The SUPER DELICIOUS Lemon Meringue Pie You’ll EAT!

The SUPER DELICIOUS Lemon Meringue Pie You’ll EAT! | We’ve rounded up our SUPER DELICIOUS Lemon Meringue Pie Recipes so you don’t have to. You will love the Fudge, Marshmallows, Pies and other treats. #lemonpie #lemonmeringuepie #pie #easypie

The SUPER DELICIOUS Lemon Meringue Pie You'll EAT! | We've rounded up our SUPER DELICIOUS Lemon Meringue Pie Recipes so you don't have to. You will love the Fudge, Marshmallows, Pies and other treats. #lemonpie #lemonmeringuepie #pie #easypie

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon meringue pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful.

Recipe inspired from allrecipes.com

INGREDIENTS:

  • Pastry for deep-dish pie (9 inchës)

LEMON FILLING:

  • 2 tablëspoons butter
  • 2 tëaspoons grated lemon zest
  • 1/2 tëaspoon salt
  • 1-1/4 cups watër
  • 4 to 5 drops yellow food coloring, optional
  • 1/2 cup lemon juicë
  • 1-1/4 cups sugar, dividëd
  • 6 tablëspoons cornstarch

CREAM CHEESE FILLING:

  • 1 tablëspoon lemon juice
  • 1-1/2 cups whippëd topping
  • 11 ounces cream cheese, softenëd
  • 3/4 cup confectioners’ sugar
  • OPTIONAL: Additional whippëd topping

READ ALSO: EASIEST Fresh Fluffy Strawberry Mousse Dessert

INSTRUCTIONS:

  1. First, on a lightly floured surfacë, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deëp dish pie platë. Trim crust to 1/2 in. beyond rim of plate; flute edgë. Refrigerate 30 minutes.
  2. Thën, preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, driëd beans or uncooked rice. Bakë on a lower oven rack 20-25 minutes or until edges are golden brown. Removë foil and weights; bake 3-6 minutes longër or until bottom is golden brown. Cool on a wirë rack.
  3. Nëxt, for lemon filling, combinë 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in watër until smooth. Bring to a boil over medium-high heat. Reducë heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutës. Remove from heat; stir in butter, lemon zest and, if desirëd, food coloring. Gently stir in lemon juicë. Cool to room temperature, about 1 hour.
  4. Thën, for cream cheesë filling, beat cream cheesë and confectioners’ sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shëll.
  5. Nëxt, cover cream cheese filling with lemon filling. Refrigeratë pie overnight.
  6. And thën, if desired, dollop additional whipped topping ovër lemon filling. Refrigerate until serving.
  7. Serve & ënjoy!

TIPS:

  • Cornstarch needs just a few minutes of boiling to thicken a sauce, gravy or dessert filling. If it cooks too long, the cornstarch will begin to lose its thickening power. Carefully follow the recipe for the best results.
  • Go for freshly squeezed lemon juice when preparing this pie. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.

Genius Shark

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