lemon pie recipe

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!

Lemon Meringue Pie

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

If you love lemon, this pie is for you! This tangy lemon pie is cool, smooth and creamy!  It is easy to make, fun to eat and the perfect bright, and sunny pick me up!

The BEST Lemon Pie

10 oz package shortbread cookies

sugar

butter

sweetened condensed milk

lemon juice

lemon

Whipped cream

Preheat the oven to 350 degrees.

For the crust, place the shortbread cookies in...

For the crust, place the shortbread cookies in a food processor and pulse until you get fine crumbs.

Toss the cookie crumbs together with melted butter...

Toss the cookie crumbs together with melted butter and sugar. 

Press the crumbs into a 9-inch deep-dish pie...

Press the crumbs into a 9-inch deep-dish pie plate.

The crust will take 8-10 minutes to bake.

Place the crust in the freezer while you...

Place the crust in the freezer while you prepare the filling.

For the filling, stir together egg yolks, sweetened...

For the filling, stir together egg yolks, sweetened condensed milk, lemon juice (use fresh lemons if possible), and lemon zest.  Whisk until combined.

Pour the filling into the crust and bake...

Pour the filling into the crust and bake for only 15 minutes or until set.

Remove the pie from the oven and allow...

Remove the pie from the oven and allow it to cool completely.

Sweet, tangy, and Summery lemon pie can be on your plate in under an hour! Recipe includes a how-to video!

Lemon Pie

graham cracker crumbs ((170 grams))

Tablespoons sugar

brown sugar (firmly packed)

Tbsp butter (melted (100 grams) salted or unsalted butter will work)

14 oz cans sweetened condensed milk ((792 grams))

heavy cream ((236 milliliters))

sugar ((41 grams))

vanilla extract

lemon zest (optional)

Preheat oven to 350F (175C)

In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.

Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).

Crust

In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.

While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.

Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.

Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.

Filling

Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.

Pipe or dollop over pie before serving.

Homemade Whipped Cream Topping

https://embed.mediavine.com/videos/d8aahohrkpkaebdogsec

My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat! Recipe includes a how-to video!

This Vegan Lemon Pie is a light, creamy and refreshing dessert that comes together with 10 ingredients! It has a crunchy gluten-free oat crust and is best enjoyed topped with fresh fruit or coconut whipped cream.

Vegan Lemon Pie Recipe

oat flour ((gluten-free if needed))

tapioca flour

flax egg ((2 tablespoons flaxseed meal mixed with 4 tablespoons water))

coconut oil

water (room temperature)

salt

full-fat coconut milk ((from a canned))

soy milk

corn starch

½ tsp agar powder ((NOT flakes!))

lemons

½ tsp turmeric ((for color, optional))

liquid

¼ tsp cream of tartar

150 g caster sugar

Crust: In a medium bowl add the dry ingredients - oat flour, tapioca starch, sugar, and salt. Mix until well combined. Then, add the coconut oil, half of the water, and flax egg, and use your hands to mix everything until a dough is formed. Add more water as needed. The dough shouldn&#39;t be sticky nor dry.

Get two pieces of parchment paper and place the dough between them. Use a rolling pin or any flat-bottomed object to roll the dough until it becomes an inch wider than your pie dish. Try to roll it out evenly, there shouldn&#39;t be any &quot;bumps&quot;.

Peel the top layer of parchment paper and transfer the rolled dough into a 9-inch pie dish. Use your hands to press and form the dough into an even, flat pie crust, pushing the dough up the sides as well.

Then use a fork to poke the crust, this will prevent the dough from puffing when it&#39;s in the oven.  Freeze the crust for 10 minutes. Pre-heat oven to 180C (356F).

Bake the crust for 20 minutes. Set it aside to cool.

Filling: To a medium pot, mix all of the ingredients - coconut milk, soy milk, sugar, corn starch, agar, lemon juice, lemon zest, and turmeric. Make sure the corn starch dissolves well.

Bring to a simmer over medium heat. Once it starts to bubble, turn the heat to medium-low and start whisking constantly for 5-8 minutes or until the mixture thickens. Remove from the heat and taste and adjust the flavor if needed. At this point, you can add more sugar or lemon juice if needed.

Pour the mixture into a medium bowl, and cover tightly with plastic wrap or parchment paper. Make sure the plastic touches the surface of the mixture. Let the filling cool to room temperature.

Assemble: Once the crust and the filling are cooled, assemble the pie. Using a whisk, mix the filling until creamy to make sure there are no big clumps. Pour it into the crust and use a spatula to smooth it out. Let the pie rest overnight in the fridge before slicing.

Meringue (optional): If you don&#39;t have a blow torch pre-heat the oven to 375ºF (190ºC).

In a bowl of a stand mixer with a whisk attachment, add aquafaba and beat on high speed until foamy. If you don&#39;t have a stand mixer you can also use a handheld mixer.

Stop beating and add the rest of the ingredients - sugar, vanilla extract, lemon juice, and cream of tartar. Continue beating for 5-8 minutes, until stiff peaks.

Spoon the meringue over the pie. If you have a blow torch blast the peaks of the meringue until they&#39;re golden brown. If not, bake the pie for 5-6 minutes or until the tops are golden. Make sure to stay nearby to rotate and watch it constantly because it tends to burn easily.

This creamy Lemon Pie is light, creamy, sweet and tart lemon flavor with a thick graham cracker crust.

graham cracker crumbs

butter (melted)

heavy cream

Preheat oven to 350 degrees F.

For the Crust: Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter, and sugar. Press into prepared pie plate. Bake for 8 minutes.

For the Pie Filling: Using an electric mixer or stand mixer, mix the condensed milk, egg yolks, lemon juice ans salt together. Beat on medium speed for 4-5 minutes. Pour into pie shell and bake for 10 minutes at 350. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end.

Chill in the refrigerator for at least an hour before serving. As the pie cools, prepare the whipped cream.

For the homemade Whipped Cream: Mix the cream, sugar, and vanilla. Whip until fluffy and stiff peaks start to form and add to cooled lemon pie. Garnish with lemon slices and lemon zest.

This lemon pie recipe is so delicious and easy to make! The Graham cracker crust is the perfect complement to the tart and juicy lemon filling. You&#039;ll love how this pie comes together in just a few simple steps!

The Best Homemade Lemon Pie Recipe

Graham cracker crumbs

Unsalted butter

oz Sweetened condensed milk

Lemons (zest and juice)

½ tsp Vanilla extract

Heavy whipping cream

tbsp Powdered sugar

Lemon (zest)

Preheat your oven to 350°F/175°C

Using a food processor or blender, blitz the Graham crackers until they are fine crumbs. Then, place the crumbs in a mixing bowl and stir in the sugar, then the melted butter. The crumb mixture should be grainy, if there are any big chunks of cracker break them up

Pour the crumb mixture into a 9 inch cake pan and using your hands press down on the crumbs so that the base and the sides are covered, you don&#39;t want to press too hard, just ensure that it&#39;s no longer crumbly. Use the back of a spoon to compact the edges of the base

Bake your crust for 10 minutes and then let it cool completely

For the Graham cracker crust

Using a food processor or handheld electric mixer, combine sweetened condensed milk, egg yolks, lemon zest, lemon juice, and vanilla extract. Beat the mixture for approximately 3 minutes, then pour it into your cooled pie crust

Bake for 20 minutes, remove from the oven and transfer to a wire cooling rack to cool completely. Then, place the pie in the fridge to chill for a minimum of 3 hours but preferably overnight to set completely

For the pie filling

In a mixing bowl, whisk together heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Then, spread the whipped topping onto the chilled and set pie, and finely grate lemon zest over the topping. Serve and enjoy your lemon pie!

For the whipped cream topping

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