Best 2 Luscious Lemon Meringue Pie Recipes
Welcome to the realm of luscious lemon meringue pie, a symphony of flavors and textures that will tantalize your taste buds. This iconic dessert is a harmonious blend of a crisp, buttery crust, a velvety smooth lemon filling, and a cloud-like meringue topping that reaches new heights of culinary indulgence. Whether you are a seasoned baker or a novice in the kitchen, allow this article to guide you through the steps of creating this delectable treat that has captured the hearts and palates of dessert enthusiasts for generations.
Here are our top 2 tried and tested recipes!
LUSCIOUS LEMON MERINGUE PIE
Perk up a pie filler with an addition of fresh lemon juice and lemon rind. Make a full, impressive pie. Note: I use commercial pie filling which you can purchase at Wholesale clubs. You may need to add sugar if your mix calls for it. This makes a nice "high" pie.
Provided by Chef Dee
Categories Dessert
Time 20m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Note, I use a commercial mix. If you cannot find it, you can follow the directions on your pudding and pie mix package, but add the lemon juice and rind to the mix when it is cooked.
- Preheat oven to 375 degrees.
- Zest the lemon and set 2 tablespoons of the zest aside.
- Squeeze 2 tablespoons of juice out of the lemon and set aside.
- Place egg whites into mixing bowl and set aside.
- In a large glass bowl, stir together the egg yolks and cold water.
- Mix in the lemon pudding and pie filling powder.
- Stir in the hot water and lemon juice.
- Microwave on high for 4 min's. Add the lemon zest.
- Stir and continue cooking at 2 minute intervals until thick.
- In the meantime, as this is cooking, beat eggs whites until frothy.
- Add the cream of tartar, beat until foamy.
- Gradually add the powdered sugar, beat until stiff peaks form.
- Stir the butter into the hot filling, let rest for 2 minutes.
- Pour into baked shell.
- Spoon the meringue over the filling, ensuring the meringue seals the edges of the pie crust.
- Make swirls and peaks on the meringue.
- Bake for 10 to 12 minute until peaks are browned.
- Cool at room temperature for 1 hour, then chill.
- When cutting, slice through the meringue with a knife wet with hot water.
LUSCIOUS LEMON MERINGUE PIE
An easy tasty pie. I got the recipe from a friend, I found it a bit too sweet for me, but maybe you could play about and lower the sugar if you wanted to. Please top the pie with the meringue while the filling is still warm and cook straight away, it seems to give the best results. I made my own rich shortcrust pastry with some lemon rind through it and it was lovely, but a pre-made one is just as good.
Provided by Frugal Fifer
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F, 175°C.
- Filling: using a medium saucepan, whisk together cup of sugar, flour, cornflour and salt. Stir in zest and juice of lemon and the water. Cook over medium heat till just boiling. Stir in the butter. Beat yolks together well in a bowl big enough to add a cup of the hot mixture to. Add a cup of the sugar mix, whisking all the time then add this back to the saucepan. Bring to a boil, stirring all the time till thick. Remove from heat and pour into pie case.
- Meringue: Using a large clean bowl ( wipe out with remains of lemon and dry with paper towel to make sure there is absolutely no grease/residue in the bowl), whisk the whites till foamy, can be done by hand but I find the electric mixer does the best meringue for this. Add sugar gradually, whisking till you have the stiff peak stage (or you can try holding the bowl upside down above your head to make sure!)Also check at this point that all the sugar has dissolved by rubbing a small amount of mix between your fingers. continue whisking for a few minutes if it still feels grainy. If its smooth, drop the mixture all over the warm pie filling making sure to go right up to the edges smoothing out the gaps as you go. I like to make sure there are peaks all over the meringue as I love the chewy bits too.
- Bake in the preheated oven for 10 minutes, or till meringue is golden brown.
- To enjoy at its best, let it cool down for a wee while before chilling for a few hours then serving with cream/ice cream. You will need to include the chilling time as I wasn't sure how to include that at the top.
Tips:
- Use fresh lemons. The fresher the lemons, the better the pie will taste.
- Zest the lemons before juicing them. This will help release the lemon's oils and give the pie a more intense flavor.
- Strain the lemon juice. This will remove any pulp or seeds from the juice and give the pie a smoother texture.
- Use a hand mixer or stand mixer to beat the egg whites. This will help incorporate more air into the egg whites and make them stiffer.
- Be patient when making the meringue. It takes time to beat the egg whites until they are stiff and glossy.
- Don't overcook the pie. The meringue should be slightly browned but not too dark.
- Let the pie cool completely before serving. This will help the meringue set and the pie will be easier to slice.
Conclusion:
Lemon meringue pie is a classic dessert that is perfect for any occasion. It is a delicious and refreshing pie that is sure to please everyone. With a little planning and effort, you can make a lemon meringue pie that is both beautiful and delicious.
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