lemon meringue pie

Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue!

Lemon Meringue Pie

pre-baked pie crust

sugar

Tablespoons all-purpose flour

cornstarch

salt

water

lemon juice

lemon

unsalted butter

egg yolks (, beaten)

cream of tartar

egg whites (, room temperature*)

Separate egg yolks and whites and set aside.

In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest.&nbsp;

Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter.&nbsp;

In a small bowl, beat the egg yolks.&nbsp; Add a spoonful of the hot sugar mixture into the egg yolk mixture and whisk together.&nbsp; (The idea is to temper the egg mixture by adding a little bit of the hot mixture at a time so that the eggs yolks don't start to cook).

&nbsp;Repeat, adding a few more spoonfuls at a time. Whisk the egg yolk mixture back into remaining sugar mixture in the pot.&nbsp;

Bring to a boil and continue to cook while stirring constantly, until thick. Remove from heat. Pour filling into baked pie shell.

For the Lemon Filling:

Preheat oven to 350 degrees F.

In a small saucepan, whisk together cornstarch and water.

Cook over medium heat, stirring constantly as the mixture thickens, until it begins to simmer. Remove from heat and set aside.

In a small bowl stir together cream of tarter and sugar. In a large bowl beat the egg whites with electric mixers until frothy.&nbsp;

With the mixtures running, add the sugar, a spoonful at a time, until fully incorporated. Continue beating until soft peaks.&nbsp;

Add the cornstarch mixture while beating, a spoonful at a time. Mix until stiff peaks form, about 1-2 minutes.

Pour the meringue onto the hot lemon filling in the pie shell.&nbsp;Spoon the meringue around the edge of the pie first, and then add spoonfuls to the center until the entire surface is covered.&nbsp;

Make sure the meringue is touching the outer pie crust so that it doesn't shrink away while baking. Use the back of your spoon to create decorative peaks in the meringue.

Bake in preheated oven for 10 minutes or until the meringue is lightly browned.&nbsp;

Transfer to a wire rack and cool to room temperature. This pie is best served the same day.

Store leftover lemon meringue pie in the refrigerator for 2-3 days, covered with aluminum foil.

For the Meringue:

https://content.jwplatform.com/videos/doa6wuDk.mp4

Nearly a dozen eggs make up the filling and topping for this The Gramercy Tavern Cookbook lemon meringue pie. This yields a custardy, yolky-sweet core and clouds of fluffy meringue. It's the perfect palate cleanser for heavy holiday suppers.

Gramercy Tavern's Lemon Meringue Pie Recipe

Lemon Curd

lemons

Meringue

Pastry Dough

all-purpose flour

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and sugar. Add the butter and mix on medium-low speed until the mixture looks like sand. Add the yolk and mix just until a dough forms. Some dry patches and crumbs are okay; they will moisten as the dough rests.

Form the dough into a ball, flatten, and wrap well in plastic wrap. Refrigerate for at least 2 hours, or overnight. The dough can be frozen for up to a month; thaw it overnight in the refrigerator.

Once the dough is chilled, on a lightly floured surface, roll out the pastry dough. Fit it into a 9-inch pie dish and crimp the edges.Refrigerate for at least 30 minutes.

Preheat the oven to 375°F, with a rack in the middle position.

Line the pie shell with parchment paper and fill with pie weights. Bake the pie shell for 20 minutes. Remove the paper and weights and continue to bake until the shell is evenly golden brown and cooked all the way through, 10 to 15 minutes more. Let cool. Lower the oven temperature to 350°F.

Make the lemon curd. In a medium bowl, combine the yolks and cornstarch and whisk until smooth, then set aside. In a medium saucepan, combine the sugar, lemon zest and juice, butter, and salt and bring to a boil, stirring until the sugar dissolves.

Slowly whisk about a cup of the hot liquid into the yolk mixture in a steady stream to temper it. Then pour the contents of the bowl into the saucepan and cook over medium heat, whisking constantly and getting into the edges of the pan to keep the curd from sticking or burning, until the first bubbles form. (Lower the heat a little if you see more than a few bubbles.) Immediately remove from the heat and spread the curd into the cooled pie shell. 

Immediately make the meringue (the meringue will adhere better to the curd if the curd is still warm).In a small bowl, combine the sugar and cornstarch. In the bowl of a stand mixer, whip the egg whites on medium-low speed until foamy, about 4 minutes. Increase the mixer speed to medium and gradually pour the sugar mixture into the whites. Once the sugar is incorporated, increase the speed to medium-high and whip the meringue until medium-stiff peaks form (a peak of meringue should stand up, then slowly curl over), about 7 minutes.

Spread the meringue over the lemon curd with a small spatula, making sure to seal the meringue to the edges of the crust all the way around the pie. Form peaks on top by lifting up the spatula. Bake the pie until the meringue is golden, about 15 minutes. Let cool, then refrigerate until cold. The pie will keep, covered, in the refrigerator for up to 2 days.

Mary Berry shows you how to make an easy lemon meringue pie with no soggy bottoms in sight.

Lemon meringue pie

flour

butter

45 grams/1¾oz icing sugar

free-range egg, beaten

lemons, zest and juice

65 grams/2¼oz cornflour

caster sugar

tsp cornflour

This zingy lemon meringue pie topped with a mound of light as air Italian Meringue all in a crispy butter crust making for an easy but very special treat!

all purpose flour (300 grams, plus more for rolling)

tbs granulated sugar (36 grams)

tsp sea salt (3 grams)

unsalted butter (225 grams, chilled)

tbs ice water (60 milliliters)

egg ( for the egg wash)

tbsp cream ( for the egg wash)

tsp kosher salt (2 grams)

sugar (250 grams)

lemon (add

lemon juice (177 milliliters)

water (296)

tbsp butter (57 grams, unsalted)

sugar (266 grams divided)

water (50 grams)

tsp salt

tsp cream

tsp vanilla extract

In a food processor, combine flour, sugar and salt. Whiz together. Add cubed of cold butter and pulse until you have small pea-sized pieces. Drizzle in the ice water while pulsing then carefully remove the blade and use a spatula to give a final mix.

Dump onto a pastry mat or floured surface and knead a couple times then form into a disk. Wrap in plastic and refrigerate for 30 minutes.

Preheat the oven to 425 degrees.

With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.

Unroll the dough into the pie pan without stretching. Press into pie pan.

With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking.&nbsp;

Bake at 425 degrees for 15 minutes.

Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.

Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.

For the Pie Crust

Zest 2-3 lemons for at least two tablespoons of zest. Juice lemons to obtain 3/4 cup of juice.

Whisk together the five egg yolks in a medium bowl then set aside.

Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in water, lemon juice and zest and whisk again to distribute all the dry ingredients. You don't want clumps!

Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.

Time to temper the eggs! Slowly drizzle in a cup of the hot lemon mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.&nbsp;

Add in butter and stir until all is melted.

For the Filling

Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

In a medium saucepan add the remaining one cup of sugar and 1/3 cup water then place on medium-high heat.&nbsp;Stir until sugar melts and becomes clear.&nbsp;Maintain at medium-high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately.&nbsp;Run mixer until meringue is tepid.&nbsp;Add the vanilla, beat to combine and use immediately.

 For the Italian Meringue:

Pour lemon filling onto pie shell and smooth.

Add meringue onto pie leaving a small border of the lemon curd exposed. use your spatula or a spoon to create some swirls and peaks for visual interest.

You can toast the meringue with a kitchen torch or broil for about 1-2 minutes or until meringue is golden. Chill until pie is set before cutting, about 3 hours.

For the Assembly

This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and is topped with a mound of light as air Italian meringue making for an easy to make but very special treat!

Full Recipe: https://preppykitchen.com/lemon-meringue-pie/

This pie is a lemon-lover’s dream come true! Tons of zing and a perfect balance of sweetness and textures in each bite. I loved this recipe with a homemade butter crust but you can make a crushed cookie or nut crust if desired.

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The BEST Lemon Meringue Pie

It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well — we found that this combination creates a crust that is both tender and flaky.

The Best Lemon Meringue Pie

all-purpose flour,

vegetable shortening

apple cider vinegar

unsalted butter,

lemon juice lemon zest

fine salt

vanilla extract

For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)

On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.   

Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.   

For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.  

For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.    

Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

Each component came out beautifully &amp; so flavorful. I increased the quantity of crust ingredients by .5 so I had more to work with. Super important to keep the crust chilled because it began softening while handling it, which also means factor in as much time as the recipe states time to allow it to chill. I used an extra two eggs for my merengue, and added a tad more of each of the merengue ingredients so i could pile it high. I also baked the crust a bit longer than it called for, and did a lil egg wash on the outer edges of the crust to enhance the golden color without risking baking it for too long &amp; burning it. Super flavorful, everyone loved it &amp; I did too. 

I used my own crust recipe, because it is tried and true and it turned out great with the pre-bake. The curd was very flavorful, but I would recommend NOT putting the pie in the fridge after putting the curd in the crust while making the meringue. I've learned from previous pies to put the meringue on while the curd is still hot so it doesn't weep. Now, this meringue is very sweet, almost like a marshmallow. I feel it helps level out the tartness of the curd. If I want it less sweet, I'd just put in less sugar. It was very tasty!! A hit with the kids and great for lemon lovers. 

This was soooooo good the best lemon  pie I have made!   Everyone loved it.  I use fresh Meyer lemons from my neighbor.  

Excellent! First time making this pie. As suggested I did not refrigerate pie with filling while I was making the meringue. Came out perfect.

Heavenly Keto Lemon Meringue Pie

Batch My Keto Coconut Flour Pie Dough Recipe

Cup Allulose

Lemon Zest (from 4 lemons)

Lemon

Large Eggs (whole)

Large Egg Yolks (use the whites in the meringue)

Cup Butter (1 stick)

Salt

tsp Vanilla Extract

Cups Allulose

Water

Large Egg Whites (room temperature)

tsp Cream of Tartar

Make my Coconut Flour Pie Crust. Follow the pie crust directions to prepare the crust for a no-bake filling (blind bake for a total of 20 minutes, or until the bottom center is done). Set the prepared crust aside while you make the filling and topping.

Prepare a mesh strainer by setting it over a medium heatproof bowl. Set the strainer and bowl aside near your stove.

Fill a medium saucepan with 3-4 inches of water and bring it to a simmer over medium heat.

While the water is heating, combine the allulose, lemon juice, and lemon zest in a large, heatproof bowl and whisk to combine. Add the eggs and egg yolks and immediately whisk to combine.

Place the bowl with the lemon mixture over the simmering water to form a double boiler. Whisk the lemon mixture constantly. The allulose will dissolve and then the mixture will begin to thicken as the eggs cook.  The lemon mixture is done cooking when it&#039;s reached 160° F. You&#039;ll know it&#039;s ready when it&#039;s reached the consistency of sour cream or full fat yogurt.

Turn off the burner and remove the bowl from the double boiler, being careful not to burn yourself on the escaping steam. Immediately strain the hot lemon mixture through the prepared mesh strainer and into the bowl that you previously prepared next to your stove. Tap the strainer firmly and use a rubber spatula to help the curd through without damaging your strainer.

Add the butter, vanilla, and salt to the strained lemon mixture while it&#039;s still hot. Whisk the mixture occasionally, until the butter has melted completely and is fully incorporated.

Pour the finished lemon filling into the prepared pie crust and then set aside while you make the meringue topping.

To Make The Lemon Filling

Preheat the oven to 350° F.

Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment and let it run on low speed.

Add the allulose and water to a small saucepan and bring to a boil.

Turn the mixer up and whip the egg whites until soft peaks form, while you wait for the allulose syrup to reach 240° F (soft ball stage). If you want to use a candy thermometer, I recommend this Taylor thermometer on Amazon.

When the allulose syrup comes up to 240° F, remove the pan from the heat. Run the mixer at medium speed and pour the syrup into the bowl of the mixer, avoiding the whip by pouring closer to the side. When all of the syrup is in the bowl of the mixer, turn the mixer up to high speed and whip the meringue mixture until it&#039;s extremely thick, glossy, and completely cool.

Scoop the meringue topping onto the prepared lemon filling/crust. Spread the meringue out from crust to crust so that it completely covers the lemon filling. Now is the time to use an offset spatula, spoon, or regular spatula to create swoops and dollops in your meringue. These are the nooks and crannies that will look amazing when we brown the meringue!

Bake the meringue-topped pie for at 350° F 15-20 minutes, or until the meringue has reached your preferred level of toasty, golden brown. Store any leftovers in the refrigerator.

To Make The Meringue Topping

You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good

Ultimate lemon meringue pie

plain flour

butter,

tbsp icing sugar

level tbsp cornflour

golden caster sugar

lemons,

lemon juice (from 2-3 lemons)

orange,

egg egg

For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a <a href="https://www.bbcgoodfood.com/review/best-food-processors">food processor</a>. Pulse until the mix starts to bind – make sure the mix is not overworked.

Tip the pastry onto a lightly floured surface, gather together until smooth, then <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">roll out</a> and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).

Put a <a href="http://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a> in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.

While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a>. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.

Once the mixture bubbles, remove from the heat and beat in the butter until melted. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Beat</a> the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside while you make the meringue.

Put the egg whites in a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.

Quickly reheat the filling and pour it into the pastry case. Immediately put <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spoonfuls</a> of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spreading</a> so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.

Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

This lemon meringue pie is the real deal. Italian meringue is a little tricky to make, but will hold up better for longer.

Equipment and preparation: You will need a free-standing mixer with a balloon whisk attachment and a culinary thermometer.

How to make lemon meringue pie

250 grams/9 ounces plain flour,

grams/4½oz butter,

tbsp caster sugar

80 grams/2¾oz cornflour

325 grams/11½oz caster sugar

150 milliliters/¼ pint lemon juice

lemon,

A cross between lemon meringue and key lime pies, Atlantic Beach Pie combines a salty crisp cracker crust with an orange-lemon custard filling and mounds of fresh whipped cream!

Atlantic Beach Pie

ritz crackers

unsalted butter (room temperature)

oz sweetened condensed milk

egg yolks (room temperature)

orange juice

orange

heavy whipping cream

kosher salt

Maldon coarse sea salt (for garnish / optional)

Preheat the oven to 350 degrees.

Using your hands, or a food processor, crush the ritz crackers finely but not to dust. Add the sugar, then knead in the softened butter until the crumbs hold together like dough.

Press the “dough” into an 8-inch pie pan. Chill for 15 minutes, then bake for 20 minutes or until the crust is fragrant and golden-brown.

Remove the crust from the oven and set it on the counter to cool. It doesn’t need to be cold, but give it at least 10 minutes to set a bit.

For the Crust

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