10 Best Lemon Meringue Pie without Cornstarch Recipes

How To Make Lemon Meringue Pie Recipe Meringue pie recipes

lemon zest, lemon juice, pastry, powdered sugar, eggs, butter and 1 more Lemon Meringue Pie Murmures egg whites, egg yolks, granulated sugar, butter, graham cracker crumbs and 7 more

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In a small saucepan, add sugar, flour, egg yolks, salt, water and lemon juice. Heat over medium low until thick. Pour into baked pie crust. Beat egg whites and 2 tablespoons of sugar until the egg whites are stiff and stand up. Spread onto lemon filling mixture. Bake at 350 degrees F until the meringue is brown.

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Knead the dough until smooth and form it into a ball. Refrigerate for 30 minutes. To prepare the lemon pie filling, simply mix together sugar, starch, and grated zest.Then, add the juice, egg, and cold water to the mixture. Mix well and cook over medium heat (stirring constantly) until thickened.

Close up shot of a lemon meringue pie Stock Photo Alamy

Make the lemon filling: Whisk the egg yolks in a medium bowl and set aside. In a medium saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly.

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Make the pie crust. Combine the ingredients: Combine the flour, sugar, and salt in a large mixing bowl. Stir with a whisk until well mixed. Use a pastry cutter or two knives to cut the butter and shortening into the flour mixture just until lentil-sized crumbs form.

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Separate the 5 eggs while they are cold. (Cold eggs separate easier! Remember NO egg yolks in the meringue, not even a smidge.) Leave the egg whites out on the counter. Blind bake the pie crust and prepare the lemon filling. By the time you're ready to start the meringue, the egg whites will be room temperature.

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Also, it should take half as long for flour to thicken, in a sauce, than corn starch. An FYI, 1 cup of liquid requires 1 tablespoon of corn starch, or 2 tablespoons of flour, to thicken to a sauce or gravy. But back to the Lemon Meringue Pie. I made it the old-timey way, and it came out wonderfully creamy.

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Prepare and chill pie dough according to recipe instructions. 1 pie dough. Roll out chilled pie dough on a lightly floured surface into a 12" circle. Transfer to a 9" pie plate and crimp or flute the edges of the crust. Place in the freezer to chill for 15 minutes, and meanwhile preheat your oven to 375F (190C).

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Step 6: Make The Meringue Topping. To make the meringue topping. Place the sugar and water in a saucepan and stir well. Bring the pot to medium heat without stirring, until a syrup forms. In a separate bowl, beat the egg whites until stiff. While continuing to beat, very slowly and carefully add the hot syrup.

10 Best Lemon Meringue Pie without Cornstarch Recipes

It wobbled, and ultimately turned into lemon meringue soup, rather than firm into something sliceable Chris calls on Shilpa, the baking wizard of the test kitchen, to share some wisdom with Erin.

Yes, Lemon Meringue Pie is possible without the carbs or grains or

Lightly beat the egg yolks in a separate bowl then whisk into the saucepan. In a separate bowl, measure the lemon zest and lemon juice. Turn the stovetop to medium heat, bringing to a low boil and whisking constantly. Boil gently for 1 minute. Remove from heat, stir in the lemon, and whisk until smooth.

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Bake.Place onto a large baking sheet and then into a 425F preheated oven to bake for 18 minutes. After 18 minutes, remove the pie crust from the oven. Remove weights and bake again.Carefully remove the parchment paper and weights. Turn the oven down to 375°F, and then return the crust to the oven to bake for 12 more minutes.

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Turn the heat on medium. Stir for 1-2 minutes, or until the sugar dissolves. Increase the heat to medium-high and cook for around 5 minutes, stirring constantly, until mixture begins to bubble and thicken. Remove the lemon curd from the heat. Moving quickly, transfer the lemon curd into the pie crust.

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In a medium bowl combine the egg yolks. In a separate medium saucepan, combine the cornstarch, sugar, salt, water, lemon zest and lemon juice. Place on medium heat and bring to a simmer. While whisking the egg yolks constantly, add ⅓ to ½ of the simmering lemon juice mixture to the egg yolks.

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Step 3: Make the Meringue. Bring about 1/2 inch of water to a simmer in a pot that's large enough to hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites and sugar in the bowl off the heat and whisk until frothy.

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Carefully remove parchment and pie weights. Lower oven temperature to 300°F. Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook, stirring often, until it's thick and bubbly. Place egg yolks into a medium sized bowl.