Best Meringue Crust Recipes

LEMON MERINGUE PIE WITH PECAN CRUST

Steps:

• Make crust:
• Mix first 5 ingredients in large bowl; add butter and shortening. Using electric mixer, beat at low speed until mixture resembles coarse meal. Add 2 tablespoons ice water. Beat until dough holds together, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap disk in waxed paper and chill until firm enough to roll, at least 1 hour and up to 1 day.
• Roll out dough between sheets of waxed paper to 12-inch round. Peel off top sheet of paper. Invert dough into 9-inch-diameter glass pie dish; peel off paper. Press dough gently into dish. Trim overhang to 3/4 inch; turn under and crimp edge decoratively. Freeze crust until firm, about 30 minutes.
• Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until golden at edge, about 15 minutes. Remove foil and beans; continue to bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Cool completely on rack.
• Reduce oven temperature to 325°F.
• Make filling and topping:
• Whisk 1 3/4 cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend. Gradually add 1 1/2 cups water and lemon juice, whisking until cornstarch dissolves and mixture is smooth. Add yolks and peel; whisk to blend. Cook over medium-high heat until filling thickens and boils, whisking constantly, about 8 minutes. Pour into prepared crust.
• Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and shiny. Mound meringue atop warm lemon filling, spreading to seal to crust at edges.
• Bake pie until meringue is golden, about 20 minutes. Cool pie 1 hour. Refrigerate up to 6 hours; serve cold.

LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST

Steps:

• For lemon curd:
• Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
• For crust:
• Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
• Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
• For meringue:
• Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.

LEMON MERINGUE PIE WITH HAZELNUT SHORTBREAD CRUST

Steps:

• Grind nuts finely in processor. Add flour and blend well. Add remaining ingredients. Using on/off turns, process just until moist clumps form. Turn dough out onto lightly floured surface. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm enough to roll, about 45 minutes.
• Position rack in center of oven and preheat to 325°F. Roll out dough between sheets of waxed paper to 12-inch round, turning over occasionally to lift and smooth paper. Peel off top sheet of paper. Using bottom paper as aid, lift dough and invert into 9-inch-diameter glass pie dish. Peel off paper. Press dough gently into dish. Fold overhang under; crimp to form decorative edge. Pierce crust all over with fork. Chill 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Bake until crust is pale golden, about 20 minutes longer. Transfer crust to rack and cool completely. Reduce oven temperature to 300°F.
• filling
• 1 1/2 cups water
• 1 cup sugar
• 1/2 cup fresh lemon juice
• 6 large egg yolks
• 5 tablespoons cornstarch
• 2 tablespoons grated lemon peel
• 1/4 teaspoon salt
• 2 tablespoons (1/4 stick) unsalted butter
• Whisk first 7 ingredients in heavy medium saucepan to blend. Using whisk, stir over medium heat until filling thickens and just begins to boil, about 20 minutes. Remove from heat. Whisk in butter. Spoon hot filling into prepared crust.
• meringue
• 7 large egg whites
• 1/2 teaspoon cream of tartar
• 1 1/8 cups powdered sugar
• Using electric mixer, beat egg whites in large stainless steel bowl at low speed until foamy. Beat in cream of tartar and 1 tablespoon sugar. Gradually beat in remaining sugar, 1 tablespoon at a time. Beat at medium speed until stiff glossy peaks form, about 8 minutes. Spread meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center. Bake pie for 30 minutes. Reduce oven temperature to 275°F and continue to bake until meringue is golden brown and set when pie is shaken slightly, about 50 minutes. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
• Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
• Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
• Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
• Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
• Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
• Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
• Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
• Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
• Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
• Serve chilled or at room temperature.

WALNUT MERINGUE PIE CRUST WITH FRUIT FILLING

Steps:

• Beat the egg whites until soft peaks form.
• Add the salt and baking powder.
• Gradually beat in the sugar; continue beating until stiff and glossy.
• Add the vanilla extract.
• Lightly fold in the walnuts and cracker chunks.
• Spread the mixture over the bottom and sides of a well-greased pie plate; building up the sides.
• Bake at 325°F for 25 to 30 minutes.
• Cool completely on a wire rack.
• Just before serving, fill the center with the drained fruit.
• Serve the whipped cream on the side.

PINK APPLESAUCE MERINGUE TART WITH HAZELNUT COOKIE CRUST

Steps:

• Make applesauce filling:
• Quarter and core apples (do not peel). In a 5-quart saucepan simmer apples, uncovered, with remaining filling ingredients 2 hours, or until mixture is reduced to about 3 3/4 cups. (Stir mixture frequently during last 30 minutes of cooking to prevent scorching.) Force mixture through a food mill fitted with coarse disk or a medium-mesh sieve into a bowl, discarding solids, and chill. Applesauce may be made up to 3 days ahead and chilled, covered.
• Preheat oven to 375°F.
• Make cookie crust:
• In a food processor grind hazelnuts fine with sugar, flour, and salt. Add butter and pulse mixture well. Add yolk mixture, 1 tablespoon at a time, pulsing after each addition, and pulse mixture until it forms a dough. Press dough onto bottom and up side of a 10-inch tart pan with a removable fluted rim. Bake crust in middle of oven 25 minutes, or until browned lightly, and cool in pan on a rack. Crust may be made 3 days ahead and kept, covered, in a cool dry place.
• Spread applesauce onto crust.
• Preheat oven to 450°F.
• Make meringue:
• In a bowl with an electric mixer beat egg whites with a pinch salt until they hold soft peaks. Add sugar gradually, beating whites until they hold stiff peaks.
• Transfer meringue to a pastry bag fitted with a 1/2-inch star tip and pipe some in a lattice pattern over filling. Pipe remaining meringue onto edge of tart to make a decorative border.
• Bake tart in middle of oven 10 minutes, or until meringue is golden, and chill 30 minutes or up to 3 hours.
• To toast and skin hazelnuts:
• Preheat oven to 350°F.
• In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.

LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST

Steps:

• For lemon curd:
• Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
• For crust:
• Preheat oven to 400°F. Mix pecans, sugar, and butter in medium bowl until moistened. Press pecan mixture onto bottom and up sides of 9-inch-diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
• Dollop 1 1/2 cups ice cream over crust; spread into even layer. Spread lemon curd over ice cream; freeze until firm, about 2 hours. Dollop 1 1/2 cups softened ice cream over lemon curd; spread into even layer. Cover and freeze until firm, about 2 hours.
• For meringue:
• Using electric mixer, beat egg whites in medium bowl until frothy. Beat in cream of tartar. With mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading to seal at edges and swirling decoratively. DO AHEAD Can be made 1 day ahead. Freeze pie. Using kitchen butane torch, toast meringue until golden in spots or place pie in a preheated 500°F oven until meringue is golden in spots, watching to prevent burning, about 3 minutes. Cut pie into wedges; serve immediately.
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LEMON MERINGUE BARS WITH POPPY SEED CRUST

Steps:

• To make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-inch-by-13-inch baking dish with foil, taking care to cover the corners as well. Lightly butter the foil.
• Whisk the flour, sugar, poppy seeds, cornstarch, lemon zest and salt together. Add the butter and mix until well combined. Press the dough evenly into the bottom of the prepared pan. Bake until deep golden brown, about 25 minutes.
• Just before the crust is finished baking, prepare the filling: Combine sugar and lemon zest in a large bowl. Rub zest into sugar with your fingertips until well combined and fragrant. Add flour and salt. Whisk in eggs and egg yolks, followed by the lemon juice.
• When the crust is finished baking, turn the oven down to 300 degrees. Pour the filling over the hot crust and return the pan to the oven. Bake until filling is set, but just slightly wiggly in the center, about 23 to 25 more minutes. While the bars are baking, prepare the meringue.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cornstarch. Whip on medium-high speed until the mixture is foamy. With the mixer running, slowly add the sugar, about 1 tablespoon at a time, and whip until soft peaks form. Add the vanilla and salt and mix briefly to combine.
• When filling is set, remove pan from the oven and switch the oven to broil. Carefully spoon and spread the meringue over the hot bars, then set it under the broiler until the meringue is deep golden brown, 1 to 3 minutes, depending on the heat of the broiler. Keep a close eye on the meringue during this process. It can go from perfectly golden to scorched in mere moments. Cool completely before slicing and serving.

NO SUGAR ADDED - FAT FREE - NO CRUST LEMON MERINGUE TART

Steps:

• Lemon Filling:.
• Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
• Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice. Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended. Pour into custard cups and top with meringue.
• Meringue:.
• Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown. When cool, store in refrigerator.

FRENCH SILK PIE W/MERINGUE CRUST

Steps:

• 1. For meringue crust, beat egg whites, cream of tartar and vanilla on high speed until foamy. Then, while still beating, gradually add sugar, beating after each addition until sugar is dissolved. Continue beating until whites are glossy and stand in peaks. If using, stir in nuts.
• 2. Spread mixture on bottom and sides of a generously greased 9" pie plate (or a parchment paper lined pie plate) with the back of a spoon.
• 3. Bake at 225 degrees for 1 hour. Turn off oven and let crust dry in oven w/door closed for an hour.
• 4. French Silk Filling: Cream butter and sugar. Add egg yolks and beat until well blended. Add eggs one at a time, beating well after each. Mix in melted chocolate and vanilla. Pour into cooled crust.
• 5. Whip cream until peaks and then beat in sugar to sweeten. Cover the chocolate filling with whipped cream. Sprinkle with chocolate shavings, chocolate curls, ground chocolate or ground pecans. Refrigerate a couple of hours or overnight. Keep any leftovers refrigerated.

SPICED SWEET POTATO MERINGUE PIE IN A GINGERSNAP CRUST

Steps:

• Preheat the oven to 400 degrees F.
• Place sweet potatoes on a foil-lined baking sheet and bake until very soft, about 1 hour. When potatoes are cool enough to handle halve and scoop out enough flesh to measure 2 cups, reserving remainder for another use and discarding skin. While potatoes are still hot, add butter and mash until almost smooth; small lumps of potato should remain.
• Whisk together eggs, sugar, allspice, ginger, and salt. Stir in evaporated milk, lemon juice, and vanilla. Gradually add egg mixture to sweet potatoes, whisking gently to combine.
• Pour the filling into the cooled piecrust. Bake for 20 minutes. Reduce the heat to 325 degrees F and bake until the filling is set around edges but still jiggles slightly when shaken, about 20 more minutes. Remove from the oven and let cool slightly, about 30 minutes.
• To make the meringue topping, in a large bowl, beat the egg whites until soft peaks start to form. Slowly add the sugar while beating constantly. Beat until glossy and stiff peaks form, being careful not to over beat the meringue.
• Preheat the broiler.
• While the pie is still warm spread the meringue evenly over the filling, smoothing out to the pastry edges to seal. Place under the broiler and cook until the meringue is golden brown, about 1 minute.
• Remove from the oven and let cool completely on a rack, about 1 hour. Serve.
• Gingersnap Crust:Preheat the oven to 375 degrees F.
• In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well.
• Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.)Brush the crust with the egg white.
• Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.

KEY LIME PIE - NO CONDENSED MILK, REGULAR PIE CRUST, MERINGUE.

Steps:

• 1. Preheat oven to 425 degrees. Separate the eggs. Beat the egg yolks and set the whites aside. Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened. Very, very important, do not undercook! Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
• 2. Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
• 3. Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees for 5 to 6 minutes or until meringue top is golden brown.

CHOCOLATE ANGEL PIE W/ MERINGUE CRUST

Steps:

• FILLING: In a large microwave safe bowl, combine chips & microwave 2 - 4 minutes on 50% power; stirring occasionally until melted. In another medium bowl, whisk yolks, sugar & salt; mix until combined.
• In a small saucepan, bring 1/2 & 1/2 to a simmer over medium heat. Whisking constantly, add hot 1/2 & 1/2 to yolk mixture, until combined. Return 1/2 & 1/2 mixture to saucepan & cook over low heat; whisking constantly, until thickened, 1 minute. Stir 1/2 & 1/2 mixture into melted chocolate; mix well. Let cool about 10 minutes.
• In a stand mixe with whisk, whip cream on medium low speed until foamy, 1 minute. Increase speed to high & whip until soft peaks form, 2 - 3 minutes. Gently add 1/3 cream mixture into cooled chocolate mixture. Then fold in remaining cream until no streaks remain. Cover & refrigerate 4 hours or until ready to serve pie.
• MERINGUE CRUST: Adjust oven rack to lower middle position & preheat oven to 275 degrees F. Grease 9" pie plate & dust well with cornstarch.
• In a small bowl, combine sugar & 1 tbsp cornstarch. In a stand mixer with whisk, whip whites & tartar on medium low speed until foamy, 1 minute. Increase speed to medium high & whip whites to soft mounds, 2 - 3 minutes. Slowly add sugar & whip until stiff peaks form, 3 - 5 minutes. Add extract & whip until combined.
• Spread meringue into prepared pan following contours of pan (bottom, sides & edges). Bake 1 1/2 hours. Rotate pan & reduce heat to 200 degrees F. & bake until dried out, 1 more hour. (Shell will rise about rim of pie plate - that's ok). Let cool 45 minutes.
• When cool, spoon filling into pie shell, spreading evenly.
• TOPPING: In stand mixer with whisk, whip cream & sugar on low spee until foamy, 1 minute. Increase speed to high & whip until stiff peaks form, 2 - 3 minutes. Spread whipped cream over filling. Refrigerate until filling is set, 2 hours. Dust with cocoa powder.

LEMON MERINGUE PIE WITH GRAHAM CRUST

Steps:

• For crust:
• Preheat oven to 375°. Butter bottom and sides of 9-inch-diameter glass pie plate. Stir first 4 ingredients in medium bowl to blend. Gradually add butter, stirring until moist clumps form. Press dough evenly onto bottom and up sides of prepared pie plate. Bake crust until golden brown and firm to touch, about 20 minutes. Maintain oven temperature.
• For filling:
• Meanwhile, whisk sugar and cornstarch in heavy medium saucepan until no lumps remain. Gradually whisk in lemon juice. Add eggs 1 at a time, whisking to blend well after each addition. Stir in finely grated lemon peel. Whisk mixture constantly over medium heat until filling thickens and boils. Remove from heat; whisk to smooth if necessary. Transfer filling to prepared crust. Smooth top.
• For meringue:
• Using electric mixer, beat egg whites, cream of tartar, and coarse salt in large bowl until frothy. With mixer running, gradually beat in sugar. Continue beating until stiff and glossy.
• Spread meringue over warm filling, sealing meringue to crust at edges. Using spatula, form peaks and swirls in meringue. Bake pie until meringue is golden brown, about 15 minutes. Cool pie completely on rack.
• Cut pie into wedges and serve with blackberry sauce.

STEWED RHUBARB AND RASPBERRIES WITH A MERINGUE LATTICE CRUST

Steps:

• Combine the rhubarb, raspberries, sugar, and flour in a saucepan and cook over medium heat until the juices thicken, about 5 to 7 minutes. Reduce the heat and simmer for 20 to 30 minutes, until the rhubarb is soft. Transfer to a 4-cup shallow ovenproof baking dish and set aside.
• Preheat the oven to 475 degrees. Make the meringue.
• Fill a clean pastry bag fitted with the giant open star tip with the meringue. Pipe out the meringue onto the raspberry mixture into a simple latticework topping. Bake until very lightly browned, about 5 to 7 minutes. Serve immediately.

MERINGUE CRUST

Steps:

• In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
• Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.

GRANDMA'S LEMON CHIFFON PIE IN MERINGUE CRUST (PASSOVER)

Steps:

• For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
• Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
• For Pies: Dissolve the gelatin in 4 cups cold water.
• In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.
• Meanwhile beat the egg whites with the sugar and salt until stiff.
• Fold the egg mixture into the cooled gelatin mix.
• Gently fill the pie crusts with the pie mixture and chill.