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A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.
- 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- 2⅔ cups all-purpose flour, plus more for dusting
- 1½ cups (3 sticks) chilled unsalted butter, cut into ½" pieces
- 3 Tbsp. chilled unsalted butter
Whisk sugar, salt, and 2⅔ cups flour in a large bowl. Add butter and, using your fingers, smash each piece into a thin disk. Take your time doing this and don’t feel compelled to break butter into even smaller pieces. Drizzle ⅔ cup ice water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass.
Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Divide dough into 2 portions.
Flatten 1 portion of dough into an 8"-diameter disk. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. Dust surface with flour, then dust top of dough with flour. Roll out to a ¼"–⅜"-thick round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to an even 1" (there will be some excess). Fold overhang under and crimp as desired. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly if chilling longer than 1 hour). Repeat process with remaining dough and another pie dish. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month).
Place a rack in middle of oven; preheat oven to 400°. Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30–35 minutes. Remove from oven; reduce oven temperature to 300°. Lift out parchment and weights. Bake crust until evenly chestnut brown all over, 10–15 minutes. If baking both crusts, turn oven dial back up to 400° and let oven preheat; repeat with remaining crust.
Whisk sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in lemon zest and juice, salt, and 1½ cups water.
Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let cool 5 minutes, whisking every minute.
Add butter to filling and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.
Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer or another large heatproof bowl; set over a large saucepan filled with 1" simmering water (bowl shouldn’t touch the water). Heat, stirring constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes.
Fit bowl onto mixer fitted with whisk attachment (or use an electric mixer) and beat on medium-high speed until meringue is more than tripled in volume and medium peaks form, about 4 minutes. Transfer to a piping bag fitted with a large round tip (or a resealable plastic bag will work—just snip off a corner after bag is filled). Pipe meringue over filling and toast with a kitchen torch or under the broiler.
Do Ahead: Pie (without meringue) can be made 2 days ahead. Keep chilled.
Mile High Lemon Pie (Jello easy)
Cut shortening into flour in a large bowl until it looks like coarse crumbs.
beat an egg, and pour over crumbs.
Add water, vinegar and salt and stir gently to combine.
Divide into 3 equal balls and flatten into discs.
Wrap well with plastic wrap and freeze 2 for future use.
Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
Lay a sheet of parchment paper or foil(sprayed the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights.
Remove from oven, lower heat to 375.
Remove the parchment/foil and weights.
Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides.
Resume baking the crust for 5-7 minutes until light golden brown.
Remove from oven and allow to cool.
(It needs to be ready as soon as the shell is filled)
If you haven't separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan.
With CLEAN BEATERS begin to mix the egg whites on medium high.
Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over.
Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated.
Continue beating until sugar is dissolved(not gritty when tested with thumb and forefinger)
And stiff peaks are formed.
Immedately spoon or pipe meringue mixture over hot filling, completely sealing to the crust and swirl as desired.
Make the Meringue Topping
Whisk egg whites in the bowl of a stand mixer until soft peaks form. Then add the cream of tartar and beat for a few more minutes, until larger peaks form.
Then gradually add the sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
- Homemade or store-bought pie crust
- Easy Lemon Curd
- 1 cup cold water
- 1/4 cup cornstartch
- 8 large eggs, whites only
- 2/3 cups sugar
- 1/4 teaspoon coarse salt
Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.
Amazing lemon meringue pie recipe hack using marshmallow and cookies
Lemon meringue pie is one of those puds guaranteed to impress when you&aposve got guests over.
Made up of crisp, buttery pastry, a rich and zesty curd filling and light and fluffy peaks on top, it definitely provides the wow-factor.
Instagram foodie @cakeontherun has shared her latest twist on the traditional dessert and it&aposs a game-changer.
By swapping meringue for marshmallow, you&aposll get that same melt-in-the-mouth feeling, but it&aposs so much easier to make.
Her cheat version also uses biscuits instead of pastry to save you even more time when you&aposre craving the citrus tart.
The single serving recipe can easily be made vegan and gluten free with just a few tweaks (we&aposve listed them below) and what&aposs more, it takes just 10 minutes to cook in the oven.
For lots more healthy food inspiration, visit our recipe page.
*Gluten free option *Vegan option *Single serve *10 minutes *Quick *Easy
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Lemon meringue pie recipe (serves 1)
- 2 oat biscuits or digestives
- 3-4 marshmallows
- 2 tbsp lemon curd or make your own: 1 tbsp cornflour, 100ml milk, 2 tbsp lemon juice, 1 tsp lemon essence and pinch turmeric
- Pre-heat your oven to 180C/350F/gas mark 4.
- If making your own lemon curd, put all of the ingredients into a saucepan on low heat and quickly stir until thick and smooth. It will take just a couple of minutes. If it becomes lumpy, use a sieve to strain out the lumps.
- Put two biscuits on top of each other and place into a very small oven-safe dish.
- Spoon your lemon curd (shop bought is also fine) onto the biscuits and then top with marshmallows.
- Oven bake for 5-7 minutes or until the marshmallows become golden.
Make it gluten free - use gluten free biscuits.
Make it vegan - use vegan marshmallows (available in major UK supermarkets or online) and make your own lemon curd as many shop bought ones contain egg and butter. Use dairy free milk such as almond, oat or soya.
Classic Dairy-Free Lemon Meringue Pie Recipe Loved for Over 100 Years
As Laura explains, the women’s suffrage movement wasn’t all about picket signs, red carnations, and militant marches. Suffragists ingeniously packaged their messages into cookbooks, working their way into homes in a non-threatening way. This grassroots strategy leveraged their domestic knowledge, and spoon fed the ideas of suffrage through unassuming channels. Laura takes a similar approach, weaving recipes and interesting historical details together in All Stirred Up.
Throughout her stories, Laura highlights the traditional “reliable” recipes and her modernized versions. Just like in her book, we’ve included the traditional recipe first, followed by her updated version of this butter-less, dairy-free lemon meringue pie.
Lemon Pie – Reliable
Grated rind and juice of one lemon, one cup of white sugar, two cups of boiling water, one-half cup of flour, two eggs. Put lemon and water on stove, mix the sugar and flour together while dry, then use enough water to make a rather stiff batter, add the yolks of two eggs, when well beaten, stir this mixture into the boiling lemon and water and stir constantly until it thickens.
Have pie tins lined with paste, and well pricked to prevent the crust from puffing let the crust bake while the filling is cooking. When done fill the pie dish and spread over the top the whites of two eggs beaten to a stiff froth with three teaspoons of sugar added gradually. Set in oven on grate and bake to a light cream color. This will insure a good, firm lemon pie. – Mrs. Susan Griffith, Bellingham from Washington Women’s Cook Book, published by the Washington Equal Suffrage Association.
laurielemon is definitely cray! I have made this recipe, exactly as written, and have had outstanding results. The small amount of milk helps give the curd depth of flavor. Every single time I have made it, my guests are amazed and say it is by far the best lemon meringue pie they have ever had. Interestingly, nearly every lemon meringue pie recipe out there uses a 1 - 1 1/2 cup sugar to 1 cup water, and 1/3 cup of lemon juice ratio. So I have found this ingredient combination to be perfect. It uses more lemon than most and less sugar. For me, cooking times for custards are a suggestion. I always cook them until they are properly set. I never understand people who give a bad review when THEY are the one who clearly made the mistake.
My mother made the BEST Lemon Meringue Pie, but I don't have her recipe, so opted for this one. I did follow some of the other reviewers' advice and added an extra egg (yolk and white) plus an additional Tablespoon cornstarch. I upped the lemon juice to 2/3 cup and cut down slightly on the water to balance the curd consistency. I also left the curd on low heat whisking constantly for a couple minutes after adding all ingredients. Turned out delicious. (But if using a convection oven, 400 degrees is a little high as meringue will brown faster than the 15 minute bake for the curd to set.) Four forks with the above changes.
I don't really understand all the bad reviews. 5 tbsps of corn starch is more than enough to thicken the filling. You have to bring the sugar/corn starch/water/milk to a boil for a minute or so and it thickens up nicely. I've made this recipe three times and it's come out perfectly each time.
I followed this recipe, making only one change. I mixed the water with the cornstarch before adding it to the sugar, salt, milk. The pies (we made two) were perfect and delicious. Adding the water to the cornstarch before, keeps the pie from being runny. This is going to be my go-to lemon meringue pie recipe. Fabulous!!
The pie worked great - laurielemon is cray. Bake for 12 minutes. Success!
I read the reviews of everyone saying how great this is BUT they had to change the recipe. That means that the recipe doesn't work - it doesn't. I changed the recipe and made it great. When I saw the ingredients, I thought, "This isn't gonna work," and added more lemon, less sugar, and cut out the water altogether. I gave it one star to reflect the actual recipe - not how I changed it to make it work. Hope this helps others who are looking to use this recipe in their kitchen.
Iɽ never made a lemon meringue pie before, and this recipe was very easy to follow. I followed some of the advice in the commentary-- such as using slightly less sugar and increasing the lemon juice to 2/3 cup-- and the filling was deliciously tart. Even though I increased the lemon juice, the filling still set nicely. I stirred it until it was very thick, as advised, and let the pie chill for 6 hours. I will make this pie again soon.
Very easy, very good. I would perhaps put a little less sugar or a bit more lemon as I like to have a bit more lemon rather sweet. Otherwise, a wonderful recipe!
Yummy. Remember, your saliva has an enzyme that will liquify the lemon curd and make your pie soupy, no matter the amount of saliva that gets in. don't double dip your tasting spoon!
I followed this recipe to the letter, even timing every step with an over timer. Unfortunately, the custard came out soupy. I thought it might set in the oven but no such luck. It was for a church dinner and it came out more like lemon pudding with a meringue on top. We ate it and it tasted good but it was embarrassing to serve.
I made this recipe by following the instructions and it came out perfectly. I used a store-bought pie shell, but everyone raved and it was gone in just a few minutes. The custard was perfect, although I would let it cool a bit before baking with the meringue.
I used the recipe for the lemon curd only as I have my own favourite pie crust (jeffrey steingarten) and prefer whipped cream to meringue. The curd worked perfectly and tasted subtle and fresh. The key is to keep it over the heat for at least the full three minutes. It does look a bit soupy once adding the lemon juice, but continue to stir for a minute or so and it thickens once again. I will definitely use this recipe again.
OMG! I've made this pie many times before with great success and rave reviews, but, for some reason, this time the custard was totally soupy. I mean we ate it with a spoon! After re-reading the recipe, I finally realized that while in the midst of a family get-together and many conversations happening at the same time, I had not cooked the custard for the full 3 minutes after adding the lemon juice and zest. I whisked it all together for about a minute, set it aside to cool, and picked up a grandchild, talked to my visiting 88 year old sister, or who knows what! Luckily, no one got sick from eating the uncooked custard! I guess I was alone in the kitchen when making this before and could concentrate. a new wrinkle in being 69 yo!
This is a terrific recipe and I wonder if the bad reviews were due to a lack of experience by the makers. The recipe worked beautifully for me and I followed the directions. Watch your crust as it pre-bakes. All ovens are different so if your crust is browning quicker than the recipe states, take it out of the oven! The lemon custard pulled together perfectly and my suggestion for the people who said their filling was soupy is to keep whisking over the heat. You can always add a little more cornstarch if necessary. The only change I would make to the recipe is to add a little more lemon juice and a little less water because I like things tart, but the custard as is was delicious. Very very good recipe and beautiful to boot.
I made this for our Easter dinner dessert yesterday and it was delicious! I followed the recipe exactly and the pie turned out beautifully. I'm not sure why so many people had trouble with the filling coming out runny or soupy I can only guess they didn't cook the yolk/milk mixture at a high enough temperature for long enough?
Followed the recipe exactly as written and it came out just fine (better than other recipes I've tried). Simmering the egg yolk and cornstarch/water/milk mixture for that three minutes really thickens it.
If zero forks was an option, I would rank this a zero. I wish I had read the comment section first, but because it is so highly rated, I didn't think it necessary. Like everyone else, I ended up with lemon soup. I was time, money, and food on this worthless recipe. Either there is not enough cornstarch or a direction step is missing. I made this as a gift and am embarrassed to have given this mess to someone.
How can people give this recipe positive reviews at the same time say it DOESN'T WORK? I foolishly didn't read the comments before wasting an afternoon making 3 pies with this useless recipe. If you need to change the recipe for it to work, then it is not a good recipe. DO NOT USE THIS RECIPE.
For those that are making lemon soup instead of pie, you must get the temperature of the yolks above 160. If they aren't, the amylase in the yolk will liquify the corn starch. To be safe, bring the filling back to a boil after tempering the yolks and mixing them back in.
Well, I agree with a few others. I made this recipe two years ago. It was my first attempt to make a lemon meringue pie without mom's help. It was delicious, SOUP! I had to toss it out. Tonight I will try this again. Perhaps I did not cook the lemon pie filling long enough? Thanks for the posts. Some of you got this right. I'll pay attention to your recommendations. Perhaps tonight I will succeed!
America's Test Kitchen uses almost this exact recipe - but they use six yolks instead of four and add a little vanilla to the meringue. I think those alterations make this pie pretty perfect. Plus, those two extra egg whites mean more meringue.
Okay, so. First time I made this, I followed the recipe exactly and created a beautiful and delicious. lemon merengue soup. It having been my first time making lemon merengue pie, I chalked this up to a mistake in my own technique. Yesterday for my dad's birthday I followed the recipe, changing it in accordance with comments (less sugar, less lemon, 7 spoons of cornstarch) and even made a few changes of my own such as using heavy cream instead of milk to make it creamier. The pie came out absolutely PERFECT. and SOUPY. Does anyone know if I'm doing something wrong? The flavor of this pie is absolutely perfect, and the meringue is easy and tasty, but there seems to be no way to use this recipe without creating soup filling! Next time I'm going to leave out the 1c water completely and only use heavy cream and an extra egg yolk.
I made this on impulse one night when I had a craving for pie. It's been years since Iɽ made a lemon meringue pie, but this one came out, not only picture perfect, it was pure delight!
This pie recipe is delicious. Personally I like to reduce the sugar in the filling and the meringue so it's very tart. Also increase the egg whites that there is a lot meringue.
The only reason I'm not giving this 4 forks is the directions - they're not as clear as they should be, and one of the ingredients needs review. I followed the directions exactly and, like other reviewers, ended up with a lovely crust and a beautiful meringue with a fabulous-tasting soup between. I will make it again, but this time will up the cornstarch to 6 Tbs as recommended by others, and cook the lemon mixture until it's thick. I suspect that'll end up with a beautiful pie. Oh, and if you want to use a graham cracker crust instead of fiddling with the pie crust, for heavens sake go ahead. Too many people might miss out on making this pie if they're leery of making the crust, and that would be a shame.
How to make Lemon Meringue Pie:
For the homemade Pie Crust:
In a medium bowl, whisk together the flour, sugar, and salt.
Scatter the shortening over the flour mixture and use a fork to mash it in. The mixture will resemble coarse sand.
Add the chilled butter over the course flour mixture and use a fork to mash it in.
Sprinkle the ice water over the dough half tablespoon at a time.
Press the dough together. Stop adding ice water once the dough has come together.
Flatten the dough and shape it into a disk. Wrap the dough disk tightly with plastic wrap, and refrigerate it for 20 minutes.
Preheat the oven to 375 degrees F (190 C).
Roll out the dough 1 inch larger than the pan and place it into a 6 inch pie pan.
Pinch the edges for a decorative look, if desired.
Prick the pie shell with fork, lightly. Bake for 10 minutes or until light golden. Remove from oven, let cool while you mix the filling.
Lower the oven heat to 325 degrees F (160 C).
For the Lemon Filling from scratch:
Whisk the egg yolk in a medium bowl and set aside.
In a medium-sized saucepan, add the 1 ½ tablespoons cornstarch, 1/3 cup sugar, 1/8 teaspoon salt, and 1/4 cup water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken, and then remove from the heat and allow to cool for a couple minutes.
Take a small spoonful of the cornstarch mixture and whisk it into the beaten egg yolk to temper the yolk. Continue to whisk in spoonfuls of the cornstarch mixture until you&rsquove used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium heat, stirring constantly. Cook 3 to 4 minutes.
Remove from heat and stir in the lemon juice and butter.
Pour the filling into the pre-baked pie shell.
For the homemade Meringue:
In a regular bowl or stand mixer bowl, add egg white. Beat with mixer until soft peaks form.
Add sugar and vanilla. Beat until stiff peaks form.
Pour the meringue on top of the pie filling. Spread it out to reach the crust on all sides.
Use a spatula or spoon and make peaks or swirls.
Bake in the 325 degree F (160 C) oven, about 20 minutes, or until the meringue peaks are a light brown and set.
Cool completely on a wire rack before serving or the filling may not be set. Click for a wire cooling rack.
Easy Lemon Meringue Pie from Scratch
- Grandma’s Lemon Pie uses fresh lemons. This gives a more authentic lemon flavor. Buy 3 lemons just to be safe to get the right amount of lemon juice.
- The trick to great lemon flavor is to get the lemon pulp in with the lemon juice. Avoid the seeds!
- Use hot water from the faucet.
- You can use a homemade pie crust or a store bought just be sure to pre-bake it. For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.
- We use a 9-inch deep dish frozen pie crust. If you want to make your own pie crust, try The Country Cook’s version (she even tells you how to pre-bake it).
- While making the lemon filling, be sure to stir constantly to prevent it from burning.
- The real lemon filling will go from watery to thick in the blink of an eye right about the time the mixture comes to a boil.
- When separating the egg yolks from the whites, be sure not to get any yolks in the white part. This will mess up the meringue.
- If you want a bigger meringue for this fresh lemon pie, add more whites.
- Once you’ve browned the meringue, let it cool on a rack away from the stove top. The heat from the oven or stove top could cause the meringue to weep.
- Another way to prevent weeping of the meringue is to make sure you spread the meringue all the way to the crust all the way around the pie.
- Use the back of a spoon or a offset spatula to make decorative peaks and valleys in the meringue.