LEMON MERINGUE TART
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
- Raise the oven temperature to 425 degrees F.
- For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
- Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
- Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
LEMON MERINGUES
Lemon extract brightens up classic meringue cookies.
Provided by Food Network
Categories dessert
Time 3h20m
Yield about 42 meringues
Number Of Ingredients 5
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the lemon extract.
- Transfer the mixture to a pastry bag fitted with a star tip and pipe 1-inch meringues on the prepared baking sheets about 1 inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until they are completely cool and dry, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
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 CREAM PUFFS
The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
More about "lemon meringue puffs recipes"
LAZY GIRL'S MEYER LEMON MERINGUE TART - MY KITCHEN …
From mykitchenlove.com
5/5 (1)Total Time 50 minsCategory DessertCalories 331 per serving
- Preheat oven to 375* F. Place rolled out pastry into pastry tin and press pastry against bottom and sides of a fluted tart pan (I used 13" x 4") until snug inside. Using a fork, punch holes into the pastry (base and sides). Brush pastry with egg wash. Line the bottom with parchment paper and fill with pie weights or dried beans.
- In a medium sauce pan, whisk the eggs, egg yolks, and sugar until just mixed. Stir in the Meyer lemon juice and zest, then all 6 tablespoons of butter. Place over low to medium heat (edging closer to low as if the eggs get too hot too quickly they will scramble) and cook, stirring constantly until mixture begins to thicken and can coat the back of a wooden spoon. About 10-15 minutes or when the mixture reaches a temperature of 170° F (if a candy thermometer is available). Allow to cool and set aside.
- Place egg whites and sugar in the bowl of a stand mixer (set with a whisk attachment). Using a double-boiler method, place bowl above a sauce filled with a couple of inches of water set above medium heat for a simmer (never allowing the bowl to touch the water). Heat the mixture until extremely warm to the touch, or has reached 160° F if using a candy thermometer. Remove the bowl from heat and carefully set into the stand mixer.
- Quickly whisk cooled curd to smooth it out and place curd inside cooled pastry. Top with meringue using a piping bag and a 1M star shaped tip (there maybe some leftover*). If you have a torch, carefully and lightly toast meringue if desired .
LEMON MERINGUE CREAM PUFFS — BY JACLYN
From byjaclyn.com
Estimated Reading Time 4 mins
11 LEMON MERINGUE RECIPES THAT GO BEYOND PIE
From tasteofhome.com
LEMON MERINGUE ECLAIRS - TASTE AND TELL
From tasteandtellblog.com
LEMON MERINGUE PUDDING - SEASONS AND SUPPERS
From seasonsandsuppers.ca
LEMON MERINGUE COOKIES - HOME. MADE. INTEREST.
From homemadeinterest.com
4.7/5 (18)Total Time 3 hrs 10 minsCategory DessertPublished Apr 1, 2020
LEMON MERINGUE PIE RECIPES
From allrecipes.com
LEMON MERINGUE PUFF RECIPE - THE DAILY MEAL
From thedailymeal.com
LEMON MERINGUE PIE RECIPE - FOOD & WINE
From foodandwine.com
LEMON MERINGUE CREAM PUFFS, ECLAIRS AND CUPCAKES
From youtube.com
HOW TO MAKE PERFECT MERINGUES - ALLRECIPES
From allrecipes.com
LEMON MERINGUE CUPS – [STAGE] PUFF PASTRY
From stage.puffpastry.com
LEMON MERINGUE TARTS – PUFF PASTRY
From puffpastry.com
TO MAKE LEMMON (OR CHOCOLETT) PUFFS - COOKING IN THE ARCHIVES
From rarecooking.com
MERINGUE PUFFS - PARADE: ENTERTAINMENT, RECIPES, HEALTH, LIFE, …
From parade.com
LEMON MERINGUE PIE IN A GLASS - ALLRECIPES
From allrecipes.com
CLASSIC LEMON MERINGUE PIE RECIPE - SHUGARY SWEETS
From shugarysweets.com
HOW TO MAKE LEMON MERINGUE PIE WITH PUFF PASTRY
From thecommonscafe.com
LEMON RASPBERRY MERINGUE TARTS - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
37 SUMMER PIE RECIPES YOU'RE GOING TO WANT TO MAKE EVEN …
From ca.finance.yahoo.com
LEMON MERINGUE PUFFS: EASY RECIPE (3 STEPS - 30 MIN) » CHEFSANE
From chefsane.com
You'll also love