Dolester Miless Lemon Meringue Tart Recipes

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ANN LANDER'S BEST LEMON MERINGUE PIE (WITH NEVER-FAIL MERINGUE)



Ann Lander's Best Lemon Meringue Pie (With Never-Fail Meringue) image

One of the best recipes for lemon meringue pie! If you want a sky-high meringue, like the ones you see in bakery's, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites. Prep time does not include making the meringue/cornstarch mixture. I have even made this pie using a graham cracker crust (the graham crust goes very well if topping with whip cream or Cool Whip), also if you prefer a very tart lemon pie add in another 2-3 tablespoons of fresh lemon juice. I most always prepare the crust and then fill with the filling the night before and let it thicken in the fridge overnight then top with the meringue the following day. Also in place of the meringue, I have many times topped it with Cool Whip or whipped cream, it it excellent that way also. Which ever way you choose to make it, it is a wonderful lemon pie recipe. *NOTE* if you are worried about scorching the bottom of the pan, then you can also make the filling in the microwave, here's how...in a large 8-cup microwave-safe bowl whisk together the sugar and cornstarch, add in all the remaining ingredients whisk to combine and microwave on HIGH for about 8 minutes (might take longer or less time) removing three times to whisk, make certain to cook the filling until hot, bubbly and thickened, then add in the 2 tsp vinegar and 3 tablespoons butter, this method works well and no scorched pans!

Provided by Kittencalrecipezazz

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1 baked and cooled 9 inch pie shell (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works great!)
1 1/3 cups sugar
6 tablespoons cornstarch
2 cups cold water
1/3 cup freshly-squeezed lemon juice (if you like an extreme lemon taste then add in a couple more tablespoons lemon juice)
3 egg yolks
1 1/2 teaspoons lemon extract
4 -5 drops yellow food coloring (optional but looks better!)
2 teaspoons vinegar
3 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
7 tablespoons sugar
1 teaspoon vanilla
1 pinch salt

Steps:

  • In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
  • In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
  • Add to the sugar cornstarch mixture; whisk until mixed.
  • Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
  • Remove from heat.
  • Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
  • Pour the lemon mixture into cooled pie shell; set aside to make meringue.
  • To make meringue:.
  • Blend/whisk the cornstarch and cold water in a small saucepan.
  • Add in boiling water, and cook, stirring until clear and thickened.
  • Let mixture stand until COMPLETELY COLD.
  • With an electric mixer at high speed, beat the egg whites until foamy.
  • Gradually add in sugar, and beat until stiff but not dry.
  • Turn mixer to low speed; add in pinch salt and vanilla.
  • Gradually beat in the cold cornstarch mixture.
  • Turn mixer again to high; beat well.
  • Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
  • Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.

Nutrition Facts : Calories 348.5, Fat 11, SaturatedFat 5, Cholesterol 82.2, Sodium 177.6, Carbohydrate 59.8, Fiber 0.3, Sugar 45.4, Protein 3

DOLESTER MILES'S LEMON MERINGUE TART



Dolester Miles's Lemon Meringue Tart image

The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of desserts passed down from her mother and her aunt, and re-worked them with the techniques she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. "It'll get away from you fast," she said.

Provided by Kim Severson

Categories     pies and tarts, dessert

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 11

1 1/2 cups/191 grams all-purpose flour
2/3 cup/82 grams confectioners' sugar
1/2 teaspoon kosher salt
1/2 cup/113 grams cold unsalted butter (1 stick), cubed
2 egg yolks
4 large eggs
1 1/4 cups/252 grams granulated sugar
Zest from 2 lemons
1/2 cup plus 1 tablespoon lemon juice
1/2 cup/113 grams unsalted butter (1 stick), cut into large pieces
4 ounces white chocolate, finely chopped

Steps:

  • In the bowl of a food processor, place flour, confectioners' sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.
  • Heat oven to 350 degrees.
  • Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.
  • Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.
  • Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.
  • Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.
  • Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.
  • Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 115 milligrams, Sugar 34 grams, TransFat 1 gram

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