Are you a dessert enthusiast looking for an extraordinary treat that will tantalize your taste buds? Look no further than the magnificent 4 layer sky high lemon meringue cake pie. This culinary masterpiece combines the delightful flavors of lemon with fluffy cake layers and a cloud-like meringue topping, creating a symphony of sweetness and texture in every bite. Whether you're a seasoned baker or just starting your culinary journey, this guide will take you step by step through the process of crafting this stunning dessert, ensuring success and leaving your friends and family in awe of your newfound baking skills.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON CAKE PIE
From Sunset cookbook. I love this! It's my favorite pie. You get a lemon curd on the bottom and a thin lemon cake on the top but it pours into the pie crust all mixed up! Please use fresh squeezed lemon juice. If you love lemon desserts, you'll love this!
Provided by Engrossed
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Put rack on lowest position in oven.
- Preheat oven to 375.
- In a medium bowl, stir together melted butter and sugar.
- Stir in flour, salt, lemon peel and lemon juice.
- In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
- In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
- Pour filling into pie crust.
- I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic rammekins and cook it along with the pie.
- Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
- Let cool before serving. But it's good warm too!
4-LAYER SKY-HIGH LEMON MERINGUE CAKE PIE
2 Layers of savory lemon cake & 2 layers of sturdy & thick pie filling, sitting on a powdered sugar crust & topped with the tallest Meringue ever!
Provided by Chef Pisces
Categories Pie
Time 40m
Yield 1 1, 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 400 degrees. Mush two prepared pie crusts together to line a 9-inch super deep dish pie plate. Crimp the edges decoratively. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line the bottom with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
- You will need at least 4 9-inch spring-form pans to prepare each layer of the pie separately.
- To make the first layer of pie filling, disolve a packet of gelatin in water and bring to a boil over the stove, turn down the heat and then combine 1/3 cup each of cornstarch & cake flour, 1/4 teaspoon of salt, and 1/4 cup sugar over medium heat. Gradually add 1 cups cold water, and bring to a boil again, whisking constantly, about 4 minutes.
- Remove the pan from heat. Temper 5 egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. You do not want them to scramble/curdle. You just want to heat the beaten yolks but keep them in a creamy, liquid form. Cook over low heat for 5 minutes.
- Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
- Once cooled, pour the filling into a 9 inch spring form pan, covered with aluminum foil, and chill in the refrigerator until firm, at least 2 hours.
- Repeat the above steps again, for the second layer of pie, and once completed, pour into another 9-inch springform pan and let chill.
- In two additional 9-inch spring form pans, bake two lemon cakes using one half of a box of cake mix (Williams-Sonoma Meyer Lemon Pound Cake Mix) for one pan, and 1/2 the mix for the other pan. Let the cakes cool.
- You should now have 4 layers---- 2 springform pans of chilled pie filling, and 2 spring form pans of thin lemon cake. To assemble the pie, start with the pre-cooked crust and sprinkle a dusting of powdered sugar across the bottom of the crust with either a fork or a brush. Then open the spring form pan of pie filling and place on top of the powdered sugar crust. A layer of lemon cake goes on top of that. Then place the second pie filling layer on top of that. You want to end up with a layer of cake on the very top, and the meringue topping will sit on that top layer of cake.
- To make the meringue, pour the egg whites and creme of tartar into a very clean and dry copper or stainless steal mixing bowl. Beat on a low speed with an electric mixer. Gradually add in the salt and extra-fine sugar, but very very slowly, and gradually turn up the speed of the mixer. You want the egg white to beat till they form soft shiny frothy peaks, but not so stiff that they aren't flexible enough to swirl. Add the Vanilla at the very last moment. With a rubber spatula, swirl the beaten meringue into a 9-inch spring form pan, covering the entire perimeter of the pan and bake for 6 minutes or until lightly brown.
- Let the Meringue topping cool for at least a half hour, then undo the spring form pan and place on top of the other cake/pie layers.
MILE-HIGH LEMON MERINGUE PIE RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 9
Steps:
- Blend sour cream and egg yolks; stir in lemon pudding mix, lemonade and milk. Pour into a double boiler and cook, stirring constantly. When mixture begins to thicken, remove from heat and pour into pie crust. Beat egg whites, cream of tartar and vanilla until soft peaks form. Continue to beat, adding sugar, one tablespoon at a time, until egg whites are stiff. Spread over pie filling, being sure meringue touches edges of crust. Bake at 350 degrees for 12 to 15 minutes until golden. Serves 6 to 8.
LEMON CAKE PIE
Make and share this Lemon Cake Pie recipe from Food.com.
Provided by sweetcakes
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs yolks; add lemon juice and rind.
- Mix sugar, flour and salt; add milk beat well; add melted butter and beat again.
- Beat egg whites until stiff.
- Add to first mixture and fold in carefully. Pour into the pie crust.
- Bake 10 minutes at 400*, then reduce to 275* and continue to bake1 hr to 1 hr 15 minutes or until golden brown and only slightly jiggly in center.
LEMON CHEESE CAKE PIE
This needs to chill for about two hours. :) This to me is more of a Lemon cream pie. Its really creamy and light unlike a cheese cake that is more dense. This is great if you want something really fast to put together.
Provided by sweetcakes
Categories Pie
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small mixing bowl, combine the milk and pudding mix; beat for 2 minutes. Set aside.
- In a larger mixing bowl, beat cream cheese until light.
- Gradually add the lemonade. Continue beating until smooth, light and fluffy (3 to 4 minutes).
- Fold pudding mixture into cream cheese mixture. Add a small amount of cool whip.
- Pour into pie crust. Chill for at least 2 hours. Top with remainder of cool whip.
Nutrition Facts : Calories 589.1, Fat 37.8, SaturatedFat 22.2, Cholesterol 74.7, Sodium 557.1, Carbohydrate 56.5, Fiber 0.5, Sugar 30.4, Protein 8.9
Tips:
- Use fresh lemon juice and zest for the best flavor.
- Make sure the butter and eggs are at room temperature before you start baking.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour and baking powder, mixing until just combined.
- Pour the batter into the prepared baking dish and bake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat the egg whites until stiff peaks form.
- Gradually add the sugar, beating until the frosting is glossy and thick.
- Spread the frosting over the cooled cake and refrigerate until set.
Conclusion:
This 4-layer sky-high lemon meringue cake pie is a delicious and impressive dessert that is perfect for any occasion. With its light and fluffy cake layers, tangy lemon filling, and fluffy meringue frosting, this cake is sure to be a hit. Follow these tips to make sure your cake turns out perfect, and enjoy!
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