, about 40 seconds. Spread over pie. Finely grate lemon zest over top. Slice with a chef's knife, wiping blade between cuts, and serve.
LEMON CREAM MERINGUE PIE
Steps:
- To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer and discard them.
- Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks.
- Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture. Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.)
- Set a rack at the middle level of the oven and preheat to 350 degrees. Roll out the dough to make bottom crust and arrange in pan. Chill crust until firm.
- To bake the crust, pierce it all over with the tines of a fork at 1/2inch intervals. Line it with a disk of parchment or waxed paper and fill with cherry stones or dried beans. Bake about 20 minutes, until lightly colored. Remove paper and beans and continue baking until the crust is a deep golden brown. Cool crust on a rack.
- Spread the cooled filling evenly in the cooled crust.
- Set a rack at the middle level of the oven and preheat to 400 degrees.
- To make the meringue bring a small pan of water to a boil. Lower heat so that water simmers. Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heatproof bowl. Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dis solved. Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes, until the meringue is colored evenly. Cool on a rack.
UPSIDE-DOWN LEMON MERINGUE DESSERT
Mix things up with our Upside-Down Lemon Meringue Dessert. This lemon meringue dessert has all the layers of the classic pie, just in reverse order!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Mix sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
- Meanwhile, microwave marshmallows and milk in medium microwaveable bowl on HIGH 1 min. or until marshmallows are puffed. Stir until marshmallows are completely melted and mixture is well blended. Stir in vanilla; cool 5 min. Blend in sour cream. Pour into 9-inch square pan sprayed with cooking spray. Refrigerate until ready to use.
- Spoon gelatin mixture gently over marshmallow layer in pan. Refrigerate 2 hours or until firm. Sprinkle with graham crumbs. Unmold dessert onto serving plate just before serving.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 22 g, Protein 2 g
UPSIDE DOWN LEMON CREAM PIE
Try this tasty dessert hack using a Fiber One™ 90 calorie lemon bar and a Greek yogurt-lemon pudding topping.
Categories Dessert
Yield 1
Number Of Ingredients 5
Steps:
- Top off a lemon bar with Greek yogurt and lemon pudding mixture and stick it in the fridge for 30 minutes. Add a dollop of whipped cream, a lemon wedge and coconut flakes and enjoy!
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
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
UPSIDE-DOWN LEMON MERINGUE PIE
Martha Stewart's, meringue crust with lemon curd filling and whip cream topping. This was original a recipe from Josephine Rege. I can't wait to try making this for all the lemon lovers in our house. Prep time includes cooling time.
Provided by Coppercloud
Categories Dessert
Time 15h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Crust: Preheat oven to 300 degrees with rack in center. Lightly brush a 9-inch pie plate with butter. Whisk together egg whites and 1 tablespoon cold water with a mixer on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
- 2. Transfer egg-white mixture to prepared pie plate; spread along bottom and up sides to form crust. (Don't spread past rim of pan.) Bake meringue until crisp and light golden on outside, about 40 minutes. Turn off heat and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
- 3. Filling: Meanwhile, whisk egg yolks in a medium saucepan (off heat) until thickened and pale yellow, 1 to 2 minutes. Whisk in sugar and lemon zest and juice. Place over medium heat and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 10 minutes. Transfer to a large bowl. Cover with plastic wrap, pressing it directly onto surface of curd. Refrigerate until thoroughly chilled, at least 1 hour and up to 1 day.
- 4. Whisk curd until smooth. Whip cream with a mixer on high speed until soft peaks form, about 30 seconds. Working in batches, gently fold whipped cream into curd. Fill meringue crust with lightened curd; smooth top. Refrigerate, loosely covered, at least 8 hours and up to 1 day.
- 5. Topping: Whip cream and sugar with a mixer on high speed until stiff peaks form, about 40 seconds. Spread over pie. Finely grate lemon zest over top. Slice with a chef's knife, wiping blade between cuts, and serve.
Nutrition Facts : Calories 370.8, Fat 15.6, SaturatedFat 8.5, Cholesterol 225.2, Sodium 47.7, Carbohydrate 54.8, Fiber 0.3, Sugar 52.2, Protein 5.2
UPSIDE DOWN LEMON PIE
From The American Country Inn and Bed and Breakfast Cookbook, Volume Two. Submitted by the Shenandoah Countryside B&B in Luray, Virginia. I'm quoting the recipe, but when I made it, I didn't use a double boiler -- I just cooked the curd on very low and stirred continuously. Also, for some reason when I beat the egg whites, they never got stiff like your regular meringue, but it didn't seem to make a difference. Also, from the ingredients, it seems to be gluten free. Also, I didn't use all the whipped cream but did spread some on top as a frosting rather than a garnish. Again, I always forget to keep track of how much time it took.
Provided by Toni in Colorado
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 9 inch pie plate. In a large bowl with an electric mixer, beat the egg whites with cream of tartar until foamy. Gradually add 1 cup of sugar and beat until stiff. Fold in the nuts. Line the bottom and sides of the prepared pie plate with meringue. Bake in a 325 oven for 25 minutes. Push down to form the shape of a crust, leaving a 1 inch rim. Bake for 25 minutes more. Cool the meringue completely.
- In a medium bowl, beat the egg yolks until slightly thickened. Add lemon juice, rind and 1/2 cup of sugar. In the top of a double boiler over simmering water, cook the lemon mixture, stirring constantly until thick enough to coat the back of a wooden spoon. Soften the gelatin in the water. Add the gelatin to the lemon mixture. Stir to dissolve. Cool completely. Fold 2/3 of the whipped cream into the lemon mixture. Pour the lemon filling into the meringue. Garnish with remaining cream.
Nutrition Facts : Calories 435.8, Fat 28.8, SaturatedFat 11.9, Cholesterol 154.1, Sodium 53.6, Carbohydrate 42.8, Fiber 1.9, Sugar 38.6, Protein 5.7
More about "upside down lemon cream meringue pie recipes"
RECIPE :: UPSIDE DOWN LEMON MERINGUE PIE | THE …
From blog.moonberry.com
Reviews 1Estimated Reading Time 4 mins
BEST LEMON MERINGUE PIE | WHAT'S COOKIN' ITALIAN STYLE …
From whatscookinitalianstylecuisine.com
LEMON UPSIDE DOWN PIE (GLUTEN-FREE RECIPE) - LAND …
From landolakes.com
LEMON UPSIDE DOWN PIE RECIPE | LAND O’LAKES
From landolakes.com
UPSIDE-DOWN LEMON MERINGUE TART - ALBERTA MILK
From albertamilk.com
UPSIDE-DOWN LEMON MERINGUE PIE RECIPE
From pinterest.com
UP-SIDE DOWN LEMON MERINGUE PIE (LEMON CLOUDS) | TASTY …
From tastykitchen.com
RECIPE: UPSIDE-DOWN LEMON PIE - RECIPELINK.COM
From recipelink.com
THE BEST LEMON MERINGUE PIE CLASSIC RECIPE - CRAFTING A FAMILY
From craftingafamily.com
UPSIDE DOWN LEMON MERINGUE PIE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
LEMON MERINGUE PIE RECIPE - TODAY.COM
From today.com
UPSIDE-DOWN MINI LEMON MERINGUE PIES RECIPE - PUREWOW
From purewow.com
UPSIDE-DOWN MINI LEMON MERINGUE PIES | RECIPE IN 2022 - PINTEREST
From pinterest.com
UPSIDE DOWN LEMON MERINGUE PIE - MY OWN SWEET THYME
From myownsweetthyme.com
UPSIDE-DOWN LEMON CREAM MERINGUE PIE | RECIPE | LEMON …
From pinterest.ca
UPSIDE DOWN LEMON MERINGUE DESSERT - NOBIGGIE
From nobiggie.net
UPSIDE-DOWN LEMON MERINGUE PIE RECIPE
From pinterest.ca
UPSIDE-DOWN LEMON CREAM MERINGUE PIE – CHEFTAP
From cheftap.com
UPSIDE DOWN LEMON PIE - EGG FARMERS OF ALBERTA
From eggs.ab.ca
UPSIDE DOWN LEMON PIE RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY LEMON MERINGUE PIE RECIPE - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
UPSIDE-DOWN LEMON MERINGUE PIE - FROM THE TEST KITCHEN
From youtube.com
UPSIDE DOWN LEMON MERINGUE PIE - BIGOVEN.COM
From bigoven.com
UPSIDE-DOWN LEMON MERINGUE - BIGOVEN.COM
From bigoven.com
PERFECT LEMON MERINGUE PIE: RELOADED RECIPE | ALTON BROWN
From altonbrown.com
LEMON MERINGUE PIE + 21 DELICIOUS PIE RECIPES - THE BAKER UPSTAIRS
From thebakerupstairs.com
LEMON MERINGUE PIE - MY OWN SWEET THYME
From myownsweetthyme.com
UPSIDE-DOWN LEMON CREAM MERINGUE PIE | RECIPE | MERINGUE PIE, …
From pinterest.co.uk
LEMON MERINGUE PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
LEMON MERINGUE PIE - SPEND WITH PENNIES
From spendwithpennies.com
UPSIDE-DOWN MINI LEMON MERINGUE PIES - YAHOO!
From yahoo.com
UPSIDE DOWN LEMON MERINGUE PIE RECIPE - HUNGRY HUBBIES
From hungryhubbies.com
UPSIDE-DOWN LEMON MERINGUE PIE RECIPE | RECIPE IN 2021
From pinterest.co.uk
LEMON MERINGUE PIE RECIPES | ALLRECIPES
From allrecipes.com
LEMON MERINGUE PIE CREAM - RECIPES | COOKS.COM
From cooks.com
UPSIDE-DOWN MINI LEMON MERINGUE PIES - MSN
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love