Lemon Meringue Icebox Cake
This lemon meringue pie dessert recipe is one you are sure to love, just like grandmother used to make. The tip to making lemon pie recipes from scratch is making sure to accurately measure out all of your ingredients. This lemon meringue pie recipe might start with the best intentions, but if you do not measure out the ingredients as the recipe calls for, you will have a pie that doesn't set properly. The good news is that if you by chance have a lemon pie recipe that doesn't set, you can turn it into an icebox cake. So measuring accurately with the custard part of the recipe will help to ensure that your lemon meringue pie will be successful. The lemon filling has ingredients to include lemon juice and lemon rind, egg yolks and cornstarch. This dessert recipe is sure to be a favorite. For the full step by step recipe, you will want to take a look at the Grandmother's Kitchen site.
When it comes to making lemon meringue dessert recipes, there are some tips that you want to follow for recipe success. For starters, you want to make sure to accurately measure out all of your ingredients. The following are just some of the tips for lemon meringue recipe success. As your lemon curd cooks, it will thicken. Since the transformation from liquid to custard happens so quickly, it is tempting to take the lemon curd off the stove too soon. Let the lemon curd thicken to the point where it is a smooth paste. When you add the lemon juice, it will loosen the lemon curd, so you want it to be thick going in. Use fresh eggs in the dessert recipe. Don’t overbeat your lemon meringue. If you overbeat your lemon meringue, you will not be able to make beautiful peaks and valleys with your spatula, and it can then deflate. Be sure to gradually add the sugar to the recipe as soon as your egg whites foam, so the recipe has time to dissolve without the risk of overbeating. The meringue recipe should be stiff and glossy, and the sugar should also be dissolved. If it breaks down or separates, then it means it's overbeaten.
Don’t cool your lemon curd. Weeping is when the syrup from the lemon meringue forms in beads or puddles on the surface of the lemon meringue. It can be caused by either an over or an underbeaten lemon meringue, by undissolved sugar or by too high an oven temperature. Don’t cut the lemon meringue pie recipe before it is cool. This is very important and can ruin your pie recipe. If you cut the lemon meringue pie too soon, the lemon curd will break, and your lemon meringue could fall. The pie plate must be cool enough to the touch when you place your hand on the bottom center. Once the lemon meringue has cooled completely, it is the right time to cut. If you follow all the steps and measure the ingredients according to the recipe, you will have lemon meringue recipe success.
When making this lemon meringue dessert recipe make sure to measure all of the ingredients accurately. If the custard does not set, and you are looking for a solution, you can cover the pie with some plastic wrap and freeze it overnight and serve the pie recipe as an icebox cake. You will find this lemon meringue icebox cake at the Grandmother's Kitchen site. On the site, you will find dessert recipes, main dish recipes, side dish recipes, cleaning tips, country living and so much more. **
This is a printable recipe.
1 - 9 inch baked pie crust
1 1/4 cups granulated sugar
1/4 cup all purpose flour
3 Tablespoons cornstarch
1/4 teaspoon salt
3 cups boiling water
3 egg yolks, slightly beaten
1 Tablespoon butter
1 Tablespoon grated lemon rind
* Avoid the bitter white part of the peel
1/2 cup strained lemon juice
3 egg whites
1/4 teaspoon cream of tartar
6 Tablespoons extra fine granulated sugar
Prepare pie crust pastry for one 9-inch baked pie crust.
Let the crust cool before filling.
To make the filling:
In a saucepan, using a whisk, combine the sugar, flour, cornstarch and salt.
Gradually stir in the boiling water and cook over medium heat until the mixture has thickened, stirring constantly so as not to scorch the bottom.
Once thickened, cook for 2 minutes longer, stirring.
Remove from heat and stir a spoonful of the hot mixture into the beaten eggs to temper.
Add egg mixture back into hot mixture, stirring well.
Cook one minute, stir constantly.
Remove from heat and stir in butter, grated lemon rind and lemon juice. Cool to lukewarm and pour into the baked pie shell.
To make the meringue:
Preheat oven to 375˚F.
Use an electric mixer to beat the egg whites and cream of tartar to form stiff but moist peaks.
The consistency should be so you could flip the bowl without the eggs sliding out.
Very gradually beat in the sugar.
Use a spatula to dollop the meringue onto the lukewarm pie filling covering the entire top.
Be sure the meringue touches the pastry crust rim all the way around the pie to form a seal.
Swirl the points with the spatula.
Bake in the preheated oven until the tips become golden (about 5-7 minutes), watching very carefully so you do not burn the meringue.
Cool at room temperature before slicing.
To serve your pie, dip a clean, large, sharp knife into warm water before slicing each piece.
Learn MORE at Grandmother's Kitchen
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