LEMON CAKE PIE
From Sunset cookbook. I love this! It's my favorite pie. You get a lemon curd on the bottom and a thin lemon cake on the top but it pours into the pie crust all mixed up! Please use fresh squeezed lemon juice. If you love lemon desserts, you'll love this!
Provided by Engrossed
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Put rack on lowest position in oven.
- Preheat oven to 375.
- In a medium bowl, stir together melted butter and sugar.
- Stir in flour, salt, lemon peel and lemon juice.
- In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
- In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
- Pour filling into pie crust.
- I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic rammekins and cook it along with the pie.
- Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
- Let cool before serving. But it's good warm too!
LEMON CAKE PIE
Make and share this Lemon Cake Pie recipe from Food.com.
Provided by sweetcakes
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs yolks; add lemon juice and rind.
- Mix sugar, flour and salt; add milk beat well; add melted butter and beat again.
- Beat egg whites until stiff.
- Add to first mixture and fold in carefully. Pour into the pie crust.
- Bake 10 minutes at 400*, then reduce to 275* and continue to bake1 hr to 1 hr 15 minutes or until golden brown and only slightly jiggly in center.
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
BLUE RIBBON MILE HIGH LEMON MERINGUE PIE
I am a "LMP" fiend. The secret to a spectacular never-fail LMP is using 6 eggs. Once I made this version by Harriett Westman from "Blue Ribbon Winners: America's Best State Fair Recipes", this became my signature dessert. I adjust my portion size to the number of WW points left for the day; I calculate 1/8 of a pie as 10 points. Please allow 4 hours for cooling before serving. With 6 egg yolks, this is indeed a rich Southern custard filling with lemon juice added. For a more pronounced lemon flavor, use juice from up to 5 medium-size lemons, and reduce the water correspondingly; I have only made the standard recipe, which our family likes a lot.
Provided by KateL
Categories Pie
Time 45m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- BAKE 9-INCH FLUTED PIE SHELL:.
- Preheat oven to 400°F (205°C).
- Fit the crust into a pie plate and flute the edge.
- Prick the bottom and sides of the crust with a fork.
- Bake at 400°F (205°C) for 5 minutes.
- Allow to cool while preparing rest of recipe.
- PREPARE LEMON FILLING:.
- In a medium-size heavy saucepan, mix 1-1/2 cups sugar, cornstarch, flour and salt.
- Gradually add water, stirring until well blended.
- Bring mixture to a boil over medium heat, stirring constantly; cook 3 minutes.
- Remove hot mixture from heat.
- Slowly pour about half of mixture into slightly beaten egg yolks, stirring constantly.
- Slowly pour egg yolk mixture back into hot mixture, stirring constantly.
- Return saucepan to heat.
- Bring to a boil, stirring constantly, and cook 3 minutes more.
- Add lemon peel, lemon juice, and butter.
- Cook about 2 minutes more, stirring with a rubber spatula in a circular motion. DO NOT LET MIXTURE STICK TO BOTTOM OF PAN. Filling will be very thick and spatula will leave a track when drawn through filling.
- Cover saucepan and remove from heat; keep warm.
- PREPARE MERINGUE:.
- Preheat oven to 350°F (175°C).
- In a large bowl, beat egg whites and cream of tartar until foamy.
- Beat in 3/4 cup sugar, 1 tablespoon at a time.
- Beat in vanilla extract with the last tablespoon of sugar.
- Continue beating until egg whites hold a soft peak.
- Set aside.
- ASSEMBLE PIE:.
- If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell.
- Starting around the edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell.
- Bake in preheated 350°F (175°C) oven 15 minutes or until meringue is golden brown.
- COOL 4 HOURS BEFORE SERVING:.
- Cool about 4 hours at room temperature before cutting.
- Makes one 9-inch pie.
Nutrition Facts : Calories 446.2, Fat 14.9, SaturatedFat 5.7, Cholesterol 135.9, Sodium 223.4, Carbohydrate 73.1, Fiber 1, Sugar 56.8, Protein 6.3
LEMON MERINGUE CAKE
This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.
Nutrition Facts : Calories 347 calories, Fat 12g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
4-LAYER SKY-HIGH LEMON MERINGUE CAKE PIE
2 Layers of savory lemon cake & 2 layers of sturdy & thick pie filling, sitting on a powdered sugar crust & topped with the tallest Meringue ever!
Provided by Chef Pisces
Categories Pie
Time 40m
Yield 1 1, 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 400 degrees. Mush two prepared pie crusts together to line a 9-inch super deep dish pie plate. Crimp the edges decoratively. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line the bottom with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
- You will need at least 4 9-inch spring-form pans to prepare each layer of the pie separately.
- To make the first layer of pie filling, disolve a packet of gelatin in water and bring to a boil over the stove, turn down the heat and then combine 1/3 cup each of cornstarch & cake flour, 1/4 teaspoon of salt, and 1/4 cup sugar over medium heat. Gradually add 1 cups cold water, and bring to a boil again, whisking constantly, about 4 minutes.
- Remove the pan from heat. Temper 5 egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. You do not want them to scramble/curdle. You just want to heat the beaten yolks but keep them in a creamy, liquid form. Cook over low heat for 5 minutes.
- Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
- Once cooled, pour the filling into a 9 inch spring form pan, covered with aluminum foil, and chill in the refrigerator until firm, at least 2 hours.
- Repeat the above steps again, for the second layer of pie, and once completed, pour into another 9-inch springform pan and let chill.
- In two additional 9-inch spring form pans, bake two lemon cakes using one half of a box of cake mix (Williams-Sonoma Meyer Lemon Pound Cake Mix) for one pan, and 1/2 the mix for the other pan. Let the cakes cool.
- You should now have 4 layers---- 2 springform pans of chilled pie filling, and 2 spring form pans of thin lemon cake. To assemble the pie, start with the pre-cooked crust and sprinkle a dusting of powdered sugar across the bottom of the crust with either a fork or a brush. Then open the spring form pan of pie filling and place on top of the powdered sugar crust. A layer of lemon cake goes on top of that. Then place the second pie filling layer on top of that. You want to end up with a layer of cake on the very top, and the meringue topping will sit on that top layer of cake.
- To make the meringue, pour the egg whites and creme of tartar into a very clean and dry copper or stainless steal mixing bowl. Beat on a low speed with an electric mixer. Gradually add in the salt and extra-fine sugar, but very very slowly, and gradually turn up the speed of the mixer. You want the egg white to beat till they form soft shiny frothy peaks, but not so stiff that they aren't flexible enough to swirl. Add the Vanilla at the very last moment. With a rubber spatula, swirl the beaten meringue into a 9-inch spring form pan, covering the entire perimeter of the pan and bake for 6 minutes or until lightly brown.
- Let the Meringue topping cool for at least a half hour, then undo the spring form pan and place on top of the other cake/pie layers.
More about "4 layer sky high lemon meringue cake pie recipes"
LEMON MERINGUE PIE - GRANDBABY CAKES
From grandbaby-cakes.com
BEST 4 LAYER SKY HIGH LEMON MERINGUE CAKE PIE RECIPES
From alicerecipes.com
CLASSIC LEMON MERINGUE PIE - BROWN EYED BAKER
From browneyedbaker.com
4 LAYER SKY HIGH LEMON MERINGUE CAKE PIE RECIPES RECIPE
From alicerecipes.com
CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON MERINGUE PIE RECIPE - PREPPY KITCHEN
From preppykitchen.com
SWEET & TART LEMON MERINGUE PIE CAKE - XO, KATIE ROSARIO
From xokatierosario.com
RECIPE: MOM'S SKY-HIGH LEMON MERINGUE PIE | STYLE AT HOME
From styleathome.com
SKY HIGH LEMON MERINGUE PIE - HONEST COOKING
From honestcooking.com
SKY HIGH LEMON MERINGUE PIE - A BEAUTIFUL MESS
From abeautifulmess.com
MILE HIGH LEMON MERINGUE PIE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
THIS LEMON MERINGUE CAKE IS JUST LIKE THE PIE, ONLY BETTER
From foodnetwork.ca
THE ULTIMATE LEMON MERINGUE PIE | CANADIAN LIVING
From canadianliving.com
HOMEMADE LEMON MERINGUE PIE RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
LEMON MERINGUE CAKE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
MILE-HIGH LEMON MERINGUE PIE WITH FOOLPROOF PIE CRUST RECIPE
From biggerbolderbaking.com
LEMON MERINGUE LAYER CAKE | THE KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love