Old-fashioned lemon meringue pie explodes with the sunny flavors of a summer’s day, perfect for a picnic or Sunday supper.
Lemon Meringue Pie
By Sue Lau | Palatable Pastime
“This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.”
Welcome back to summer desserts week! I am posting all week long a collection of sweets suitable for the season. In case you may have missed them, so far for Summer Dessert Week I have also posted:
We have a great giveaway (which you can enter below) as well as tons of other recipes to look at from allied bloggers.
Special thanks to Adams Extracts for providing the flavorings used in this recipe!
Adams product used: Clear Vanilla Extract
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My recipe of the day is for lemon meringue pie. As an old-fashioned pie, it is one of my favorites as lemon is one of my favorite flavors.
We start off on this pie by blind baking or par baking the crust. This is done by putting the crust in the pie plate, pricking it with a fork, topping with a little parchment, and then pie weights or dry beans (either work well) my pie weights disappeared from the cabinet or I would have. Things like that happen, like finding my cream of tartar where it was not supposed to be.
The filling is essentially just lemon curd. There are lots of uses for lemon curd beyond pie, such as putting on scones with a bit of clotted cream.
Whipping the meringue is very easy with an electric mixer fitted with a whip. The KitchenAid makes very short work of it.
Filling goes into the par baked crust and gets immediately topped with meringue.
I’d note how gorgeously white this is, but it is also stunning when the whirls of meringue brown in the oven. Or you could use a torch and skip the oven. Don’t ask me where my torch is. In places more remote than pie weights or cream of tartar I suspect, in the dragon-horde of my kitchen gremlin. His favorite is plastic container lids.
Oh, he has been to your place too?
The pie is nicely browned and looks ready to eat, but still needs to chill for a few hours to get the curd to solidify. It works quite the same way as a custard pudding, sans milk.
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Lemon Meringue Pie
- Electric Mixer
- Food Processor
- 1 9-inch pie crust fitted into a deep dish pie plate
- Zest from 3 large lemons
- 1-1/2 cups granulated sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 1 cup fresh lemon juice
- 1 cup water
- 2 tablespoons unsalted butter
- 6 egg yolks
- 1 tablespoon Adams clear vanilla extract
- 6 egg whites at room temperature
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar or superfine sugar
- 1 teaspoon Adams clear vanilla extract
- Preheat oven to 450°F.
- Prick bottom of pie crust with a fork, then line with a round parchment sheet and pie weights (or uncooked beans if you have to).
- Parbake unfilled in the oven for 12-15 minutes or until light brown, then remove and cool.
- Reduce oven temperature to 350°F.
- Zest lemons and reserve then juice lemons (should have one cup total, if not, top up with water and set aside.
- Pulse granulated sugar with lemon zest in a food processor to mix.
- Separate eggs into cups of white and yolk.
- Set aside the whites until you make the meringue.
- Place lemon sugar in a skillet with the cornstarch, salt, lemon juice and water, whisking until smooth.
- Heat the lemon filling over low heat, stirring, until it comes to a boil; boil one minute then remove from heat.
- Whisk the yolks in a bowl and add one ladle of filling, quickly whisking to blend, then do this again twice, until yolk mix is hot.
- Stir the yolk mix into the filling mix and heat again until it comes to a boil, then boil one minute.
- Stir in clear vanilla extract and remove from heat.
- Cover and keep warm.
- If not using superfine (caster/baker's) sugar, place it in a food processor and pulse a few times until it has a softer grain.
- Place egg whites in an electric mixer fitted with a wire whip; add cream of tartar and mix until frothy, then add sugar gradually and run until stiff glossy peaks form.
- Place lemon filling in crust and top with meringue, making deep swirls into the meringue for best browning.
- Bake for 20-25 minutes or until the meringue is nicely browned.
- Cool pie to room temperature then chill 4-6 hours to let the filling set up fully.
Summer Dessert Week
Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we’ve got some great giveaways from our generous sponsors for y’all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don’t forget to enter the giveaway below!
Scroll down to take a look!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Frozen Desserts:
- Brownie Ice Cream Sundaes from Desserts Required
- Strawberry Shortcake Ice Cream Bars from Family Around the Table
- Simple Watermelon Lime Garnita from Cheese Curd In Paradise
- No Churn Patriotic Funfetti Ice Cream from Hezzi-D’s Books and Cooks
- No Churn Lemonade Ice Cream from 4 Sons R Us
- Orange Julius Popsicles from A Kitchen Hoor’s Adventures
- Key Lime Pie-sicles from The Domestic Kitchen
- Lemon Meringue Pie from Palatable Pastime
- Mississippi Mud Pie from For the Love of Food
Sweet Summertime Cakes and Cupcakes:
- Pineapple Coconut Milkshakes from Daily Dish Recipes
- Brown Sugar Cinnamon Pound Cake from Pastry Chef Online
- Beach Cake from Everyday Eileen
No Bake Treats:
- Banana Split Eclair Dessert from Big Bear’s Wife
- Lemon Lavender Scones from Jen Around the World
- Frosted Cookie Bars from Miss in the Kitchen
- Easy Raspberry Lemon Crumble Bars from Who Needs A Cape?
- Peach and Nectarine Torte with Almond Whipped Cream from Nancie’s Table
- Cookie Bars from Back To My Southern Roots
- Bomb Pop Cheesecake Cups from Sweet ReciPEAS
- Mini Raspberry Cheesecakes from Karen’s Kitchen Stories
- Coconut Congo Squares from Love and Confections
- Orange Creamsicle Truffles from Sweet Beginnings
Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker
Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips
Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!
Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9″ Round Springform Pan & an Anolon Advanced Graphite 9″ Square Springform Pan
a Rafflecopter giveaway
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.