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The BEST Lemon Meringue Pie
  • No fat in the mixing bowl. Though well add chocolate to the batter after the egg whites have reached stiff peaks, we cant have ANY fat in the mixture prior to that. As you may remember from my lemon meringue pie, fat will prevent the egg whites from reaching those crucial peaks. Use a glass or metal mixing bowl. Wipe your mixing bowl completely clean and use an egg separator. Separate the egg whites one at a time and place the egg white in the mixing bowl before separating the next. This way, if a yolk breaks in one of them, you dont waste the whole batch.
  • Follow the recipe closely. Each ingredient is crucial. No substitutions.
  • Dont make meringues on a humid day. Weather can affect how your meringues set up before and during baking. Make meringues on a dry day to help guarantee theyll beat into stiff peaks and crisp up in the oven.
  • The History Of The Lemon Meringue Pie

    The lemon meringue pie can be dated back to medieval times where a Swiss baker called Alexander Frehse gained popularity for his version of the pie. However, the modern version of the pie is very different from back then. A modern version of the pie was created by The Quakers in the late 1700s. After which a renowned pastry chef called Elizabeth Coane Goodfellow, from Philadelphia, created the dish as we know it in 1806.

    How To Make Lemon Meringue Pie

    Over the years and especially the past few months, I learned that lemon meringue pie can be a daunting process but it doesnt have to be. Let me make this recipe easy for you by giving you a tested recipe, lots of helpful recipe notes, and a video so you can watch it come to life.

  • Blind bake pie crust
  • Spread meringue on top of filling
  • Bake pie until toasty brown on top
  • Now that you have a general idea of the process, lets learn why this lemon meringue pie recipe works and what mistakes to avoid.

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    Classic Lemon Meringue Pie

    This is the perfect lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, its impossible to resist.

    I write this as snow falls outside and winds whip around my house at 50 mph. Despite the current weather conditions, the calendar says spring and Easter are on the horizon. And as someone who lives and breathes her daily planner, that means its time to prepare for the change of seasons. Close up that fireplace, place some tulips in a vase, open those windows whoa that wind! Lets keep them closed!

    Lets welcome a fresh new season with a fresh new pie the pie Ive been taunting you with for weeks!! The beautiful, the timeless, the Classic Lemon Meringue Pie.

    My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time, making at least a dozen meringue pies in the past few months. Both my kitchen and head were exploding lemons. Whenever we had friends or family stop by, Id force lemon meringue pie on them. PLEASE TELL ME YOUR THOUGHTS I begged while barely blinking.

    Can You Freeze Lemon Meringue Pie Here Are The Rules You Need To Follow

    Lemon Meringue Pie

    We all have our favorite dishes and desserts and we should be unapologetic about this. So, who loves lemon meringue pies, put your hand up!

    When we find a recipe that is absolutely delicious, you may find that you want to have it available for a long time, so can you freeze lemon meringue pies? Well, lets find out.

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    Graham Cracker Crust With An Upgrade

    Were not using our typical classic graham cracker crust instead, we add almonds which take this dessert from good to out of this world delicious! We combine whole salty almonds, graham crackers, sugar, and a little melted butter to create the perfect sweet salty base for our creamy lemon filling.

    I recommend using salted almonds to pair with the sweet/tangy lemon filling. You can even toast them in the oven before incorporating for another level of flavor. The crust wont taste overly salty because theres sugar in there as well, but itll have a super faint salted flavor. I guarantee youll only want to make graham cracker crust this way from now on. And I love how buttery and thick it is.

    Use a food processor to process the nuts and graham crackers together, then add the sugar and butter to combine. Youll pre-bake the crust for about 8 minutes, then pour the filling right in. No need to let it cool down. Its quick and easy!

    Making The Lemon Filling

    • In a large saucepan, toss together the sugar and cornstarch. Whisk in the water, egg yolks, and lemon juice. Bring to a gentle boil over the stovetop while stirring constantly with the whisk. Continue to cook for another minute until thick and translucent.
    • Remove from heat and stir in the butter and lemon zest.
    • Pour the hot filling into your partially baked pie crust. Set aside somewhere to keep the pie filling warm. Keeping it warm will help prevent the meringue from separating from the layer of filling. I usually place it on top of my stove because the top of my stove stays warm after the oven has been on.

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    How To Dock Pie Crust

    Since its covered with weights, the bottom of the pie crust doesnt really cook. Thats an easy fix. Once the crust is brown around the edges, carefully remove the parchment paper + weights, then let the crust cook a little longer on its own. I always worry that the bottom of the crust will puff up, so I use a fork to prick holes in it. This allows steam to escape and prevents lots of puff. Pricking holes in pie crust is also called docking the pie crust.

    Some bakers simply dock the pie crust instead of using pie weights. I never have luck this way! The sides of my pie crust still shrink down. So I always use pie weights, remove them after the edges turn brown, dock the crust with a fork, then return it to the oven so the bottom cooks. The remaining oven time depends on whether you want a partially blind baked pie crust or a fully blind baked pie crust. In some cases, you can pour the filling right in after you remove the pie weights, like we do with pumpkin pie.

    What Is Sally’s Cookie Palooza

    How to Make Lemon Meringue Pie (Grandma’s Recipe)

    Sallys Cookie Palooza is my annual Christmas cookie countdown tradition. First starting in 2013, every December we countdown to Christmas with 10 new cookie recipes in a row. Over the next two weeks, Im publishing 10 new cookie recipes. This is the biggest, most delicious event of the year! and youll receive a free email alert whenever I publish a new recipe.

    • Cook Time:1 hour, 30 minutes
    • Total Time:2 hours, 30 minutes
    • Yield:3 dozen

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    Wellsley Farms 9 Lemon Meringue Pie

  • Filled with a lemon base made with double strength lemon puree
  • Finished with a light, fluffy meringue
  • Just like Grandma used to make
  • Product of USA
  • Includes 9″ lemon meringue pie
  • See All Features

  • Filled with a lemon base made with double strength lemon puree
  • Finished with a light, fluffy meringue
  • Just like Grandma used to make
  • Product of USA
  • Includes 9″ lemon meringue pie
  • Can You Freeze Lemon Meringue Pie

    While we love when we find a good recipe and want to keep making it, time is always a problem, especially with how busy our lives are. So, if you have someone dear to you that can make them and freeze them so you can enjoy them for a long time, thats going to be absolutely awesome. Thats exactly the situation our reader is in, who absolutely loves the lemon meringue pies their mother-in-law makes. Heres a message we received:

    Q.My mother-in-law makes the best lemon meringue pie I have ever tasted. The trouble is, she lives out of town and only comes to visit a few times a year. Whenever shes here, I always ask her to make me a pie. Then I spent months dreaming about how good it was until the next time I see her! I would love if she could make me a few pies the next time she visits so that I could freeze them and hold me over until the next visit. Im not sure if freezing will make the crust go mushy or affect the meringue. Can you freeze lemon meringue pies?

    Its great to hear such a nice story about mothers-in-law. This lady sounds wonderful! To answer the question, yes, you can freeze lemon meringue pies! Many companies sell pre-frozen pies . Pies freeze quite well, and neither the crust nor the meringue should be negatively impacted by the freezing process.

    Recommended Reading: Campbells Soup Chicken Pot Pie

    Why This Lemon Meringue Pie Recipe Is So Great:

    • Made from scratch All 3 components of this pie are made from scratch, but with minimal ingredients and effort.
    • Simple flaky pie crust The pie crust is only 4 ingredients. Its all made by hand and there is no chilling required. You just mix, roll, and bake!
    • Easy lemony filling There is no tempering of the eggs with this recipe, which makes it a whole lot easier to prepare. You simply cook everything over the stovetop until thickened.
    • Mile-high meringue topping The meringue is also only 4 ingredients and makes enough for a mile-high and impressive meringue pie. Then its baked in the oven until golden to ensure the egg whites are heated through for safety.

    Tips From The Betty Crocker Kitchens

    Lemon Meringue Pie
    • tip 1 To ensure success with this recipe, let the pie cool for one hour, then chill for four hours or until filling is set before slicing into it.
    • tip 2 The key for perfect meringue is in the cracking. Be sure to cleanly separate the whites from the yolks, because even a speck of yolk will prevent the whites from beating up properly.
    • tip 3 Be ready to quickly beat up the egg whites so they can be spread directly on the hot fillingthe heat helps seal the meringue to the pie.
    • tip 4 Use Betty Crocker pie crust mix for the scratch pie crust in this recipe to save time and elbow grease.
    • tip 5 Get your creative groove on when you spread the meringue on topuse the back of a spoon to make swirls and peaks that will look amazing once they brown in a hot oven or under the broiler.

    Also Check: The Key Lime Pie Company

    Chocolate Swirled Meringue Cookies

    These chocolate swirled meringue cookies are made from just 5 ingredients. Delightfully crisp on the outside with a melt-in-your-mouth texture inside, these naturally gluten free chocolate meringues are simply irresistible. Follow the recipe closely because these require precision. Use my video tutorial, step-by-step photos, and success tips as your guide.

    Welcome to day 10 in Sallys Cookie Palooza! On the last day of my Christmas cookie countdown, I present you with chocolate swirled meringue cookies. These piped swirls take us right back to day 1 when I published my beloved butter cookies.

    Weve truly gone full circle this year.

    How To Make Chocolate Swirled Meringue Cookies

  • Melt the chocolate. I recommend doing this first because the chocolate needs to cool down before folding into the meringue batter.
  • Beat the egg whites, cream of tartar, and salt together. On high speed, beat these ingredients into soft peaks, pictured below on the left.
  • Gradually add the sugar. Beat on high speed into stiff peaks. Stiff peaks hold their point when you lift up the whisk attachment. See picture below on the right.
  • Fold in the melted chocolate. You want swirls all throughout the batter.
  • Pipe onto baking sheets. I recommend using an open star tip and piping little 1.5 inch swirls. You can watch me do this in the video tutorial above. Feel free to add sprinkles on top of the piped cookies.
  • Bake at a low temperature. These cookies take 1 and 1/2 hours at 250°F .
  • Partially cool the meringues in the oven. Turn off the oven and let the cookies sit in the cooling oven for about 30 minutes.
  • Cool the meringues completely. Remove meringues from the oven. They can cool completely right on the baking sheets.
  • Soft peaks, then stiff peaks:

    Fold in the chocolate:

    You can even drizzle some of the melted chocolate right into the open piping bag before spooning in the meringue batter. Thats what I did for this particular batch:

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    Full Blind Bake / Partial Blind Bake

    If your pie recipe calls for a baked pie shell, you want to fully bake it. And I teach you how in this blog post. But some recipes require a partially baked pie crust and those recipes will typically include pre-baking or partially baking the crust in the instructions. I teach you how to do that too. Whether youre fully blind baking or partially blind baking pie crust, the process is exactly the same its the bake time that differs.

  • Fully blind bake a pie crust if youre making no-bake pie. We obviously dont want to eat unbaked pie dough.
  • Partially blind bake a pie crust if your pie filling requires a shorter bake time than the pie crust. And if you want an extra crisp pie crust for your apple pie you can partially blind bake the crust before adding the filling.
  • Baking & Serving Tips

    How to Make Lemon Meringue Pie – The Basics on QVC

    Make sure to get the most enjoyable and best experience out of our pies by following the baking instructions and serving tips below. These instructions are specific to Lemon Meringue Pie. If you would like instructions for a different pie, please check that page.

    Cream Pies

    The Lemon Meringue Pie should be refrigerated at all times. For best results, the pie should be consumed within 3 days of purchase. Before serving, please remove from fridge and leave at room temperature for 30 minutes. Ideally you do not want your cream pie to sit at room temperature for longer than 1 hour.


    • While you can freeze a cream pie, it is not recommended. The whipped cream and the custard are both best consumed when fresh.
    • To cut a perfect slice, try warming your knife blade with hot water and cleaning it between cuts.
    • Never warm a cream pie, as the filling and whipped cream will not survive the heat.

    Im very picky about pies. I usually bake my own, but have found that The Pie Hole does as well than my homemade efforts. This is NOT a super sweet, mealy crusted grocery store pie. They are absolutely delicious.

    Great quality as always. One of the best lemon meringue pies ive ever had.

    I ordered the Lemon Meringue Pie and the Blue Hawaiian Pie and both were delicious! Both were ready when I went to pick them up and were well packaged.

    Oh yum! Delicious. Right balance of sweet and tart. Lemon custard scrumptious! Cant wait for another occasion.

    Amazing! Favourite pie do far.

    Read Also: Chocolate Covered Key Lime Pie On A Stick Key West

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