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.
MIXED BERRY MERINGUE PIE
On a search for gluten free desserts, I stumbled across this gem on the Land O'Lakes website. Everyone at the party - both the gluten intolerant and the gluten eaters - loved it, and I have made it several times since then. It is creamy and delicious, and perfect for the summer with the berries and the low cook temperature. Instead of being on top of the pie, the meringue serves as the crust! The cooking time includes both the active bake time (1 hour) and the time the crust needs to sit in the oven (45 minutes), but does not include the 2 hour minimum time the pie needs to firm up in the fridge.
Provided by Starrynews
Categories Pie
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 275F, and prepare a 9" round pie pan by lightly greasing the bottom of the pan.
- Prepare the meringue crust first by combining the egg whites and cream of tartar in a small mixer bowl. Beat the ingredients at high speed until it foams.
- Add sugar gradually, while continuing to beat. Watch for the mixture to turn glossy and stiff peaks to form, in about 3-4 minutes, and stop.
- Spread meringue around bottom and up the sides of the pie pan.
- Bake for 1 hour. When time is up, keep oven closed and turn off the heat. Keep the meringue in the oven for another 45 minutes, like this, closed with no heat.
- Allow to cool at room temperature when the 45 minutes is up.
- Meanwhile, prepare the filling by combining the sour cream, powdered sugar, cream cheese, orange juice, and orange zest, and beating well. Stop as needed to scrape down the sides and continue to beat until creamy and smooth.
- When meringue crust is cool, scoop filling inside and smooth the top.
- Refrigerate until firm, about 2 hours.
- Add the topping just before serving by sprinkling the berries on top of the pie (strawberries stem side down) and drizzling the top of the pie with the apple jelly.
Nutrition Facts : Calories 252, Fat 10.8, SaturatedFat 6.1, Cholesterol 30.6, Sodium 86.5, Carbohydrate 38.1, Fiber 2, Sugar 33.4, Protein 2.9
LEMON-BERRY MERINGUE PIE
Make and share this Lemon-Berry Meringue Pie recipe from Food.com.
Provided by off2wales
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prehest oven to 350, prebake the crust following package directions.
- in a medium saucepan, add water and lemon zest and juice. In a seperate bowl combine flour, cornstarch, salt and sugar. Slowly stir flour mixture into warming lemon water. Cook over medium-high heat, stirring until it reaches a boil. Stir in butter. In 2 small bowls, seperate eggs. Whisk egg yolks, and add 1/2 of lemon sugar mixture to bowl and whisk. Add back the eggs into the sugar mixture. Stir constantly and bring to a boil until it thickens.
- Spread thawed berries on the bottom of the cooked pie shell. Pour lemon filling over berries. Swirl reserved berry liquid onto the top of lemon filling, use a knife to cut swirls.
- In a large glass or metal blow, whip egg whites and 1 teaspoons reserved berry liquid, until foamy. Slowly add sugar and whip until stiff peaks form. Spread meringue over pie, sealing the adges at the crust.
- Place on a cookie sheet and bake 17-20 minutes. Cool for 1 hour on a wire rack and then cool for at least 1 hour in the fridge.
- ***Can be made and is great without meringue topping.add cool whip instead!
Nutrition Facts : Calories 384.2, Fat 12.8, SaturatedFat 4.2, Cholesterol 104.6, Sodium 302.4, Carbohydrate 63.7, Fiber 0.4, Sugar 46.5, Protein 4.9
MERINGUES WITH FRESH BERRIES
Juicy ripe berries and a dollop of light cream fill these cloudlike meringue desserts. When I double this recipe to serve friends, they always rave about it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,
Nutrition Facts : Calories 222 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
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