GOURMET LEMON MERINGUE PIE RECIPES

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LEMON MERINGUE PIE RECIPE | GOURMET TRAVELLER



Lemon meringue pie recipe | Gourmet Traveller image

Sweet but tangy, there's no denying the pull of this retro classic.

Provided by Rodney Dunn

Categories     Dessert

Yield Serves 8

Number Of Ingredients 10

3 lemons, juice and finely grated rind only
45 gm cornflour
3 egg yolks
150 gm caster sugar
80 gm unsalted butter
150 gm (1 cup) plain flour
55 gm (¼ cup) caster sugar
75 gm cold unsalted butter, coarsely chopped
330 gm caster sugar
4 eggwhites

Steps:

  • For pastry, blend flour, sugar and a pinch of salt in a food processor until combined, add butter and pulse until mixture resembles coarse breadcrumbs. Add 2 tbsp iced water and pulse until mixture comes together. Form into a disc, wrap in plastic and refrigerate for 1 hour.
  • Roll pastry onto a floured surface to 5mm thick and use to line a 2cm-deep x 24cm-diameter cake ring placed on a heavy-based oven tray or a shallow 24cm tart tin. Trim and refrigerate for 20 minutes. Preheat oven to 180C. Line pastry with baking paper, fill with pastry weights or rice and bake blind for 15 minutes. Remove paper and rice and bake for a further 5-10 minutes or until golden. Remove and cool to room temperature.
  • Combine lemon juice and rind in a heatproof bowl placed over a saucepan of simmering water. In a separate bowl, combine cornflour and 2 tbsp water and stir to combine, then add to lemon mixture and whisk to combine. Add 1 cup boiling water and whisk over simmering water until thick. Remove from heat, whisk in egg yolks, sugar and butter until combined and refrigerate until cold. Spoon mixture into pastry case and smooth surface.
  • For Italian meringue, place sugar in a heavy-based saucepan, add ¼ cup water and stir over low heat until sugar dissolves. Increase heat to high and cook until syrup reaches 115C on a sugar thermometer, then remove from heat. Meanwhile, using an electric mixer, whisk egg whites until soft peaks form, then, with motor running, slowly add hot syrup and whisk for 5 minutes. Reduce speed to low until ready to use.
  • Spoon meringue into a piping bag fitted with a 2cm plain nozzle and pipe 3cm high peaks over lemon filling. Place pie under a hot grill or using a blowtorch, toast meringue until evenly golden.

Nutrition Facts : ServingSize Serves 8

LEMON MERINGUE PIE RECIPE | EPICURIOUS



Lemon Meringue Pie Recipe | Epicurious image

This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast of textures. And somehow it is show-stopping (think beauty pageant) and homey (think Aunt Bee) simultaneously.

Provided by Lillian Chou

Total Time 6 1/2 hr (includes making and chilling pastry and cooling pie

Cook Time 50 min

Yield Makes 8 servings

Number Of Ingredients 15

Pastry dough
5 large egg yolks
1 1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
1/4 cup whole milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, cut into tablespoons
5 large egg whites, at room temperature 30 minutes
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3/4 superfine granulated sugar
Preheat oven to 375°F with rack in middle.

Steps:

  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang, then crimp decoratively. Lightly prick shell all over with a fork, then chill 30 minutes.
  • Line shell with foil and fill with pie weights or raw rice. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until bottom and side are golden, about 20 minutes more. Remove from oven and reduce temperature to 350°F.
  • Whisk together yolks in a small bowl.
  • Whisk together sugar, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated. Cover surface with wax paper to keep hot.
  • Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks.
  • Pour hot filling into warm pie shell and gently shake to smooth top. Spread meringue decoratively over hot filling, covering filling completely.
  • Immediately bake until meringue is golden-brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours. Cut with a serrated knife dipped in cold water.

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