Lime Meringue Pie | Cravings Journal
A lemon meringue pie is one of those desserts that everyone likes. This one is actually a lime meringue pie because I love the tanginess that the lime brings to the recipe. I've been asked to make this recipe countless times because apparently some people get a result that's too sweet and others think that it's too sour. Other times the meringue changes as time goes by and it ends up floating on top of the pie.
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Lemon meringue pie cheesecake
A mash-up of two beloved desserts, lemon meringue pie combines with cheesecake for a match made in sweet-tooth heaven.
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Heaven's Kitchen | Episode 7 - Lemon Meringue Pie [GUEST CHEF - Father Michael Hurley, O.P.]
It’s time for another episode of Heaven’s Kitchen, a video series of Lent-related food and crafts for all ages, brought to you by Kathleen Folan, Director of Family and Youth Ministries, and Br. Michael James Rivera, O.P., Director of the Lima Center and Community Outreach. This is the final video of this series for Lent 2021
This week’s recipe is: Lemon Meringue Pie
Ingredients:
1 pie crust (use recipe down below, or store bought)
1-3/4 cup sugar
8 egg yolks
1 lemon, zested
2/3 cup juice of Meyer lemons
1/4 tsp salt
10 tbsp unsalted butter, cubed
5 eggs whites
vanilla (optional)
Instructions:
1. Blind bake your pie crust according to package instructions, or the recipe below, and allow to cool.
2. In a medium saucepan, whisk together 1 cup sugar, egg yolks, lemon zest, salt, and lemon juice.
3. Move to the stove and place over medium-low heat. Add the butter and whisk constantly until the butter has melted and the mixture is thick enough to coat the back of a spoon. If the mixture hasn’t thickened after 5 minutes, raise the heat to medium and continue whisking until thicker. Be careful not to boil the mixture or scramble the eggs.
4. Remove saucepan from heat and strain curd through a sieve into a glass bowl. Press plastic wrap directly against the surface of the curd and refrigerate for about an hour.
5. Set up a double-boiler on the stove. Bring the water to a boil and whisk together egg whites and remaining sugar in the upper bowl. Constantly whisk until sugar has dissolved and mixture is frothy, about 5-7 minutes, or 140F on a candy thermometer.
6. Transfer the mixture to a stand mixer with a whisk attachment. Beat at high speed until stiff peaks form, about 5-7 minutes.
7. Remove lemon curd from the refrigerator and transfer to your pie shell, leveling out the curd and making sure not to fill the crust all the way.
8. Use a rubber spatula to gently dollop your meringue on top of the curd. Use a metal spatula to spread the meringue to the edges and add a little design.
9. Use a blow torch to brown the crevices and edges of your meringue, or you can broil the pie in the oven for just a few minutes.
10. Refrigerate pie for 30 minutes to set layers, or leave out for a couple hours before serving.
Pie Crust
2-1/2 cups all-purpose flour
1 tsp salt
2 tbsp sugar
16 tbsp unsalted butter, cubed
6-8 tbsp ice water
Instructions:
1. Sift together flour, salt, and sugar in a bowl.
2. Use a dough cutter to incorporate the butter until mixture resembles a coarse meal.
3. Add 6 tbsp ice water and bring dough together. If the dough is still crumbly, add 1 tsp of water at a time until it comes together.
4. Cut the dough in half and shape each half into a disk. Wrap each disk with plastic wrap and refrigerate for 2 hours.
5. Preheat the oven to 375F.
6. Remove a disk of dough from the refrigerator and let rest for 5 minutes. On a floured surface, roll out dough to fit your pie pan. Be sure the crust is a little thicker on the sides; this can be done with the excess crust you cut off.
6. Line the pie crust with parchment paper and pie weights or dried beans, and bake for 15 minutes.
7. Remove pie from the oven and carefully remove the parchment paper and weights. Prick crust all around the bottom with a fork. Return to the oven and bake for another 15 minutes.
8. Remove crust from oven and let cool.
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Lemon Meringue Pie (or Tart) - ???? ????
Lemon Meringue Pie has a special place in my heart (read stomach). I remember having to make Tarte au Citron at Hotel School and sneaking into the fridge to have a couple of spoons of the Lemon Curd. This recipe is perfect in my mind because it has a very sour curd that balances well with the sweetness of the Meringue. Give it a try and see what you think!
Link to Pie Crust:
0:00 Intro
0:38 Ingredients
1:13 Making the Lemon Curd
6:04 Making the Meringue
7:16 Assembly
10:55 Tasting
12:11 Outro
Ingredients:
Lemons
Eggs
Sugar
Butter
For Dough:
Flour
Butter
Salt
My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the ???? button and subscribe.
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#Lemon #Meringue #Görgött #FoodPorn #Foodie #Food #Yummy #Homecooked #Homemade #Recipe #HowTo #Chris #Nilson #Pie #Tart #Dessert
How to Make Lemon Meringue Pie | Pie Recipe | Allrecipes.com
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Watch how to make a top-rated lemon meringue pie. This is a milk-free version of the classic pie that's sweet and tangy without being overly sweet.
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Lemon Meringue Cheesecake | tart lemon curd and toasted meringue! AMAZING!!
Lemon Meringue Cheesecake! A buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! AMAZING!!
LEMON MERINGUE CHEESECAKE
INGREDIENTS:
CRUST
2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar
CHEESECAKE FILLING
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 1/2 tbsp vanilla extract
1 tbsp grated lemon zest (2-3 medium lemons)
4 large eggs, room temperature
LEMON TOPPING
8 tbsp (90ml) lemon juice (3-4 medium lemons)
4 tsp grated lemon zest
1/2 cup (104g) sugar
8 large egg yolks
1/4 cup (56g) salted butter
MERINGUE TOPPING
1 cup (207g) sugar
1/2 tsp cream of tarter
1 tsp vanilla extract
4 large egg whites
DIRECTIONS:
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, vanilla and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Pour the cheesecake batter into the crust.
10. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
12. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
13. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
14. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator while you make the lemon curd.
LEMON CURD
15. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 170-180 degrees. You’ll notice it has already started to thicken nicely and it’ll continue to thicken quickly.
16. Add the lemon curd to the top of the cheesecake quickly, before it cools and thickens.
17. Place the cheesecake back in the fridge until completely cool and firm, 5-6 hours.
MERINGUE TOPPING
18. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.
19. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
20. Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
21. Add the meringue to the top of cheesecake in a slight dome shape.
22. Use a kitchen torch to toast the outside of the meringue.
23. Refrigerate the cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.