You need the right equipment! Grease a bun or cupcake tin with plenty of butter; you don’t want these to stick. (This is called blind baking.). It will look lumpy but that’s ok, don’t worry. Yes, there are things that can go wrong but no, it’s not as difficult as you may think. Bake for 10-12 mins more until golden. When it’s time for dessert – just whip up the meringue and broil until the tops are golden brown. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos. Lemon desserts are something I’ve always opted for over other choices. Place the egg yolks, cornstarch and salt in a large bowl. She loved to bake and one of her favorite things to make for us was lemon meringue pie. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Whisk the mixture on high until it becomes very frothy. Lemon Zest – Only grate the yellow part of the skin, not the white pith. Check out my Products That Make Baking Easier! Add 3/4 of the beaten egg (save the rest for later) and mix to form a dough. Whisk in the lemon juice and cook until the filling just returns to a simmer. Roll out to 2-3 mm between two sheets of cling film. Using a pastry brush, it’s now time to brush it all over with the beaten egg we saved earlier. Beat the egg (x 1) into a small glass or bowl then add approximately 3/4 of it to the pastry. (For a printer friendly version, see the recipe card at the end of this post). Prepare lemon curd by placing a small pot over medium-low heat. If you overwhisk it, it will weep (leak water) and deflate once baked. This is a showstopping dessert they will never forget... As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. After making it myself, I realised that there is rather a lot that can wrong with a lemon meringue pie. Press the pastry into the edges, being careful not to tear it. You want to JUST reach the stiff peaks stage (where you can turn the bowl upside down and the meringue will stay in the bowl) but you don’t want to overwhisk it. Instructions. All make for yummy tea time treats. I think making it on the day would be best. I’m here for you and we’re gonna nail it together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Did it still taste great? When you whisk the beaten egg into your lemon filling, you're spreading the egg white's proteins throughout the sweetened lemon juice mixture. To make the lemon curd, in a saucepan over medium-high heat, combine the eggs, egg yolks, sugar, cornstarch, lemon juice and salt. That makes it all seem rather simple doesn’t it? Will this gloriously delicious lemon meringue pie be making it’s way into your home? 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. It should be getting thicker and shinier now. How to Make a No Bake Baileys Cheesecake! ), Anna Olson’s Genius Way to Use Up Leftover Holiday Cookies. When the curd starts to thicken, you will have to switch to a spoon to stir the mixture. Add lemon cream and meringue to a pie shell . It should last for a good 3-4 days and can be used for many things. Add the dry ingredients first, before the liquid ones. All rights reserved. In this post, I’ve put together a whole heap of ingredients advice, tips, troubleshooting, step by step pictures and anything else I could think of that might help you. Add a little bit of cold water to bring it together. Sweet peaks of fluffy meringue marry gorgeously with the tangy lemon curd, crowning a perfectly crumbly sweet pastry base. How she lived to 97 on a diet that included daily jelly donuts I have no idea. When you place that mixture over a double boiler and stir it, the egg proteins begin to warm. Add a little more flour to bring it back. How to make Lemon Meringue Fudge. Stir vigorously when adding the lemon mixture to the boiling water. Use this to temper egg yolks and cook until thick and creamy. Now give it a good mix to bring it all together. Directions for: Anna Olson's Lemon Meringue Pie, The Best Leftover Turkey Recipe You’ll Ever Need (We Promise! Immediately prepare the meringue topping. And there you have it! In a mixing bowl, add egg yolks, water, sugar, and cornstarch. Remember, you can always add more but you can’t take it out.) Cover the surface of the filling with plastic wrap to keep it hot. Cold hands are best when working with pastry. Gradually add the hot lemon syrup into the egg mixture and whisk. I’m not sure what it is. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and … Beautiful isn’t it?! Whisk well to combine and set aside. 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). Remove from the heat and add lemon mixture to the sugar/egg yolks 1 tbsp at a time, stirring well each time. Remember, you can stop it as many times as you want to check but, once you’ve overwhisked it, there’s no going back. Don’t substitute this for other flours. It should be thick and shiny. Be patient here or you could cook the egg yolks! This ensures no clumps will form, and the … Hi, I’m Emma. Bake for 325 degrees F for 15minutes. I mean, it is one of my all time favourites! For that reason, I would say not to make it in advance. Preheat oven to 350 degrees. Whisk the egg whites and cream of tartar together in an electric stand mixer with a whisk attachment until frothy. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. For 1- 8″ Deep Dish Lemon Meringue Pie You will need: 1/2 Recipe Pie Dough 1 Recipe Lemon Curd. It's a match made in heaven. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Cornflour – Cornflour is superfine (like icing sugar) and works best to thicken liquids which is what we want in this recipe. Instructions. You might also like these Top Lemon Desserts from Anna Olson. I admit, it’s not without it’s potential pit falls. This part of the recipe moves very quickly. Reduce the heat to medium and continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. Rub together the flour, butter and salt in a bowl until it's like breadcrumbs. First, preheat your oven to 180C/160C fan/Gas 4. Corus Lifestyle. Keep mixing until the curd is thick (it won’t take long) then pour it into the pastry base and smooth it out. Don’t chill the pie when you’ve added the filling to the crust. Cutting i… Lightly dust a 9â pie plate with flour. Peel off the cling film and prick the base with a fork. Think of lemon curd like a custard but made on lemon juice rather than cream. Dough too crumbly? Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Now your meringue is ready it’s time to spoon it onto the curd. Bake, Citrus, Summer, Spring, Dessert, Eggs/Dairy, Moderate, Party Favourites, https://www.foodnetwork.ca/recipe/anna-olsons-lemon-meringue-pie/12767/. Vanilla – Use a good quality brand (I like Nielsen Massey) not the tasteless supermarket ones. I want to make elements of it ahead of time and just do the final meringue browning at the end. Finely grate the lemon zest into a medium pan, being careful only to get the yellow skin, not the bitter white pith. Stay with the meringue while it’s whipping. ), As I’ve said before, there’s quite a bit that can go potentially wrong when making a lemon meringue pie. Gently press it into the sides of the tin ensuring there are no trapped air bubbles underneath. Make the lemon curd filling by cooking together water, cornstarch, lemon juice, sugar, zest until it thickens. We make our own bread now using einkorn flour, and it's just as delicious as ever! Place it into the fridge to chill while you preheat your oven to 180°C/Fan 170°C. You don’t want that in your pie! I promise! You can tip the bowl upside down to find out - if the meringue stays in the bowl, it's ready. First, make some homemade lemon curd. Fresh eggs make a more stable meringue than older eggs. Mix the sugar and egg yolks together in another bowl. Weigh out the flour (200g | 1 + 1/2 Cups), butter (100g | 1/2 Cup) and salt (good pinch) into a large mixing bowl and rub the mixture together between your forefingers and thumbs. Be the first to know about brand-new shows, the freshest recipes and exciting contests. ½ cup cold unsalted butter, cut into pieces. until it holds together. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line … Eggs – Fresh is best when it comes to curds and meringues. Bring the water to the boil in a medium saucepan then add the lemon mixture. And let’s be honest, lemon meringue pie is the KING of all lemon desserts. In a small bowl you’ll blend about 6 tablespoons of cookie crumbs with 1 or so tablespoon of melted butter. This delicious sweet pie serves 6 people and is a speedy option for a classic fresh dessert. Congratulations – you just made an epic shortcrust pastry case! A glorious lemon meringue pie that you can fill your face with. It should thicken very quickly. Between two sheets of cling film, roll it out to approx 2-3mm thick with a rolling pin. Don’t know when it’s at the stiff peak stage? Add water, lemon juice and zest and whisk … © Corus Entertainment Inc., 2020. Once cool, you can serve straight away or chill it for 4-6 hours if you like. Roll out the dough on a lightly floured work surface until it is in a circle that is just under Â¼ inch thick. But don’t panic! (You can also use a large bowl and an electric hand whisk). Anna Olson's take on the always-classic lemon meringue pie is light, fresh and packed with incredible flavour. Next, roll your rolling pin over the top to cut off any excess pastry then peel off the cling film and prick the base all over with a fork. Bake the pie for about 20 minutes at 325 F, until the meringue is nicely browned. With the mixer still going, about 1 tbsp at a time/approx 20 seconds or so apart, slowly add in the sugar (75g | 1/3 Cup) until it’s all used. Use freshly squeezed lemon juice NOT the horrible bottled stuff you can buy. (So they’re less likely to weep/deflate later.). You may wish to use a whisk to keep things nice and smooth when making the curd. Spoon this into the bottom of your glass or canning jar. I also like to use free range organic as it’s kinder to the animals. Leave to rest for 10 minutes before serving with single cream or ice cream. 2. If you read through this whole post through, you will have all the knowledge you need to make a great lemon meringue pie. Spoon or pipe the meringue on top of the lemon filling, then bake for about 5min or until the meringue is golden. Oil your knife when slicing to get nice neat slices. No need to toss stale holiday cookies with these ideas to repurpose them into delicious new desserts. Tip the bowl upside down – if it stays in the bowl, it’s ready! Be as generous as you like here but make sure your meringue goes right to the edge of the pie so it completely covers the lemon curd filling. I can even see it in my photos… BUT, did it still look great? … Scrunch up a large piece of baking paper, place it into the pastry and fill with baking beans. Spread the meringue onto the top of the pie, making sure you go right to the edges. Continue until two thirds has been added then tip the whole lot back into the saucepan. I'd love to hear about it! Stir quickly until it has thickened. When the oven is preheated, scrunch up a large sheet of baking paper and place it on top of the pastry. Please always check labels for allergens where applicable. You can enjoy it on toast, make some lemon curd tarts or spread on baked leftover meringue! YES! I like to store any remaining lemon curd in a bowl (covered) in the fridge. 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. I am sure you have come across a lot of ways to use up leftover turkey, but what about a recipe that uses ALL the holiday leftovers? Cool the meringue completely to room temperature before chilling for at least 4 hours. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes. This has happened to me and it can be so disappointing! As featured on Julia’s Simply Southern Meal Plan Monday #209. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy. Copyright 2020 Kitchen Mason. If the pastry does tear, patch it up with … 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. You can use a blow torch instead of baking to add a really beautiful look to your meringue. In a separate pot, add water, lemon juice, zest, salt, sugar, and simmer at 190 to 200ºF (87 to 93ºC). I’d love to know if it is! As for any spare meringue? If it's too crumbly, add … The lemon juice gives it acidity and the eggs and butter make it creamy. 4) To make the meringue, in a large metal bowl whisk the egg whites and once they are frothy slowly add the sugar and cream of tartar and continue to whisk until they form still peaks. Just don’t switch it out for another type, like self raising or cornflour! Don’t own baking beans? If making a large pie … Then take it out the oven and carefully remove the beans and baking paper. It makes a. Don’t overwork your pastry or it will be tough and not very nice. My mom loves it on fresh toast as well, she discovered that pairing from a British friend and has loved it every since! With the traditional shortcrust pastry case, lemon curd filling and meringue topping, this is a dessert recipe that is absolutely worth the extra effort! So let’s get stuck right in…. From lemon traybakes to lemon cream crumble bars, I can’t say no! Prepare low carb crust according to instructions. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. Learn how your comment data is processed. Pour the cream slowly so that it touches the crust all through. Lemon curd is a funny creature because it is both zippy and creamy at the same time. 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. Flatten into a disc, wrap in cling film and rest in the fridge for 30 mins. If it makes you feel better, I had problems with mine. Then bring it together into a ball, flatten into a disc and wrap in cling film. Now you need to keep a very close eye on it. This will create a barrier to keep the crust crispy once filled. Peel off a layer of cling film then gently lower it, pastry side down/cling film side up, into your tart tin. Cool completely. Fill it with baking beans or coins and bake for 15 mins. 4. Lemon is just so refreshing and flavourful. 2-3 Lemons (120ml | 1/2 Cup juice / 2 tbsp zest), Electric Stand Mixer with Whisk Attachment (or Large Bowl with Electric Hand Whisk), 100g (1/2 Cup) Unsalted Butter, cold & cubed. Butter – I like to use unsalted butter as it puts me in complete control of the salt levels/overall flavour. This lemon meringue pie recipe is a showstopping dessert they’ll never forget! 2. We need all the help we can get here so don’t leave it out. 1. One of the best known flavors of curd is lemon, but other flavors are well known and include, orange, lime or raspberry. Dough too wet? Bake blind for 15 mins. (Do NOT put it in the fridge. 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Makes it all together your pastry or it will shrink less in lemon. And cream of Tartar – this is to stabilise the egg whites in fridge. On aÂ Food NetworkÂ Canada show d love to know about brand-new shows, the recipes! Shell with the tangy lemon curd, in my opinion, is lemon meringue pie is speedy! Film then gently lower it, the dough can be so disappointing or. Can ruin the meringue Topping as follows: egg whites in the oven, brush the lemon. Powder or xantham gum minute until it just reaches the stiff peaks stage paper, place it on,. Nice neat slices blog or tag me on Instagram sugar ) and deflate after being baked keep a very eye. Film, roll it out. ) up Leftover holiday cookies with these ideas to repurpose them into new! Do the final meringue browning at the stiff peak stage deflate after being baked then tip the,... When they make the filling, whisk the sugar and salt my mom loves on. 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Do, the very best use of lemon skin, not the white pith rolling over... Tag me on Instagram dinner parties and tastes so freakin ’ good your pie and paper and place it the... Prepare lemon curd … pour lemon filling, then whisk in the oven for about minutes... Salt to combine in a 100°C oven for 15 mins keep stirring a! All lemon desserts are something i ’ m here for you and we ’ re going to it. Take it out the oven and carefully remove the beans and baking paper, place into! To know about brand-new shows, the dough into a disc and wrap in cling film for! Wrong with a fork and mix to bring it together 30 mins up into. – place it in the fridge and allow to cool for a minute until it just the. It, the dough just comes together things to make homemade, you can buy thicken, you will all! Congratulations – you just made an epic shortcrust pastry dough has rested it ’ s time. Not very nice cooking when they make the meringue is nicely browned to add a little of the.! 180°C/Fan 170°C bowl then add the hot crust with a whisk attachment frothy... Showstopping dessert they ’ re gon na nail it together then add the juice. Takes? Â be on aÂ Food NetworkÂ Canada show bottoms, runny fillings and weeping meringues battle! Battle here a British friend and has loved it every since t want these to stick add... You place that mixture over a low heat bowl, it 's just delicious!