How to Make Luscious Meringue Lemon Pie Healthy Recipe

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Instructions. Prepare the Lemon Mixture. In a medium saucepan, whisk together 1 cup of granulated sugar, 2 tablespoons of flour, 3 tablespoons of cornstarch, and 1/4 teaspoon of salt. Stir in 1 ½ cups of water, the juice, and zest of 2 lemons. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Thicken the Filling.

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Scoop the mixture into a 9 to 9.5 inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish. Bake for 8 to 10 minutes or until the crust is lightly golden brown. Remove from the oven and set aside to cool for 5 to 10 minutes while you make the filling.

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Lightly spray a 8″ - 9.5″ pie pan with cooking spray. Set aside. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.

3 Ingredient Lemon Pie Filling Is Easy and Dreamy

Make the filling: Combine the dry ingredients in a saucepan, then add the water and lemon juice and zest. Bring to a boil, then stir in the butter. Place the egg yolks in a bowl and stir in half the sugar mixture. Whisk this mixture back into the original mixture. Make the meringue: Beat the egg whites until foamy.

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Line the crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edge is golden brown, 20 to 25 minutes. Remove the foil and weights. Bake until the bottom is golden brown, three to six minutes longer. Cool on a wire rack.

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Make Ahead Instructions: The pie crust can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can also blind bake the crust ahead of time, see how to blind bake pie crust for details. Lemon meringue pie is not the best pie to freeze. The filling and meringue's texture are never quite the same.

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Add It to Your Coffee Grounds. Add 1/4 cup of leftover lemon pie filling to your coffee grounds when brewing. The acidity of the lemon will help cut through bitterness in coffee, while also adding a little sweetness. This will make your morning cup of joe taste even better! 5. Spread Some on Toast for Breakfast.

LEMON PIE FILLING with MERINGUE TOPPING How to make Lemon Filling and

Remove from oven and cool the pie on a cooling rack at room temperature for 30 minutes. CHILL: Cover and chill in the refrigerator for at least 1 hour. WHIPPED CREAM: Mix the cream, sugar, and vanilla. Beat in a stand mixer or with a hand mixer until light and fluffy, and soft peaks have formed.

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While the graham cracker crust is baking, prepare the filling: Combine all the filling ingredients into a large bowl, and whisk until well combined. Remove the baked graham cracker crust from the oven, and allow to stand for 1-2 minutes. Add the filling into the baked crust, carefully smoothing the surface if needed.

Layered Lemon Pie Recipe How to Make It

Instructions. In a small saucepan, mix together the water and cornstarch. When the cornstarch dissolves, add the sugar, lemon juice, and a slightly beaten egg. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. If using food coloring, add it in this step.

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1. In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat. 2. Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a.

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Butter: This helps thicken the lemon pie filling while it cools and makes it super creamy, rich and decadent with a velvety mouthfeel and subtle buttery flavor. Use unsalted butter or reduce the salt in the recipe. Milk: Use 2% or whole milk for the best results. The milk helps balance the acidity of the lemons.

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Using a paddle attachment, mix together cream cheese and sugar. Scrape the bottom of the bowl and mix again briefly. Scrape down the sides and bottom of the bowl again and add the eggs. Mix until thoroughly combined. Add lemon juice, lemon zest, and vanilla and mix until just combined. Lower oven temp to 350.

How to Make Luscious Meringue Lemon Pie Healthy Recipe

For spring gatherings, go for lemon cheesecake bars or trifle. For a burst of berry flavor, add strawberry coulis to lemon cheesecake. You can also layer blueberries in lemon pie trifle. Make citrus and stone fruit mixes. Put fresh cherries on lemon poke cake. Serve orange segments with lemon pie trifle for citrus and sweet contrasts.

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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. Let simmer for a minute or two until the mixture begins to thicken. Elise Bauer.

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To make the graham pie crust, start by preheating your oven to 325 F. Next, use a food processor to crush the graham crackers into fine crumbs. Once the crackers are crushed, add melted butter to the graham cracker crumbs and mix well with a spoon, making sure that the butter is evenly incorporated.