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.
ARIZONA LEMON MERINGUE PIE
Lemon extract and fresh lemons from my very own back yard make this a real family favorite using 4 eggs. The meringue is very high. I would suggest trying my recipe #339607 for your crust or if in a hurry use packaged or frozen crust.
Provided by BakinBaby
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare crust, bake and set aside to cool.
- In a medium saucepan, over medium heat; combine sugar,cornstarch & flour, add 2 cups boiling water, cook and stir with a wire wisk over medium heat until thickened and bubbly, reduce heat & cook 2 minutes more.
- Gradually add 1/2 cup hot mixture to egg yolks, then pour egg yolk/pudding mixture back into remaining filling in saucepan and cook another 2 minutes.
- Remove from heat and add butter,lemon zest, vanilla, lemon extract and lemon juice, stir to combine.
- Pour lemon mixture into cooked crust and set aside, allow to slightly cool.
- In the mean time, prepare meringue by beating 4 egg whites, cream of tartar and vanilla until soft peaks form.
- Then gradually add 1/2 cup sugar ( 1 tablespoon at a time), beat at high speed until stiff peaks form.
- With a soft scrapper add large fluffy dollops of meringue on top of lemon filling, making sure to attach meringue to crust edges. This insures the meringue will not pull away from the crust.
- Bake for about 15 minutes at 350 degrees or until meringue is golden brown, then allow to cool for about 2 hours.
- Dip a serrated knife in cold water to slice through each slice.
LEMON MERINGUE PIE
Provided by Marcela Valladolid
Categories dessert
Time 2h40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 12-inch tart pan with removable bottom with some oil.
- Pulse the butter, sugar, salt and cookies in a food processor until combined. Firmly press the crumb mixture into the prepared tart pan (the mixture will come only halfway up the sides). Bake until golden brown, about 10 minutes. Let cool completely.
- For the filling: In a heavy saucepan, whisk together the sugar, cornstarch and salt. Add the milk and 1 cup water and continue to whisk until the cornstarch is dissolved. Cook over medium-high heat, whisking, until the mixture comes to a boil, 3 to 5 minutes; it will start to thicken to a custard-like texture.
- In a medium bowl, whisk together the egg yolks. Gradually mix the yolks into the thickened cornstarch mixture in the saucepan. Continue to whisk until combined, then remove from the heat. Whisk in the butter and lemon zest and juice. Let cool slightly, then whisk in the tequila. Cover the filling with plastic wrap and set aside.
- For the meringue: With an electric mixer in a large bowl, beat the egg whites with the cream of tartar and a pinch of salt until soft peaks form, 2 to 3 minutes. On slow speed, gradually add the sugar and continue to beat until stiff peaks form, another 1 to 2 minutes.
- Pour the filling into the tart pan and spread over the crust. Pipe dollops of the meringue with peaks all atop the filling in circles. Bake until the meringue peaks turn light brown, about 15 minutes. Let cool to room temperature, about 30 minutes. Chill the tart until completely set, about 1 hour.
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 MINCE PIES
Top mince pies with lemon meringue for an extra-special twist on a Christmas classic. With homemade pastry, one thing is guaranteed: they won't last long!
Provided by Barney Desmazery
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- If making your own pastry, tip the flour into a bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add the sugar, egg yolks, lemon zest and milk, then mix into a dough. Tip out onto a lightly floured surface and gently knead until the pastry comes together, being careful not to over-mix. Form into a disc, cover and chill for at least 10 mins or up to two days. Will keep frozen for three months. Defrost before using. While the pastry chills, mix together the mincemeat and lemon juice in a medium bowl.
- Heat the oven to 220C/200C fan/gas 7 and lightly butter the holes of a 12-hole muffin tin. Roll the pastry out to the thickness of a £1 coin and use a 10cm round cutter to stamp out 12 circles, re-rolling the offcuts if needed. Use these to line the holes of the tin, pressing them into the base using a small ball of excess pastry. Spoon in the mincemeat, leaving a little gap at the top, and bake for 15 mins until the pastry is golden. Remove from the oven and leave to cool a little, but keep the oven on. The pies will keep covered at room temperature for up to a day.
- For the meringue, tip the egg whites into a clean bowl with the lemon juice and a small pinch of salt. Beat with an electric whisk to soft peaks, then sprinkle over half the sugar and continue to whisk until you have soft peaks again. Add the remaining sugar and whisk until the meringue is glossy and stiff. Spoon the mixture into a piping bag fitted with a star nozzle, then pipe swirls of meringue on top of each pie. Slide the pies back into the hot oven for 10 mins to brown the meringue. (You could also do this using a kitchen blowtorch, if you have one.) Serve warm. Once completely cool, will keep in an airtight container for up to a day.
Nutrition Facts : Calories 306 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
LEMON MERINGUE PIE
The classic, tart lemon meringue pie. I've included techniques for assuring a crisp bottom crust and techniques to prevent the meringue from weeping. They work, and they'll also work with a store crust if you prefer to use one. Lemon meringue is hubby's favorite pie so I've been working on getting it right for a long time.
Provided by sugarpea
Categories Pie
Time 1h20m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 23
Steps:
- Pie Crust: Preheat oven to 425°; in a food processor pulse the flour, sugar and salt just to mix; add the butter and shortening and pulse just until coarse crumbs form; add the lemon juice and water and pulse just until moist crumbs form.
- Scrape the dough onto a sheet of plastic wrap and form a disk; wrap tightly and refrigerate at least 1 hour or up to 1 day.
- On a lightly floured surface, roll chilled dough out to a 12"-13" diameter circle; fold dough in half and gently lift it, transferring it to a 9" pie plate; gently fit the dough into the plate and trim the edge with a 1/4" overhang.
- Gently fold the overhang under and crimp the new edge all way'round; prick the dough, including the sides and corner, with a fork to prevent the crust from bubbling while baking; refrigerate 15 minutes or until crust is rechilled.
- Bake 10-13 minutes or until bottom of crust is lightly browned; cool on wire rack; when cool, sprinkle with graham cracker crumbs.
- Filling: Combine cornstarch, cake flour, salt and sugar in a saucepan; over medium heat, gradually add water, stirring; continue to cook and stir until mixture boils, about 4 minutes.
- Remove from heat and temper egg yolks by gradually adding small amounts of cooked mixture; when eggs are thoroughly warmed, add back to cooked mixture; cook, stirring, another 5 minutes over low heat.
- Remove from heat and stir in lemon juice, lemon rind and butter; stir until well combined and smooth; lay plastic wrap on surface and set aside while making meringue.
- Meringue: Preheat oven to 325°; in a small saucepan over medium heat, bring water and cornstarch to a boil, stirring constantly, until mixture thickens and turns clear; set aside and let cool.
- With an electric mixer, break up egg whites on low speed; when bubbly increase speed and beat until they begin to turn white; beat in cream of tartar and vanilla; add sugar gradually and beat to soft peaks; add reserved cornstarch mixture a bit at a time; beat just to stiff peaks.
- Finish: Pour warm filling into cooled crust (sprinkled with graham cracker crumbs), and top with room temperature meringue; completely seal filling with meringue, making sure meringue touches the crust all the way'round; pile meringue to a high mound in center of pie; bake for 20 minutes, until meringue is evenly golden brown; cool completely on wire rack before cutting.
Nutrition Facts : Calories 611.1, Fat 23.9, SaturatedFat 12.4, Cholesterol 215.5, Sodium 262.8, Carbohydrate 91.6, Fiber 1.2, Sugar 55.3, Protein 9
LEMON MERINGUE PIE
Make and share this Lemon Meringue Pie recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Line refrigerated pie crust with wax paper and fill with dried beans or pie weights; bake shell in middle of oven 10 minutes; remove paper and weights and bake shell until golden, about 12 minutes longer; cool.
- Lower oven temperature to 350°F.
- For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved; in a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a boil; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; simmer, whisking, 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest until butter is melted; press plastic wrap directly onto surface of custard.
- For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks; beat in sugar in a slow stream, beating, until meringue just holds stiff peaks.
- Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes; cool completely before serving.
Nutrition Facts : Calories 239.6, Fat 5.7, SaturatedFat 3, Cholesterol 114.7, Sodium 113.3, Carbohydrate 44.6, Fiber 0.2, Sugar 38, Protein 3.8
PAM'S LEMON MERINGUE PIE
Make and share this Pam's Lemon Meringue Pie recipe from Food.com.
Provided by TGirl
Categories Pie
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In pot, cook 1 C sugar, cornstarch and water.
- Cook until smooth.
- Add egg yolks slowly, stirring constantly until boiling (about 1 minute).
- Remove from heat and add juice and margarine.
- Allow to cool and add to pie shell.
- Beat egg white until foamy, then add 1/3 C sugar and continue beating until stiff peaks form.
- Bake in 350 degree oven for 15-20 minutes, or until meringue is nicely browned.
Nutrition Facts : Calories 277.4, Fat 8.5, SaturatedFat 2.6, Cholesterol 62.2, Sodium 131.8, Carbohydrate 47.7, Fiber 0.7, Sugar 34.4, Protein 3.6
LEMON MERINGUE PIE
This recipe originally came from the MIL and I have been making it for nearly 30 years. For the pie case I usually use a 1/2 portion of my recipe #177343. Time for making and cooking pastry shell is not included.
Provided by ImPat
Categories Dessert
Time 35m
Yield 1 Pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220 degree celsius (450 degree F).
- Mix cornflour, sugar and salt in a large saucepan.
- Add the hot water and mix thoroughly and vigorously to remove any lumps.
- Cook over a medium/high heat until the mixture is a thick white opaque look and there is no liquid left.
- Let cool slightly, add eggs into the opaque nux and beat well over a low heat for 2-3 minutes.
- Add lemon juice and butter and beat until mixture is thick and there is no liquid over a low heat.
- Let cool, then spoon into baked pastry shell.
- MERINGUE.
- Beat 3 egg whites till stiff peaks are formed, add sugar 2 tablespoons at a time and beat in well between each addition.
- Spoon or pipe meringue over lemon filling in pie case making sure meringue covers to the edge of the pastry. If spooning you can make decorative swirls with edge of spatula.
- Bake for 5 to 8 minutes or till a light golden colour (swirled tips will cook a little darker).
Nutrition Facts : Calories 377.1, Fat 12.5, SaturatedFat 4.3, Cholesterol 69.9, Sodium 245.5, Carbohydrate 63.9, Fiber 0.9, Sugar 47.4, Protein 4.2
More about "arizona lemon meringue pie recipes"
WORLD-FAMOUS LEMON MERINGUE PIE AT PINE COUNTRY …
From onlyinyourstate.com
Estimated Reading Time 2 mins
LEMON MERINGUE PIE | MRFOOD.COM
From mrfood.com
4/5 (18)Estimated Reading Time 2 minsCategory Pies
LEMON MERINGUE PIE - LIVING IN YUMA, ARIZONA
From southwestlivingyuma.yumawebteam.com
Estimated Reading Time 1 min
ANNA OLSON’S LEMON MERINGUE PIE - FOOD NETWORK CANADA
From foodnetwork.ca
ARIZONA SUNSHINE LEMON PIE | LEMON PIE RECIPE, LEMON DESSERTS, …
From pinterest.ca
LEMON MERINGUE PIE FROM SCRATCH - GOOD CHEAP EATS
From goodcheapeats.com
ARIZONA LEMON MERINGUE PIE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
ARIZONA LEMON MERINGUE PIE RECIPE - GENIUS KITCHEN | MERINGUE …
From pinterest.co.uk
CHILEAN LEMON MERINGUE PIE - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
THICK AND RICH ARIZONA LEMON PIE | CANNABIS WIKI
From cannabis.wiki
LEMON MERINGUE PIE | FOODTALK
From foodtalkdaily.com
ARIZONA LEMON MERINGUE PIE RECIPE - FOOD.COM
From pinterest.com
BLENDER LEMON PIE RECIPE - PINCH OF YUM
From pinchofyum.com
CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON MERINGUE PIE - ONE SWEET MESS
From onesweetmess.com
ARIZONA SUNSHINE LEMON PIE - RECIPE OF TODAY
From recipeoftoday.com
LEMON MERINGUE PIE - COMFORTABLE FOOD
From comfortablefood.com
LEMON MERINGUE PIE – FELT FOOD TUTORIAL | ~AMERICAN FELT & CRAFT …
From feltcraftprojects.com
HOW TO MAKE A MEMORABLE LEMON MERINGUE PIE (VIDEO) - FOOD …
From foodnouveau.com
ARIZONA SUNSHINE BLENDER LEMON PIE - GREEN LIVING MAGAZINE
From greenlivingmag.com
MAKE A LUSCIOUS LEMON MERINGUE PIE FOR SOMEONE YOU LOVE
From yeyfood.com
ARIZONA SUNSHINE LEMON PIE – US FOOD NETWORK
From usfoodnetwork.com
LEMON MERINGUE PIE RECIPE | FOOD & WINE
From foodandwine.com
ARIZONA LEMON MERINGUE PIE | RECIPE | LEMON MERINGUE PIE, …
From pinterest.com
ARIZONA SUNSHINE LEMON PIE | RECIPE | LEMON PIE RECIPE, DESSERTS, …
From pinterest.com
HOW TO MAKE LEMON MERINGUE PIE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
ARIZONA SUNSHINE LEMON PIE | RECIPE | LEMON DESSERTS ... - PINTEREST
From pinterest.co.uk
PIEFECTION | PIES MADE THE BEST INGREDIENTS | EVERY DAY IS PIE DAY
From piefectionaz.com
LEMON MERINGUE ICE CREAM PIE RECIPE - GRIT
From grit.com
LEMON MERINGUE PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
NATIONAL LEMON MERINGUE PIE DAY - NATIONAL FOOD HOLIDAYS
From foodimentary.com
ARIZONA LEMON MERINGUE PIE RECIPE - FOOD.COM
From pinterest.co.uk
ARIZONA LEMON PIE | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
LEMON MERINGUE PIE - A LATTE FOOD
From alattefood.com
ARIZONA LEMON MERINGUE PIE- WIKIFOODHUB
From wikifoodhub.com
LEMON MERINGUE PIE RECIPE FROM SCRATCH | ALTON BROWN
From altonbrown.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #pies-and-tarts #desserts #fruit #pies #dietary #low-in-something #citrus #lemon
You'll also love