Lemon Smores Meringue Pie 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.

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.

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 III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
• In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
• In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
• Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.