MERINGUE FILLING RECIPES
MERINGUE RECIPES - BBC GOOD FOOD
From fluffy whisked egg whites to dessert of champions - try one of our new ways to serve crisp and chewy meringues
Provided by Good Food team
Number Of Ingredients 1
ULTIMATE LEMON MERINGUE PIE RECIPE - BBC GOOD FOOD
You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good
Provided by Angela Nilsen
Categories Buffet, Dessert, Dinner, Treat
Total Time 3 hours 15 minutes
Cook Time 1 hours 45 minutes
Yield 8
Number Of Ingredients 14
Steps:
- For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind – make sure the mix is not overworked.
- Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
- Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
- While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
- Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside while you make the meringue.
- Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
- Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
- Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.
Nutrition Facts : Calories 480 calories, FatContent 24 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 41 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.5 milligram of sodium
More about "meringue filling recipes"
LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 382 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 382 calories per serving
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.
See details
ULTIMATE LEMON MERINGUE PIE RECIPE - BBC GOOD FOOD
You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good
From bbcgoodfood.com
Total Time 3 hours 15 minutes
Category Buffet, Dessert, Dinner, Treat
Cuisine British
Calories 480 calories per serving
From bbcgoodfood.com
Total Time 3 hours 15 minutes
Category Buffet, Dessert, Dinner, Treat
Cuisine British
Calories 480 calories per serving
- Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.
See details
LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 382 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 382 calories per serving
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.
See details
LEMON MERINGUE PIE RECIPE - NYT COOKING
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
- Allow to cool completely, from one to two hours, but do not refrigerate.
See details
FAVORITE COCONUT MERINGUE PIE RECIPE: HOW TO MAKE IT
We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. —Betty Sitzman, Wray, Colorado
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Calories 415 calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Calories 415 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
See details
BASIC CREAM PIE FILLING | JUST A PINCH RECIPES
Cream pies are a big hit in our family, as well as our friends. This recipe is a basic filling for all cream pies such as coconut, chocolate, pineapple, etc. It is also good for fillings in cakes and desserts. This basic filling is so simple and used in all my cream pies. You can add the egg yolks with all the other ingredients, use a whip tool while stirring with no worry of curdling. I top the pies with Marshmellow Creme Meringue (posted on JAP).
From justapinch.com
Reviews 5
Category Pies
Cuisine American
From justapinch.com
Reviews 5
Category Pies
Cuisine American
- Pour filling into baked pie shell. Serve with whipped cream, or top with Marshmellow Creme Meringue* and bake until meringue is lightly browned. *Posted on JAP
See details
QUICK CHOCOLATE MERINGUE PIE RECIPE | MARTHA STEWART
This recipe comes courtesy of Diane Rasberry of Baton Rouge, Louisiana. She says the chocolate filling of this pie is balanced out by the not-too-sweet meringue topping.
From marthastewart.com
Reviews 3.6
Total Time 30 minutes
Category Pie & Tarts Recipes
Calories 321 g per serving
From marthastewart.com
Reviews 3.6
Total Time 30 minutes
Category Pie & Tarts Recipes
Calories 321 g per serving
- Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and remaining 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
See details
LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 382 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Category Desserts
Calories 382 calories per serving
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.
See details
LEMON MERINGUE PIE RECIPE - NYT COOKING
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
- Allow to cool completely, from one to two hours, but do not refrigerate.
See details
FAVORITE COCONUT MERINGUE PIE RECIPE: HOW TO MAKE IT
We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. —Betty Sitzman, Wray, Colorado
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Calories 415 calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Desserts
Calories 415 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
See details
BASIC CREAM PIE FILLING | JUST A PINCH RECIPES
Cream pies are a big hit in our family, as well as our friends. This recipe is a basic filling for all cream pies such as coconut, chocolate, pineapple, etc. It is also good for fillings in cakes and desserts. This basic filling is so simple and used in all my cream pies. You can add the egg yolks with all the other ingredients, use a whip tool while stirring with no worry of curdling. I top the pies with Marshmellow Creme Meringue (posted on JAP).
From justapinch.com
Reviews 5
Category Pies
Cuisine American
From justapinch.com
Reviews 5
Category Pies
Cuisine American
- Pour filling into baked pie shell. Serve with whipped cream, or top with Marshmellow Creme Meringue* and bake until meringue is lightly browned. *Posted on JAP
See details
MAGIC LEMON MERINGUE PIE RECIPE | TRISHA YEARWOOD | FOO…
From foodnetwork.com
Reviews 4.4
Total Time 2 hours 40 minutes
Category dessert
Reviews 4.4
Total Time 2 hours 40 minutes
Category dessert
- Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
See details
STRAWBERRY MERINGUE ROULADE RECIPE - BBC FOOD
Mary Berry's strawberry meringue roulade recipe has just 6 ingredients and can be made in under an hour. It's the perfect barbecue pudding.
From bbc.co.uk
Reviews 4.9
Cuisine British
From bbc.co.uk
Reviews 4.9
Cuisine British
- When you are ready to serve, dust with icing sugar and cut into slices.
See details
LEMON MERINGUE PIE RECIPE | GEOFFREY ZAKARIAN | FOOD NETW…
From foodnetwork.com
Reviews 3.8
Total Time 1 hours 45 minutes
Category dessert
Reviews 3.8
Total Time 1 hours 45 minutes
Category dessert
- Spread the meringue generously on the pie and style using a palette knife (offset spatula) as desired. With a kitchen blowtorch, gently go over the meringue until a toasted color is achieved. Or place under the boiler until browned, 2 to 3 minutes.
See details
LEMON MERINGUE PIE RECIPE - SIMPLY RECIPES
Aug 30, 2021 · The Trick to Making Lemon Pie Filling for Lemon Meringue Pie . A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling …
From simplyrecipes.com
From simplyrecipes.com
See details
LEMON MERINGUE PIE RECIPES | ALLRECIPES
Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy. By …
From allrecipes.com
From allrecipes.com
See details
MERINGUE COOKIE RECIPES - MARTHA STEWART
Meringue Cookie Recipes Meringue cookies are light, airy, sweet, and crisp because whipped egg whites and sugar are the base of them. With no flour they're a perfect sweet treat for those …
From marthastewart.com
From marthastewart.com
See details
LEMON MERINGUE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
Unmould the flat-topped one on to a cake stand or plate, meringue side down. Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and than spatula over the cream and top with the remaining cake, bronze-peaked meringue …
From nigella.com
From nigella.com
See details
MINI LEMON MERINGUE PIES - ALLRECIPES
Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
From allrecipes.com
From allrecipes.com
See details
MERINGUE - WIKIPEDIA
Meringue (/ m ə r æ ŋ /, mə-RANG; French pronunciation: [məʁɛ̃ɡ]) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
LEMON MERINGUE PIE - DONNA HAY
Add the lemon juice, rind and egg yolks and cook, whisking continuously, for 3–4 minutes or until thickened. Pour the filling immediately into the pastry case, smooth the top and refrigerate for 1–2 hours or until set. To make the meringue…
From donnahay.com.au
From donnahay.com.au
See details
LEMON MERINGUE PIE RECIPES | ALLRECIPES
Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy. By …
From allrecipes.com
From allrecipes.com
See details
MERINGUE COOKIE RECIPES - MARTHA STEWART
Meringue Cookie Recipes Meringue cookies are light, airy, sweet, and crisp because whipped egg whites and sugar are the base of them. With no flour they're a perfect sweet treat for those …
From marthastewart.com
From marthastewart.com
See details
LEMON MERINGUE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
Unmould the flat-topped one on to a cake stand or plate, meringue side down. Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and than spatula over the cream and top with the remaining cake, bronze-peaked meringue …
From nigella.com
From nigella.com
See details
MINI LEMON MERINGUE PIES - ALLRECIPES
Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
From allrecipes.com
From allrecipes.com
See details
MERINGUE - WIKIPEDIA
Meringue (/ m ə r æ ŋ /, mə-RANG; French pronunciation: [məʁɛ̃ɡ]) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
LEMON MERINGUE PIE - DONNA HAY
Add the lemon juice, rind and egg yolks and cook, whisking continuously, for 3–4 minutes or until thickened. Pour the filling immediately into the pastry case, smooth the top and refrigerate for 1–2 hours or until set. To make the meringue…
From donnahay.com.au
From donnahay.com.au
See details
RECIPES - HOMEMADE RECIPES | WILTON
Find the best recipes for making amazing desserts and meals online at Wilton! Browse dessert recipes for all occasions and treat types. Wilton provides easy-to-follow online instructions and all the …
From wilton.com
From wilton.com
See details
RASPBERRY MERINGUE PIE RECIPE - GREAT BRITISH CHEFS
Add the raspberry purée and whisk together over a bain-marie until thick. The mixture should hold a ribbon trail when the whisk is lifted up. Whisk in the butter and cook again until thick To make the meringue …
From greatbritishchefs.com
From greatbritishchefs.com
See details
LEMON MERINGUE PIE - DONNA HAY
Add the lemon juice, rind and egg yolks and cook, whisking continuously, for 3–4 minutes or until thickened. Pour the filling immediately into the pastry case, smooth the top and refrigerate for 1–2 hours or until set. To make the meringue…
From donnahay.com.au
From donnahay.com.au
See details
RECIPES - HOMEMADE RECIPES | WILTON
Find the best recipes for making amazing desserts and meals online at Wilton! Browse dessert recipes for all occasions and treat types. Wilton provides easy-to-follow online instructions and all the …
From wilton.com
From wilton.com
See details
RASPBERRY MERINGUE PIE RECIPE - GREAT BRITISH CHEFS
Add the raspberry purée and whisk together over a bain-marie until thick. The mixture should hold a ribbon trail when the whisk is lifted up. Whisk in the butter and cook again until thick To make the meringue …
From greatbritishchefs.com
From greatbritishchefs.com
See details
QUICK CHOCOLATE MERINGUE PIE RECIPE | MARTHA STEWART
Even if you bake the filling until it 'sets', the filling will be runny after letting the pie cool or set in the fridge overinight. As meringue goes, they are high-maintenance! Use 1/8 tsp. of cream of …
From marthastewart.com
From marthastewart.com
See details
HOW TO MAKE MERINGUE TOPPING FOR PIES - BETTER HOMES & GARD…
Oct 28, 2020 · Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes. The hot filling helps cook the meringue from underneath and prevents weeping (a layer of moisture that forms between the meringue and filling).
From bhg.com
From bhg.com
See details
EASY LEMON MERINGUE PIE RECIPE - THE SPRUCE EATS
Jul 23, 2021 · This recipe for lemon meringue pie has a delicious, tangy lemon curd and loads of billowing meringue piled high. The combination of flaky crust, sweet and tart filling, and toasty meringue …
From thespruceeats.com
From thespruceeats.com
See details
JELLO CLASSIC LEMON MERINGUE PIE RECIPE - SPARKRECIPES
For meringue, Beat egg yolks with mixer until foamy, and slowly add sugar until meringue forms. Spread on pie Bake 350 or until meringue is lightly browned. Cool at room temp. for 4 hours. keep …
From recipes.sparkpeople.com
From recipes.sparkpeople.com
See details
