after i spooned it into the pie shell and topped with meringue i let it cool to room temperature for over an hour then put it in the fridge for about 4 hours before i served it. According to Shirley Corriher (author of Cookwise, terrific book) the problem arises when the egg yolk meets cornstarch. It was the best lemon meringue pie! Do not over-beat, or your meringue will be grainy. He has been bragging all day about my pie. 11 Types of Pies Every Baker Should Know Kumquat Cream Pie 15 mins Ratings. The filling was beautifully creamy, not too sweet, not too tart. I'm an experienced baker but never tried lemon meringue pie because it's not my favorite. Bake for 20 minutes. The filling was firm, not runny! (The starch will keep the eggs from curdling.). I let the pie cool completely before refrigerating. I would have preferred a thicker pie, however, so were I to make this again I would increase the recipe overall by half. 1 Pre-bake the pie shell: If you are using a packaged frozen pie crust, please follow the directions on the package to pre-bake. Will it be OK to leave overnight? I made this recipe today. First make the pastry. Beat egg whites in medium bowl with electric mixer on high speed until foamy. Pull up a chair! I left it at room temperature for about an hour and then put it in the refrigerator for about 5 hours. I have NEVER made a fruit pie from scratch. Bake in preheated oven for 10 minutes, or until meringue is golden brown. This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 tsp of vanilla extract (I don't like the way rinds feel when eaten).After I added the sugar mixture into the yolks,I turned down the temp on the stove and cooked the filling for 14 mins it turned out nice and thick.As for the meringue I turned the mixer on high and beat the whites for about 2 mins than I added 1/2 tsp of cream of tarter and 1/2 tsp of vanilla extract.Then I added the sugar (extra fine) and let the mixer do it's magic for about 14 mins. Start beating the egg whites on low speed and gradually increase the speed to medium. I'll be making 3 of these for Christmas dessert. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk. A classic combination of sharp lemon filling and sweet pillowy meringue, this lemon meringue pie is on our top ten! Congrats! Transfer to a wire rack and let cool completely to room temperature. Hi Elena, you should be just fine making this with a deep dish frozen crust–no need to double. Is the cornstarch/water mixture supposed to cool before adding it to the meringue? Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Never mind a MERINGUE. Hi Evelyn, if you follow the steps in the order as given, the cornstarch mixture will have cooled to “warm” by the time you add it to the meringue mixture. This will help seal the meringue after it cools so it doesn't separate from the crust. She loved to bake and one of her favorite things to make for us was lemon meringue pie. Did you know you can save this recipe and order the ingredients for. Cook over medium … Gradually add sugar mixture and … Cook 3 to 4 minutes. Method. There are three elements that make up a perfect lemon meringue pie—. Pie is a fun, celebratory thing, but for convenience, may I suggest you make lemon bars instead? Thank you for this recipe! Also let the pie sit for an hour at room temperature after baking, then 3 hours in the fridge to ensure everything has solidified, else upon cutting it the curd will ooze. The best lemon meringue pie trick I learned (also from Shirley Corriher) is to add a gelled cornstarch and water mixture to the meringue. If you are even thinking about making this pie, READ THIS REVIEW!! But this one? Bake for about 10 minutes, until just slightly browned. Hi, I want to make this the night before I serve it as I am taking it into work. Hi Gabby, sadly, no. I did not like meringue………..This meringue has changed my mind. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Gradually whisk egg yolk mixture into … I changed the servings to 12, used milk instead of water (huge difference), used the zest from 3 lemons and the juice i got from them, which was 1/2 c., which was perfect, i also used about 1/2 tablespoon more cornstarch. Cutting into the light billowy meringue, scooping up that buttery lemon filling? … Can I make the lemon filling the day before and then heat it back up before adding the meringue?? Thank you, thank you, thank you! Stir in water, lemon juice and lemon zest. Poke the bottom of the crust in several places with the tines of a fork. Graham Cracker Crust Lemon Meringue Pie 30 mins Ratings. Made this for Christmas Dessert. Oh, and I will double the filling to get that picture perfect look. I like to make mine the night before, then refrigerate uncovered overnight. The pie is amazing… I could not wait to try it … cut it warm and OMG … I thought I might have to eat the Whole pie myself. (Think: a slightly firmer version of pudding, but not as firm as jello.) I Love Lemon Pie and this is the best recipe I’ve tried ever !!! Excellent recipe! I will definitely keep this recipe and I have a feeling I will be making this again very soon. Sorry, our subscription service is unavailable. FABULOUS! That could be another reason. Return to a boil, on medium to medium high heat, stirring constantly. Pre-heat the oven to 180C/350F/Gas 4. 4 Prepare cornstarch mixture for the meringue: In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Thank you. Anyone else have any ideas? also, it made kind of a gelatinous, almost clear jelly type substance. Information is not currently available for this nutrient. Sigh. My grandmother Mae was notorious for her sweet tooth. I still remember the magic of that whipped meringue topping that went into the oven like soft cloudy pillows and came out firm and golden brown. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Flatten 1 portion of dough into an 8"-diameter disk. 7 Fill pie shell with filling: Heat the lemon filling again, until it is bubbling hot. 8 Bake: Bake the pie for 20 minutes at 325°F, until the meringue is golden brown. W0W! Egg whites demand attention to whip well, and extra help to hold their shape in a meringue. Your comment may need to be approved before it will appear on the site. it was, as my, self-proclaimed-lemon-meringue-pie- connoisseur father said: "pretty damn impressive". Thanks Emilie S for passing this along. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Remove the curd from heat only after it becomes really, really thick. However, I did make a few minor adjustments. This was my most beautiful and most delicious lemon meringue pie ever!!! To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel. I am not pie maker but I made this yesterday, and it turned out so delicious! (maybe 10-15 minutes of constant stirring). Make this when you want something impressive. Nice and lemony, not too sweet with good proportions of curd and meringue. In a medium-sized saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. If you are using a homemade crust, please follow these instructions: Preheat oven to 375°F. Heat oven to 180C/160C fan/gas 4. Remove the curd from heat only after it becomes really, really thick. Roll pastry out to a little thicker than a £1 coin and line a 23cm … A runny filling, no fun! The only thing that I wasn't clear on was the amount of lemon juice to use. 12/02: This is a successful recipe for a delicious pie. I'd like to offer the following: The recipe doesn't tell you about cooling and refrigeration. Measure the flour and butter into a food processor and blend together until the mixture resembles fine … Southern-Style Gluten-Free Banana Meringue Pudding 38 mins Ratings. Preheat oven to 180 degrees C. Filling: In a medium saucepan, whisk together the sugar, flour, cornflour and salt. Could you please tell me if this recipe can be used with a deep dish frozen pie crust or should I double the recipe? You saved Grandma's Lemon Meringue Pie to your. The peaks flop over immediately when the beaters are lifted. In a small bowl, whisk together egg yolks and lemon juice. 3)I used milk instead of water and it gave the filling a delicious creamy texture. so, i dumped it and tried again the next day. (Though I had a mile-high meringue on top) I absolutely love that you put the amounts of each ingredient not just in the ingredient list, but in the instructions as well. I pre-baked mine for 9 minutes. Lemon Meringue Pie: A Family Favorite My grandmother Mae was notorious for her sweet tooth. By James Martin. No shrinking meringue, no watery layer, no seepage of the filling after the pie was cut. Please do not use our photos without prior written permission. I used 1/2 cup of lemon juice(about 3 lemons) and 1 tablespoon of zest. I used Martha Stewart's Pate Brisee recipe (all butter). Nutrient information is not available for all ingredients. It was so good. For this pie to work, you need to put the hot filling in the pie and then put the meringue on top. The tart and creamy lemon custard filling is topped with mile-high billowy meringue. Thanks for waiting. This pie is fantastic! What happens when the lemon curd fails to set properly? Also, it doesn't mention how to cool it. While lemon meringue pie filling should be blissfully creamy, we also want it to be stable enough to slice somewhat neatly. A little more work than what I normally do for meringue, but the result was so worth it. Finally I have found the perfect recipe for lemon meringue pie! Thanks :). I’ve printed the recipe to be used in the future. Thank you SO. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line … I zested 1 lemon rather than 2, but used the juice of 2. In perfecting my technique, I'd like to suggest mix in one bowl the water, lemon zest, and lemon juice; mix in another bowl the sugar, flour, cornstarch, and salt. So, make sure your mixer bowl and whisk are completely clean. Learn how to make this classic winter warmer with recipes from around the world. This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and has a mound of light as air Italian meringue on top making for an easy to make but very special treat! Just substitute key lime juice for the lemon juice. Remove from heat and stir in the lemon juice, lemon zest, and butter. Meringue to be added onto hot curd, such that the meringue bottom will cook. Lemon Meringue Pie Recipe 35 mins Ratings. Also let the pie sit for an hour at room temperature after baking, then 3 hours in the fridge to ensure everything has solidified, else upon cutting it the curd will ooze. I think it’s the best lemon meringue pie recipe around. A lemon curd filling is the base for a lemon meringue pie. Stir in water, lemon juice and lemon zest. Whisk egg yolk mixture back into remaining sugar mixture. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Make sure to nudge the meringue all the way to the edge of the crust to seal the filling. Easy to follow directions, used my own crust recipe. Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. How she lived to 97 on a diet that included daily jelly donuts I have no idea. Stir in water, lemon juice and lemon zest. I did cool it quickly by placing the pie outside on my deck…. Tip: a weepy meringue is sometimes a problem, but can generally be avoided by not overcooking the meringue. The crust will help anchor the meringue and help keep it from shrinking. Add comma separated list of ingredients to include in recipe. i used Pie Crust IV and Meringue II from this site. In addition to the acid from cream of tartar, and the use of sugar, the cornstarch helps the meringue hold its shape, and keep it from weeping or shrinking when baked in the pie. Mix remaining sugar and cornstarch in medium saucepan. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition It’s even better. This is a very fun recipe to follow, because Grandma makes it sweet and simple. No worries thank you for replying. This recipe is amazing, But! I don’t tend to like meringue, but after this one, I realized it’s because they were made bland! A stiff lemon-flavored … This is the BEST lemon meringue pie! Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 … Meringue to be added onto hot curd, such that the meringue bottom will cook. 2 lemons can mean different things to different people. First of all, while I'm sure experienced bakers picked up on this, this recipe does not specify that the crust must be pre-baked before adding the filling, otherwise you will end up with either a raw crust or a burnt meringue. … The ones I've tried were either sour or gummy or both. MUCH. I recommend stirring the curd very frequently to prevent burning. Taking that first bite? Heat on medium heat and whisk until the mixture bubbles and thickens. I used the juice of 3 lemons, which came to 1/2 cup, and the zest of 1. Line a frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). How to make Lemon Meringue Pie: Separate the egg yolks and whites and set aside. the flavor was good, but not at all what i was expecting. They won’t weep, and they keep a lot better. I let my pie cool 1 hr on a cookie rack, 3-6 hrs uncovered in the refrig before slicing, after 6 hrs in refrig, cover the pie (I used foil rather than plastic wrap.) Scatter the shortening over the flour mixture and use a fork to mash it in. Have these ingredients delivered or schedule pickup SAME DAY! I used the normal foil pie plate, and it made 2 big lemon meringues. For the Meringue Topping, mix sugar and cream of tartar. It was easy(er) AND delicious! It was the perfect balance of sweet and tart. But thank you for your thoughts. This recipe came out just right. (he had thirds). Kylee’s Tips for Lemon Meringue Pie Bake the pie crusts ahead, and make the lemon curd a day before. Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Remove from oven and set aside. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Lemon curd was smooth and flavorful and the meringue was so good! It is now requested at family holiday meals. Should I refrigerate it? Use the back of a spoon to create peaks all over the meringue. Took the suggestions to use 1/4 c. lemon juice, and milk (2%) instead of water. My hubbie and I are very grateful. About egg whites: Soft peaks barely hold their shape. If the pie is even remotely warm when you cut into it, the lemon base may be runny. A friend requested a lemon pie so I gave it a shot. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture. Preparation. Egg yolks have an enzyme in them that can thin out the starch, leaving you with a runny filling.