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Need lemon merengue pie recipe

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I'm a great baker, but for some reason I always have trouble with lemon merengue and banana cream pies. The fillings are always too loose.

I need to make a lemon merengue pie for my neighbor and I want it to come out great. Anyone have a no-fail recipe they could share?

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  1. I use the one in "Baking Illustrated"; you can also get good ones from Cooks' Illustrated magazine, or their website.

    1. You are probobly undercooking the fillings. They really do need to coat the back of a spoon. This means after cooking while stirring and the custard begins to feel thick you can lift the spoon out of the custard and draw a trough through the custard that clings to the spoon. If it starts to fill back in again you need to cook it longer.

      1. CLASSIC LEMON MERINGUE PIE

        INGREDIENTS

        - 1 9" Pie Shell

        FILLING
        - 1 1⁄4 Cups, Sugar
        - 6 1⁄2 Tbsp. Cornstarch
        - 1⁄4 Tsp. Salt
        - 1 Cups, Water
        - 5/8 Cup, Milk
        - 5 Extra Large Egg Yolks, beaten
        - 1 1⁄4 Tbsp. Unsalted Butter
        - Juice and Zest (Minced) of 2 Lemons (juicy ones)

        MERINGUE
        - 1 Tbsp. Corn Starch
        - 1/3 Cup, water
        - 1⁄4 Tsp. Cream Of Tartar
        - 5/8 Cup, Sugar
        - 5 Egg Whites
        - 1⁄4 Tsp. Vanilla

        PRERERATION

        FILLING
        In a saucepan, whisk together sugar, cornstarch and salt. Gradually whisk in water and milk. Continue to whisk until mixture comes to a boil. Slowly temper (slowly add to the eggs) egg yolks with milk mixture and add to mixture. Add lemon juice and zest and return to heat. Bring to a simmer, add butter and whisk in. Remove from heat. Cover with plastic wrap (Ensure plastic wrap is directly on top of lemon curd to prevent skin formation.

        MERINGUE
        Mix cornstarch and water in a saucepan. Bring to a boil and simmer until thick and translucent. Let cool. Whisk egg whites, cream of tartar and vanilla until frothy. Whisk in sugar slowly until soft peaks form. Add cornstarch mixture and whisk until stiff peaks form.

        Pour lemon curd into pie shell. Cover with meringue working around the outside first. Make sure to anchor meringue to pie shell. Make nice peaks on the meringue. Bake at 325* for 20 mins.

        Enjoy
        DT

        2 Replies
        1. re: Davwud

          I have had recipes that use cornstarch in the lemon curd (i don't care for the flavor or texture) but I have never seen a meringue topping that uses cream of tartar in the egg whites. A bit of cream of tartar to stablize the whites yes. Where did that recipe come from?

          1. re: Candy

            A few years ago I googled LMP and got a recipe that I've played with and altered until I got what I was looking for.

            DT

        2. My mom makes the best lemon pie on the planet -- OK maybe I'm partial! When I asked her to teach me how, she replied that she uses the recipe on the box of (Argo) cornstarch! Who knew?

          1. This site has the transcript of Alton Brown's program on LMP. IIRC he gives tips to keep the thing from splitting and weeping and all that along with recipes. It may be helpful.

            http://www.goodeatsfanpage.com/GEFP/i...

            1. Thanks for the tips. Not sure yet what I'm going to try, but I'll let you know what happens. Of course, I'm giving it away so I won't get a chance to taste my creation!

              1. There's a great recipe in Bill and Cheryl Jamison's book "American Home Cooking." The recipe uses a filling that is more like a lemon curd rather then the usual cornstarch concoction. I don't have the book with me here at work so I can only direct you to the book.

                1. I agree with some of the other posters, you may not be cooking the filling quite long enough... not that you want a pie that is like jello jigglers... just something that stands up to slicing i would imagine.

                  two suggestions for a better than average pie though... I will look for the recipe, but I think it is from an old edition of bon appetit... is for a lmp, with a pecan butter crust. it adds a carmelized, nutty touch that off-sets the lemon in a lovely manner. also... if you have meyer lemons available in your area (it is a little early... but they should be available soon). It makes for a pie that is not quite as tart (I reduce the sugar slightly). anyway... I love the little difference it makes in the pie.