LEMON MERINGUE BARS
Your lemon meringue pie just got squared -- into bars, that is. Skip rolling out pie dough with this easy-to-make press-in version, and spread on the meringue and toast it under your broiler.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 bars
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
- For the lemon bar crust: Pulse 1 1/2 cups flour, 1/3 cup sugar, butter, cornstarch and salt together in a food processor until a dough forms, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
- Reduce the oven temperature to 300 degrees F.
- For the lemon bar filling: Whisk together the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in the lemon juice.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes. Cool the bars, completely, on a wire rack, about 30 minutes.
- Meanwhile, for the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk together the sugar, cream of tartar, salt and egg whites in a large bowl that sits comfortable in the saucepan without touching the water. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 2 to 3 minutes. Remove from the heat and beat on medium-high speed with an electric mixer until the whites hold soft peaks. Increase the speed to high and continue to beat until the meringue holds stiff, but spreadable peaks. Spread and swirl the meringue on top of the cooled lemon bars.
- Preheat the broiler to high. Set the lemon bars under the broiler until the meringue is evenly toasted and golden brown, about 30 seconds. (Alternatively, brown the meringue with a hand torch.) Cut into 24 squares and serve or refrigerate until ready to serve.
LEMON MERINGUE DESSERTS
These pretty individual dessert cups are cute as can be-and yummy too. A sweet and fluffy golden meringue tops the pudding that's rich with lemony flavor. -Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine 2/3 cup sugar and cornstarch. 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; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 73mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
LEMON MERINGUE CAKE
If you like lemon meringue pie, you will love this recipe.
Provided by Lisa
Categories Desserts Cakes Lemon Cake Recipes
Time 5h30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
- Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
- Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
- When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
- To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
- Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 88.9 g, Cholesterol 146.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 456.2 mg, Sugar 70 g
LEMON MERINGUE CAKE
Want a beautiful cake without frosting? Layers of cake and meringue filled with lemon pudding make a beautiful frost-free cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 14
Steps:
- Make pudding mix as directed on box for pie, using all remaining filling ingredients. Refrigerate about 1 1/2 hours or until chilled.
- Heat oven to 325°F. Grease sides of two 9- or 8-inch round cake pans. Line bottoms of pans with cooking parchment paper. In medium bowl, beat cake flour, 3/4 cup sugar, the baking powder, salt, shortening, milk, vanilla and 4 egg yolks with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. (Batter will be stiff.) Spread evenly in pans.
- In small bowl, beat 4 egg whites with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Spread half of meringue over batter in each pan.
- Bake 30 to 35 minutes or until meringue looks set and dry. Cool 10 minutes. Loosen meringues from edges of pans with point of knife if necessary. Carefully remove from pans and peel off paper. Cool completely with meringue sides up on cooling racks, about 1 hour.
- Spread 1 1/4 cups pudding over meringue on 1 cake layer. Place other cake layer, meringue side up, on first layer. Top with remaining pudding. Serve within 30 minutes. Store in refrigerator.
Nutrition Facts : Calories 590, Carbohydrate 86 g, Cholesterol 160 mg, Fiber 0 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg
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
LEMON MERINGUE PIE
An easy Lemon Meringue Pie recipe
Categories Mixer Egg Dessert Bake Kid-Friendly Lemon Gourmet Small Plates
Yield Makes one 9- to 10-inch single crust pie
Number Of Ingredients 17
Steps:
- Make shell:
- On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Prick shell in several places with a fork and chill, covered, 30 minutes.
- Preheat oven to 400°F.
- Line shell with wax paper and fill with rice or pie weights. Bake shell in middle of oven 10 minutes. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack.
- Lower oven temperature to 350°F.
- Make filling:
- In a heavy 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 moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.
- Make meringue:
- In another bowl with an electric mixer 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 filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.
LEMON MERINGUE DESSERT SQUARES
If you love lemon meringue like I do, you will enjoy this great little variation. It comes from a Pillsbury cookbook, "Best of the Bake-off". Time to cool (an additional 2 hours) is not included in prep time.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Grease 13x9-inch pan.
- In large bowl, combine cake mix, 1/2 cup butter and egg.
- Mix at low speed until crumbly.
- Press mixture in bottom of greased pan.
- In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt.
- Gradually stir in water; blend until smooth.
- Cook over medium heat until mixture boils, stirring constantly.
- Remove from heat.
- Stir about 1/2 cup of the hot mixture into the egg yolks; return egg mixture to saucepan.
- Cook until mixture is bubbly.
- (Mixture will be very thick.) Remove from heat; stir in 2 tablespoons butter, lemon peel and lemon juice.
- Pour filling over crust.
- In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute.
- Add 1/2 cup sugar (1 tablespoon at a time) beating at high speed until stiff peaks form and sugar is dissolved.
- Spread meringue over hot filling.
- Bake at 350°F for 25 to 30 minutes or until meringue is golden brown.
- Cool 1 hour.
- Refrigerate at least 1 hour before serving.
- Cut into squares.
- Hint: To cut perfect slices of meringue desserts, dip knife in water before cutting.
- After each cut, wipe knife clean and dip it in water again.
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
DESPERATE HOUSEWIVES SECRET LEMON MERINGUE PIE
Katherine Mayfair's secret recipe that made Bree Van De Kamp furious, because "the girls" liked the new neighbor's pie better than Bree's! Bree tried to break into her house to steal the recipe but was unsuccessful. I don't see an exact duplicate on Zaar so maybe it is a secret....not anymore! I like that it's not too sweet, and use Boyajian Lemon Oil in place of the zest, which gives it a strong lemon flavor. Cook time includes chill time. Adapted from Wisteria Lane.
Provided by FLKeysJen
Categories Pie
Time 4h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler.
- Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes.
- Cover the pan and allow to cook 10 minutes longer.
- Stir occasionally.
- Remove from heat.
- Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk.
- Stir this mixture back into the double boiler.
- Cook and stir over boiling water for 5-6 minutes.
- Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat.
- Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so.
- When cool, pour into the pie shell.
- MERINGUE: Preheat the oven to 350 degrees.
- Beat the egg whites with cream of tartar until they are stiff but not dry.
- Beat in the sugar slowly, followed by the vanilla.
- Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue.
- Bake for 10-15 minutes or until the meringue is delicately browned on top.
- Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe!
Nutrition Facts : Calories 359.2, Fat 15.8, SaturatedFat 6.6, Cholesterol 89.7, Sodium 285.1, Carbohydrate 49.3, Fiber 1, Sugar 30.1, Protein 5.8
TASTY LEMON MERINGUE PIE
The recipe for this yummy lemon pie comes from my grandmother. It's a lovely, special dessert that feels like home.-Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, zest and butter until butter is melted. Set aside and keep warm. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 246 calories, Fat 9g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
More about "lemon meringue dip recipes"
NO BAKE LEMON MERINGUE DIP - HOME. MADE. INTEREST.
From homemadeinterest.com
5/5 (2)Total Time 20 minsCategory DessertCalories 123 per serving
- Add the heavy whipping cream to a large bowl and beat with an electric mixer on high speed until it becomes light and fluffy.
- Add egg whites and cream of tartar to a bowl and beat with an electric mixer on high speed until it becomes foamy.
LEMON MERINGUE PIE DIP - SOMETHING SWANKY DESSERT …
From somethingswanky.com
Servings 8Total Time 15 minsEstimated Reading Time 2 mins
- Whisk together the filling ingredients: sweetened condensed milk, lemon juice, lemon zest, and food coloring (if desired).
- Use an electric mixer to whisk together on high speed: egg whites, sugar, cream of tartar, and cornstarch. Stop mixing when stiff peaks form.
EASY NO-BAKE LEMON MERINGUE PIE DIP - FORKLY
From forkly.com
Estimated Reading Time 5 mins
EASY LEMON MERINGUE PIE RECIPE - THE RECIPE REBEL
From thereciperebel.com
LEMON MERINGUE PIE - ONCE UPON A CHEF
From onceuponachef.com
LEMON MERINGUE PIE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
CLASSIC LEMON MERINGUE PIE | RICARDO
From ricardocuisine.com
LEMON MERINGUE COOKIE CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
LEMON MERINGUE DIP
From wilsoncheese.com
10 BEST NO BAKE LEMON MERINGUE PIE CONDENSED MILK …
From yummly.com
MARY BERRY'S LEMON MERINGUE PIE RECIPE - BBC FOOD
From bbc.co.uk
LEMON MERINGUE SLAB PIE RECIPE - PILLSBURY.COM
From pillsbury.com
LEMON MERINGUE MARTINI RECIPE - A SWEET & TART COCKTAIL - LIME
From honeyandlime.co
BEST CLASSIC LEMON MERINGUE PIE - COPYKAT RECIPES
From copykat.com
LEMON MERINGUE FUDGE! - JANE'S PATISSERIE
From janespatisserie.com
EASY LEMON MERINGUE PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MARIE’S VERY QUICK AND EASY LEMON MERINGUE PIE - DRIZZLE AND DIP
From drizzleanddip.com
DAIRY-FREE LEMON MERINGUE PIE RECIPE (A CLASSIC FAVORITE!)
From godairyfree.org
LEMON CREAM PIE CHEESECAKE DIP • FOOD FOLKS AND FUN
From foodfolksandfun.net
THE BEST LEMON MERINGUE PIE CLASSIC RECIPE - CRAFTING A FAMILY
From craftingafamily.com
LEMON MERINGUE PIE - BAKE PLAY SMILE
From bakeplaysmile.com
EASY CREME FRAICHE DIP WITH LEMON AND HERBS - INSPIRED TASTE
From inspiredtaste.net
BEST CLASSIC LEMON MERINGUE PIE - SAVORY EXPERIMENTS
From savoryexperiments.com
LEMON MERINGUE SLICE RECIPE | COOKING WITH NANA LING
From cookingwithnanaling.com
LEMON MERINGUE PIE DESSERT | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
LEMON PIE CHEESECAKE DIP - LEMON TREE DWELLING
From lemontreedwelling.com
ANNA OLSON’S LEMON MERINGUE PIE - FOOD NETWORK CANADA
From foodnetwork.ca
LEMON MERINGUE DESSERT COB DIP RECIPE | NEW IDEA …
From newidea.com.au
CLASSIC LEMON MERINGUE PIE - CHATELAINE
From chatelaine.com
LEMON MERINGUE BARS | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON MERINGUE PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SWEET AND TART LEMON MERINGUE PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON MERINGUE PIE MARTINI - HOLLY'S CHEAT DAY
From hollyscheatday.com
LEMON MERINGUE BLONDIES - AMY TREASURE
From amytreasure.com
UPSIDE DOWN LEMON MERINGUE DESSERT - NOBIGGIE
From nobiggie.net
LEMON MERINGUE PIE - COOK'S ILLUSTRATED VERSION - FRUGAL HAUSFRAU
From frugalhausfrau.com
10 BEST LEMON MERINGUE VODKA RECIPES | YUMMLY
From yummly.com
You'll also love