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Lemon Meringue Pie

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Ingredients

Adjust Servings:
1 Unbaked pie crust
1 cup Sugar
5 tbsp Cornstarch
1/2 tsp Salt
1 cup Water
Orange Juice Freshly squeezed
4 Large Egg Yolk
1/2 cup Lemon Juice Freshly squeezed
2 tbsp Butter
1 tsp Lemon Zest
1 tsp Orange Zest
Meringue
4 Egg Whites
1 tsp Vanilla
1/4 tsp Cream Of Tartar
1/2 cup Sugar

Nutritional information

415
Calories
16g
Fat
Saturated Fat
140mg
Cholesterol
315mg
Sodium
61g
Carbohydrates
41g
Sugar
6g
Protein

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Lemon Meringue Pie

A sumptuous Lemon Meringue Pie. A perfect dessert with a well balance sweet and acid taste.

Features:
  • Sweet
Cuisine:

Ingredients

  • Meringue

Directions

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A sumptuous Lemon Meringue Pie. A perfect dessert with a well balance sweet and acid taste. Are you reviving friends for dinner tonight? Try this recipe you won’t regret it. In this version, we will use a bit of orange juice in the filling. The mix of lemon and orange is just fantastic. I hope you will enjoy this Lemon Meringue Pie recipe. Also, don’t forget to let me know what you think of this recipe in the comments below.

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Steps

1
Done

Preheat oven to 450°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.

2
Done

Bake 8-10 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-8 minutes longer or until golden brown. Cool on a wire rack. Reduce oven setting to 350°.

3
Done

Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat.

4
Done

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 lemon juice, butter, and lemon and orange zests.

5
Done

For meringue, in a large bowl, beat egg whites with vanilla 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.

6
Done

Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon. You can do multiple things with the meringue here. Use your imagination to decide how to decorate your pie.

7
Done

Bake 13-16 minutes or until meringue is golden brown. Cool on a wire rack 1 hour. Chill 3 hours before serving.

S

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