Recipe: Appetizing Lemon Meringue Pie with Homemade Pie Crust

July 15, 2020

Lemon Meringue Pie with Homemade Pie Crust. This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it's impossible to resist. Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely.

Lemon Meringue Pie with Homemade Pie Crust This Lemon Meringue Pie from Delish.com uses both lemon zest and juice to strike the perfect balance between sweet and tart, plus it has a showstopping meringue topping. Once You Try Homemade Lemon Meringue Pie, You Never Go Back! Enjoy a classic Lemon Meringue Pie with a tart, refreshing filling and the perfect flaky pie crust I'll show you how to make in no time. You can cook Lemon Meringue Pie with Homemade Pie Crust using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Lemon Meringue Pie with Homemade Pie Crust

  1. It's 1 of Homemade Pie Crust.
  2. You need of To Make Lemon Custard.
  3. You need 1 of lemon Domestic Lemon Zest.
  4. Prepare 1 of lemon Domestic Lemon Juice (squeezed).
  5. Prepare 3 of Egg yolk.
  6. You need 60 grams of Caster Sugar.
  7. Prepare 300 ml of Milk.
  8. It's 25 grams of Corn starch.
  9. It's 5 grams of Cake flour.
  10. You need 10 grams of Butter.
  11. Prepare of To Make the Italian Meringue.
  12. Prepare 3 of Egg whites.
  13. It's 100 grams of Granulated sugar.
  14. Prepare 30 ml of Water.
  15. You need 1 dash of Squeezed Lemon Juice.
  16. It's 1 of Powdered sugar.

Otherwise it will be extremely lemony. A fantastic homemade lemon meringue pie from scratch is better & actually just as easy to prepare. A homemade lemon meringue pie is a good reason to perfect your pastry making technique too. I always recommend that beginner bakers start with pastry pie shells before moving on.

Lemon Meringue Pie with Homemade Pie Crust step by step

  1. Prep: Grate the outer yellow skin of the lemon. Squeeze out the lemon juice, use about 10ml for the Italian meringue. Make the pie crust. https://cookpad.com/us/recipes/142966-flaky-and-beautiful-all-purpose-kneaded-pie-crust.
  2. Make the Lemon Custard: We will make the custard cream in the microwave and add the lemon last. In a heat-resistant bowl, add the egg yolk, caster sugar, cornstarch, cake flour, and 3 Tbsp of the listed milk. Mix together with a whisk..
  3. Slowly add the remaining milk and heat in the microwave. After 3 minutes, some of it will be thicker and it will begin to expand, take it out and stir it with a whisk. Microwave again until the thickness increases. When it gets to the point where you're not sure if it's thick enough, stop microwaving. It will thicken as it hardens so be careful. Melt the butter in it while it's hot..
  4. Cover tightly with plastic wrap to prevent it from drying out, and let it cool. Once cooled, mix in the lemon zest and lemon juice, setting aside 10ml. If you want a smooth and melt-in-your-mouth type custard, strain it now. I like the springy, puffy texture so I leave it as is..
  5. Spread the lemon custard into the pie crust..
  6. Make the Italian Meringue: In the pictures, the top photo is the Italian meringue and the bottom photo is the normal meringue.The Italian meringue has a gloss and is quite sweet, so you could even eat the meringue as is..
  7. In a small saucepan, heat the granulated sugar and the water. Bring it to a boil and let it boil down until it reaches about 120°C. Don't stir or mix it during this time, or the sugar won't dissolve. If you turn the heat up too high, it won't caramelize. Be careful..
  8. Add in a pinch of salt (not listed in ingredients) to the egg whites and whip with a hand mixer. Once it becomes thick and creamy, add in the syrup from Step 7 a little bit at a time while continuing to whip. Once peaks form and it has completely whipped up, the shiny meringue has been completed. Lastly, add in the remaining lemon juice, and it's done..
  9. Thickly layer the meringue onto the custard cream from Step 5 and form it into a loose mound. Preheat the oven to 220°C..
  10. Form little peaks by using the back of a spoon and sprinkle with powdered sugar..
  11. Bake for 5 minutes in the 220°C oven. Lower to 160°C to melt the sugar. The powdered sugar and the top of the meringue will become a very lovely color. Warm a up knife in the oven to with a crisp cut..

A Lemon Meringue Pie starts with a pie crust that is filled with a lemony cream filling and topped with a sweet and billowy meringue. Then, using two spoons, place large spoonfuls of the meringue on top of the filling. Start at the outside edge of your pie making sure the meringue touches the crust. Mini Lemon Meringue Pies are made simple by using homemade microwave lemon curd and · Make these Lemon Meringue Pie Canollis for any occasion! With Pie crust cannoli shells filled with a One Dish Kitchen

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