Lemon Meringue Pie Recipe Without Zest
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With the traditional shortcrust pastry case lemon curd filling and meringue topping this is a dessert recipe that is absolutely worth the extra effort.
Lemon meringue pie recipe without zest. This lemon meringue pie recipe is a showstopping dessert they ll never forget. Lemon meringue pie is best eaten the day it s made but leftovers will keep loosely tented with aluminum foil and refrigerated for 2 days. Gently stir in butter and lemon zest.
Slowly pour about 1 2 cup of the hot sugar mixture into the egg yolk mixture whisking constantly. Bake for about 20 minutes or until the meringue is lightly browned. Return the pan to medium heat and whisk in the 1 3 cup lemon juice lemon zest and butter.
It s the perfect balance between sweet and tart and the rustic appearance makes it a favorite among amateur bakers. Then also whisking constantly slowly pour the yolk mixture back into the pot with the hot sugar mixture. Let the pie cool completely on a rack before serving about 3 hours.
Prep time 20 mins. For the meringue whisk the egg whites in a free standing mixer until soft peaks form when the whisk is removed. Cook and stir 2 minutes longer.
Bring to a gentle boil. Grandma s lemon meringue pie is a simple old fashioned recipe that features fresh lemon juice. Gradually stir in lemon juice just until combined.
Lemon zest egg whites powdered sugar butter eggs pastry and 1 more lemon meringue pie cupcakes casseroles et claviers white sugar egg whites lemon curd baking powder milk butter and 3 more. Lemon meringue pie this recipe is a family favorite. It s an easy pie recipe with homemade lemon filling and sweet meringue.
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