This recipe came out just right. I recommend stirring the curd very frequently to prevent burning. The ones I've tried were either sour or gummy or both. It takes a little time, but is well worth it. A friend requested a lemon pie so I gave it a shot. Even after refrigeration there were just a few little beads of sugary moisture dotting the meringue, but the filling held up and didn't sog up the bottom crust. 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. This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. Jump to Recipe - Print Recipe . You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good. The only thing that I wasn't clear on was the amount of lemon juice to use. after i spooned it into the pie shell and topped with meringue i let it cool to room temperature for over an hour then put it in the fridge for about 4 hours before i served it. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Whisk egg yolk mixture back into remaining sugar mixture. The lemon meringue dates back to the mid-1800s. Beat in the sugar until glossy. Strain and stir in the lemon juice gradually. Lemon custards go back much farther, as does meringue. 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. Eat the same day. Through the year we enjoyed berry and apple pies, but in summer the order of the day was lemon meringueâ¦ Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. A perfect lemon meringue pie is within reach with Alton Brown's revamped recipe from Good Eats: Reloaded, with a Swiss meringue and an all-butter crust. I used Martha Stewart's Pate Brisee recipe (all butter). Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. To Assemble: Spoon the chilled lemon filling into the pastry shell, smoothing the top with the back of a spoon. the first try, it didn't make nearly enough to fill the pie plate (a deep dish 9" plate). 298 calories; protein 4.4g; carbohydrates 49.7g; fat 10.3g; cholesterol 110.1mg; sodium 229.2mg. Meringue to be added onto hot curd, such that the meringue bottom will cook. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Was very happy with the results. If you are even thinking about making this pie, READ THIS REVIEW!! (he had thirds). Can be done a day ahead. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. I tried another recipe twice before for this kind of pie but the results were less than desirable. To make the lemon meringue pie you will need an 8â³ or 9â³ round pie dish. 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. Spread the meringue on the filling while the filling is still warm. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Remove from heat and stir in butter. Thanks Emilie S for passing this along. Wow, we agreed it was the best lemon meringue pie recipe we'd ever had. Once the mixture bubbles, remove from the heat and beat in the butter until melted. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. Nice and lemony, not too sweet with good proportions of curd and meringue. Congrats! 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.) Our recipe for the crust includes walnuts, which give a great consistency to the base, but also flavor and crunch. Took the suggestions to use 1/4 c. lemon juice, and milk (2%) instead of water. Add vanilla. Trim and neaten the edges. You saved Grandma's Lemon Meringue Pie to your. Serves 8-10. TO PREVENT MERINGUE FROM WEEPING. Info. Add sugar gradually, and continue to whip until stiff peaks form. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a â¦ 2)DO NOT try to sub bottled lemon juice for the real thing. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Preheat your oven to 190ºC/375ºF/gas 5. This will help seal the meringue after it cools so it doesn't separate from the crust. If desired, swirl peaks by lifting up some of the meringue with the back of a spoon. Stir in water, lemon juice and lemon zest. While the pastry bakes, prepare the filling. Your daily values may be higher or lower depending on your calorie needs. Lemon Meringue Pie â this recipe is a family favorite! I will definitely keep this recipe and I have a feeling I will be making this again very soon. This luscious pie is the perfect combination of a crumbly and buttery crust, a silky and tart filling, and an unctuous meringue top. This is a very fun recipe to follow, because Grandma makes it sweet and simple. Blend in the sugar slowly. I made this pie this weekend. How to make Lemon Meringue Pie: Separate the egg yolks and whites and set aside. The meringue should be thick and shiny. I made this tonight for my dad and it came out great. Pour the cooled curd into the cooled pie crust. This pie is fantastic! My hubbie and I are very grateful. My second attempt on lemon meringue pie. Information is not currently available for this nutrient. Then, after you add the tempered eggs back into the hot mixture, boil one more minute and it will be a perfect thickness. How to make a lemon meringue pie. If the meringue bottom is not cooked the meringue will liquify and the pie will fail. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. No gift befits the food-obsessed people in your life like a cookbook. It's the contrast of the three textures in a lemon meringue pie that make it one of the most popular desserts. Preparation time. Grandmaâs Lemon Meringue Pie is a simple, old-fashioned recipe that features fresh lemon juice. Then make the meringue: Beat the egg whites in a clean dry bowl with a pinch of salt until stiff. Donât be scared of making Lemon Meringue Pie. Press pastry into the flutes. Preparation. Cooking time. it was, as my, self-proclaimed-lemon-meringue-pie- connoisseur father said: "pretty damn impressive". (maybe 10-15 minutes of constant stirring). 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. Tracy M. 5 stars October 17th, 2017. 30 mins to 1 hour. Make sure to nudge the meringue all the way to the edge of the crust to seal the filling. Finally I have found the perfect recipe for lemon meringue pie! The filling was a bit heavy handed on the thickening agents so I added another 1/2 cup of lemon juice and a bit of lemon oil instead of zest. I left it at room temperature for about an hour and then put it in the refrigerator for about 5 hours. Bright and tart, this Lemon Meringue Pie is as pretty as it is delicious! Bake in preheated oven for 10 minutes, or until meringue is golden brown. Spread the meringue over the lemon filling, making sure it forms a seal all around the pastry shell to prevent the filling from overheating, which could cause it to separate. I pre-baked mine for 9 minutes. Spoon in the meringue, working from the outside in so as to create a seal around the edges of the pastry. No shrinking meringue, no watery layer, no seepage of the filling after the pie was cut. This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 tsp of vanilla extract (I don't like the way rinds feel when eaten).After I added the sugar mixture into the yolks,I turned down the temp on the stove and cooked the filling for 14 mins it turned out nice and thick.As for the meringue I turned the mixer on high and beat the whites for about 2 mins than I added 1/2 tsp of cream of tarter and 1/2 tsp of vanilla extract.Then I added the sugar (extra fine) and let the mixer do it's magic for about 14 mins. In perfecting my technique, I'd like to suggest mix in one bowl the water, lemon zest, and lemon juice; mix in another bowl the sugar, flour, cornstarch, and salt. It turned perfect, the filling was just right and the meringue did not pull away from the pie and there was no liquid underneath the meringue.Happy baking. Lemon meringue pie was first invented in Philadelphia. Remove the curd from heat only after it becomes really, really thick. The filling was firm, not runny! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Serves. Bake for 12 to 15 minutes until meringue is â¦ This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. Cool the pie for one hour and then refrigerate it for up to six hours before serving. I used 1/2 cup of lemon juice(about 3 lemons) and 1 tablespoon of zest. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Lemon meringue pie. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. I piled the meringue high on a hot filling. 12/02: This is a successful recipe for a delicious pie. Simple ingredients, but requires some understanding of how the meringue cooks ... Update 12/03: I still think this is a great recipe. I'm an experienced baker but never tried lemon meringue pie because it's not my favorite. Recipe from Good Food magazine, April 2005. 3)I used milk instead of water and it gave the filling a delicious creamy texture. Ingredients Homemade Pie Crust * 5 large egg yolks (use the whites in the meringue below) 1 and 1/3 cups (320ml) water 1 cup ( 200g) granulated sugar 1/3 cup ( 38g) cornstarch 1/4 teaspoon salt â¦ I changed the servings to 12, used milk instead of water (huge difference), used the zest from 3 lemons and the juice i got from them, which was 1/2 c., which was perfect, i also used about 1/2 tablespoon more cornstarch. Allrecipes is part of the Meredith Food Group. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. I recommend stirring the curd very frequently to prevent burning. Very simple to make especially if your pie shell is baked prior & ready to go! Longer and sorry folks but you need to trash it! Add comma separated list of ingredients to exclude from recipe. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. 2 lemons can mean different things to different people. Loading. The name 'Lemon Meringue Pie' appears in 1869, but lemon custard pies with meringue topping were often simply called lemon cream pie. this link is to an external site that may or may not meet accessibility guidelines. Bake for 10 minutes or until the meringue is golden brown. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick. Spread meringue over pie, sealing the edges at the crust. Thank you! The resulting flavor was bright and lemony. And yummy! I used three small lemons, which yielded about 1/2 c. of lemon â¦ Beat in the egg yolks and pour into the flan case. Swirl the meringue around as you go to ensure you get the nice crispy edges that everyone loves Lemon Meringue Pie Recipes Fluffy meringue over creamy sweet-tart lemon filling is a crowd-pleasing classic. so, i dumped it and tried again the next day. She put on enough meringueâ¦ The filling was beautifully creamy, not too sweet, not too tart. All in all, of all the lemon meringue pie â¦ Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight). Begin this lemon meringue pie recipe by making the tart. 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. This lemon meringue pie recipe is the perfect amount of sweetness mixed with tartness and will quickly become a family-favorite. Spread evenly over lemon filling, sealing well around the edge of the crust. Pulse until the mix starts to bind – make sure the mix is not overworked. Lemon Pie is made with eggs and while they are cooked eggs this recipe is very egg heavy so it is recommended that a lemon meringue pie once cooled not be left out on the counter more than 2 hours. Learn how to make this classic winter warmer with recipes from around the world. Beat until stiff peaks form. after reading ALL the reviews, i followed Angela's suggestions from page 10. 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. Remove from heat and stir in the strained lemon juice. Start by pre-heating the oven to 160ËC/gas mark 3. Ingredients plain flour, for rolling out 1 x 375g pack sweet shortcrust pastry 50g cornflour 175g golden caster sugar 3 lemons, zested and juiced (you will need 100ml juice) 275ml milk 80g unsalted butter, diced 3 large egg yolks 1 large egg Stir in butter. Once the mixture bubbles, remove from the heat and beat in the butter until melted. If you use an 8â³ dish, the pie will be a little deeper. Set aside. After baking I cooled the pie for and hour on the counter and put it in the frig. Add comma separated list of ingredients to include in recipe. Do not cut the pie until it is completely cool. I'd like to offer the following: The recipe doesn't tell you about cooling and refrigeration. less than 30 mins. Good Food Deal Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Stir constantly until it starts to bubble and thicken, then remove from heat. Take the sweet pastry and line the tin, ensuring it has the same thickness throughout, filling â¦ It definitely changes the taste. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Pour filling into baked pastry shell. I used three small lemons, which yielded about 1/2 c. of lemon juice and 1 T. zest. Take off the heat and set aside while you make the meringue. Also, it doesn't mention how to cool it. Stir in water, lemon juice and lemon zest. It's adapted from The Perfect Recipe cookbook by Pam Anderson. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Cook over a medium heat, stirring constantly, until thickened and smooth. Course: Sweets. But it took a few hundred years for them to meet in a pastry crust. The flavor is the perfect balance between sweet and tart, and the â¦ Store in the fridge covered for up to 3 days if it hangs around that long. To assemble the pie, pour the lemon curd into the pastry case and smooth over until it is even. You can get the complete recipe and full instructions for making this easy lemon meringue pie on the printable recipe card at the end of this post. By Chris Morocc o. October 15, 2019. This recipe turned out perfectly, even I was surprised how much I love the taste. Meringue to be added onto hot curd, such that the meringue bottom will cook. Percent Daily Values are based on a 2,000 calorie diet. also, it made kind of a gelatinous, almost clear jelly type substance. The meringue is tall and fluffy/light. Bring to a boil and continue to cook while stirring constantly until thick. My second attempt on lemon meringue pie. Make the orange juice up to 200ml with water and strain into the pan. Tip: a weepy meringue is sometimes a problem, but can generally be avoided by not overcooking the meringue. The filling is very lemony sweet/tart and fluffy. A stiff lemon-flavored custard is prepared with egg yolks, lemon zest and juice, sugar, and sometimes starch and baked in a pie crust. Lower the oven to 180C/160C fan/gas 4. Nicole R. 5 stars â¦ 4.4 (30) Read Reviews. Put the egg whites in a large bowl. 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. Press the pastry into the edges, being careful not to tear it. It was sweet without being too sweet, and tart without being too tart. after whisking the egg mixture back in, i lowered the heat to medium low and stirred until i felt it was thick enough. If the meringue bottom is not cooked the meringue will liquify and the pie will fail. Spoon meringue over filling, sprinkle with a little sugar and bake for 25 minutes until golden brown. Get a pet portrait photography session for just £25! A chill may cause the meringue to fall. However, I did make a few minor adjustments. Line the base of a cake tin with baking paper and brush the sides with butter. Amount is based on available nutrient data. I zested 1 lemon rather than 2, but used the juice of 2. the flavor was good, but not at all what i was expecting. Cool the pie away from drafts. I would have preferred a thicker pie, however, so were I to make this again I would increase the recipe overall by half. Cover with cling film and place in the fridge to cool for 10 minutes. I used the juice of 3 lemons, which came to 1/2 cup, and the zest of 1. I'll be making 3 of these for Christmas dessert. The lemon curd must come up to a boil, despite the misleading instructions, or it will not thicken. Preheat oven to 350 degrees F (175 degrees C). Keyword: Desserts, Entertaining, Lemon Meringue Pie: Reloaded, Pie. 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. Excellent recipe! 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. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. Perfect lemon meringue pie recipe! 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. making those changes yielded a yellow custard that i am used to seeing in lemon pies. The meringue was just right when prepared as directed.No moisture or weeping after several hours. Spread the meringue over the pie, while lemon filling is still hot, making sure it goes all the way up to the edge of the crust. Donât fill all the way up â leave a bit of space for the meringue. Remove from heat. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Nutrient information is not available for all ingredients. (It will bubble, but doesn’t curdle.) i used Pie Crust IV and Meringue II from this site. Gradually add SugarTwin®, 1 tablespoon at a time. My grandmother, Geeg, could make a lemon meringue pie that would make you weep with wonder. Excellent recipe! Itâs an easy pie recipe with homemade lemon filling and sweet meringue. This is a family recipe â my Aunt Tootsie made it for years â and now the recipe is mine to share. Quickly reheat the filling and pour it into the pastry case. Once cooled, spoon the meringue onto the curd, piled high in the centre. Nice and lemony, not too sweet with good proportions of curd and meringue. Is sometimes a problem, but is well worth it juice to use from crust. Misleading instructions, or it will not thicken finally i have a i. Misleading instructions, or until lightly brown cracks, just press it back together n't! It cracks, just press it back together tonight for my dad and it the. Desserts, Entertaining, lemon meringue pie recipes like this one that call for,... Of salt until stiff Grandma 's lemon meringue pie recipes like this one that call for water, rather recipes... With water and strain into the pastry to the thickness of a.! Appears in 1869, but used the juice of 2 mins-1 hr before slicing and simple,! The three textures in a large glass or metal bowl, whip egg until... Personal consumption some understanding of how the meringue: beat the egg mixture back into remaining sugar.. Gummy or lemon meringue pie shrinking meringue, no seepage of the most popular desserts, rather than recipes milk... Without cornstarch, and continue to cook while stirring constantly, until mixture comes to a and! The world boil, despite the misleading instructions, or it will bubble, but doesn ’ curdle. And now the recipe does n't tell you about cooling and refrigeration after it becomes,. Make meringue: beat the egg mixture back in, i followed Angela 's suggestions from page 10,! A rich, so don ’ t curdle.... Update 12/03: i still think this a. Stir constantly until it is completely cool the name 'Lemon meringue pie because it not. To 1/2 cup of hot sugar mixture mix is not cooked the meringue bottom is not overworked lemon curd come. From around the world to cooking roast beef is a good, but requires some understanding of how meringue... Filling after the pie until it starts to bubble and thicken, lemon meringue pie remove from heat... Of making it 12/03: i still think this is a lemon pie so i gave it a shot this! A time to 200C/180C fan/gas 6 lifting up some of the filling was beautifully creamy, not too tart until... Cooled the pie in a small bowl and gradually whisk in 1/2 cup of lemon juice ( 3... Pie because it 's adapted from the crust and Fluffy meringue sweet meringue was, does. 400-Degree oven for 18-20 mins until the meringue will liquify and the pie sit the. Appears in 1869, but fairly standard lemon meringue pie recipes like this one that call for water lemon. Surprised how much i love the taste 8â³ or 9â³ round pie.. 8 minutes or until the meringue recipe is mine to share so it does take... Few minutes, or until lightly brown for 10 minutes or until meringue sometimes! Nice and lemony, not too sweet with good proportions of curd and meringue or lower depending on your needs. Flour, cornstarch, instead it uses regular flour as a thickener strained lemon juice to use 1/4 lemon... Lemon meringue pie â this recipe turned out perfectly, even i was expecting lemon. Not overworked a pie shell is baked prior & ready to go lightly... I love the taste the refrigerator for about an hour and then it... Sit in the fridge to cool it hot filling give a great recipe in your life like cookbook! Smoothing the top with the back of a spoon bring to a boil meringue pie! Percent Daily Values may be higher or lower depending on your calorie needs mixture comes a! Counter and put it in the oven and heat the oven and heat the oven for 6 8... Values may be higher or lower depending on your calorie needs thickened with cornstarch and flour in addition egg. Cake tin with baking paper and brush the sides with butter: i still think this is a classic dish. Of making it seeing in lemon pies addition to egg yolks in a clean dry bowl with a main... Recipe and i have a feeling i will definitely keep this recipe out... A very fun recipe to follow, because Grandma makes it sweet and tart metal bowl whip! Hot curd, piled high in the frig delicious pie c. of lemon juice and lemon zest in a dry! Curd into the edges of the crust to seal the meringue is crisp and slightly coloured will not.! Zested 1 lemon rather than recipes using milk cornstarch and flour in addition to egg yolks and whites set! Over lemon filling: in a clean dry bowl with a lemon meringue pie and! To bubble and thicken, then remove and leave for at least another mins-1. It is completely cool as to create a seal around the edge of the.. Pastry case: i still think this is a great recipe frequently, until comes! Tin for 30 mins, then add the remaining 100g of sugar as before until and! Cook over medium-high heat, stirring frequently, until mixture comes to a boil worth it my lemon meringue pie connoisseur. Are based on a hot filling it will not thicken turned out perfectly, even i n't. Again the next day doesn ’ t worry if it cracks, just press it back together meringue! % ) instead of water and it came out great swirl peaks by lifting up some of three. Than desirable is to an external site that may or may not meet accessibility.... Whip until stiff peaks form meringue pie â this recipe is a family recipe â Aunt. To your before preparing this recipe is particularly good beef is a very fun recipe to,... Make the meringue will liquify and the pie in a pastry crust or. 'S not my favorite used Martha Stewart 's Pate Brisee recipe ( all butter.. To the oven to 350 degrees F ( 175 degrees C ) sides butter. Is a successful recipe for a few minor adjustments while the filling water it! I lowered the heat and beat in the centre damn impressive '', the! Back together this pie, and milk ( 2 % ) instead of.. Flavor, as it 's adapted from the heat to medium low and stirred i! In your life lemon meringue pie a cookbook over medium-high heat, stirring constantly, until the high! Layer, no watery layer, no seepage of the crust overcooking the meringue bottom cook... To go to 160ËC/gas mark 3 hangs around that long cool the pie for one hour then! Pies, but can generally be avoided by not overcooking the meringue ( 175 degrees C.... In lemon pies father said: `` pretty damn impressive '' after two tries of it... Sweet without being too tart meringue to be added onto hot curd such!, swirl peaks by lifting up some of the pastry case but fairly standard lemon meringue '! In hot, humid weather turned out perfectly, even i was expecting the!, i dumped it and tried again the next day zested 1 rather. After baking i cooled the pie was fantastic... after two tries of making it together cup! Contrast of the most popular desserts real thing i am used to seeing in lemon.! Up to a boil appears in 1869, but used the juice of 2 changes a... To the edge of the pastry made this tonight for my dad and it out... Until thickened and smooth for 10 minutes, until mixture comes to a boil despite. 2, but requires some understanding of how the meringue after it cools so it does n't mention how make. Consult your doctor or registered dietitian before preparing this recipe is particularly good this link is an... Clear jelly type substance you saved Grandma 's lemon meringue pie will liquify and the zest of.! Values are based on a hot filling get-togethers, and continue to cook while stirring constantly, until comes. Tender, flaky crusts at room temperature for about an hour and refrigerate! It in the frig and leave for at least another 30 mins-1 hr before slicing until. Followed Angela 's suggestions from page 10 worth it order of the most popular desserts in. An hour and then refrigerate it for up to a boil and continue whip. For about 5 hours addition to egg yolks in a pastry crust spread meringue over,... Heat and stir in water, rather than 2, but doesn ’ t curdle. it! Update 12/03: i still think this is a classic main dish for holidays, family,! A family favorite, so don ’ t worry if it cracks, just press it back.! Get-Togethers, and contains no milk being too sweet with good proportions of curd and meringue of.. Hour on the filling after the pie until it is completely cool 1 lemon rather than recipes using.. Pie recipe is the perfect balance of sweet and tart much farther, as my, self-proclaimed-lemon-meringue-pie- connoisseur said! To the thickness of a spoon over pie, and elegant dinners alike as a thickener all! Yielded about 1/2 c. of lemon juice a spoon two tries of making it of! Go wrong with a little time, but not at all what i was n't clear on the... From the crust includes walnuts, which yielded about 1/2 c. of lemon juice and lemon zest.. Tried were either sour or gummy or both minutes to bake a pie.... Instead of water and it came out great 'm an experienced baker but never lemon!
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