Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe

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45 juta s/d 2.5 milyar listing 2018
Lemon Meringue Pie Recipe Lemon Meringue Pie Recipe Lemon Meringue Pie Recipe, Here is our favorite recipe for this all-time classic lemon masterpiece, crowned with billowing meringue.
Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe

Here is our favorite recipe for this all-time classic lemon masterpiece, crowned with billowing meringue. Prep : 45 minutes plus chilling and cooling Bake : 30 minutes
  • Pastry Dough for 1-Crust Pie
  • 4 to 6 lemons
  • 11/2 cups sugar
  • 1/cup cornstarch
  • 1/teaspoon plus pinch salt
  • 11/2 cups water
  • 3 large eggs, separated, plus 1 large egg white
  • 2 tablespoons butter or margarine, cut into pieces
  • 1/teaspoon cream of tartar
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. Use dough to line 9-inch pie plate; make decorative edge. Refrigerate or freeze until firm, 10 to 15 minutes.
  3. Line pie shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If pastry puffs up during baking, press it down with back of spoon. Cool on wire rack.
  4. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 3/4 cup juice; set aside.
  5. In 2-quart saucepan, combine 1 cup sugar, cornstarch, and 1/teaspoon salt; stir in water. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil 1 minute. Remove from heat.
  6. In small bowl, whisk egg yolks. Stir in 1/cup hot cornstarch mixture until blended; slowly pour yolk mixture back into in saucepan, stirring rapidly to prevent curdling. Place pan over low heat; cook, stirring constantly, until filling is very thick, about 4 minutes. Remove from heat; stir in butter, then gradually stir in lemon peel and juice until blended. Pour into cooled pie shell.
  7. Turn oven control to 400°F. In small bowl, with mixer at high speed, beat egg whites, cream of tartar, and pinch salt until soft peaks form when beaters are lifted. Sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until sugar has dissolved and egg whites stand in stiff, glossy peaks when beaters are lifted.
  8. Spread meringue over filling to edge of pie shell. Decoratively swirl meringue with back of spoon. Bake until meringue is golden, about 10 minutes. Cool on wire rack away from drafts. Refrigerate at least 3 hours for easier slicing or up to 2 days. Makes 10 servings.
Each serving : About 321 calories, 4g protein, 52g carbohydrate, 11g total fat (5g saturated), 82mg cholesterol, 224mg sodium. easy lemon meringue pie, lemon meringue, lemon meringue pie, lemon meringue pie recipe, lemon meringue pie recipes, lemon meringue recipe, lemon pie, lemon pie filling, lemon pie recipe, recipe for lemon meringue pie, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Lemon Meringue Pie Recipe

Article Categories : Pies & Tarts

Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe

Here is our favorite recipe for this all-time classic lemon masterpiece, crowned with billowing meringue.

Prep : 45 minutes plus chilling and cooling
Bake : 30 minutes

  • Pastry Dough for 1-Crust Pie
  • 4 to 6 lemons
  • 11/2 cups sugar
  • 1/cup cornstarch
  • 1/teaspoon plus pinch salt
  • 11/2 cups water
  • 3 large eggs, separated, plus 1 large egg white
  • 2 tablespoons butter or margarine, cut into pieces
  • 1/teaspoon cream of tartar
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. Use dough to line 9-inch pie plate; make decorative edge. Refrigerate or freeze until firm, 10 to 15 minutes.
  3. Line pie shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If pastry puffs up during baking, press it down with back of spoon. Cool on wire rack.
  4. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 3/4 cup juice; set aside.
  5. In 2-quart saucepan, combine 1 cup sugar, cornstarch, and 1/teaspoon salt; stir in water. Cook over medium heat, stirring constantly, until mixture has thickened and boils; boil 1 minute. Remove from heat.
  6. In small bowl, whisk egg yolks. Stir in 1/cup hot cornstarch mixture until blended; slowly pour yolk mixture back into in saucepan, stirring rapidly to prevent curdling. Place pan over low heat; cook, stirring constantly, until filling is very thick, about 4 minutes. Remove from heat; stir in butter, then gradually stir in lemon peel and juice until blended. Pour into cooled pie shell.
  7. Turn oven control to 400°F. In small bowl, with mixer at high speed, beat egg whites, cream of tartar, and pinch salt until soft peaks form when beaters are lifted. Sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until sugar has dissolved and egg whites stand in stiff, glossy peaks when beaters are lifted.
  8. Spread meringue over filling to edge of pie shell. Decoratively swirl meringue with back of spoon. Bake until meringue is golden, about 10 minutes. Cool on wire rack away from drafts. Refrigerate at least 3 hours for easier slicing or up to 2 days. Makes 10 servings.

Each serving : About 321 calories, 4g protein, 52g carbohydrate, 11g total fat (5g saturated), 82mg cholesterol, 224mg sodium.