Oven Baked Easy Lemon Meringue Pie Recipe2020-08-29
- Yield: 6 slices
- Servings: 6
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
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This information is per serving.
Oven baked easy lemon meringue pie recipe. Very easy and delicious dessert baked in an oven. This pie is Short Crust based recipe. The shortcrust is possibly the most widely used and popular of all pie crusts. It gains its name because of its ‘short” eating quality. This shortness is brought about by the choice of fat and the careful mixing of fat and flour. This results in a crust which has great appeal and which may be used as the basis for many dishes, both sweet and salty.
Points for Success
- Always sieve the flour.
- The fat and water, as well as the utensils, must be cold.
- Handle the ingredients as little and as lightly as possible.
- Do not over-mix the dough or the pastry will be hard and tough.
Short Crust Recipe
Ingredients: 2 cups all-purpose flour, dash salt, 1/4 cup unsalted butter, 1/4 cup shortening, cold water to mix
Instructions: Sift all-purpose flour and salt in a small mixing bowl. Rub the fat into the flour lightly, using the fingertips, until the mixture resembles bread crumbs. Using a round-bladed knife, mix to a stiff dough with cold water. knead lightly.
Please note: butter and margarine add color and flavor to Short Crust: lard helps to make the pastry “short”. When 1/2 pound (240 g) Shortcrust is given in a recipe, this refers to the weight of the flour.
Rich Short Crust Recipe
Ingredients: 2 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 2 egg yolks, cold water to mix
Instructions: Sieve the flour into a chilled mixing bowl. Add the butter and lightly rub into the flour with the fingertips. When the consistency of fine dry bread crumbs, stir in the sugar and make a well in the center. add the egg yolk and a little cold water. Mix to a slightly crumbly, stiff dough. The dough is now ready to be kneaded a little. Cover with plastic wrap, cool, and rest for 10 minutes in the refrigerator before rolling out.
Oven Baked Easy Lemon Meringue Pie Recipe
- 1/2 quantity Short Crust
- For Lemon Filling:
- 1/2 cup cornstarch
- 1¼ cups (310 ml) water
- 2 tablespoons unsalted butter
- grated rind and juice of 1 large lemon
- 1/2 cup sugar
- yolks of 2 large eggs
- For Meringues:
- whites of 2 large eggs
- 1/2 cup sugar
Lightly grease a baking sheet and an 8-inch (20 cm) fluted flan ring. Roll out the dough and line ring placed on the baking sheet.
Line the pie shell with a circle of greased wax paper and three-fourths fill with dried peas or beans. Rest for 10 minutes.
Preheat oven to 400 F (200 C). Bake in preheated oven for 15 minutes.
Remove the wax paper and beans and then ring. Return the shell to the oven and bake for a further 5-10 minutes.
To make a filling: Place the cornstarch, water, butter, lemon rind and juice, and sugar in a saucepan. Beat over medium heat until boiling, then whip for a further 2-3 minutes. Cool slightly. Beat in the egg yolks. Pour into the pie shell.
To make meringue: Whip the egg whites until stiff, fold in the remaining sugar. Pile the meringue over the lemon rind and juice, and sugar in a saucepan. Beat pastry all around. Bake in 300 F (150 C) oven for about 30 minutes or until the meringue is golden.