lemon meringue

If your pie comes from powder in a box, STOP! A fantastic homemade lemon meringue pie, made completely from scratch, tastes much better and is actually just as easy to prepare.

The Very Best Homemade Lemon Meringue Pie

sugar

¼ tsp cream of tarter

salt

tsp vanilla extract

corn starch

cake flour

Zest of 2 lemons, very finely chopped

lemons,

water

tbsp butter

butter

flour

Using a food processor or a pastry blender...

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.

Pour cold water over the mixture and work...

Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2...

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.

You can make your dough the previous day...

You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round...

Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.

Trim and flute the edges as desired. Poke...

Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown. (For best results I often now blind bake the crust as shown tin the photos above.)

Cool completely before adding the filling.

In a medium saucepan, combine corn starch, cake...

In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil.

Remove the pan from the heat and reduce...

Remove the pan from the heat and reduce the flame to low.

Pour about a cup of this mixture onto...

Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly.

Pour the egg mixture back into the rest...

Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly.

Return to the stove and cook for an...

Return to the stove and cook for an additional 3 minutes stirring constantly.

Remove from heat and stir in lemon juice...

Remove from heat and stir in lemon juice and lemon rind.

Finally whisk in your butter one tbsp at...

Finally whisk in your butter one tbsp at a time.

Pour the filling into the baked and cooled...

Pour the filling into the baked and cooled shell. Let stand for a few minutes while preparing the meringue.

Whip egg whites, vanilla, salt and cream of...

Whip egg whites, vanilla, salt and cream of tarter to soft peaks.

Very gradually add the sugar while continuing to...

Very gradually add the sugar while continuing to beat the egg whites.

Dollop in heaping tablespoonfuls onto pie. Gently spread...

Dollop in heaping tablespoonfuls onto pie. Gently spread over the filling, making sure that the meringue touches the crust all the way around the pie. This will help to prevent the meringue from shrinking.

Bake in a 325 degree F oven for...

Bake in a 325 degree F oven for about 20 to 25 minutes or until the meringue is well browned. Cool pie thoroughly in the refrigerator before serving.

Keep refrigerated.

Dip a sharp knife in cold water to...

Dip a sharp knife in cold water to help with cutting the pie into slices and clean the knife with paper towel between cuts.

This no-bake lemon pie is cool and refreshing. It's bursting with lemon flavor. The marshmallow whipped topping adds a unique flavor and fluffy texture. A light and delicious summertime dessert.

Triple Layer Lemon Meringue Pie

milk

lemon

Tbsp lemon juice, fresh

graham pie crust (6 oz)

tub Cool Whip whipped topping, thawed, divided (8 oz)

c Jet-Puffed miniature marshmallows, divided

This tangy dessert looks impressive but takes very little effort – most of the ingredients are ready-made, so it is simply a matter of construction

Lemon meringue fridge cake

sunflower oil

lemons

mascarpone

double cream

icing sugar

lemon curd

mini meringues

Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly 1 /4 of the mixture to a bowl and chill in the fridge for later.

Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream. Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs.

When you&rsquo;re ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.

Here's what you need: butter, sugar, eggs, flour, baking powder, salt, vanilla extract, milk, lemon juice, egg yolks, sugar, lemon juice, lemon  zest, butter, egg whites, sugar, cream of tartar

Lemon Meringue Cupcakes Recipe by Tasty

butter,

eggs

baking powder

vanilla extract

lemon juice

lemon zest

cream of tartar

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium bowl, cream the butter and slowly add the sugar. Beat until light and fluffy.

Add the eggs one at a time, mixing until incorporated.

Sift the flour and baking powder into the sugar mixture. Add salt and mix until just combined.

Add the vanilla, milk, and lemon juice, and mix until incorporated.

Scoop mixture into a lined cupcake tin about ¾ full.

Bake 12-15 minutes, or until a toothpick comes out cleanly from the center of the cupcakes. Let cupcakes cool.

Prepare the lemon curd by whisking the yolks and sugar in a heatproof bowl over a pot of simmering water.

Once the sugar is dissolved, add the lemon juice and zest. Stir until the mixture thickens, about 10 minutes.

Once the curd coats the back of a spoon, add the butter and stir until melted.

Remove from the heat, cover with plastic wrap, and refrigerate. Make sure the cling film touches the surface of the curd so that a film doesn’t form on top.

Prepare the frosting by whisking the egg whites and sugar in a heatproof bowl over simmering water until it thickens and the sugar dissolves completely. Tempering the eggs will ensure the frosting is food safe without being baked.

Remove from the heat, add the cream of tartar, and beat about 10 minutes until soft peaks form.

Using a piping tip or a knife, cut a hole into the top of the cupcakes and press down to make a well for the curd.

Add lemon curd into the cupcakes and frost them with the meringue.

Torch the frosting or carefully broil for about 3 to 4 minutes. Be sure that you use foil cupcake liners if broiling!

https://vid.tasty.co/output/48188/mp4_640x640/1503092370

This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration

Almond & lemon meringue roulade

caster sugar

almond extract

tsp white wine vinegar

ground almond

almond

strawberries

Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.

Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.

Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.

Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.

To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.

Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.

This Lemon Meringue Pavlova is lemony, sweet, and so delicious! All the flavour of a lemon meringue pie but on a soft pillowy Pavlova meringue.

Lemon Meringue Pavlova

granulated Caster sugar (See tips above.)

cornstarch

whipping cream

In a small bowl whisk together the sugar and cornstarch.  Set aside.

In a large glass or stainless steel bowl, whip the egg whites until they are foamy with stiff peaks.

Then while the egg whites are still whipping, gradually add the sugar and cornstarch mixture, 1 tbsp at a time, until the mixture becomes glossy and forms stiff peaks.  The texture will be kind of like stiff shaving foam.

Line a baking sheet with a sheet of parchment paper.

Using a spoon, pile the meringue onto the parchment paper in a circle about 8 inches wide, and 3 inches tall.  Make the sides of the meringue a little higher than the centre, leaving a slight bowl like indent in the middle&#8230;this creates a nice little spot for the lemon curd and whipped cream.

Bake for 1 hour and 30 minutes, until the pavlova meringue is barely golden in colour, has slight cracking and appears dry.

Set aside to cool. Let the meringue cool completely before adding the lemon curd and whipping cream.

Making the Pavlova:

While the Pavlova is baking, make the lemon curd.

In a saucepan whisk together the egg yolks, sugar, lemon juice and lemon zest.

Then on low-medium heat, cook the lemon mixture until it lightly boils then thickens. And make sure to stir it constantly.  This step should only take about 5 &#8211; 8 minutes.

Remove the lemon mixture from the heat and whisk in the butter until it is melted and thoroughly mixed in.

Lemon Curd:

Using a mixer whip the whipping cream until it is fluffy.  Note:  I do not add sugar to this whipped cream because the pavlova and the lemon curd are sweet enough.  The unsweetened whipped cream is a nice balance to all the sweetness.

Whipped Cream

Gently transfer the baked and cooled meringue base onto a serving plate.

Using a spoon gently add spoonfuls of the cooled lemon curd to the top of the meringue until it fills the centre.  You can then use a spatula to smooth it out.  Be careful not to press down hard or the meringue will collapse.

Garnish with fresh lemon zest if you like.

Putting it all together:

[IMAGE]

This recipe takes the classic lemon meringue pie and transforms it into 12 luscious cupcakes that will brighten up any gathering. Each delicately crumbly cake is filled with a tart lemon curd and topped with a toasted meringue in lieu of frosting.

Lemon meringue cupcakes were the first lesson in baking on <a href="https://gem.cbc.ca/media/raufikats-better-bake-along/s01e01" target="_blank">Raufikat’s Better Bake Along</a>.

Lemon Meringue Cupcakes

Raufikat's Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

(213 g) all-purpose flour

1½ tsp baking powder

½ cup 2% milk, room temperature

vanilla

(200 g) granulated sugar

½ cup (113 g) unsalted butter, room temperature

vegetable oil

eggs, room temperature

(100 g) granulated sugar

¼ cup (57 g) unsalted butter, room temperature

(150 g) granulated sugar

This Lemon Meringue Cake is bursting with a summery lemon flavor topped with toasty marshmallow meringue.

Lemon Meringue Cake

Lemon Supreme Cake mix +

lemon Jell-O mix

+ 2 tbsp sugar

Lemon Meringue Pie from scratch with an easy to make weep free meringue recipe is the best pie for dessert from Serena Bakes Simply From Scratch.

Lemon Meringue Pie Recipe

Baked Flaky Pie Crust

Sugar

Cornstarch

Milk

Water

Lemon

Lemon Zest

Egg Yolks, Whisk Together

Butter

Vanilla

Egg Whites, Make sure no yolk

Cream Of Tartar

This Lemon Curd Cake is a moist vanilla cake filled with tart lemon curd, covered in a fluffy meringue frosting, and torched to perfection. It&#39;s like a lemon meringue pie in cake form and is the perfect birthday cake for citrus lovers.

Lemon Curd Cake with Meringue Topping

unsalted butter (room temperature)

all-purpose flour

egg (room temperature)

vanilla paste

sour cream (room temperature)

milk (room temperature)

Zest two to three lemons until you have 3 tablespoons of zest.

Cut and juice the lemons until there is ½ cup of lemon juice - remove any seeds.

Cut the butter into tablespoon pieces and place a fine mesh sieve on top of a bowl.

Rub together the sugar and lemon zest until it turns pale yellow and very fragrant. Whisk in the cornstarch until evenly distributed.

Transfer the sugar mixture to a medium saucepan and add the eggs and lemon juice and place over medium-low heat.

Whisk constantly until the curd thickens considerably and coat the back of a spoon. About 5 minutes.

Transfer the curd to the fine mesh sieve and pass it through into the bowl using a rubber spatula or wooden spoon. Scrape the underside of the sieve to remove all curd.

Add in the pieces of butter and whisk until completely melted, incorporated, and smooth.

Cover the lemon curd with plastic wrap, placing the wrap directly onto the curd to prevent a skin from forming.

Chill in the refrigerator for at least 2 hours before using or eating.

Lemon Curd

Preheat oven to 350℉, grease and parchment line the bottom of two six-inch cake pans.

Whisk together flour, cornstarch, baking powder and salt and set aside.

Using fingertips, mix together sugar and lemon zest until pale yellow and very fragrant.

Cream together the butter, sugar, and oil until pale in color, about 5 minutes. Add the egg and vanilla and beat again for one minute. Scrape down the sides.

Whisk together the sour cream and whole milk.

With the mixer running on low speed, add half of the flour mixture, then half of the milk mixture. Scrape down the sides and repeat until the batter is completely moistened.

Divide the batter evenly between the two cake pans then bake in the center rack for 28-32 minutes or until a toothpick inserted into the center comes out clean with no wet batter.

Cool in the pan for 10 minutes, then remove the cake from the pan and finish cooling for another 30 minutes, or until no longer warm to the touch.

If storage is needed, wrap the cake layers tightly in plastic wrap and store at room temperature for 24 hours, or in the freezer if storage is needed for longer.

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Top 10 lemon meringue recipes from across the web

The most viewed lemon meringue recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Very Best Homemade Lemon Mering...

Triple Layer Lemon Meringue Pie

Lemon meringue fridge cake

Lemon Meringue Cupcakes Recipe by T...

Almond & lemon meringue roulade

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Lemon Meringue Cupcakes

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The most viewed lemon meringue recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine