Difference between revisions of "Lemon Meringue Pie"

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{{recipesummary|Dessert recipes|6-8|prep: 45 minutes<br/>baking: ~35 minutes|3|Image=[[Image:Lemon Meringue Pie 1.jpg|300 px]]}}
 
{{recipesummary|Dessert recipes|6-8|prep: 45 minutes<br/>baking: ~35 minutes|3|Image=[[Image:Lemon Meringue Pie 1.jpg|300 px]]}}
  
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{{recipe}} | [[Cookbook:Dessert|Desserts]] | [[Cookbook:Cuisine of the United States|US Cuisine]]
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==Description==
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Lemon meringue pie<ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Classic-Lemon-Meringue-Pie |title=Taste of Home's Holiday & Celebrations Cookbook |year=2007|pages=160|publisher=Taste of Home|work=}}</ref> <ref>{{cite book|last=Benoit|first=Madame |title=Cooks at Home |year=1987|publisher=Les Éditions Héritage Inc.|isbn=2762558972|pages=221}}</ref> is a sweet dessert treat.
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This is the traditional old-fashioned [[Cookbook:Lemon|lemon]] [[Cookbook:Meringue|meringue]] [[w:Pie|pie]] with a gel-like filling. If you want a sticky filling, use the [[Cookbook:British Lemon Meringue Pie|the other]] recipe instead.
 
  
 
==Ingredients==
 
==Ingredients==
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* 1 baked 9" pastry shell
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* 1 1/2 cups sugar
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* 1/4 cup cornstarch
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* 1 tsp. salt
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* 1/2 cup cold water
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* 1/2 cup fresh lemon juice
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* 3 egg yolks, well beaten
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* 2 tbsp butter
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* 1 1/2 cups boiling water
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* 1 tsp. grated lemon rind
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Meringue
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* 3 egg whites
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* 1/4 tsp cream of tartar
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* 6 tablespoons white granulated sugar
  
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===Pie filling===
 
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*1½ (360ml) cups cold water
 
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*1 cup (240g) white granulated [[Cookbook:Sugar|sugar]]
 
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*2 tablespoons all purpose flour
 
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*3 tablespoons [[Cookbook:Cornstarch|cornstarch]]
 
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*¼ teaspoon salt
 
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*½ cup (120ml) [[Cookbook:Lemon Juice|lemon juice]] (from about 2 [[Cookbook:Lemon|lemons]] or bottled lemon juice)
 
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*1 tablespoon lemon [[Cookbook:Zest|zest]] (from about 2 lemons)
 
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*2 tablespoons [[Cookbook:Butter|butter]]
 
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*4 egg yolks, beaten
 
  
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===Meringue===
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==Procedures==
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*4 egg whites
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Combine sugar, cornstarch, salt.
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*¼ tsp cream of tartar
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Beat in egg yolks, lemon juice, cold water until smooth consistency; then add butter and boiling water.
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*6 tablespoons white granulated sugar
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Mix over medium heat, slowly bring to boil while continuously stirring.
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When it boils lower the heat and simmer for 1 minute.
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After 1 minute remove from heat and add lemon rind, mixing well.
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Pour this into the cool cooked shell.
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Allow to cool and a film to develop.
  
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Meringue;
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Froth egg whites - medium speed.
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Add in tartar and beat at high speed until smooth (no foam).
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Add sugar, 1 tbsp at a time, while beating at medium speed.
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Finish at a high speed making the meringue glossy and semi stiff.
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Mound onto pie.
  
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==Procedure==
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Bake in oven at 350 degrees F for ~14 minutes, when golden brown. Place on a cooling rack for ~2 hours.
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===Pie Crust===
 
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#Prepare [[Cookbook:Grandma's Pie Crust|Grandma's Pie Crust]] or a ready-made refrigerated or frozen pie crust.
 
  
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===Pie filling===
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==References==
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#In a [[Cookbook:Saucepan|saucepan]] [[Cookbook:Whisk|whisk]] together water, sugar, flour, cornstarch, salt, lemon juice and lemon zest. Make sure any flour or cornstarch lumps are stirred until they dissolve.
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<References/>
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#Cook over medium heat until mixture starts to [[Cookbook:Simmering|simmer]]. Stir constantly.
 
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#Add butter, stir until melted.
 
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#Beat egg yolks in a small bowl. Add about ½ cup (120g) of hot lemon mixture into eggs and stir well. This tempers the egg yolks so they won't [[Cookbook:Scrambled Eggs|scramble]] when added to the simmering lemon mixture.
 
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#Pour tempered egg mixture into pan of simmering lemon mixture. Stir until well mixed.
 
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#Continue simmering lemon filling about 2 minutes until it thickens, stirring constantly.
 
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#Pour into cooked pie shell and allow to cool while preparing meringue.
 
  
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===Meringue===
 
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#Place 4 egg whites in [[Cookbook:Mixer|mixer]] and beat at high speed until they start to foam.
 
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#Add cream of tartar to egg whites then, while continuing to beat, add sugar, 1 tablespoon at a time. Beat about 30 seconds between tablespoonfuls of sugar.
 
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#Continue to beat meringue until stiff peaks form when beaters are raised from bowl.
 
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#Spread meringue over pie, starting on lemon pie filling, using rubber [[Cookbook:Spatula|spatula]]. Spread over edges of crust, completely sealing in the lemon pie filling.
 
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#To form peaks in meringue, using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.
 
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#Place pie in [[Cookbook:Oven Temperatures|350°F]] (180°C) oven for 15 minutes until high points of meringue are lightly browned.
 
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#Serve at room temperature or chilled.
 
  
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==Warnings==
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[[Category:North American cuisine]]
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* The pie filling is quite hot when pouring it into pie shell.
 
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* Keep this pie refrigerated.
 
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* In humid weather meringue may "weep" (small dots of liquid form on the surface). To lessen this possibility, apply meringue to lemon filling while it is still hot, cool pie to room temperature before refrigerating, and/or use confectioner's (powdered -- 4X or 10X) sugar instead of granulated sugar when making the meringue.
 
  
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Latest revision as of 16:45, 16 July 2012

Lemon Meringue Pie
Lemon Meringue Pie 1.jpg
Category: Dessert recipes
Servings: 6-8
Time: prep: 45 minutes
baking: ~35 minutes
Difficulty: Medium

Description

Lemon meringue pie[1] [2] is a sweet dessert treat.

Ingredients

  • 1 baked 9" pastry shell
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1 tsp. salt
  • 1/2 cup cold water
  • 1/2 cup fresh lemon juice
  • 3 egg yolks, well beaten
  • 2 tbsp butter
  • 1 1/2 cups boiling water
  • 1 tsp. grated lemon rind

Meringue

  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 6 tablespoons white granulated sugar


Procedures

Combine sugar, cornstarch, salt. Beat in egg yolks, lemon juice, cold water until smooth consistency; then add butter and boiling water. Mix over medium heat, slowly bring to boil while continuously stirring. When it boils lower the heat and simmer for 1 minute. After 1 minute remove from heat and add lemon rind, mixing well. Pour this into the cool cooked shell. Allow to cool and a film to develop.

Meringue; Froth egg whites - medium speed. Add in tartar and beat at high speed until smooth (no foam). Add sugar, 1 tbsp at a time, while beating at medium speed. Finish at a high speed making the meringue glossy and semi stiff. Mound onto pie.

Bake in oven at 350 degrees F for ~14 minutes, when golden brown. Place on a cooling rack for ~2 hours.

References

  1. ↑ Taste of Home's Holiday & Celebrations Cookbook. Taste of Home. 2007. pp. 160. http://www.tasteofhome.com/recipes/Classic-Lemon-Meringue-Pie. 
  2. ↑ Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 221. ISBN 2762558972. 
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