Lemon Meringue Pie Recipe 柠檬蛋白塔

“Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually shortcrust pastry, lemon custard filling and a fluffy meringue topping.” – Wikipedia

2016-04-30 Atlas Lemon Meringue-9315-

Lemon Meringue Pie is prepared with a bottom shortcrust pie shell, with the fluffy meringue directly on top of the luscious lemon custard filling. No upper crust is used.

2016-04-30 Atlas Lemon Meringue-9310-

“Lemon flavored custards, puddings and pies have been enjoyed since Medieval times, but meringue was perfected in the 17th century. Lemon meringue pie, as it is known today, is a 19th-century product. The earliest recorded recipe was attributed to Alexander Frehse, a Swiss baker from Romandie.” – Wikipedia

2016-04-30 Atlas Lemon Meringue-9321-

Enjoy the layers of crisp, smooth and airy textures with earthy, citrus sour and sweet flavours bursting in one bite!

Lemon Meringue Pie Recipe
1x 9-inch Pie Crust (you can make pie crust from scratch or use store-bought but make sure it is baked before you do the lemon custard filling and meringue topping).

Lemon Custard Filling:
1¼ cup White Castor Sugar.
2 tablespoons Plain Flour.
3½ tablespoons Cornstarch.
¼ teaspoon Salt.
1½ cups Water.
60ml Fresh Lemon Juice (not bottled or sweetened concentrates).
(Lemon Zest is optional and amount to your desire – if using, it is easier to zest the lemons before you extract the juice).
1½ teaspoon Lemon Extract, optional.
4 Egg Yolks, beaten.
2 tablespoons Butter (or butter-flavoured Crisco).

Meringue Topping:
4 Egg Whites.
6 tablespoons White Castor Sugar.
½ teaspoon Cream of Tartar.
½-1 teaspoon Vanilla Extract.

Pre-heat oven to 175°C (350°F).

To Make Lemon Filling:
1. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in the water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

2. Place egg yolks in a small bowl and gradually whisk in half cup of the hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a gentle simmering boil and lower the heat. Continue to cook while stirring constantly until thick, approximately 15 minutes.

3. Remove from heat and pour filling into baked pastry shell.

To Make Meringue:
1. Whip egg whites and cream of tartar in a standing mixer on medium-high speed for about 2 minutes. Add vanilla and continue to whip until egg whites turn foamy. Place sugar onto a baking parchment paper and gradually funnel them into the side of the running mixer. Continue to whip until the whites becomes silky smooth with shiny stiff peaks, approximately 10-15 minutes (depending on mixer model).

2. You know it is done when you turn the bowl upside down and the whites do not fall onto your head. If the whites look like dry and texture like coarse soap bubbles, you have over beaten the whites.

3. Spoon or pipe meringue over the entire pie surface all the way to the crust edge.

4. Bake the lemon meringue pie in pre-heated oven for 10 minutes or until meringue is golden brown.

5. Let pie cool for at least an hour before *refrigeration.

Helpful Tip:
Having problems with water in the middle of your pie? *DO NOT cover a pie with cling film or plastic wrap as condensation will form! Instead, cover the pie very loosely with a tented aluminium foil and don’t forget to leave a little opening for moisture to escape.

2016-04-30 Atlas Lemon Meringue-9310b-

“The lemon custard is usually prepared with egg yolks, lemon zest and juice, sugar, and, optionally, starch. This gives it a texture similar to that of a sturdy pudding. The meringue, which includes well beaten egg whites and sugar, is cooked on top of the pie filling. As the meringue bakes, air bubbles trapped inside the protein of the egg whites will expand and swell. However, if the egg whites are beaten too much, or if a tiny amount of fat is allowed to contaminate the mixture, then the proteins will not be able to form the correct molecular structure when cooked, and the meringue may collapse when cooked. The meringue can be beaten into either soft or stiff peaks. The temperature the pie is baked at and the method by which sugar is added also determines the texture and durability of the meringue.” – Wikipedia

Spread a layer of raspberry jam on crust before pouring the lemon custard.

Alternative Preparation:
Lemon Meringue Tarts – Make smaller ones in 4-inch tart pans.

Deconstructed – Pipe the lemon custard on very thin short-biting biscuit, spread meringue on the custard, then cover with another biscuit on top. Serve with cookie crumbs and ice cream on the side.

2016-04-30 Atlas Lemon Meringue Pie

Coffee break time with a slice of Lemon Meringue Pie.

“Grandma’s Lemon Meringue Pie” recipe courtesy of Emilie S. found at Allrecipes.com. You can read the original recipe here:

The recipe was tweaked and found to be better by CARTHECOOK and Helpful Tip was given by LOVECED both reviewers commented on the recipe page.

Other information and text by Wikipedia.

Happy baking, eating and bonding! 🙂

3 Responses to “Lemon Meringue Pie Recipe 柠檬蛋白塔”
  1. Cate B says:

    Ooo-la-la Love lemon meringue.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: