After baking I cooled the pie for and hour on the counter and put it in the frig. Excellent recipe! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I recommend stirring the curd very frequently to prevent burning. Lemon Meringue Pie: A Family Favorite My grandmother Mae was notorious for her sweet tooth. Bake in preheated oven for 10 minutes, or until meringue is golden brown. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, Or 40-50 mins if baking the pastry a day ahead. First of all, while I'm sure experienced bakers picked up on this, this recipe does not specify that the crust must be pre-baked before adding the filling, otherwise you will end up with either a raw crust or a burnt meringue. (he had thirds). I still remember the magic of that whipped meringue topping that went into the oven like soft cloudy pillows and came out firm and golden brown. The intolerant among us can enjoy this delicious dessert. New! It was the perfect balance of sweet and tart. While the pastry bakes, prepare the filling. I worked on this recipe for a long time, making at least a dozen meringue pies in the past few months. The only thing that I wasn't clear on was the amount of lemon juice to use. Stir in water, lemon juice and lemon zest. For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and … This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. Spread meringue over pie, sealing the edges at the crust. I was so pleased to discover that my wonderful Lemon Meringue Pie recipe that took years to perfect is just as good, if not better, when made lactose and gluten-free! I would have preferred a thicker pie, however, so were I to make this again I would increase the recipe overall by half. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk. It definitely changes the taste. I made this tonight for my dad and it came out great. Also let the pie sit for an hour at room temperature after baking, then 3 hours in the fridge to ensure everything has solidified, else upon cutting it the curd will ooze. the first try, it didn't make nearly enough to fill the pie plate (a deep dish 9" plate). after reading ALL the reviews, i followed Angela's suggestions from page 10. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good. A friend requested a lemon pie so I gave it a shot. If you are even thinking about making this pie, READ THIS REVIEW!! Most people won't think twice about serving basic cornbread when is on the table. I let my pie cool 1 hr on a cookie rack, 3-6 hrs uncovered in the refrig before slicing, after 6 hrs in refrig, cover the pie (I used foil rather than plastic wrap.) This way on the day you will be … My second attempt on lemon meringue pie. Hi, I was glad to see the recipe on your site, for the jello lemon meringue pie, as I bought the jello lemon pie filling/pudding today, and they have removed the pie recipe from the side of the box, the only recipe on the box, at this time is pudding directions. Took the suggestions to use 1/4 c. lemon juice, and milk (2%) instead of water. Cook over a medium heat, stirring constantly, until thickened and smooth. Meringue to be added onto hot curd, such that the meringue bottom will cook. I'll be making 3 of these for Christmas dessert. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. Also let the pie sit for an hour at room temperature after baking, then 3 hours in the fridge to ensure everything has solidified, else upon cutting it the curd will ooze. Lower the oven to 180C/160C fan/gas 4. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight). Preparation. One tip I have is after the lemon filling starts to boil, only boil it for 1 minute so the cornstarch doesn't lose its thickening power. Finally I have found the perfect recipe for lemon meringue pie! If the meringue bottom is not cooked the meringue will liquify and the pie will fail. Stir in butter. Also, when you fill the pie crust with the lemon filling, the crust should still be warm and when you top the pie with the meringue, the filling should still be pretty warm. The filling was beautifully creamy, not too sweet, not too tart. Amount is based on available nutrient data. Cutting into t… Congrats! Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. 4)I always double the recipe to get a nice, thick layer of lemon custard, if you make the recipe as shown, your custard layer will be only about half an inch thick. this link is to an external site that may or may not meet accessibility guidelines. The pie can be kept wrapped in plastic in the fridge for up to 10 days though it is best fresh. Add comma separated list of ingredients to exclude from recipe. Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. This pie is fantastic! 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). Press pastry into the flutes. Everyone who is having problems with water in your pie **you cannot cover a lemon meringue pie with plastic wrap to store it, condensation forms and will leave you with a puddle in your pie** to store very loosely cover it with tented aluminum foil leaving a little opening for moisture to escape. I will definitely keep this recipe and I have a feeling I will be making this again very soon. Add comma separated list of ingredients to include in recipe. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick. it was, as my, self-proclaimed-lemon-meringue-pie- connoisseur father said: "pretty damn impressive". Ingredients Needed for a Delicious Lemon Meringue Pie. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. I'd like to offer the following: The recipe doesn't tell you about cooling and refrigeration. Nice and lemony, not too sweet with good proportions of curd and meringue. Remove the curd from heat only after it becomes really, really thick. this pie was fantastic...after two tries of making it. 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.