MILE-HIGH LEMON BLUEBERRY MERINGUE PIE | CBC LIFE
[IMAGE]
The tartness of a lemon curd paired with the melt-in-your-mouth sweetness of a pillowy meringue is a tried and true flavour combination. But throw in a layer of luscious blueberry pie filling, a blueberry-flavoured meringue and decorative sugared blueberries, and the traditional lemon meringue pie is elevated to “mile-high” levels.
The Mile-High Lemon Blueberry Meringue Pie was Amanda’s Signature Bake, a tribute to a Prince Edward Island staple dessert and a worthy entry during Pie and Tart Week in Season 5 of The Great Canadian Baking Show.
Mile-High Lemon Blueberry Meringue Pie
By Amanda Muirhead
Provided by CBC.CA
Number Of Ingredients 39
Steps:
Pastry:
Whisk together the flour, sugar and salt together in the bowl of a stand mixer. Add the oil and blend on low speed until combined. Add the butter and mix until the dough is crumbly with small pieces of butter still visible. Stir in the water and lemon juice.Press the dough together and gently fold it over a few times until it comes together. Wrap it in plastic wrap and refrigerate for 1 hour.
Whisk together the egg and cream to make an egg wash and set it aside.
Roll the dough to ?-inch thick and press it into a 9-inch glass pie dish. Trim the edges. Use small cookie cutters or a knife to cut the excess dough into small decorative shapes. Refrigerate the pie shell for 30 minutes. Place the decorative dough pieces on a small parchment-lined rimmed baking sheet and refrigerate them until ready to use.
Heat the oven to 425 F. Dock the crust all over with a fork and line it with parchment. Fill it with pie weights, dried beans or rice. Bake for 15 minutes before removing the pie weights and parchment.
Brush the crust with the egg wash, reserving the excess egg wash for later use, and dock it again. Use foil to cover the edges of the pie, return it to the oven and bake for 10 minutes. Reduce the heat to 375 F and bake until golden, 10 to 20 minutes.
Brush the decorative dough pieces lightly with egg wash and bake them at 375 F until golden, 10 to 12 minutes.
Blueberry Filling:
Add the blueberries, sugar and blueberry juice to a medium saucepan and bring the mixture to a boil over medium-high heat. Cook until slightly thickened, about 5 minutes.Remove from heat and use an immersion blender to purée the mixture. Return the saucepan to medium-low heat.
Mix together the cornstarch and lemon juice. Whisk it into the blueberry purée and cook the mixture until thickened, about 1 minute. Remove the saucepan from the heat and set it aside to cool.
Lemon Filling:
Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the lemon zest, juice and water. Cook the mixture over medium heat until it thickens, about 5 minutes.Place the egg yolks in a large heatproof bowl and whisk to break them up. Slowly add in the lemon juice mixture, whisking constantly. Strain the mixture through a fine mesh sieve back into the saucepan. Cook it over medium heat for 2 more minutes.
Remove the saucepan from the heat and stir in the butter until fully combined. Pour the lemon filling into the baked pie crust. Refrigerate for 1 hour. Gently top the lemon filling with the cooled blueberry filling. Refrigerate the pie for 3 hours or until set.
Blueberry Meringue:
While the fillings set, prepare the meringues. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high to soft peaks.Cook the sugar and blueberry juice together in a small saucepan over medium-high heat until a candy thermometer reads 250 F. With the mixer on medium-high, slowly add the sugar mixture to the egg whites. Add the freeze-dried blueberry powder, vanilla bean paste, cream of tartar and salt. Whip to stiff peaks.
Plain Meringue:
Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high to soft peaks.Cook the sugar and water in a small saucepan over medium-high heat until a candy thermometer reads 250 F. With the stand mixer on medium-high, slowly add the sugar mixture to the egg whites. Add the lemon juice, vanilla, cream of tartar and salt. Whip to stiff peaks.
Sugared Blueberries:
Whisk the egg white until foamy. Add the blueberries and toss to coat. Transfer the berries to a small bowl, add the sugar and toss to coat. Set the berries aside to dry.Garnish:
Transfer both meringues into piping bags fitted with tips of your choosing. Pipe a ring of blueberry meringue around the perimeter of the pie. Pipe a slightly smaller ring of plain meringue on top. Use a kitchen torch to toast the plain meringue.Top the pie with the sugared blueberries and decorative pastry pieces.
Makes one 9-inch pie
MILE-HIGH LEMON BLUEBERRY MERINGUE PIE | CBC LIFE
[IMAGE]
The tartness of a lemon curd paired with the melt-in-your-mouth sweetness of a pillowy meringue is a tried and true flavour combination. But throw in a layer of luscious blueberry pie filling, a blueberry-flavoured meringue and decorative sugared blueberries, and the traditional lemon meringue pie is elevated to “mile-high” levels.
The Mile-High Lemon Blueberry Meringue Pie was Amanda’s Signature Bake, a tribute to a Prince Edward Island staple dessert and a worthy entry during Pie and Tart Week in Season 5 of The Great Canadian Baking Show.
Mile-High Lemon Blueberry Meringue Pie
By Amanda Muirhead
Provided by CBC.CA
Number Of Ingredients 39
Steps:
Pastry:
Whisk together the flour, sugar and salt together in the bowl of a stand mixer. Add the oil and blend on low speed until combined. Add the butter and mix until the dough is crumbly with small pieces of butter still visible. Stir in the water and lemon juice.Press the dough together and gently fold it over a few times until it comes together. Wrap it in plastic wrap and refrigerate for 1 hour.
Whisk together the egg and cream to make an egg wash and set it aside.
Roll the dough to ?-inch thick and press it into a 9-inch glass pie dish. Trim the edges. Use small cookie cutters or a knife to cut the excess dough into small decorative shapes. Refrigerate the pie shell for 30 minutes. Place the decorative dough pieces on a small parchment-lined rimmed baking sheet and refrigerate them until ready to use.
Heat the oven to 425 F. Dock the crust all over with a fork and line it with parchment. Fill it with pie weights, dried beans or rice. Bake for 15 minutes before removing the pie weights and parchment.
Brush the crust with the egg wash, reserving the excess egg wash for later use, and dock it again. Use foil to cover the edges of the pie, return it to the oven and bake for 10 minutes. Reduce the heat to 375 F and bake until golden, 10 to 20 minutes.
Brush the decorative dough pieces lightly with egg wash and bake them at 375 F until golden, 10 to 12 minutes.
Blueberry Filling:
Add the blueberries, sugar and blueberry juice to a medium saucepan and bring the mixture to a boil over medium-high heat. Cook until slightly thickened, about 5 minutes.Remove from heat and use an immersion blender to purée the mixture. Return the saucepan to medium-low heat.
Mix together the cornstarch and lemon juice. Whisk it into the blueberry purée and cook the mixture until thickened, about 1 minute. Remove the saucepan from the heat and set it aside to cool.
Lemon Filling:
Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the lemon zest, juice and water. Cook the mixture over medium heat until it thickens, about 5 minutes.Place the egg yolks in a large heatproof bowl and whisk to break them up. Slowly add in the lemon juice mixture, whisking constantly. Strain the mixture through a fine mesh sieve back into the saucepan. Cook it over medium heat for 2 more minutes.
Remove the saucepan from the heat and stir in the butter until fully combined. Pour the lemon filling into the baked pie crust. Refrigerate for 1 hour. Gently top the lemon filling with the cooled blueberry filling. Refrigerate the pie for 3 hours or until set.
Blueberry Meringue:
While the fillings set, prepare the meringues. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high to soft peaks.Cook the sugar and blueberry juice together in a small saucepan over medium-high heat until a candy thermometer reads 250 F. With the mixer on medium-high, slowly add the sugar mixture to the egg whites. Add the freeze-dried blueberry powder, vanilla bean paste, cream of tartar and salt. Whip to stiff peaks.
Plain Meringue:
Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high to soft peaks.Cook the sugar and water in a small saucepan over medium-high heat until a candy thermometer reads 250 F. With the stand mixer on medium-high, slowly add the sugar mixture to the egg whites. Add the lemon juice, vanilla, cream of tartar and salt. Whip to stiff peaks.
Sugared Blueberries:
Whisk the egg white until foamy. Add the blueberries and toss to coat. Transfer the berries to a small bowl, add the sugar and toss to coat. Set the berries aside to dry.Garnish:
Transfer both meringues into piping bags fitted with tips of your choosing. Pipe a ring of blueberry meringue around the perimeter of the pie. Pipe a slightly smaller ring of plain meringue on top. Use a kitchen torch to toast the plain meringue.Top the pie with the sugared blueberries and decorative pastry pieces.
Makes one 9-inch pie
More about "refrigerate lemon meringue pie recipes"
LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT
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.
LEMON MERINGUE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 5 hours 15 minutes
Calories 330 per serving
- Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.
SHOULD I REFRIGERATE MY LEMON MERINGUE PIE?
From topcookingstories.com
SHOULD I REFRIGERATE A LEMON MERINGUE PIE?
From foodly.tn
MEYER LEMON MERINGUE SLAB PIE | LIVING BETTER TOGETHER
GRANDMA'S LEMON MERINGUE PIE RECIPE | ALLRECIPES
From allrecipes.com
HOW TO STORE A LEMON MERINGUE PIE (FOR BOTH SHORT AND LONG ...
From homestratosphere.com
LEMON MERINGUE PIE - HOUSE OF NASH EATS
From houseofnasheats.com
EASY LEMON MERINGUE PIE RECIPE - THE RECIPE REBEL
From thereciperebel.com
HOW TO STORE MERINGUE PIES AND CREAM PIES | BETTER HOMES ...
From bhg.com
CLASSIC LEMON MERINGUE PIE RECIPE | REALEMON AND REALIME
From realemon.ca
LEMON MERINGUE PIE - JUST EASY RECIPES
From justeasyrecipes.com
WHY DOES MY LEMON MERINGUE PIE SEPARATE? - BROKEN BARREL
From brokenbarrelwoodlands.com
CANNED LEMON MERINGUE PIE - RECIPES | COOKS.COM
From cooks.com
DO YOU REFRIGERATE LEMON - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOMEMADE LEMON MERINGUE PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEST LEMON MERINGUE PIE - EASY DESSERT RECIPES
From easydessertrecipes.com
LEMON MERINGUE PIE | SMEG CUCINA
From smegcucina.com.au
LEMON MERINGUE PIE | "JIFFY" MIX
From site.jiffymix.com