Lemon Meringue Pie Smores Recipes

LEMON MERINGUE PIE S'MORES

Steps:

• Preheat the grill to high and line a baking sheet with parchment. Put 8 shortbread rounds on the tray with a marshmallow on each. Grill until the marshmallow begins to brown and melt.
• Put a tsp of lemon curd on the other 8 shortbread and sandwich with the melty marshmallow layer.

THE BEST LEMON MERINGUE PIE

Steps:

• For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
• On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F.
• Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
• For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

LEMON S'MORES MERINGUE PIE

Steps:

• Sift the flour and icing sugar together, and add the vanilla seeds. Rub in the butter, then stir the egg in to make a dough. Cover in clingfilm, then leave to rest in the fridge for 30 minutes.
• Heat the oven to 200C/fan 180C/gas 6. Flour your surface and butter 6 x 10cm individual tart cases. Roll out the pastry to 2mm thick and cut into circles with a 15cm diameter. Carefully lift each one into the case and push it in so it fits snugly. Pop back in the fridge to firm up for 20 minutes.
• Take out, line with baking paper or foil, and add a handful of rice or baking beans. Blind bake for 10-12 minutes, or until the edges start to turn golden brown. Remove the paper and beans and put the tarts back in for 5 minutes, or until the case is cooked. Take out and cool at room temperature.
• To make the curd, mix the eggs, sugar, lemon zest and juice in a large glass bowl and sit over a pan of simmering water. Whisk continuously until the mixture thickens. This should take 7-8 minutes. Beat in the butter a few cubes at a time until the curd is smooth. Cool with a piece of parchment paper or clingfilm on top.
• Spread the marshmallows on a tray and toast with a blowtorch or under a hot grill until dark brown. Scrape them out, add to the curd and stir. Don't worry about any lumps. Re-clingfilm the curd and allow to set in the fridge.
• To make the meringue, put the sugar in a pan and pour 200g water over it. Heat until the sugar has dissolved then boil until the temperature reaches 116C on a sugar thermometer.
• Meanwhile put the egg whites in a bowl and whisk at a slow speed. Once the sugar reaches 116C, increase the speed of whisking to create soft peaks. When the sugar reaches 121C, pour slowly into the egg whites while whisking at a high speed. Once the syrup has been added, whisk until the meringue cools to room temperature. Scrape into a piping bag with a 10-12mm plain nozzle.
• Spoon the marshmallow and lemon curd into the tartlets and level to the tops. Pipe the Italian meringue over, in dots for a neat finish pulling the piping bag un to make a peak on each. Use a blowtorch or a hot grill, quickly brown the meringue. It will only take a few seconds.

LEMON MERINGUE PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: 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. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.