Rhubarb Pie

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from the rhubarb, and so delicious paired with our flaky pie crust! Want more pie recipes? Try my Chess Pie, Blueberry Pie, Apple Pie, or Raisin Pie! How to make Rhubarb Pie: Rhubarb Pie Filling: Combine sugar, tapioca flour, and zest in large mixing bowl…

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.

The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from the rhubarb, and so delicious paired with our flaky pie crust!

Want more pie recipes? Try my Chess Pie, Blueberry Pie, Apple Pie, or Raisin Pie!

An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.

This Rhubarb Pie is for you, Dad!

I had less than zero desire to create a Rhubarb Pie recipe until I found out that it’s the one dessert my Dad cherishes from his mother (who passed away when he was really young). Little did I know that Rhubarb season is such a gift, and I’ve completely fallen for the perfect sweet-tart balance in homemade rhubarb pie. And, that balance is made possible with just six ingredients and very little prep. So happy you love this pie Dad, and now it will always remind me of you.

If you want to skip the pie crust, go and make our Strawberry Rhubarb Crisp, instead!

How to make Rhubarb Pie:

Rhubarb Pie Filling: Combine sugar, tapioca flour, and zest in large mixing bowl then add rhubarb and toss to coat.

Two images showing a glass bowl with sugar, tapioca flour, and orange zest.

Assemble: Place rolled out pie crust into pie plate and sprinkle 1 Tablespoon coarse sugar all over the bottom of the crust to help keep it from getting soggy. Add rhubarb pie filling and place small pieces of butter dotted over the top. Add top pie crust and seal the edges of the bottom and top crust together. Cut a few slits, or a small “x” on the top crust to allow steam to escape.

Two images showing a rhubarb pie filling in a pie crust before and after it's covered with the top crust and fluted edges done.

Bake this easy rhubarb pie recipe at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much). Cool for at least 4 hours before serving. Refrigerate for up to 4 days.

Two images showing the best rhubarb pie recipe after it's baked, and then a slice on a plate with a scoop of vanilla ice cream on top.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the Rhubarb Pie filling and store in the fridge for a few days, as needed, before adding to the pie crust and baking. Our pie crusts can also be made ahead and stored in the fridge or freezer.

To Freeze: Allow baked pie to cool completely. Cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving.

Recipe Variations:

  • Strawberry Rhubarb Pie: Substitute 2 ½ cups of the rhubarb with chopped fresh strawberries.
  • Flavor Twists: Try adding ¼ teaspoon ground cinnamon, nutmeg, or cardamom.
  • Crisp: Ditch the pie crust and make this easy Rhubarb Crisp.

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An old fashioned Rhubarb Pie recipe with a piece removed to show the homemade rhubarb filling.
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Rhubarb Pie

This old-fashioned Rhubarb Pie recipe is perfectly sweet and tart, made with fresh rhubarb and our delicious flaky pie crust.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 245kcal
Cost 6

Equipment

Ingredients

  • 1 recipe homemade pie crust our recipe makes 2 crusts, one for the bottom and one for the top of the pie
  • 6 cups chopped rhubarb (about seven 15-inch stalks)
  • 1 cup + 1 Tablespoon granulated sugar , divided
  • ¼ cup tapioca flour
  • 1 teaspoon orange zest , (or sub lemon zest)
  • 1 ½ tablespoons butter

Optional:

  • 1/4 teaspoon ground cinnamon, or nutmeg, or cardamom

Instructions

  • Preheat oven to 400 degrees F.
  • Rhubarb Pie Filling: In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
  • Assemble: Add one rolled-out pie crust to pie plate. Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to prevent it from getting soggy. Add rhubarb pie filling. top with small pieces of butter dotted over the top of the rhubarb filling. Roll out second pie crust and place on top. Seal the bottom and top crust together. Cut a few slits or a small "X" on the top crust for steam to escape.
  • Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
  • Cool: Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

Video

Notes

Make Ahead Instructions: Make the Rhubarb Pie filling and store in the fridge for a few days, as needed, before adding to the pie crust and baking. Our pie crusts can also be made ahead and stored in the fridge or freezer.
Freezing Instructions: Allow baked pie to cool completely. Cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving.
Strawberry Rhubarb Pie: Replace 2 ½ cups of the rhubarb with chopped strawberries, or try our Strawberry Rhubarb Crisp.

Nutrition

Calories: 245kcal | Carbohydrates: 43g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 110mg | Potassium: 287mg | Fiber: 2g | Sugar: 26g | Vitamin A: 160IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 1mg

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I originally shared this recipe July 2021. Updated May 2024.

No Bake Key Lime Pie

This No Bake Key Lime Pie is the perfect pie recipe that’s totally no bake! With a thick graham cracker crust and creamy key lime filling, this is best no bake pie recipe ever – you’re going to love it. Why You’ll Love This Recipe If you love key lime pie you’re in the right…

The post No Bake Key Lime Pie appeared first on Crazy for Crust.

This No Bake Key Lime Pie is the perfect pie recipe that’s totally no bake! With a thick graham cracker crust and creamy key lime filling, this is best no bake pie recipe ever – you’re going to love it.

key lime pie with whipped cream and sliced limes on top.

Why You’ll Love This Recipe

If you love key lime pie you’re in the right place! Traditional Key Lime Pie is baked and has a filling that is a bit like lime curd. While it’s delicious, I love the creamy no bake version even more for so many reasons:

  • You don’t need to heat up you house by turning on the oven.
  • This pie filling has the creamiest texture with the best key lime flavor from zest and juice.
  • You can start with a store-bought crust or make mine from scratch.
ingredients in key lime pie laid out on a white counter.

Ingredients Needed

  • Graham Cracker Crust: Make mine or buy yours from the store! My graham cracker pie crust starts with graham cracker crumbs, sugar, and melted butter and tastes amazing.
  • Key Lime Juice: The acidity of the lime juice helps to set the pie – and because this is a key lime pie, you’ll want to use key lime juice.
  • Lime Zest: Check out my How to Zest a Lemon tutorial for tips. Lime zest gives SO much flavor, so don’t skip it.
  • Cream Cheese: Make sure it’s softened to avoid lumps in the creamy filling.
  • Whipped Cream: Make my delicious homemade recipe! This light and fluffy whipped cream will be pipped around the edges.

Click to see the recipe card below for full ingredients & instructions!

Key Limes vs Regular Limes

There is a difference between regular limes and key limes. Persian limes are larger and have a more acidic taste, whereas key limes are more floral and sweet and smaller in size.

You can use regular limes for zesting, but be sure to use key lime juice for the filling (bottled or fresh).

How to make Key Lime Pie

  • Beat cream cheese until smooth in a large bowl using an electric mixer.
  • Stir in sweetened condensed milk, key lime juice, and zest. Mix until smooth.
  • Pour into prepared crust. Chill until set.
  • Before serving, garnish with whipped cream and lime slices.
slice of key lime pie with whipped cream and sliced lime on top.

Expert Tips

  • With cream cheese, it is so important to let the cream cheese be at room temperature when you start using it to avoid a lumpy pie.
  • When making fresh whipped cream, be sure to use heavy whipping cream (also called heavy cream) and beat it until stiff peaks form. You can also substitute cool whip for garnish if you prefer.
  • Make my homemade graham cracker crust, or buy one from the store, but use a 9-inch pie plate so the filling fills it up. You could also use a Golden Oreo cookie crust or shortbread crust.
  • Store the pie in the fridge or place leftovers in the freezer.
key lime pie with whipped cream and sliced limes on top.
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No Bake Key Lime Pie Recipe

This Key Lime Pie recipe is the perfect summer pie. It has key lime throughout every bite and it is the easiest no bake pie recipe ever!
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings 12 servings
Calories 173kcal
Cost $9

Ingredients

Instructions

  • If making crust, prepare as directed and chill until ready to fill.
  • Beat cream cheese until smooth in a large bowl using a mixer.
  • Stir in sweetened condensed milk, lime juice, and zest. Mix until smooth.
  • Pour into prepared crust. Chill at least 2 hours, or until set.
  • Before serving, garnish with whipped cream and lime slices.

Notes

  • Only use block cream cheese
  • Make sure cream cheese is room temperature to avoid lumps
  • You can use bottled key lime juice or juice your own.
  • Regular limes may be substituted for zest, but be sure to use key lime juice.
  • Make sure to use the exact amount of juice, the pie needs the acid in the citrus to
    help it set up.
  • Store in refrigerator loosely covered. Pie can also be frozen.

Nutrition

Serving: 1serving | Calories: 173kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 156mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 0.4mg

Other No Bake Desserts

Last Updated on May 20, 2024

The post No Bake Key Lime Pie appeared first on Crazy for Crust.

Jello Creamsicle Pie

An Orange Jello Creamsicle Pie is an orange popsicle with an irresistible creaminess, all in a cookie pie crust. It…
The post Jello Creamsicle Pie appeared first on Smart School House.

An Orange Jello Creamsicle Pie is an orange popsicle with an irresistible creaminess, all in a cookie pie crust. It…

The post Jello Creamsicle Pie appeared first on Smart School House.

Breakfast Quiche

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!…

A Couple Cooks – Recipes worth repeating.

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!

Breakfast Quiche

Looking for a standout quiche recipe to make mornings more delicious? Try this easy Breakfast Quiche! We’ve become positive quiche experts over here, trying every different flavor. This one has come out on top! Hearty hashbrowns, bell peppers, and feta cheese for a perfectly-seasoned savory filling. Encase it all in a flaky pastry crust, and it’s simple to bake up as a make-ahead breakfast or fancy brunch. Here’s how to do it!

Ingredients in this breakfast quiche

A quiche is a French pastry filled with a custard and savory fillings. Many quiche recipes you can eat for breakfast, brunch, lunch or dinner, making them extremely versatile! You can also eat them warm or cold, making leftovers a great snack or simple dinner. This breakfast quiche we created with ease in mind: the ingredients are simple and evocative of a breakfast casserole. Here’s what you’ll need:

  • Quiche crust: 1 homemade recipe or refrigerated pie dough*
  • Eggs
  • Milk
  • Heavy cream
  • Dried mustard, dried oregano, garlic powder, salt and pepper
  • Cheddar cheese
  • Feta cheese
  • Frozen or refrigerated hashbrowns
  • Green onions
  • Red bell pepper
Breakfast quiche recipe

For the crust: purchased is quickest

The best way to make a quiche recipe is with homemade quiche crust! But with a breakfast quiche, you may want to learn towards purchased crust to make preparation simpler. For this recipe, we used a purchased crust! Here are the pros and cons to each method:

  • Homemade crust holds its shape better and tastes better.  This quiche crust tastes so much better than store-bought: it’s more buttery and flaky. It can also hold a crimped crust better.
  • Purchased crust is faster. Purchased crust works too: especially for this breakfast quiche. We’ve had some issues with refrigerated pie dough holding its shape in a crimped pattern. For refrigerated or frozen crusts, we recommend using the decoration where you press the fork tines into the crust (see the photos).
Breakfast quiche

Tips for blind baking

The biggest key to making this breakfast quiche? Blind bake the crust! This means you bake the pastry crust without the filling first to avoid a soggy bottom. This is essential with quiche because the filling is so liquid (but not required with say, apple pie which has a chunkier filling). Here’s how to blind bake a crust:

  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 12 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 20 to 25 more minutes until the crust is golden.

For the pie crust shield

For this breakfast quiche recipe, you’ll also need to use a pie crust shield. This prevents the pie crust from burning in the oven by covering just the crust, allowing the filling to bake uncovered. There are two options for a pie crust shield:

  • Make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust, but allow the filling to bake uncovered. Here’s a video with instructions for more details.
  • Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.
Breakfast Quiche

Breakfast quiche filling ideas

There are lots of ways to make a breakfast quiche! This one is flavored similar to our hashbrown breakfast casserole. But you can swap in different seasonings or filling ingredients to your liking! Here are a few ideas and tips:

  • Don’t overfill the quiche. Try to keep the approximate volume of vegetables similar to the recipe below.
  • Try other sauteed vegetables like very small broccoli florets, mushrooms, or onions.
  • Add fresh vegetables like sundried tomatoes, finely diced bell pepper, or frozen and thawed spinach (with all liquid squeezed out).
  • Vary the cheese. Try adding smoked gouda or smoked mozzarella in place of the cheddar cheese, or add grated Parmesan.

More quiche recipes

Love a good quiche? Here are a few other recipes you might enjoy:

This breakfast quiche recipe is…

Vegetarian.

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Breakfast Quiche

Breakfast Quiche


  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8

Description

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!


Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough*
  • 4 large eggs
  • ¾ cup milk
  • ½ cup heavy cream
  • 1 teaspoon dried mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • ¾ cup shredded mild cheddar cheese
  • ¼ cup feta cheese crumbles
  • 1 cup (4 ounces) frozen or refrigerated hashbrowns
  • 2 green onions, sliced (white, light and dark green portions)
  • ¼ cup finely diced red pepper

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in the photos; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Freeze the crust: Freeze the crust in the pan for 15 minutes.
  3. Preheat the oven: Preheat the oven to 400°F.
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
  5. Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
  6. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, dried oregano, garlic powder, kosher salt, and several grinds black pepper. Place the cheddar cheese in the bottom of the crust, then add the hashbrowns. Pour the egg mixture over the top. Sprinkle the top with green onions and diced red pepper. Add feta and another handful of shredded cheese. 
  7. Bake: Add a pie crust shield (purchased or homemade with foil**). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*Typically we recommend a homemade quiche crust, but to keep this breakfast quiche simple we used purchased crust.

**To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details

  • Category: Breakfast
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Breakfast quiche, breakfast quiche recipe

A Couple Cooks - Recipes worth repeating.

The Best Lemon Pie Recipe with Swiss Meringue

Inside: This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma …

The post The Best Lemon Pie Recipe with Swiss Meringue appeared first on My Latina Table.

Inside: This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma and delightful medley of textures. Embrace the art of pie-making with this simple yet elegant lemon pie recipe that is sure to become a cherished staple in your dessert repertoire.

lemon pie with meringue

 

What is a Lemon Meringue Pie?

Lemon meringue pie is a classic dessert that consists of a flaky pie crust filled with a rich, tangy lemon custard and topped with a fluffy, golden-brown meringue.

The pie is known for its perfect balance of tart and sweet flavors, creating a delightful contrast that is beloved by many.

The filling is typically made from a mixture of lemon juice, zest, eggs, sugar, and sometimes cornstarch or flour to thicken the custard.

The meringue is created by whipping egg whites and sugar together until they form stiff peaks, which are then spread over the lemon filling and baked until the meringue achieves a crisp and golden exterior.

The combination of the zesty lemon filling and the light, airy meringue creates a dessert that is both refreshing and indulgent, making it a popular choice for those with a sweet tooth and an affinity for citrus flavors.

 

How To make Lemon Pie

 

lemon pie ingredients

INGREDIENTS:

300g all-purpose wheat flour (2 cups)
60g Sugar (¼ cup)
1 stick of very cold unsalted butter
1 grade egg (this must be cold)
1 teaspoon salt

Filling:

1 ½ cups of whole milk
½ cup Cornstarch
150g Sugar (1 cup)
½ cup freshly squeezed lemon juice
Lemon zest (green part only)
4 egg yolks
1 stick of unsalted butter

SWISS MERINGUE

4 egg whites
300g Sugar (about 1 cup)

PREPARATION:

1. We begin by sifting the flour into a bowl, with the help of a strainer. (This is done to remove any lumps that the flour may have).

2. Add the teaspoon of salt and ¼ cup of sugar. We stir a little to integrate the ingredients.

3. Add the cubed butter, which must be very cold. We stir with the help of a mixer for 2 min. until the ingredients have been well integrated and the consistency of the dough is sandy. (The butter is put very cold to form a sandy paste, otherwise it will become a sticky dough).

4. We lightly beat the egg (which must also be very cold), and add it to the flour and butter mixture, continuing to beat for approximately 1 min. more or until the butter has been incorporated into the flour. If you notice that the mixture is still very dry, add a splash of water just to compact the mixture. (Do not add too much water, because the mixture will be sticky and will be very difficult to handle). The dough should have a firm consistency that, when pressed a little, compacts but does not stick to your hands).

5. When the dough is ready, we place it on plastic wrap and press it a little to flatten it as much as possible. We wrap it in plastic wrap and refrigerate it for 2 hours so that the dough rests and becomes a little hard.

6. After the resting time has passed, we take the dough out of the refrigerator, we remove the plastic wrap and we divide it into 4 pieces, we flatten it a little (without kneading) to integrate it again, just a little so that the dough does not heat up.

7. It’s time to form the base. On a flat surface or kitchen counter, sprinkle a little flour, place the dough and sprinkle flour on top, with a rolling pin we begin to stretch the dough until it is half a centimeter thick and can cover the pie pan that you have in home.

8. Once you have your dough stretched to the size of your mold (including the walls), roll it a little on the rolling pin and place it on the mold (if your mold is not Teflon, I recommend that you grease it previously). With the help of your hands, mold the dough to adapt it to the shape of your mold.

9. When the dough is well adapted to the shape of your mold, remove the excess with a knife or rolling pin, passing along the edges and pressing a little.

10. Refrigerate the mold for 15 minutes before baking so that the dough hardens a little.

11. After the time has passed, we take the mold out of the refrigerator and cover it with aluminum foil, giving the shape of the mold and adding a little legumes to it to give it a little weight and so that the dough does not shrink when it is cooked. (you can use beans, chickpeas, etc.).

12. We bake the base at 200 degrees for 15 min.

13. After 15 minutes, we take the mold out of the oven and remove the aluminum foil with the legumes that you put in it. Be careful not to burn yourself.

14. Beat the yolk of an egg and varnish the base of the pie so that it takes on a golden color when baked. We put it back in the oven and bake for 15 min. at 180 degrees.

15. After the baking time has passed, we remove the base from the oven and let it cool completely. While we prepare the filling.

Lemon Cream Filling:

Heat  the milk in the microwave or on the stove, when it is already hot we reserve a moment.

Place the cornstarch and sugar in a bowl, stir a little to integrate both ingredients.

Next add the freshly squeezed lemon juice, the lemon zest and the egg yolks, continue mixing so that all the ingredients are integrated and all the lumps are dissolved.

Without stopping mixing, add the hot milk little by little, do not stop stirring while adding the milk to prevent the egg yolks from curdling.

When you have all the ingredients well integrated, place the milk mixture on the stove over medium heat for 10 minutes. Without stopping stirring to prevent the cream from sticking to the pot, when the cream begins to thicken, cook for a few more minutes until you have a very consistent, creamy and firm mixture.

When the cream is ready, lower it from the heat and add the butter squares at room temperature, continue stirring until the butter dissolves. We transfer it to a separate bowl and cover it with plastic wrap (touching the mixture) to prevent it from forming a kind of crust and let it cool.

 

 Swiss Meringue:

In a saucepan over a double boiler, place the cup of sugar and the 4 egg whites, put the double boiler over medium heat and stir the egg whites and sugar constantly to prevent the egg whites from cooking. .

We continue stirring until all the sugar has dissolved. You will know that it is ready if you touch the mixture with your fingers and you no longer feel any grain of sugar.

When the sugar has melted well, we put the mixture in a bowl and begin to beat with a mixer for 10 minutes at medium speed. After that time and the meringue begins to whip, we increase the speed to the highest speed of your mixer. and we continue beating for 15 min. more or until the meringue takes on a firm, creamy and shiny consistency.

 We take the pie out of the refrigerator, remove the plastic wrap and remove it from the pie mold, place it on an extended plate to start decorating it.

We place the meringue in a pastry bag and a piping bag of your choice (if you don’t have one, you can use a plastic bag). We begin to form little meringue fluffs on top of the pie starting from the outside in until the entire pie is covered.

At this point you can toast the meringue tufts with a kitchen blowtorch, but if you don’t have one you can leave them as is and decorate it however you prefer.

For the lemon pie to keep very well, you must keep it refrigerated. You now have a creamy and delicious lemon pie ready, enjoy.

lemon pie with meringue
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Lemon Pie

This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma and delightful medley of textures. 
Course Dessert
Cuisine American
Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients

Crust

  • 300 g all-purpose wheat flour 2 cups
  • 60 g Sugar ¼ cup
  • 1 stick of very cold unsalted butter
  • 1 grade egg this must be cold
  • 1 teaspoon salt
  • Filling
  • 1 ½ cups of whole milk
  • ½ cup Cornstarch
  • 150 g Sugar 1 cup
  • ½ cup freshly squeezed lemon juice
  • Lemon zest green part only
  • 4 egg yolks
  • 1 stick of unsalted butter
  • SWISS MERINGUE
  • 4 egg whites
  • 300 g Sugar about 1 cup

Instructions

  • We begin by sifting the flour into a bowl, with the help of a strainer. (This is done to remove any lumps that the flour may have).
  • Add the teaspoon of salt and ¼ cup of sugar. We stir a little to integrate the ingredients.
  • Add the cubed butter, which must be very cold. We stir with the help of a mixer for 2 min. until the ingredients have been well integrated and the consistency of the dough is sandy. (The butter is put very cold to form a sandy paste, otherwise it will become a sticky dough).
  • We lightly beat the egg (which must also be very cold), and add it to the flour and butter mixture, continuing to beat for approximately 1 min. more or until the butter has been incorporated into the flour. If you notice that the mixture is still very dry, add a splash of water just to compact the mixture. (Do not add too much water, because the mixture will be sticky and will be very difficult to handle). The dough should have a firm consistency that, when pressed a little, compacts but does not stick to your hands).
  • When the dough is ready, we place it on plastic wrap and press it a little to flatten it as much as possible. We wrap it in plastic wrap and refrigerate it for 2 hours so that the dough rests and becomes a little hard.
  • After the resting time has passed, we take the dough out of the refrigerator, we remove the plastic wrap and we divide it into 4 pieces, we flatten it a little (without kneading) to integrate it again, just a little so that the dough does not heat up.
  • It’s time to form the base. On a flat surface or kitchen counter, sprinkle a little flour, place the dough and sprinkle flour on top, with a rolling pin we begin to stretch the dough until it is half a centimeter thick and can cover the pie pan that you have in home.
  • Once you have your dough stretched to the size of your mold (including the walls), roll it a little on the rolling pin and place it on the mold (if your mold is not Teflon, I recommend that you grease it previously). With the help of your hands, mold the dough to adapt it to the shape of your mold.
  • When the dough is well adapted to the shape of your mold, remove the excess with a knife or rolling pin, passing along the edges and pressing a little.
  • Refrigerate the mold for 15 minutes before baking so that the dough hardens a little.
  • After the time has passed, we take the mold out of the refrigerator and cover it with aluminum foil, giving the shape of the mold and adding a little legumes to it to give it a little weight and so that the dough does not shrink when it is cooked. (you can use beans, chickpeas, etc.).
  • We bake the base at 200 degrees for 15 min.
  • After 15 minutes, we take the mold out of the oven and remove the aluminum foil with the legumes that you put in it. Be careful not to burn yourself.
  • Beat the yolk of an egg and varnish the base of the pie so that it takes on a golden color when baked. We put it back in the oven and bake for 15 min. at 180 degrees.
  • After the baking time has passed, we remove the base from the oven and let it cool completely. While we prepare the filling.

Lemon Cream Filling:

  • Heat the milk in the microwave or on the stove, when it is already hot we reserve a moment.
  • Place the cornstarch and sugar in a bowl, stir a little to integrate both ingredients.
  • Next add the freshly squeezed lemon juice, the lemon zest and the egg yolks, continue mixing so that all the ingredients are integrated and all the lumps are dissolved.
  • Without stopping mixing, add the hot milk little by little, do not stop stirring while adding the milk to prevent the egg yolks from curdling.
  • When you have all the ingredients well integrated, place the milk mixture on the stove over medium heat for 10 minutes. Without stopping stirring to prevent the cream from sticking to the pot, when the cream begins to thicken, cook for a few more minutes until you have a very consistent, creamy and firm mixture.
  • When the cream is ready, lower it from the heat and add the butter squares at room temperature, continue stirring until the butter dissolves. We transfer it to a separate bowl and cover it with plastic wrap (touching the mixture) to prevent it from forming a kind of crust and let it cool.

Swiss Meringue:

  • In a saucepan over a double boiler, place the cup of sugar and the 4 egg whites, put the double boiler over medium heat and stir the egg whites and sugar constantly to prevent the egg whites from cooking. .
  • We continue stirring until all the sugar has dissolved. You will know that it is ready if you touch the mixture with your fingers and you no longer feel any grain of sugar.
  • When the sugar has melted well, we put the mixture in a bowl and begin to beat with a mixer for 10 minutes at medium speed. After that time and the meringue begins to whip, we increase the speed to the highest speed of your mixer. and we continue beating for 15 min. more or until the meringue takes on a firm, creamy and shiny consistency.
  • We take the pie out of the refrigerator, remove the plastic wrap and remove it from the pie mold, place it on an extended plate to start decorating it.
  • We place the meringue in a pastry bag and a piping bag of your choice (if you don’t have one, you can use a plastic bag). We begin to form little meringue fluffs on top of the pie starting from the outside in until the entire pie is covered.
  • At this point you can toast the meringue tufts with a kitchen blowtorch, but if you don’t have one you can leave them as is and decorate it however you prefer.
  • For the lemon pie to keep very well, you must keep it refrigerated. You now have a creamy and delicious lemon pie ready, enjoy.

How do you store leftove pie?

Storing lemon meringue pie properly is crucial to maintaining its texture and flavor. Here are some guidelines on how to store lemon meringue pie:

  1. Refrigeration:
    • Due to the perishable nature of the lemon filling and meringue topping, it’s best to store a lemon meringue pie in the refrigerator.
    • Place the pie in the refrigerator as soon as it has cooled to room temperature.
  2. Covering:
    • Cover the pie loosely with plastic wrap or aluminum foil. Avoid wrapping it too tightly to prevent the delicate meringue from getting crushed.
  3. Avoid Moisture:
    • Moisture can affect the texture of the meringue, making it soft or weeping. Store the pie away from humid areas and avoid placing it near foods with strong odors in the refrigerator.
  4. Consume Promptly:
    • Lemon meringue pie is best enjoyed within a day or two of baking. The meringue may start to break down and lose its texture over time.
  5. Freezing (Optional):
    • If you need to store the pie for a more extended period, you can freeze it. However, keep in mind that meringue may not retain its original texture after freezing.
    • Freeze the pie uncovered initially until the meringue is firm, then wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container.
  6. Thawing:
    • When ready to eat a frozen pie, allow it to thaw in the refrigerator. Avoid thawing at room temperature to minimize the risk of bacterial growth.

Remember that while storing lemon meringue pie, especially with meringue toppings, requires some care, consuming it fresh is the ideal way to experience the pie at its best. If you have leftover slices, consider covering the exposed edges of the meringue with plastic wrap before refrigerating to help preserve its texture.

Check out these other desserts!

 

The post The Best Lemon Pie Recipe with Swiss Meringue appeared first on My Latina Table.

Pumpkin Cream Cheese Pie

A classic pumpkin filling tops a tangy cream cheese layer in this old-fashioned pumpkin cream cheese pie – a beautiful addition to any Thanksgiving table! Is there a more classic Thanksgiving dessert than pie? I know some families that are absolutely set on one kind of pie and others that need to have at least 3-4 …

The post Pumpkin Cream Cheese Pie appeared first on My Baking Addiction.

A classic pumpkin filling tops a tangy cream cheese layer in this old-fashioned pumpkin cream cheese pie – a beautiful addition to any Thanksgiving table!

Pie server lifting up a slice of pumpkin cream cheese pie from a white platter.

Is there a more classic Thanksgiving dessert than pie?

I know some families that are absolutely set on one kind of pie and others that need to have at least 3-4 different pies to enjoy. 

Whether you’re all about the classic pecan pie or apple crumb pie or prefer to go a little less traditional with cherry pie, mini pumpkin pies or peanut butter pie, you really can’t go wrong.

If you’re looking for a new recipe but don’t want to stray too far from the classics, might I suggest this pumpkin cream cheese pie?  

(more…)

The post Pumpkin Cream Cheese Pie appeared first on My Baking Addiction.

Bourbon-Ginger Pecan Pie

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold. Cafés and restaurants that I knew, and areas that I frequent, were…

Pecan Pie with Bourbon and Ginger

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold.

Pecan Pie with Bourbon and Ginger

Cafés and restaurants that I knew, and areas that I frequent, were targets, as was the area around the theatre where my outdoor market is, which suffered the worst of it. Everyone I know is okay, but others were not so fortunate. It’s a crazy world we are living in and often we just see it on television and switch the channels to something more entertaining, so we don’t have to think about it. But when it happens right outside your door, or in a city that you love so much (whether you live there or are just an occasional visitor), you can’t avoid the shock and the grief. In addition to some introspection, my hope is that this will bring a conversation and dialogue that will somehow address why – and how – this happened, and where to go from here.

Continue Reading Bourbon-Ginger Pecan Pie...

Erin Jeanne McDowell’s Foolproof Tips for Perfect Holiday Pies

Erin Jeanne McDowell, baking expert and Food52 Resident, is no stranger to making pies. She’s written a whole book on the subject (called, literally, The Book on Pie), graced our
Bake It Up a Notch videos with hours of helpful advice, and shared her r…

Erin Jeanne McDowell, baking expert and Food52 Resident, is no stranger to making pies. She’s written a whole book on the subject (called, literally, The Book on Pie), graced our Bake It Up a Notch videos with hours of helpful advice, and shared her recipes—including her famous All-Buttah Pie Crust—on our site. And in this month’s episode of her show, Erin’s back with even more tips, all aimed at helping you perfect your pies throughout the fall and holiday season. Rather than focusing on a specific recipe or method, Erin goes through the three main types of fall pies (pecan, pumpkin, and apple) and troubleshoots common issues that occur with each one. That way, you can still reach for your tried-and-true family recipe—but maybe this year, you’ll be sure to avoid a soggy bottomed pie crust or a cracked surface on your custard filling. Here are five of our favorite takeaways from Erin’s video.

1. Use Pie Weights Correctly

It’s common knowledge that, when par-baking a pie crust, it’s important to weigh it down with dry beans, pie weights, or another heavy, heat-proof material. What I didn’t know is that those weights should not just cover the bottom of the crust—they should also go all the way up the sides, filling the pie dish completely. “We’re not only trying to weigh down the base of the crust so that it doesn’t puff up, we’re also trying to weigh down and support the sides of the crust,” Erin says. It’s a trick that stops the pie crust from slumping and sliding down the sides of the pan during baking.

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5 Tools We Use to Make the Perfect Pie, Every Time

Pie season is here (did it ever leave?), and as you break out your pie dishes and rolling pins, you may decide it’s time to upgrade those tools you’ve been baking with for years (if not decades). Whether you’re still using the same pie dish you bought …

Pie season is here (did it ever leave?), and as you break out your pie dishes and rolling pins, you may decide it’s time to upgrade those tools you’ve been baking with for years (if not decades). Whether you’re still using the same pie dish you bought 15 years ago, or you’ve never owned one in the first place, we’ve got you covered. Here’s everything you need to refresh your pie-making toolkit in advance of the biggest pie day of all, Thanksgiving.


1. Rolling Pin

Yes, you could technically use a wine bottle to roll out a pie crust—we won’t stop you. But if you’re looking for an easier, more efficient experience, reach for a rolling pin. Whether you choose a tapered, French silhouette or a more classic, handled shape, we like ones made with sturdy, durable hardwood. Marble is another great option, as it has the added benefit of keeping your doughs cool—a must when making pies.

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24 Fruit Pies to Make Before Summer Is Over

To us, August means one thing: It’s time to use up all that summer produce. Whether it’s piles of zucchini, all shapes of heirloom tomatoes, or candy-sweet corn, it’s undeniable that fruits and vegetables are at their peak right now. Fruit, especially,…

To us, August means one thing: It’s time to use up all that summer produce. Whether it’s piles of zucchini, all shapes of heirloom tomatoes, or candy-sweet corn, it’s undeniable that fruits and vegetables are at their peak right now. Fruit, especially, shines in August, when berries and stone fruits have taken over farmers markets and grocery stores’ produce aisles alike.

Aside from eating it plain (which, we admit, is hard to beat), the best way to eat all this in-season fruit is to bake it in a pie. From traditional, lattice-topped versions made with all-butter crusts to easygoing galettes, you can’t go wrong with the combination of sweet-tart fruit and flaky pastry. To get you started, we’ve gathered 24 of our all-time favorite fruit pie recipes that are perfect for these final weeks of summer.

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