LemonLime Meringue Pie Recipe Southern Living

The Harried Cook LemonLime Meringue Pie

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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Leave to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2. To make the filling, place the cornflour and 200ml/7fl oz water in a saucepan and whisk to combine. Add the zest and juice of the.

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Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat.

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Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C). In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks.

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Step 2. Prepare the filling: Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible. Step 3. In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed.

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3-4 tablespoons ice water. Directions: In a medium mixing bowl, combine the flour and salt. Add the butter and use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse breadcrumbs. Sprinkle in the water, 1 tablespoon at a time, stirring with a fork until a rough dough mass is formed.

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Method. 1. Begin by making the pastry. Cream together the butter and icing sugar in the bowl of a stand mixer with a paddle attachment until it turns into a white paste. Stir in the lemon zest, then add the flour and salt (through a sieve to sift it) and combine until the mixture resembles a sandy crumble.

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Prepare the Meringue: Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add vanilla, beating well.

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Reduce the oven temperature to 150°C/130°C fan/Gas 2. To make the filling, measure the cornflour and 200ml (⅓ pint) water into a pan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the sugar and egg yolks.

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Without removing crust from oven, pour filling into crust. Reduce oven to 325 and bake pie for 35-40 minutes or until center is set. Cool pie on a rack, refrigerate until cold. To prepare meringue, place egg whites and cream of tartar in electric mixer fitted with whip attachment. Place brown sugar in small, heavy saucepan, add water to cover.

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Dump onto a clean surface and form dough with hands until all moistened and it forms one ball of dough. Form into a disc and wrap with plastic, chill 30 minutes minimum. Preheat your oven to 350 degrees and roll out your pie dough on a floured surface. Fit it into your pie plate and trim any excess.

The Harried Cook LemonLime Meringue Pie

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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To make pretty swoops, use the back of a rubber spatula. The warmth of the lemon curd will act as a seal to keep the curd and meringue together. Bake at 425°F/220°C for 4-5 minutes until browned. Alternatively, you can use a kitchen torch to brown the top. Chill the pie for at least 2 hours before serving.

LemonLime Meringue Pie Recipe Southern Living

Separate the egg yolks and whites and set aside. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in butter. In a small bowl, beat the egg yolks.

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Reduce the oven temperature to 150°C/Fan 130°C/Gas 2. To make the filling, measure the cornflour and 200ml water into a pan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened.

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Directions. Gather all ingredients and preheat the oven to 325 degrees F (162 degrees C). To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.