Lemon Beehive Meringues Recipes

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ULTIMATE LEMON MERINGUE PIE



Ultimate lemon meringue pie image

You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good

Provided by Angela Nilsen

Categories     Buffet, Dessert, Dinner, Treat

Time 3h15m

Number Of Ingredients 14

175g plain flour
100g cold butter, cut in small pieces
1 tbsp icing sugar
1 egg yolk
2 level tbsp cornflour
100g golden caster sugar
2 large lemons, zested
125ml fresh lemon juice (from 2-3 lemons)
1 small orange, juiced
85g butter, cut into pieces
3 egg yolks and 1 whole egg
4 egg whites, room temperature
200g golden caster sugar
2 tsp cornflour

Steps:

  • For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked.
  • Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
  • Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
  • While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
  • Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
  • Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
  • Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
  • Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

Nutrition Facts : Calories 480 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

MINI MERINGUES



Mini Meringues image

These crunchy dainties are great with coffee or with cream for dessert. And they're low fat! Substitute 2 teaspoons instant coffee granules or 1 1/2 tablespoons cocoa for the vanilla if you like. Coffee kisses are great sandwiched together with melted white or dark chocolate. Spooned vanilla ones are good with cream and chocolate ones are good as finger biscuits with coffee.

Provided by K.SUTTON

Categories     Desserts     Cookies     Meringue Cookies

Time 1h

Yield 12

Number Of Ingredients 3

2 egg whites
½ cup superfine sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.

Nutrition Facts : Calories 36 calories, Carbohydrate 8.4 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 8.4 g

LEMON BEEHIVE MERINGUES



Lemon Beehive Meringues image

From BHG. The secret to a successful meringue is adding sugar gradually so it dissolves into the egg whites.

Provided by Punky Julster

Categories     Dessert

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 6

2 egg whites
1 teaspoon lemon juice
1/4 teaspoon cream of tartar
2/3 cup sugar
1/2 cup purchased lemon curd
1 cup blackberries or 1 cup other berries

Steps:

  • Let egg whites stand at room temperature in a large mixing bowl for 30 minutes. Meanwhile, line baking sheet with parchment paper. Using a pencil, draw eight 2-1/4-inch circles and eight 1-3/4-inch circles about 1 inch apart on the paper.* Turn paper pencil-side down on baking sheet; set aside. Preheat oven to 300 degrees F.
  • Add lemon juice and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved.
  • Using a pastry bag fitted with a medium (1/4-inch) round tip, pipe a flat base of meringue onto all of the circles on the paper. Pipe a ring of meringue onto edges of each of the 8 larger meringue rounds, building the sides 3/4 inch tall by piping a continuous coil of meringue to form a small shell. For tops, pipe a coil of meringue on smaller rounds to make a cone shape that resembles the top of a beehive.
  • Bake 30 minutes. Turn off oven. Let meringues dry in oven, with door closed, at least 1 hour. Remove from paper. Place in an airtight container. Store in a cool, dry place up to 1 week.
  • Just before serving, spoon 1 tablespoon of lemon curd into each bottom meringue shell. Place a few berries on lemon curd. Prop top of meringue beehive next to bottom.
  • *Note: For free-form meringue shells without tops, make eight 3-inch circles on parchment. Use back of a large spoon to spread meringue over circles, building up sides to form shells. Bake as directed.

Nutrition Facts : Calories 79.3, Fat 0.1, Sodium 13.9, Carbohydrate 19.2, Fiber 1, Sugar 18.1, Protein 1.2

LEMON MERINGUE BEEHIVES



Lemon Meringue Beehives image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 24 servings

Number Of Ingredients 12

4 tablespoons cold unsalted butter, cut into small pieces
1 cup flour
1/4 teaspoon salt
1/4 cup creme fraiche
1 egg yolk
3 eggs
3/4 cup sugar
1 1/2 lemons, zested
1/2 cup fresh lemon juice (from about 3 lemons)
6 tablespoons cold unsalted butter
1/2 cup egg whites (from about 4 eggs)
1/2 cup sugar

Steps:

  • Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment. In a separate bowl, blend the yolk and creme fraiche. Add to the flour mixture and mix until barely combined. Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days.
  • Lemon Curd: Bring 2 inches of water to a simmer in a saucepan. Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment. Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed). Cook until thickened, whisking occasionally, about 20 minutes. Remove from the heat and whisk in the butter. Let cool to room temperature, cover, and freeze overnight or up to 3 days.
  • Heat the oven to 375 degrees F. Flour a work surface and roll out the dough to 1/8-inch thick. Prick all over with a fork then cut out 2-inch rounds. Transfer to the cookie sheet. Bake until light golden brown, 10 to 15 minutes and let cool. (The whole recipe can be made up to this point up to 3 days in advance.)
  • Up to 6 hours before serving, assemble the dessert. Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed). Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round. Place back in the freezer while you make the meringue.
  • Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy. Transfer to your pastry bag. Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive. Fire up your kitchen torch and brown until lightly browned all over. Return to the freezer until ready to serve, up to 4 hours.

Nutrition Facts : Calories 127 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 47 milligrams, Sodium 44 milligrams, Carbohydrate 15 grams, Protein 2 grams, Sugar 11 grams

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  • Let egg whites stand at room temperature in a large mixing bowl for 30 minutes. Meanwhile, line baking sheet with parchment paper or foil. Using a pencil, draw eight 2-1/4-inch circles and eight 1-3/4-inch circles about 1 inch apart on the paper.* Turn paper pencil-side down on baking sheet; set aside. Preheat oven to 300 degree F.
  • Add lemon juice and cream of tartar to egg whites. Beat with mixer on medium speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved.
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