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.
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
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
LEMON MERINGUE BLUEBERRY PIE
Categories Milk/Cream Mixer Berry Citrus Egg Dessert Bake Fourth of July Thanksgiving Blueberry Lemon Fall Summer Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For lemon curd and mousse:
- Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. (Can be prepared 5 days ahead. Keep chilled.)
- Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.
- For blueberry compote:
- Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep compote refrigerated.)
- For crust:
- Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.
- Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.
- For meringue:
- Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. (Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.)
RASPBERRY MERINGUE PIE
We love lemon meringue pie, but we've given it an update with this raspberry version. It's easy to make but looks really impressive, plus, you can make it ahead, making it perfect for a dinner party dessert
Provided by Lulu Grimes
Categories Dessert
Time 1h
Yield Serves 10
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry and line a deep 23cm loose-based tart tin. Line the pastry with baking paper, fill with baking beans and bake for 15 minutes, then lift out the paper and bake again for a further 10 minutes, or until the pastry is golden and looks dry. Cool. Turn the oven down to 180C/fan 160C/gas 4.
- Meanwhile, put the raspberries in a pan with the orange zest and juice and heat until the raspberries start to give off their juice. Add the sugar and stir it in. Taste the juice and add more sugar if you need to, then push the lot through a sieve into a clean pan. Add a few tbsp of the mix to the cornflour and mix it until there are no lumps. Stir this into the pan. Turn on the heat and whisk the mixture until it starts to bubble and thicken. Add the butter, off the heat, and whisk it in, then whisk in the egg yolks. Put the pan back on the heat and whisk until the mixture thickens. Allow to cool.
- Spread the lemon curd onto the base of the tart and then spoon the raspberry mixture on top. To make the meringue, whisk the eggs whites to soft peaks and then beat in the sugar in 3 batches and keep beating until the meringue is stiff and glossy. Spoon or pipe the meringue onto the raspberry mixture and bake the tart for 20 minutes, or until the meringue is crisp and lightly browned. Cool at room temperature for at least 2 hours before trying to remove it from the tin, or slice it.
Nutrition Facts : Calories 379 calories, Fat 16.6 grams fat, SaturatedFat 8.7 grams saturated fat, Carbohydrate 51.2 grams carbohydrates, Fiber 2.1 grams fiber, Protein 5.2 grams protein, Sodium 0.4 milligram of sodium
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
CHERRY-LEMON MERINGUE MINI PIES
Steps:
- Make the cups: Preheat the oven to 350 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray; set aside. Combine the meringue cookies and flour in a food processor; process until the mixture is in fine crumbs. Add the melted butter and pulse until combined. Spoon about 2 tablespoons of the mixture into each of the prepared muffin cups. Using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups. Bake for 8 to 10 minutes, or until just starting to brown. Remove from the oven and immediately press each cup with the back of the tablespoon. Cool the cups in the pan on a rack. Make the filling: Combine the pudding mix and sugar in a medium saucepan. Whisk in the lemonade and egg yolks. Continue to whisk over medium-high heat until the mixture comes to a boil. Remove from the heat and cool for 5 minutes. Spoon 2 tablespoons lemon filling into each cooled meringue cup. Top each with 1 tablespoon cherry pie filling. Chill for about 2 hours, or until the filling is set. If desired, top with whipped cream. Serve the mini pies chilled or at room temperature.
- Photograph by Antonis Achilleos
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- Beat egg whites, vanilla and cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually add 3/4 cup sugar, until stiff peaks form and mixture is glossy. Spoon into prepared pan; spread meringue over bottom and up sides.
- Bake 1 hour without opening oven door. Turn off oven; let meringue shell stand in oven 1 hour. Remove from oven; cool to room temperature.
- Combine all filling ingredients in bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon filling into meringue shell; spread over bottom and up sides of meringue shell. Refrigerate 2 hours or until firm.
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- Spread your lemon curd into the pie crust until 2/3 full. In a large mixing bowl, beat the egg whites until stiff peaks form. Slowly add the powdered sweetener and cream or tartar, until thick and fluffy.
- Gently transfer the meringue topping over the pie and place in the oven for 5-7 minutes, until golden brown on top.
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- Prepare the all-butter pie crust first. Cut the cold butter into small cubes and drop it into a food processor along with the flour and salt. Pulse the butter and flour together for a few minutes, until fine crumbs form. Slowly start adding the water with the food processor running, until a dough ball forms. Remove the dough from the processor and shape it into a disk. Wrap it well with plastic wrap and refrigerate for a minimum of 1 hour or make it the day before and chill overnight.
- Preheat the oven to 425F/218C. Once the dough is chilled, roll it out on a lightly floured work surface until it’s a few inches larger than your pie or tart tin. Gently transfer the dough into the pie tin and press the dough very gently into the bottom and sides, removing the excess dough. Watch my video to see how it’s done. Line the crust with parchment paper, then fill the pie with pie weights or dried beans. Blind bake the crust for about 30 minutes, or until it’s golden brown.
- While the pie crust is baking, prepare the lemon curd filling. This can also be done the day before. Place the eggs, egg yolks and sugar into a large mixing bowl. Whisk vigorously for 4 to 5 minutes, until the mixture is thick, pale and ribbons off the whisk. Pour this egg mixture into a medium-sized, stainless-steel saucepan and add the lemon juice. Cook the lemon curd over medium heat, stirring constantly with a rubber spatula for about 5 minutes, until the lemon curd thickens. Remove it from the heat and add the butter and vanilla, whisking until the butter is completely melted. Allow the lemon curd to cool down for at least 20 minutes before using.
- Reduce the oven temperature down to 375F/190C. Pour the prepared lemon curd into the baked pie crust, spreading it evenly to the edges. Bake the pie for another 15 minutes, then remove from the oven and chill it for at least 2 hours in the refrigerator.
BEST LEMON MERINGUE PIE RECIPE - WOOLWORTHS
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- Preheat oven to 180°C/160°C fan-forced. Grease a 22cm (3.5cm-deep) loose-based fluted tart pan.
- Stack pastry sheets on top of each other and place on a lightly flour-dusted surface. Using a rolling pin, roll out pastry to line base and side of pan, then trim edges and place pan on a baking tray. Freeze for 10 minutes. Line pastry case with baking paper and fill with pie weights or uncooked rice. Bake for 15 minutes. Remove weights or rice and paper, then bake for a further 10 minutes or until light golden. Cool.
- Meanwhile, place flours, 1 1/4 cups water, zest, lemon juice and 1 cup sugar into a medium saucepan over medium heat. Cook for 5 minutes, stirring constantly, or until sugar dissolves and mixture is well combined. Cook, for a further 10 minutes, stirring constantly, or until mixture boils and thickens. Remove pan from heat, then add butter and egg yolks, stirring until butter has melted and mixture is well combined. Transfer to a heatproof bowl. Cover surface with plastic wrap and cool.
- Preheat oven to 200°C/180°C fan-forced. Using an electric mixer, beat egg whites with a pinch of salt until soft peaks form. Add remaining sugar, 1 tbs at a time, beating until thick and glossy. Spoon lemon filling evenly into pastry case. Spoon meringue over filling. Using a spatula, spread meringue and create swirls, then bake for 10 minutes or until golden. Stand for 15 minutes to cool. Transfer tart to a plate. Serve.
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