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Lemon Meringue Pie

Lemon Meringue Pie

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Prepare a countertop from 6 eggs, 150 g sugar, 150 g flour, baking powder, vanilla and lemon essence.

  • the whites are separated from the yolks

  • beat the egg whites with the sugar and vanilla

  • add the yolks mixed with baking powder and flour gradually, mixing from top to bottom with a spoon

  • at the end add the lemon essence

  • bake for 30 minutes at 180 degrees

Prepare the cream separately this way:

In a stainless steel pot put potato flour (starch), 350 g sugar, peel and the juice of the 6 lemons

Add water and simmer until the composition becomes consistent (begins to thicken)

When it thickens, reduce the heat, then add the butter and yolks from the other 6 remaining eggs to the composition.

Stir over low heat for another 1-2 minutes, then remove from the heat and place on the counter

Separately, beat the egg whites hard with the remaining sugar

Put the foam over the composition and put it in the oven for another 10-15 minutes until a brown crust forms on top, like meringue.

Let it cool and serve 2-3 hours after cooking

Good appetite!


Gross. Too much salt all the way around.

My first lemon meringue pie. I appreciated how the curd and the meringue techniques in this recipe require fewer steps (and less time) than the recipe my mother-in-law gave me, which was given to her by her mother-in-law. But I found the curd— with the zest of 4 lemons, compared to the zest of one lemon in my mother-in-law’s recipe— way too tart. And I am a lemon-lover! However, my husband and two of the three kids loved it. Next time I’ll halve the zest to two lemons. I made the blind baked crust and it was excellent, although step two— baking it once the parchment had been removed— took about twenty minutes at 325 to get it browned to the color of a paper bag.

Awesome! Made this for my Easter dinner in quarantine. It was something where I happened to have all the ingredients on hand. My whole family loved it! It was so tangy and delicious. The only change I made was that my lemons were not that juicy so I needed to add the juice of 2 limes to make up the difference but that seemed to work just fine. I also found that I needed to cook the egg yolk mixture much longer to reach a simmer but once that happened they thickened up nicely. I also made the accompanying blind baked pie crust recipe. It is different than the method I usually used but I must say it was one of the best all butter pie crusts I have made! The smooching each piece of butter between fingers got tedious after 4 peices so I used a pastry cutter and that did the trick. Cutting the dough into 4ths and layering is a brilliant idea which yeilded a flaky crust. Also, the crust recipe has you rolling the dough out right away instead of chilling first and I actually found this to be much easier.

Bang. This is as good as they say. Good instructions in recipe. Base so crunchy. I used the link in the recipe for the blind bake tart. Lemon filling so tart and excellent consistency. Took me all day to make 2 of these but so with it. I didn’t have any cream of tartar so next time I will follow the meringue recipe.

I made this in crème brûlée cups without crust for individual gluten free desserts. The lemon curd was not the best recipe I’ve made. It was oddly salty and not tangy, lemony enough. Everything turned out fine otherwise. I would dial down the salt in the curd, maybe by half. Motivated me to dig up my old Good Housekeeping cookbook lemon meringue recipe that never fails.

Just made three of these lemon meringue pies over thanksgiving and they were a huge hit! I recommend finely chopping the lemon zest, but otherwise this is a great tart lemon curd, an excellent crust (I did the blind baked for one and a graham cracker for the other two) and fluffy meringue. A total winner!

Decided to try this recipe instead of my usual lemon tart recipe because of the photo and it did not disappoint! I tried the filling right after it came off the stove and wasn’t that thrilled about it (I even went out and purchased a backup dessert), but I let it sit up over night and it was incredible! Ended up using a torch style lighter to toast the top.

Classic Lemon Meringue Pie

This classic lemon meringue pie recipe with a perfect sweet and tangy filling and light, fluffy meringue is best made from scratch - a favorite recipe from the past!


  • Ingredients you’ll need for the homemade lemon pie filling:
  • 1 1/2 cups sugar
  • 1/3 cup cornstarch
  • 1 1/2 cups water
  • 3 egg yolks, slightly beaten
  • 3 Tbsp. butter
  • 1/4 cup lemon juice
  • 1 Tbsp. grated lemon rind
  • (Plus a 9 inch baked pie crust)
  • Ingredients you’ll need for the meringue topping:
  • 3 egg whites
  • 1/4 tsp. cream of tarter OR 1 tsp lemon juice
  • 6 Tbsp. child
  • 1/2 tsp. vanilla


Step 1: Assemble all your ingredients and supplies together and preheat the oven to 400 degrees.

Step 2: Make the cooked lemon pie filling.

In a medium sized sauce pan, mix together the sugar and cornstarch.

Cook over medium heat until mixture thickens and boils, stirring constantly.

Remove from heat and slowly stir half of the hot mixture into the bowl with the egg yolks.

Return all the mixture back into the saucepan. Continue stirring and cooking and boil again for another 2 minutes.

Remove from heat and stir in lemon juice, butter, and grated lemon rind.

Pour into baked pie shell.

Step 3: Make the meringue

In a large stand mixer with a whisk attachment, beat the egg whites and cream of tarter OR lemon juice until white and frothy.

Very slowly add in the sugar, beating constantly.

Continue beating until white and stiff peaks form. You can’t overbeat this, so make sure it is beaten well!

Once the meringue is at the stiff peak stage, add in the vanilla.

Step 4: Pile the meringue on the hot lemon pie filling

Pile the meringue onto the pie filling making sure the meringue goes all the way to the crust so the edge is sealed. Swirl the meringue and pull up points for a decorative top.

Step 5: Bake

Bake the pie at 400 degrees for 7 & ndash 10 minutes, or until the peaks of the meringue are just beginning to brown. (Keep an eye on it!)

What makes the perfect keto lemon meringue pie

There are three important parts to a low carb lemon meringue pie and we & # 8217re improving on them all!

The Crust

I & # 8217ve waxed poetic about my beloved low carb all-butter coconut flour crust recipe before, like when I was making my perfect keto pumpkin pie. If you've never tried this recipe before, you're in for a treat. Not only does it actually taste good, but it & # 8217s also sooo easy to work with.

That & # 8217s right, no crumbly, flavorless crust messes happening over here!

The Filling

For the absolute best flavor, we need a fresh, bold, and tangy filling to contrast the sweet meringue topping. You see, if the curd is too sweet the pie will be too cloying and the flavor will just be flat. For this low carb lemon meringue pie, we & # 8217re using my perfect sugar-free lemon curd.

The Meringue

This pie has a smooth and ethereal meringue that tops the curd filling like an absolute dream. No curdled looking, unappetizing meringue that begins breaking down before you even finish dinner! Now let & # 8217s talk a little more about meringue & # 8230

Lemon meringue pie

For pastries ° 225g / 8oz regular flour ° 175g / 6oz butter ° 45 g / 1 oz powdered sugar ° 1 large egg free of poultry, beatenLemon filling ° 6 lemons, zest and juice ° 65 g / 2 oz cornmeal ° 250g / 9oz caster sugar ° 6 egg yolksTo prepare the meringue ° 4 egg whites ° 225g / 8oz caster sugar ° 2 teaspoons of corn flour

How To Make Lemon pie meringue

Preheat oven to 180 ° C / 350 ° F / Gas 4.
First make the pastries. Measure the flour and butter in a blender and mix together until the mixture resembles breadcrumbs. Add powdered sugar, eggs and 1 tablespoon of water and mix again until they turn into a ball.
Place the dough on a work surface and spread it out with a thickness of 3 mm. Use the rolling pin to lift the pastry up and move it to align the flan mold with a 23 cm / 9 inch bottom. Be careful not to stretch the dough while placing it in the corners. Cover with plastic wrap and place in the refrigerator to cool for 30 minutes.

Take the pastry-lined tray out of the refrigerator and cut back on the excess pastry. Press the top edge of the pastry so it is slightly higher than the top of the tin.
The pastry tray is lined with parchment and filled with baking grains. Bake for 15 minutes, then take out the beans and parchment and return to the oven for another five minutes.
Take it out of the oven and reduce the temperature to 170 ° C / 340 ° F / Gas 3 °.
For the filling, mix the lemon peel and juice with the cornmeal and stir to form a smooth paste. Measure 450 ml / 16 fluid ounces of water in a saucepan and bring to a boil. Add the lemon cornmeal mixture to the hot water and stir until the mixture thickens, then remove from the heat.

In a bowl, mix sugar and egg yolk together and blend well with the lemon mixture in the skillet. Stirring on medium heat To firm. Set apart for a few min and then pour into a packet of baked pastries.
For the meringue, beat the egg whites in a stand-alone mixer until smooth peaks form when the whisk is removed. Add the fine sugar a little at a time, continuing to whisk until the meringue becomes hard and shiny. Adding cornmeal also beat again.
Pour the spoon over the pastry tray and spread the meringue to cover the entire lemon filling. Then create a swirl on the top of the meringue.
Bake in the oven for about 15 minutes, until the filling is completely done and the meringue is slightly golden and crisp. Allow it to cool completely before slicing or serve very warm.

Classic Lemon Meringue Pie

I write this as snow falls outside and winds whip around my house at 50 mph. Despite the current weather conditions, the calendar says spring and Easter are on the horizon. And as someone who lives and breathes her daily planner, that means it's time to prepare for the change of seasons. Close up that fireplace, place some tulips in a vase, open those windows & # 8230 whoa that wind! Let & # 8217s keep them closed!

Let & # 8217s welcome a fresh new season with a fresh new pie & # 8211 the pie I & # 8217ve been taunting you with for weeks !! The beautiful, the timeless, the Classic Lemon Meringue Pie. & # x2665

My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet / tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time, making at least a dozen meringue pies in the past few months. Both my kitchen and head were exploding lemons. Whenever we had friends or family stop by, I & # 8217d force lemon meringue pie on them. & # 8220PLEASE TELL ME YOUR THOUGHTS & # 8221 I begged while barely blinking.

Reviews (12)

Great recipe. Next time I will use a deep dish pie shell. I had lemon filling overflowing as I put the meringue on top. A handy tablespoon and an empty coffee cup saved the day (luckily I hadn't spread the meringue to the edge just yet).

Cyrunthie, I couldn't agree with your accolades more !! Tons of meringue and the filling was perfect as well.

This recipe makes a pretty good pie. However, for those not in the know, a few details should have been included in the instructions. First off, the egg yolks MUST be tempered before adding them to the hot mixture. To do this, take about a half cup of the hot mixture and slooooowly whisk into the yolks to raise their temperature without scrambling them. Then you can add them to the pot and continue cooking as directed. If you're still concerned about bits of cooked egg in your filling, simply use a sieve when pouring into the crust. Also, don't skimp on cooking time. The filling should take about 10 minutes after reaching temperature (a slow boil is a good cue), and stir constantly. You'll know it's ready when you dip a wooden spoon into it, remove the spoon and run your finger down the back. If a clean line remains, it’s ready. If the liquid runs back to the center of the line, it needs a few more minutes. Lastly, meringue. Use only a metal or glass bowl (plastic retains grease no matter how much you wash it, and any fat is your enemy, including any yolk that may have accidentally gotten into the whites). Make sure the bowl is completely clean, and no yolk has gotten into the whites. Also, take into consideration the weather - humidity wreaks havoc on meringue because the sugar attracts the moisture in the air and your meringue won't get as stiff a peak as you're looking for. Finally, patience. Take your time adding the sugar a little at a time, and give it a few seconds to incorporate. Let the meringue get enough air whipped into it to achieve the desired peaks, but don't overbeat it either, or it will break back down and there's no saving it at that point. As soon as you see stiff peaks, you know it’s ready.

Recipe Summary

  • Cooking spray
  • ½ (15-ounce) package refrigerated piecrust dough
  • 1 ¾ cups sugar, divided
  • 6 tablespoons cornstarch
  • 1 cup water
  • ⅓ cup fresh lemon juice
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons light butter
  • ¼ teaspoon grated lemon rind
  • 4 large egg whites
  • ¼ teaspoon cream of tartar

Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges flute. Pierce bottom and sides of dough with a fork. Place crust in freezer for 10 minutes. Bake at 450 & deg for 10 minutes or until lightly browned. Cool completely on a wire rack. Reduce temperature to 325 & deg.

To prepare filling, combine 1 1/4 cups sugar and cornstarch in a medium nonaluminum saucepan. Stir in water and lemon juice. Bring to a boil over medium-high heat. Cook until thick and bubbly (about 2 minutes), stirring constantly with a whisk.

Gradually stir about one-fourth of hot cornstarch mixture into egg yolk, stirring constantly with a whisk add to remaining cornstarch mixture, stirring constantly. Cook until thick and bubbly (about 1 minute), stirring constantly. Stir in butter and lemon rind. Pour mixture into prepared crust cover surface with plastic wrap.

To prepare meringue, beat egg whites and cream of tartar with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not overbeat.)

Remove plastic wrap from filling spread meringue evenly over filling, sealing to edge of crust. Bake at 325 & deg for 25 minutes cool on a wire rack 1 hour. Serve at room temperature.

Pre-heat the oven to 180C / 350F / Gas 4.

First make the pastry. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball.

Tip the pastry onto a work surface and roll out to a 3mm thickness. Use the rolling pin to lift the pastry up and transfer it to a 23cm / 9in loose-bottomed flan tin. Be careful not to stretch the pastry as you tuck it into the corners. Cover in cling film and place in the refrigerator to chill for 30 minutes.

Take the pastry-lined tin out of the fridge and trim the excess pastry. Press the top edge of the pastry so that it stands slightly higher than the top of the tin.

Line the pastry case with parchment and fill with baking beans. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes.

Remove from the oven and reduce the temperature to 170C / 340F / Gas 3½.

For the filling, mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Measure 450ml / 16fl oz of water into a pan and bring to the boil. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat.

In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon mixture in the pan. Stir over a medium heat until thickened. Set aside for a few minutes and then pour into the baked pastry case.

For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again.

Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Then create a swirl on the top of the meringue.

Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp. Allow to cool completely before cutting or serve very slightly warm.

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.


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