Looking to make the best desserts ever? Happy Thanksgiving to you and your family Jessica. Take the filled pie shell out of the refrigerator. Place the pie crust on a sheet pan. The bottom of the mixing bowl should feel lukewarm but cold, about 3 to 4 minutes. Make sure the bowl of a stand mixer and the whisk attachment are clean. Turn off the heat and whisk in the butter. Transfer to a cooling rack until completely cooled, 30 to 40 minutes. Lemon Meringue pie is my favorite and the only pie my husband and I have made together as I have been teaching him too cook and he loves your recipes too. Plus, you’ll be able to master a classic Italian meringue technique (sounds fancy, but it’s actually simple), and get to use a blow torch! Cool the pie for one hour and then refrigerate it for up to six hours before serving. Whisk together the sugar, cornstarch, flour, salt, and cold water in a medium saucepan. If any sugar is left on the sides it can become hard and crystallize, causing the rest of the sugar to do the same. The hallmark of this dessert is the citrus flavor and tart pucker. On the lowest speed, turn the mixer on and off quickly for a few seconds. Use a pastry brush dipped in water and rub along the sides of the pot or pan where there is exposed sugar. And to make this recipe even easier, here are some important tips to keep in mind: Bake the pie crust according to the package instructions and let the crust cool completely. Bake for 15 minutes, check to see if the bottom and sides have shrunken slightly. Bake the crust until golden brown and dry, about 10 to 15 minutes. I can’t rate it yet but everything you do is a 5. Use a candy thermometer and place it in the pot, or check with an instant-read thermometer. Hardly any dessert can compete with the sweet and tart combination of a classic Lemon Meringue Pie. Pipe swirls of meringue on top of the lemon preparation. Using a rubber spatula put the meringue on the pie. This Lemon Meringue Tart is tangy and sweet. Pour half of the hot mixture into the egg yolks and quickly whisk to temper the egg yolks. The torched spots add a beautiful contrast in color to the white meringue. I can’t wait for you guys to make this together! Hi, I'm Jessica Gavin, a certified culinary scientist and author. After all the hot sugar has been added increase the speed to 10. 27 Start on the outer edge then work inwards, so that the meringue swirls cover the whole surface of the tart Heat saucepan over medium-high heat. A sweet pastry case and thick lemon curd centre, topped with peaks of billowy meringue, the perfect pie is all about getting the right combination of textures, and tart and sweet flavours. Rewhip the meringue for 30 seconds to bring it back to life. Crimp by pinching the pointer and thumb fingers. Chill in the refrigerator until the filling is set, about 6 hours or refrigerate overnight. Cook sugar to 240°F (115°C) which is considered the "soft ball" stage of cooked sugar. Cool the filling until its warm but spreadable, about 100ºF (37ºC). Toast the meringue with a hand-held cooking torch, until parts of the surface are golden brown. Egg whites coagulate, set, and cook between 144 to 149°F (62 to 65ºC). Remove from the oven, and allow the weight to sit in the crust for a few minutes to press down any puffed areas. It might seem more straightforward, but it’s more prone to weeping later and might not cook all the way to the center of the topping. This will make the meringue adhere to the crust and stop it from pulling away during the baking. Place the rolled out dough into a 9-inch pie dish and gently press against the sides and bottom. Once the mixture reaches 190 to 200ºF (87 to 93ºC), about 3 minutes, turn off the heat. I cook it to about 203ºF (95ºC) to ensure that the cornstarch reaches its full thickening capability. The filling is a curd that’s opaque in appearance with a sticky, sliceable jelly-like texture. Filed under: American Baking Christmas Desserts Easter Fall Fruit Pie Spring. It takes a little more time to foam but makes it ultimately more stable. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Put your pie crust (if uncooked) in a pie pan, poke holes in the bottom with a fork and bake 'blind' (lined with aluminium foil and weighted with pastry weights, or beans) for 15 minutes, then remove the foil and weights and bake for an additional 5 - 8 minutes, until cooked and golden. It can be kind of tricky to make…if you don’t have clear direction. 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. This should take about 30 to 45 seconds. https://www.meilleurduchef.com/en/recipe/lemon-meringue-pie.html Beat the egg yolks (save white for Add the egg whites, vanilla extract, and pinch of salt. Add chilled diced butter to the bowl. Fresh lemon juice and zest provide a bold taste, balanced with granulated sugar. However, I find Italian meringue very stable, so I don’t use it. Be sure not to get any egg yolks into the egg whites while separating the two. It also helps to set the shape with minimal shrinking. Strain the lemon filling if you do notice any egg flakes. Add butter. Set aside. Whip until the meringue becomes thick and shiny, can hold its peak, but not too stiff and/or foamy. Turn the heat to medium-high, continuously whisk until the mixture thickens, bubbles, and reaches 203ºF (95ºC). Cool the pie for one hour and then refrigerate it for up to six hours before serving. Buttery crust filled with creamy lemon filling and topped with sweet meringue. Continue to mix on low speed until the flour and butter has a mealy texture like wet sand and pea-sized pieces evenly throughout, about 60 to 70-seconds. Only add enough water until the dough looks lumpy and hydrated, but not wet or sticky. I’ll share my tips for properly tempering the egg-based filling to prevent curdling. You can refrigerate it for a few hours but eat the same day. Bake for 10 minutes or until the meringue is golden brown. to make the lemon filling: Preheat the oven to 400 F (200 C). Cook for about two minutes, until thickened. Detailed step-by-step instructions and video provided to help you master this recipe. Carefully lift the parchment paper filled with weights out of the pie dish and set aside, it will not be used again. In culinary school, I learned how to make lemon curd and meringue. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. Or, wipe the knife with a damp cloth after each cut. As you heat your mixtures, make sure to whisk constantly so the eggs don’t start to cook. The crust is baked briefly with pie weights to prevent the bottom from puffing up due to steam release. Do not overmix. ", The Spruce Eats uses cookies to provide you with a great user experience and for our, Southern-Style Gluten-Free Banana Meringue Pudding, 10 One-Crust Pies to Enjoy All Year Round, 61 Delicious Pie Recipes for Every Season. Place the oven rack in the center position. Place an oven rack on the middle level and preheat to 375 F. Fit a stand mixer with the whisk attachment. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Made with the perfect pie dough recipe, creamy and tangy lemon curd filling and the fluffiest meringue topping.