Lemon Meringue Pie With Cookie Crumb Crust

Lemon Meringue Pie Simply Delicious

WebOct 15, 2023 · Combine the cookies and butter in the bowl of a food processor and blend until fine. Transfer to a 23cm/9in pie dish/tart case …

Rating: 4.9/5(68)
1. Pre-heat the oven to 180ºC/350ºF.
2. Combine the cookies and butter in the bowl of a food processor and blend until fine.
3. Transfer to a 23cm/9in pie dish/tart case and press into an even, thin layer, up the sides of the dish.
4. Place in the oven and bake for 10 minutes.

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Easy Lemon Meringue Pie with a cookie crumb crust

WebJul 29, 2020 · Crush the biscuits/cookies into fine crumbs. Melt the butter in the microwave or on the stove top. Mix the butter with the …

Rating: 5/5(7)
1. Pre-heat the oven to 180°C / 350°F
2. Crush the biscuits/cookies into fine crumbs
3. Separate the egg yolks and place the yolks in one bowl and the whites in another.
4. Whisk the egg whites until frothy then add the icing sugar / confectioner's sugar.

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Light Lemon Meringue Pie EatingWell

WebApr 22, 2024 · Directions. To make crust: Set oven rack at lowest level; preheat oven to 425 degrees F. Stir together flour, 1 tablespoon sugar …

1. To make crust: Set oven rack at lowest level; preheat oven to 425 degrees F. Stir together flour, 1 tablespoon sugar and 1/8 teaspoon salt in a medium bowl. Melt 1 tablespoon butter in a small saucepan over low heat. Cook, swirling the pan, until the butter is a light, nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour with a fork until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together in a ball. Press the dough into a flattened disk.
2. Place the dough between two sheets of plastic wrap and roll into a circle about 12 inches in diameter. Remove the top sheet and invert the dough over a 9-inch pie plate. Remove the remaining wrap. Fold the edges under at the rim and crimp. Line the shell with a piece of foil or parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights or beans, and continue to bake until the crust is golden, 8 to 10 more minutes. Cool the pie shell on a rack while you make the filling. Reduce the oven temperature to 350 degrees .
3. To make filling: Whisk together 1 1/4 cups sugar, cornstarch and 1/4 teaspoon salt in a medium heavy saucepan. Gradually whisk in boiling water. Place the saucepan over medium-high heat and bring to a boil, whisking constantly. Reduce heat to medium-low and cook, stirring, for 1 minute. Remove from the heat.
4. Whisk together lemon juice, zest, egg and 1 egg white in a small bowl. Whisk a small amount of the hot sauce into the egg mixture, then whisk this mixture back into the sauce. Return to a simmer over medium heat, stirring, then cook for an additional 30 seconds. Stir in the butter until melted and pour into the baked pie shell. Set aside while you prepare meringue.

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Lemon Meringue Pie Once Upon a Chef

WebJul 6, 2019 · Step 3: Make the Meringue. Bring about 1/2 inch of water to a simmer in a pot that’s large enough to hold the bowl of a stand mixer …

1. Preheat the oven to 375°F and set an oven rack in the middle position.
2. In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a clean drinking glass or measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. The crust should be about 1/4 inch thick.
3. Bake for about 10 minutes, until just slightly browned. Let the crust sit on a wire rack while you prepared the rest of the pie. Lower the oven temperature to 325°F.
4. In a medium bowl, whisk together the egg yolks, sweetened condensed milk, lemon zest, and lemon juice. Pour into the warm crust.

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