LEMON MERINGUE PUDDING RECIPES
LEMON PUDDING RECIPES | BBC GOOD FOOD
Sink your spoon into our gooey lemon sponge puddings for a satisfying old school dessert. Choose from zesty self-saucing puds and twists such as a citrus croissant bake.
Provided by Good Food team
Number Of Ingredients 1
JELLO LEMON MERINGUE PIE | JUST A PINCH RECIPES
Impress your family and friends with this easy Lemon Meringue Pie! Here I've broken it down in steps, so don't be intimidated by the pie!
Provided by Susan Din @spatdi
Categories Pies
Prep Time 1 hours
Cook Time 1 hours 20 minutes
Yield 8
Number Of Ingredients 21
Steps:
- MAKE PIE CRUST or use frozen/refrigerated. Cut shortening into flour in a large bowl until it looks like coarse crumbs. beat an egg, and pour over crumbs. Add water, vinegar and salt and stir gently to combine. Divide into 3 equal balls and flatten into discs. Wrap well with plastic wrap and freeze 2 for future use. Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
- BLIND BAKE. Lay a sheet of parchment paper or foil(sprayed the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights. Bake @ 425 for 15 minutes. Remove from oven, lower heat to 375. Remove the parchment/foil and weights. Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides. Resume baking the crust for 5-7 minutes until light golden brown. Remove from oven and allow to cool.
- MAKE MERINGUE (It needs to be ready as soon as the shell is filled) If you haven't separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan. With CLEAN BEATERS begin to mix the egg whites on medium high. Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over. Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated. Continue beating until sugar is dissolved(not gritty when tested with thumb and forefinger) And stiff peaks are formed. Set aside. Preheat oven to 325.
- PREPARE FILLING Empty pudding mix in the saucepan with yolks, add 3/4c sugar and whisk to incorporate, adding water a little at a time to avoid lumps. When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon. Cook until thickened and mixture reaches a full boil. Remove from heat and stir in the lemon juice and zest.
- Pour immediately into prepared pie shell.
- Immedately spoon or pipe meringue mixture over hot filling, completely sealing to the crust and swirl as desired. Bake @ 325 for 15-20 minutes until tips of meringue are golden. Cool to room temperature or chill before serving.
More about "lemon meringue pudding recipes"
CLASSIC LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Desserts
Calories 444 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Desserts
Calories 444 calories per serving
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff peaks form and sugar is dissolved (meringue will not be smooth). Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
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LEMON MERINGUE PIE RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
Buttery pastry encases smooth lemon curd and fluffy meringue. This sunshine-coloured classic dessert pie is sure to brighten up your days.
From womensweeklyfood.com.au
Total Time 1 hours 5 minutes
Category Morning tea, Afternoon tea, Dessert
Cuisine Modern Australian
From womensweeklyfood.com.au
Total Time 1 hours 5 minutes
Category Morning tea, Afternoon tea, Dessert
Cuisine Modern Australian
- Spread meringue mixture onto roughened surface of filling. Bake about 2 minutes or until meringue is browned lightly.
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LEMON CURD RECIPES | BBC GOOD FOOD
Whip up a pot of luscious lemon curd with our easy recipe, then make one of our favourite citrussy sweet treats. Try a fruity sponge, a rich fool or trifle.
From bbcgoodfood.com
From bbcgoodfood.com
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LEMON PUDDING CAKE RECIPE: HOW TO MAKE IT
My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.—Dawn Fagerstrom, Warren, Minnesota
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 288 calories per serving
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 288 calories per serving
- Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.
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TRADITIONAL LEMON MERINGUE PIE | RECIPES | DELIA ONLINE
Finally, for the meringue, use a large, spanking clean, grease-fee bowl and in it whisk the egg whites until they form stiff peaks. Now beat in a quarter of the sugar at a time until it is all incorporated, then spoon the meringue on top of the pie, taking it to the very edge of the pastry rim with a palette knife, so that it seals the edge completely (You can also make a few decorative swirls).
From deliaonline.com
From deliaonline.com
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MARY BERRY'S LEMON MERINGUE PIE RECIPE - BBC FOOD
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 ...
From bbc.co.uk
From bbc.co.uk
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LEMON MERINGUE PIE RECIPE - BBC FOOD
Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and ...
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JELLO CLASSIC LEMON MERINGUE PIE RECIPE | SPARKRECIPES
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LEMON PAVLOVA | NIGELLA'S RECIPES | NIGELLA LAWSON
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