LEMON MERINGUE PIE WITH SHORTBREAD CRUST RECIPES

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LEMON MERINGUE PIE RECIPE | FOOD & WINE



Lemon Meringue Pie Recipe | Food & Wine image

Lemon meringue pie has always been my favorite dessert. (Fun fact: Lemon Pie was my CB handle when I was a kid. If you don’t know what that means, it’s likely because you’re much younger than me, and this clue still won’t help you: Breaker 1-9, this is Lemon Pie. I’ve got a Smokey on my tail.)I like lemon pie so much that I want even more of the bright, sunny lemon flavor to come through, so there’s less sugar and more lemon juice in this filling than you’ll find in most recipes. It’s assertively—but not aggressively—lemony, and is balanced by the fluffy meringue topping, which has the perfect sweetness and density to complement the tarter-than-usual filling.This topping is the type of meringue I love, the type that makes my mouth water and sets my heart aflutter. It is Italian meringue. It’s thicker, creamier, and heavier on the palate than the type of airy, ephemeral meringues you might see on diner-style pies—you know, the type that deflates almost immediately on the tongue. Italian meringue, by contrast, has weight and body to it that’s reminiscent of homemade marshmallows, and it’s incredibly stable, which is why it’s often used as a cake frosting, too. You don’t have to bake it—because in making it, you beat molten hot sugar syrup into the whites (easier than it sounds), which heats them to a safe temperature. I like to add a little vanilla extract to my Italian meringue, which somehow makes it seem even creamier.And oh, the crust! In place of traditional pie pastry (which would still be delicious here), I go with a pat-in shortbread crust that somehow both holds together and is wonderfully crumbly in that shortbread kind of way. But what makes it truly special is that there are little bits of salty, crunchy Marcona almonds in it.The topping, the filling, and the crust all work together in beautiful harmony, and I wanted to engineer the recipe so that you can enjoy that deliciousness faster than usual. The crust, which is made in a food processor and requires no rolling, comes together lickety-split. The filling, which I chill in an ice bath before it goes into the crust, sets in lightning speed. And the meringue, which does not need to bake, is ready to enjoy as soon as it’s whipped up—because when you want lemon pie, you want it now.

Provided by Ann Taylor Pittman

Categories     Pies

Total Time 2 hours 30 minutes

Yield 8

Number Of Ingredients 19

1/2 cup Marcona almonds
4 1/4 ounces all-purpose flour (about 1 cup)
1 3/8 ounces powdered sugar (about 1/3 cup)
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter (4 ounces), cut into small pieces
Cooking spray
3/4 cup granulated sugar
1 3/4 ounces cornstarch (about 1/3 cup)
1/4 teaspoon kosher salt
1 1/3 cups water
4 teaspoons lemon zest plus 2/3 cup fresh lemon juice (from about 6 lemons), divided
4 large egg yolks
2 tablespoons unsalted butter
4 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup granulated sugar
1/4 cup water

Steps:

  • Make the crust: Preheat oven to 400°F. Place almonds in a food processor; pulse until finely chopped, about 6 times. Add flour, powdered sugar, and salt; pulse twice to combine. Add butter; pulse until small, moist clumps form, about 13 to 16 times (dough will be crumbly but it will hold together when pressed between fingers; you don’t want the dough to form a ball, but you also don’t want lots of dry flour).
  • Transfer dough to a 9-inch pie pan lightly coated with cooking spray. Pat dough into bottom and up sides of pie pan; pierce bottom of dough with a fork. Place in freezer for 10 minutes. Remove dough from freezer; line with parchment paper and pie weights or dried beans. Bake at 400°F until lightly browned, 15 to 18 minutes. Carefully remove parchment paper and pie weights. Bake until evenly browned, about 5 minutes. Place on a wire rack to let cool.
  • Make the filling: Whisk together granulated sugar, cornstarch, and salt in a large, heavysaucepan. Whisk in 1 1/3 cups water and lemon juice. Cook over medium, stirring almost constantly, until bubbly and thick, about 6 minutes. Place egg yolks in a medium bowl.Add about one-fourth of hot lemon juice mixture to egg yolks, whisking constantly.Gradually add remaining hot lemon juice mixture, whisking constantly. Pour mixture back intopan; cook over medium, whisking constantly, until bubbly, about 2 minutes. Removefrom heat. Stir in lemon zest. Add butter; stir until butter melts. Place saucepan into anice bath in a large bowl. Let cool to room temperature (or cooler), whisking occasionally, about 8 minutes. Spoon mixture into cooled crust. Loosely cover with plastic wrap, and refrigerate until set, about 1 hour.
  • Make the meringue: Place egg whites in the bowl of a stand mixer. Add cream of tartar, vanilla, and salt. Beat on medium speed just until soft peaks form.
  • Combine granulated sugar and 1/4 cup water in a small, heavy saucepan; stir just to moisten sugar. Bring to a boil; cook, without stirring, until a candy thermometer registers 250°F, about 6 minutes. With stand mixer running on medium-low speed, slowly pour hot sugar syrup down side of bowl into egg white mixture. Increase speed to medium, and gradually increase up to high. Beat until stiff peaks form. Spoon meringue over pie. Lightly brown meringue under a broiler or with a kitchen torch, if desired.

LEMON MERINGUE PIE BARS RECIPE | LAND O’LAKES



Lemon Meringue Pie Bars Recipe | Land O’Lakes image

One of our most popular recipes–transformed into a bar. Perfect for a crowd, these lemon bars feature a shortbread crust, tangy lemon curd and toasted marshmallowy meringue.

Provided by Land O'Lakes

Categories     Baked    Tarts    Meringue    Lemon    Sweet    Baking    Making It Photo-Ready    Fruit    Pie    Dessert    Pastry    Dessert    Pie    Dessert

Total Time 0 minutes

Prep Time 30 minutes

Yield 24 servings

Number Of Ingredients 19

Crust
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
3/4 cup Land O Lakes® Butter melted
Filling
1 1/2 cups sugar
3 tablespoons all-purpose flour
1 tablespoon cream of tartar
1/4 teaspoon salt
4 large Land O Lakes® Eggs
6 large Land O Lakes® Eggs separated, reserve egg whites
1 tablespoon freshly grated lemon zest
1 cup fresh lemon juice from 5 to 6 lemons
6 tablespoons Land O Lakes® Butter cut into 12 pieces
Meringue
6 reserved egg whites
1 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Heat oven to 350°F. Fold very long piece of aluminum foil in half lengthwise. Set in 13x9-inch baking pan, extending foil about 2 inches over edges. Line baking pan with additional foil.
  • Combine 1 1/2 cups flour, 1/3 cup sugar and 1/4 teaspoon salt in bowl. Stir in melted butter until well combined. Press into prepared baking pan. Bake 20-22 minutes or until crust is light golden brown.
  • Meanwhile, whisk 1 1/2 cups sugar, 3 tablespoons flour, 1 tablespoon cream of tartar and 1/4 teaspoon salt together in large saucepan. Whisk in 4 eggs and 6 egg yolks until well combined but not airy. Whisk in lemon zest and juice.
  • Cook over medium-low heat, stirring constantly, 8-12 minutes or until mixture thickens and reaches 160°F. Remove from heat; stir in butter, 2 pieces at a time, allowing butter to melt before adding more. Strain filling through fine-mesh strainer set over bowl. Set bowl aside.
  • Beat 6 egg whites and 1 teaspoon cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually adding 3/4 cup sugar, 3-4 minutes or until stiff peaks form and mixture is glossy.
  • Pour hot lemon filling into baked crust. Spread meringue over hot filling, completely sealing to edge of pan.
  • Bake 18-22 minutes or until meringue reaches 160°F and is lightly browned. 
  • Cool 3-4 hours at room temperature. Remove from pan using foil ends for easier cutting and serving.

Nutrition Facts : Calories 230 calories, FatContent 11 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 100 milligrams, SodiumContent 150 milligrams, CarbohydrateContent 30 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 4 grams

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