The Best Lemon meringue Pie! No Weep, No Shrink Meringue.
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loridianebrown@gmail.com
Lori Brown
po box 1184
Imboden, Arkansas 72434
recipes
pie crust
2 1/2 cups AP Flour
1 t. Salt
1 cup cold butter
1/4 cup cold water
400 15 to 20 minutes
filling
3/4 cup AP Flour
2 cups water
1 1/2 cups sugar
5 egg yolks
3 T. butter
juice of 2 lemons
zest of 2 lemons
pinch of salt
Meringue
1 T. cornstarch
2 T. sugar
1/2 water
5 egg whites
6 T
sugar
pinch of salt
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I fill ice trays with buttermilk, and freeze them
put in freezer bags, get out what I need
Healthy recipes
How to Make Lemon Meringue Pie - Live! | Oh Yum 201 with Anna Olson
Recipe listed below! Watch or bake along as professional chef Anna Olson whips up a beautiful lemon meringue pie live, while taking your questions!
There’s something friendly and welcoming about lemon meringue pie, especially as a springtime dessert. But no matter what time of year, anyone who gets a bite of this sweet dessert will have a spring in their step!
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• Recipe Information •
Makes one 9-inch pie
Serves 8 to 10
• Ingredients •
Dough (enough for a double crust pie – you will only need 1 crust):
- 2 ½ cups (375 g) all-purpose flour
- 1 Tbsp sugar
- 1 tsp fine salt
- 3 Tbsp (45 mL) vegetable oil
- 1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
- ¼ cup (60 mL) cool water
- 2 tsp (10 mL) white vinegar or lemon juice
- 1 egg white, lightly whisked
Lemon Curd Filling:
- 1 cup (200 g) sugar
- ¼ cup (30 g) cornstarch
- 1 cup (250 mL) water
- 6 large egg yolks
- ½ cup (125 mL) fresh lemon juice
- 2 Tbsp (30 g) unsalted butter
Meringue:
- 4 large egg whites, at room temperature
- ½ tsp (2 mL) cream of tartar
- 1/3 cup (70 g) sugar
- 3 Tbsp (20 g) icing sugar
• Directions •
1. For the dough, combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour. The dough can be made up to 2 days ahead and stored chilled, or can be frozen for up to 3 months, thawing in the fridge before rolling.
3. Roll out one disc of dough on a lightly floured work surface until it is in a circle that is just under ¼ inch (6 mm) thick. Lightly dust a 9-inch (23 cm) pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for at least 30 minutes, up to a day.
4. Preheat the oven to 400 °F (200 °C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 °F (140 °C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (which will still be soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 °F (140 °C), until the meringue is nicely browned.
Cool the meringue completely to room temperature before chilling for at least 4 hours.
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Fresh and Easy Homemade Lemon Pie
My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tbsp butter, melted (100g) salted or unsalted butter will work
Filling
2 14-oz cans sweetened condensed milk (792g)
5 large egg yolks
1 cup lemon juice, fresh preferred (236ml)
Whipped Cream
1 cup heavy cream (236ml)
⅓ cup powdered sugar (41g)
½ teaspoon vanilla extract
Freshly grated lemon zest, optional
Instructions
00:00 Introduction
Crust
00:20 Preheat oven to 350F (175C)
00:24 In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
00:57 Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).
Filling
01:51 In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
02:43 While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
03:13 Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.
03:51 Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.
Homemade Whipped Cream Topping
04:09 Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.
04:37 Pipe or dollop over pie before serving.
NOTE: I used an Ateco 848 piping tip to decorate the pie seen in photos and the video.
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Key Lime Pie
This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof! If you don't have key limes you can totally use regular limes.
Recipe:
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Classic Lemon Meringue Pie | Betty Crocker Recipe
A perfect balance of sharp, tangy citrus and sweet pillowy meringue, this Classic Lemon Meringue Pie will be a welcome addition to any dessert table.
Betty Crocker Classic Lemon Meringue Pie recipe:
Lemon Meringue Pie Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Lemon Meringue Pie. I grew up in a family of dessert eaters and this Lemon Meringue Pie was my Dad's favorite. It's a great tasting pie with that combination of a crust (you can choose either a pastry or a graham cracker crust), filled with a lemony cream filling, and finished off with a billowy sweet meringue. What I like too is that you don't need fancy ingredients to make this pie. Most ingredients you'll already have on hand. Things like butter, sugar, flour, eggs, and lemons.
Requires a Pre Baked Pie Crust, recipe and video here:
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