{"id":136830,"date":"2022-08-26T19:05:43","date_gmt":"2022-08-26T09:05:43","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=136830"},"modified":"2022-08-26T19:09:00","modified_gmt":"2022-08-26T09:09:00","slug":"lemon-meringue-pie-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/lemon-meringue-pie-recipe\/","title":{"rendered":"Lemon Meringue Pie Recipe"},"content":{"rendered":"<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/97eR5RmGH6Y?rel=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h4>Pastry<\/h4>\n<p>140g (4.94 ounces) or 2\/3 cup butter or margarine<br \/>\n225g (7.94 ounces) or 1 1\/4 cups plain flour<br \/>\n50g (1.76 ounces) or 1\/4 cup sugar<br \/>\n45g (1.59 ounces) or 3 tablespoons icing sugar<br \/>\n1 teaspoon lemon zest<br \/>\nCombine all the ingredient in a bowl.  Rub the butter into he flour using your thumbs and infers.  Pour the crumbly mixture into a pie tin and press down using a fork to cover the whole base an sides.<br \/>\nBake at 160C (320 degrees Fahrenheit) for 35 minutes or until golden all over.<\/p>\n<h4>Lemon filling<\/h4>\n<p>310mL (10.48 fluid ounces) or 1 1\/4 cups water<br \/>\n200g (7.05 ounces) or 1 cup sugar<br \/>\n1\/4 cup cornflour or corn starch<br \/>\n6 egg yolks<br \/>\n1 tablespoon lemon zest<br \/>\n190mL (6.42 fluid ounces) or 3\/4 cup lemon juice<br \/>\n2 tablespoons butter<br \/>\nPlace the water, sugar, cornflour, egg yolks, lemon zest, lemon juice and butter into a pan.  Whisk to combine. Place not eh stovetop and stir continuously until the mixture boils and thickens.  Remove from the heat and set aside.<\/p>\n<h4>Meringue<\/h4>\n<p>6 egg whites<br \/>\n150g (5.29 ounces) or 3\/4 cup sugar<\/p>\n<p>Whip together the egg whites and sugar until stiff peaks form.  Reheat the lemon filling until it is piping hot and pour into the prepared pastry case.  Add the meringue on top and bake at 160C (320 degrees Fahrenheit) for 20 minutes.  Allow to cool for 15 minutes before serving.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-550x413.jpg\" alt=\"\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-136833\" data-wp-pid=\"136833\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-1536x1152.jpg 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-2048x1536.jpg 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-scaled-1200x900-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/lemon-meringue-pie-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"miniture lemon meringue pie recipe. miniature cooking ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-scaled-1200x1200-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2022\/08\/P1255444-400x400.jpg 400w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"136833\" \/><\/a><p>&nbsp; Pastry 140g (4.94 ounces) or 2\/3 cup butter or margarine 225g (7.94 ounces) or 1 1\/4 cups plain flour 50g (1.76 ounces) or 1\/4 cup sugar 45g (1.59 ounces) or 3 tablespoons icing sugar 1 teaspoon lemon zest Combine all the ingredient in a bowl. Rub the butter into he flour using your thumbs and infers. Pour the crumbly mixture into a pie tin and press down using a fork to cover the whole<\/p>\n","protected":false},"author":1,"featured_media":136833,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,145,3031],"tags":[31,952,163,3634,2920,3633],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/136830"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=136830"}],"version-history":[{"count":5,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/136830\/revisions"}],"predecessor-version":[{"id":136881,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/136830\/revisions\/136881"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/136833"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=136830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=136830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=136830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}