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 MERINGUE PIE FOR TWO
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
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.
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.
GINGERED LEMON MERINGUE PIE
Some fresh ginger adds zip to this bakeshop classic. It has the perfect balance of sweetness and spice.
Yield Serves 8
Number Of Ingredients 15
Steps:
- Stir flour, salt and sugar in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles coarse meal. Mix in enough ice water by teaspoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough, leaving 1/2-inch overhang. Fold edge under and crimp. Freeze crust 30 minutes.
- Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake crust until golden and baked through, about 8 minutes. Cool completely.
- Finely chop ginger with 1 cup plus 6 tablespoons sugar in processor until moist paste forms, about 25 seconds. Combine lemon juice, water and ginger paste in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Let steep 1 hour at room temperature.
- Strain lemon mixture into bowl, pressing on solids. Discard solids in strainer. Return liquid to saucepan. Add cornstarch; whisk until dissolved. Whisk in yolks. Whisk over medium-high heat until mixture boils and thickens, about 5 minutes. Transfer mixture to bowl; cool. Cover and chill until cold, about 3 hours. (Can be made 1 day ahead. keep chilled.)
- Preheat oven to 400°F. Spoon filling into crust,smoothing top. Using electric mixer, beat egg whites in large bowl until foamy. Gradually add 1/3 cup sugar, beat until stiff and glossy. Mix in vanilla. Spoon meringue over filling, spreading to edge of crust to seal. Bake pie until meringue is light golden, about 5 minutes. Let stand at least 5 minutes and up to 1 hour before serving.
GINGERY LEMON MERINGUE PIE
Make and share this Gingery Lemon Meringue Pie recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop ginger with 1 cup+ 6 tblsps sugar in mini-processor until moist paste forms, about 25 seconds.
- Combine lemon juice, water and ginger paste in medium saucepan.
- Stir over medium heat until sugar dissolves.
- Bring to boil.
- Remove from heat.
- Let steep 1 hour at room temperature.
- Strain lemon mixture into bowl, pressing on solids.
- Discard solids.
- Return liquid to saucepan.
- Add cornstarch; whisk until dissolved.
- Whisk in yolks.
- Whisk over medium-high heat until mixture boils and thickens, about 5 minutes.
- Transfer to a bowl; cool.
- Cover and chill until cold, about 3 hours (can be made up to 1 day ahead).
- For meringue: Preheat oven to 400F.
- Spoon filling into crust, smoothing top.
- Beat egg whites in large bowl until foamy.
- Gradually add 1/3 cup sugar; beat until stiff and glossy.
- Mix in vanilla.
- Spoon meringue over filling, spreading to edge of crust to seal.
- Bake pie until meringue is light golden, about 5 minutes.
- Let stand atleast 5 minutes and up to 1 hour before serving.
Nutrition Facts : Calories 341.4, Fat 9.6, SaturatedFat 2.6, Cholesterol 78.7, Sodium 148, Carbohydrate 61.6, Fiber 0.7, Sugar 43.8, Protein 4.1
LEMON-BERRY MERINGUE PIE
Make and share this Lemon-Berry Meringue Pie recipe from Food.com.
Provided by off2wales
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prehest oven to 350, prebake the crust following package directions.
- in a medium saucepan, add water and lemon zest and juice. In a seperate bowl combine flour, cornstarch, salt and sugar. Slowly stir flour mixture into warming lemon water. Cook over medium-high heat, stirring until it reaches a boil. Stir in butter. In 2 small bowls, seperate eggs. Whisk egg yolks, and add 1/2 of lemon sugar mixture to bowl and whisk. Add back the eggs into the sugar mixture. Stir constantly and bring to a boil until it thickens.
- Spread thawed berries on the bottom of the cooked pie shell. Pour lemon filling over berries. Swirl reserved berry liquid onto the top of lemon filling, use a knife to cut swirls.
- In a large glass or metal blow, whip egg whites and 1 teaspoons reserved berry liquid, until foamy. Slowly add sugar and whip until stiff peaks form. Spread meringue over pie, sealing the adges at the crust.
- Place on a cookie sheet and bake 17-20 minutes. Cool for 1 hour on a wire rack and then cool for at least 1 hour in the fridge.
- ***Can be made and is great without meringue topping.add cool whip instead!
Nutrition Facts : Calories 384.2, Fat 12.8, SaturatedFat 4.2, Cholesterol 104.6, Sodium 302.4, Carbohydrate 63.7, Fiber 0.4, Sugar 46.5, Protein 4.9
ULTIMATE LEMON MERINGUE PIE
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
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
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LEMON MERINGUE PIE RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (43)Author Chris MoroccoServings 8Total Time 1 hr 20 mins
- Whisk sugar, salt, and 2⅔ cups flour in a large bowl. Add butter and, using your fingers, smash each piece into a thin disk. Take your time doing this and don’t feel compelled to break butter into even smaller pieces. Drizzle ⅔ cup ice water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass.
- Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Divide dough into 2 portions.
- Flatten 1 portion of dough into an 8"-diameter disk. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. Dust surface with flour, then dust top of dough with flour. Roll out to a ¼"–⅜"-thick round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to an even 1" (there will be some excess). Fold overhang under and crimp as desired. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly if chilling longer than 1 hour). Repeat process with remaining dough and another pie dish. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month).
- Place a rack in middle of oven; preheat oven to 400°. Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30–35 minutes. Remove from oven; reduce oven temperature to 300°. Lift out parchment and weights. Bake crust until evenly chestnut brown all over, 10–15 minutes. If baking both crusts, turn oven dial back up to 400° and let oven preheat; repeat with remaining crust.
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- You will need a 23cm (9in) round springform cake tin. Preheat the oven to 190C/170C fan/gas 5.
- Melt the butter in a saucepan, remove the pan from the heat and stir in the sugar and biscuit crumbs. Press the mixture into the cake tin using the back of a spoon to bring the crumbs up around the sides of the dish and smooth the base in an even layer.
- To make the filling, pour the condensed milk into a bowl, beat in the egg yolks, lemon rind and strained juice. The mixture will thicken on standing, then loosen again as soon as it is stirred. Pour the mixture into the biscuit-lined dish.
- Put the egg whites into a large clean grease-free bowl and, preferably with an electric hand whisk, or using a balloon whisk otherwise, whisk the egg whites until they look like clouds. Start adding the caster sugar, a teaspoon at a time, whisking well between each addition and with the electric whisk at full speed
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