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.
GRANDMA'S LEMON PIE
This recipe comes from my Grandma Mapel, a true country woman from Iowa. Growing up to me meant going to Grandma's house on the farm and eating the best food ever. Her lemon pie is tops!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly. , Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell. , For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. , Meanwhile, in a large bowl, beat the egg whites, vanilla and salt on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread evenly over hot filling, sealing edges to crust, Bake at 350° until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 378 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 186mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 0 fiber), Protein 3g protein.
GRANNYS LEMON MERINGUE PIE
I love this recipe, it reminds me of my granny sadly no longer with us. A few years ago my mother gave me my grannies wee journal that had all her recipes in it .And I always remember her lemon meringue pie, when we went for sunday dinner as children that was always on the menu ,once you walked in the house you could smell it, no...
Provided by Racquel Sweeney
Categories Pies
Time 1h10m
Number Of Ingredients 19
Steps:
- 1. Pre-heat the oven to 180c/350f. For the base use a 8 inch spring release baking tin. To make the pastry sieve flour, salt and baking powder into a bowl ,add to that the butter and rub in the butter until the mixture resembles bread crumbs . Add sufficient water to make a soft dough.
- 2. Transfer the dough to a lightly flour surface ,lightly knead ..Roll out to the shape of your tin . Line the pastry with parchment paper and on top of that add the blind baking beans so the pastry does not rise in the middle . Bake in the oven for 10 minutes just until the pastry is turning a slight golden colour . When done remove the parchment paper and baking beans.. set a side until you make the lemon filling. Reduce the temperature of your oven to 150c/300f for the meringue..
- 3. FOR LEMON FILLING = put cornflour, caster sugar, lemon rind into a saucepan. pour in a little water and blend to a smooth paste. Gradually add the remaining water and lemon juice. Bring to the boil on medium heat stirring constantly. Reduce heat and simmer gently for 1 min until smooth and glossy. remove from heat and beat in the egg yolks one at the time, then beat in butter .put saucepan in a bowl of cold water to cool filling, when cool,soon mixture into the pastry case that had been prepared earlier.
- 4. TO MAKE MERINGUE = using electric whisk beat the egg whites and cream of tartar in a large bowl, until thick and soft peaks form. Gradually add the caster sugar, the mixture should be glossy and firm. spoon meringue over filling to cover completely, swirl the meringue into peaks with the back of a large spoon and sprinkle with granulated sugar.
- 5. bake in the preheated oven for 20 to 30 mins until meringue is crisp and golden colour. leave to cool before serving. WALAAAAA!!that's it ENJOY xx
- 6. JUST WANT TO MAKE A NOTE USE EGGS AT ROOM TEMPERATURE THE MERINGUE WILL RISE FAR BETTER......
CLASSIC LEMON MERINGUE PIE
Want to know what sunshine tastes like? Then try this lemon meringue pie. It's bursting with fresh citrus flavor and a sweet, creamy meringue topping. If you're pressed for time, substitute Betty Crocker™ pie crust mix for the from-scratch pie crust. Never made a lemon meringue pie recipe before? We've got your back with easy steps to help you master this dessert classic.
Categories Dessert
Time 7h10m
Yield 8
Number Of Ingredients 15
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
- Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
- Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
- Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
- Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 65 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 47 g, TransFat 0 g
GRANDMAS BEST-EVER LEMON MERINGUE PIE
This was my grandmothers recipe I had to go through her notes and try to decipher what she meant I have made this a lot since so I must have done it right. Enjoy
Provided by Linda Smith
Categories Pies
Time 1h
Number Of Ingredients 13
Steps:
- 1. Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling.
- 2. Mix cornstarch and 1/2 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
- 3. Combine egg yolks and lemon juice stir into thickened mixture.
- 4. Return to heat and cook, stirring constanly Until mixture bubbles again.
- 5. Remove from heat. Stir in butter and lemon peel (zest)
- 6. Cover and cool until lukewarm.
- 7. For Meringue
- 8. add salt to egg whites; beat until frothy.
- 9. Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
- 10. Stir 2 rounded tablespoons of meringue into lukewarm filling.
- 11. Pour filling into cool pie shell, pile remaining meringue on top and spread lightly over filling' spreading evenly to edge of crust
- 12. Bake in slow oven 325 degrees about 15 minutes or until lightly browned.
- 13. Cool on rack at least 1 hour before cutting.
LEMON MERINGUE PIE III
Wonderful lemon meringue pie from one of our local restaurants.
Provided by Rhonda
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
- In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
- In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
- Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 66.7 g, Cholesterol 104.4 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 386.5 mg, Sugar 51.2 g
GRANDMA'S LEMON MERINGUE PIE
Make and share this Grandma's Lemon Meringue Pie recipe from Food.com.
Provided by pammyowl
Categories Dessert
Time 40m
Yield 1 9
Number Of Ingredients 12
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 and cream of tartar 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 2528.3, Fat 99.8, SaturatedFat 35.4, Cholesterol 725.1, Sodium 1986.1, Carbohydrate 379.8, Fiber 10.5, Sugar 254, Protein 38.3
EXTRA-LEMONY MERINGUE PIE
Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. You can make it with regular or Meyer lemons: The regular ones will be sharper and brighter; the Meyers, a little softer and fruitier. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
- Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
- In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
- Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
- As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
- Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
- Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
- Allow to cool completely and top with more lemon zest before serving.
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- In a saucepan, combine the sugar, cornstarch, salt, lemon zest, and water. Bring to a boil over medium heat, stirring constantly until it thickens (the preparation must reach a boil to allow the starch to thickens). Reduce the heat and cook for 1 minute. Remove from the heat and set aside 75 ml (1/3 cup) of this mixture for the meringue.
- In a bowl, beat the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Whisk in the reserved curd mixture (adding a little starch to the meringue prevents it from forming water droplets on its surface as it cools).
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