1. Butter – I like to use unsalted butter as it puts me in complete control of the salt levels/overall flavour. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Cool the meringue completely to room temperature before chilling for at least 4 hours. Posted on Last updated: 19/04/2020 By: Author Emma, Categories Cream of Tartar / Desserts / Egg / Lemon / Lemon Juice / Sweet Treats / Tarts Pies & Pastry / Vegetarian. Send me your pics and comments on Facebook, Twitter & Instagram or email me at firstname.lastname@example.org. Only zest the yellow part of lemon skin, the white part is bitter. Please leave a comment on the blog or tag me on Instagram. Rub together the flour, butter and salt in a bowl until it's like breadcrumbs. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted. Gradually add the hot lemon syrup into the egg mixture and whisk. Add the rest of the water to the pan and gently warm up over a low heat. When you place that mixture over a double boiler and stir it, the egg proteins begin to warm. Keep going until it resembles fine crumbs. Cover the surface of the filling with plastic wrap to keep it hot. Bake for 10-12 mins more until golden. It should last for a good 3-4 days and can be used for many things. If the pastry does tear, patch it up with … 3. It makes a. Don’t overwork your pastry or it will be tough and not very nice. It will thicken. (Alternatively you can use a large mixing bowl and an electric hand whisk.). Leave at room temperature. In a medium saucepan whisk together the sugar, cornstarch and salt. Be patient here or you could cook the egg yolks! Use freshly squeezed lemon juice NOT the horrible bottled stuff you can buy. Prepare all your ingredients before you start. Bake, Citrus, Summer, Spring, Dessert, Eggs/Dairy, Moderate, Party Favourites, https://www.foodnetwork.ca/recipe/anna-olsons-lemon-meringue-pie/12767/. Be the first to know about brand-new shows, the freshest recipes and exciting contests. First, make some homemade lemon curd. Leave it at room temperature while we make the meringue. Press the pastry into the edges, being careful not to tear it. You need the right equipment! See more: Or use a thick lemon pie filling! You can use a blow torch instead of baking to add a really beautiful look to your meringue. Continue until two thirds has been added then tip the whole lot back into the saucepan. It will look lumpy but that’s ok, don’t worry. This should stop the meringue from sticking and making a mess. Prepare low carb crust according to instructions. So let’s get stuck right in…. Here are some helpful pointers so you can get it right first time…. Mix the sugar and egg yolks together in another bowl. Roll out the dough on a lightly floured work surface until it is in a circle that is just under Â¼ inch thick. Make sure you get right into every nook and cranny. You might also like these Top Lemon Desserts from Anna Olson. 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. This can cause moisture to form on the top of the pie which can ruin the meringue. Gradually add the sugar a little at a time then add the vanilla. Add water, lemon juice and zest and whisk … She loved to bake and one of her favorite things to make for us was lemon meringue pie. Then bring it together into a ball, flatten into a disc and wrap in cling film. Bake the pie for about 20 minutes at 325 F, until the meringue is nicely browned. To make the filling, whisk egg yolks in a medium bowl and set aside. In a mixing bowl, add egg yolks, water, sugar, and cornstarch. OH MY LIFE it’s good! Mix the lemon juice, zest and cornflour together in a bowl. Add 3/4 of the beaten egg (save the rest for later) and mix to form a dough. Add lemon cream and meringue to a pie shell . Especially when in contact with something moist like lemon curd. Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). All rights reserved. This will create a barrier to keep the crust crispy once filled. I like to store any remaining lemon curd in a bowl (covered) in the fridge. (This will help to stop it from shrinking when we put it in the oven later.). whisk the sugar and cornstarch together in a medium saucepot I’d love to know if it is! You may wish to use a whisk to keep things nice and smooth when making the curd. Cutting i… When you whisk the beaten egg into your lemon filling, you're spreading the egg white's proteins throughout the sweetened lemon juice mixture. Now place it into the oven (which should be at 170°C/Fan 160°C) and bake for about 15-20 minutes until the top is a light golden colour. I promise! Copyright 2020 Kitchen Mason. YES! Did it still taste great? At which point, add in the vanilla (1/2 tsp). Quite frankly, I can’t believe it’s taken me so long to get a lemon meringue pie recipe up on Kitchen Mason. And there you have it! Now leave it to cool for a minimum of 1 hour before serving. Using a pastry brush, it’s now time to brush it all over with the beaten egg we saved earlier. Dough too crumbly? For 1- 8″ Deep Dish Lemon Meringue Pie You will need: 1/2 Recipe Pie Dough 1 Recipe Lemon Curd. When the oven is preheated, scrunch up a large sheet of baking paper and place it on top of the pastry. Keep whisking until it JUST reaches the stiff peaks stage. It should thicken very quickly. Leave to rest for 10 minutes before serving with single cream or ice cream. I’m not sure what it is. In a small bowl, mix together the lemon juice (120ml | 1/2 Cup), lemon zest (2 tbsp) and cornflour until it makes a creamy looking liquid. This part of the recipe moves very quickly. In another bowl, mix together the caster sugar (225g | 1 + 1/8 Cup), and egg yolks (x 3). Hi, I’m Emma. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Don’t substitute this for other flours. Preheat the oven to 400 F. Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. (Save the rest, we’re going to need it for brushing later.). Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. I should have written this in all caps; it’s number one for a … Pack it down … Don’t chill the pie when you’ve added the filling to the crust. After making it myself, I realised that there is rather a lot that can wrong with a lemon meringue pie. Mixing well after each addition, continue to add tablespoons until about two thirds of it has been added. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line … Some people experience the egg white cooking when they make the curd and it shows through. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy. Add meringue onto pie leaving a small border of the lemon curd exposed. 1. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently). You don’t want that in your pie! ), Anna Olson’s Genius Way to Use Up Leftover Holiday Cookies. Pour lemon filling onto pie shell and smooth. Use this to temper egg yolks and cook until thick and creamy. For that reason, I would say not to make it in advance. I also like to use free range organic as it’s kinder to the animals. We need all the help we can get here so don’t leave it out. This is a showstopping dessert they will never forget... As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Congratulations – you just made an epic shortcrust pastry case! I mean, it is one of my all time favourites! Using a sharp knife or the bottom of a large piping nozzle (or an apple corer), carefully scoop out … This ensures no clumps will form, and the … Now your shortcrust pastry dough has rested it’s time to roll it out. Check out my Products That Make Baking Easier! Lemon Juice – Fresh is best! I think making it on the day would be best. Regular caster sugar will work just fine though. Reduce the oven temperature to 325 F. 1. Now give it a good mix to bring it all together. Eggs – Fresh is best when it comes to curds and meringues. Cornflour – Cornflour is superfine (like icing sugar) and works best to thicken liquids which is what we want in this recipe. Pour the cream slowly so that it touches the crust all through. And this easy lemon meringue pie is a real family favourite and perfect for serving up after a hearty Sunday roast. 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