Baked Lemon Meringue Pie

Name: Baked Lemon Meringue Pie
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 3 egg yolks; 473 milliliters heavy cream; 1 lemon, juiced; 8 servings Candied lemon peel, garnish; 113 grams package cook and serve lemon pudding mix; 1 lemon, zested and juiced; 1 9-inch baked pie crust (in a 9-inch deep pie plate); 237 milliliters powdered sugar; 177 milliliters superfine sugar; 710 milliliters whole milk

Baked Lemon Meringue Pie might be just the dessert you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 576 calories, 7g of protein, and 33g of fat each. A mixture of candied lemon peel, heavy cream, baked pie crust, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Baked Lemon Meringue Pie, Lemon Meringue Pie, Family Stories and Meringue Tutorial, and Lemon Meringue Pie, Family Stories and Meringue Tutorial.

Instructions

Watch how to make this recipe.

In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan.

Ingredients you will need

Lemon Juice

Pudding Mix

Egg Yolk

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Frying Pan

Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath.

Ingredients you will need

Ice

Equipment you will use

Spatula

Whisk

Pour the filling into the pie crust and refrigerate until set, about 1 hour.

Ingredients you will need

Pie Crust

Cut into wedges and serve with Lemon Whipped Cream.;

Ingredients you will need

Whipped Cream

Lemon

In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form.

Ingredients you will need

Powdered Sugar

Heavy Cream

Lemon Juice

Lemon Zest

Equipment you will use

Mixing Bowl

Blender

Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve.

Ingredients you will need

Lemon Peel

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

egg yolks 473milliliters

heavy cream 1

lemon, juiced 8servings

Candied lemon peel, garnish 113grams

package cook and serve lemon pudding mix 1

lemon, zested and juiced 19-inch

baked pie crust (in a 9-inch deep pie plate)237milliliters

powdered sugar 177milliliters

superfine sugar 710milliliters

whole milk

Recommended wine: Late Harvest Sauvignon Blanc, Ice Wine, White Port

Late Harvest Sauvignon Blanc, Ice Wine, and White Port are my top picks for Lemon Meringue Pie. Since lemon meringue pie is pretty acidic, you can go with any of these sweet wines. The Saddleback Cellars Nils Late Harvest Sauvignon Blanc with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Saddleback Cellars Nils Late Harvest Sauvignon Blanc

Dessert in a bottle, with the aromas of dried pear, baked apple, figs, spiced with nutmeg, clove, allspice and vanilla. Medium weight, bright and exquisitely balanced - with just the right sweetness and a lively acidity.