{"id":19231,"date":"2018-01-12T07:20:05","date_gmt":"2018-01-12T05:20:05","guid":{"rendered":"https:\/\/www.lilcookie.com\/?p=19231"},"modified":"2022-01-15T09:41:19","modified_gmt":"2022-01-15T07:41:19","slug":"minty-lemon-meringue-pie","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/minty-lemon-meringue-pie\/","title":{"rendered":"Minty Lemon Meringue Pie"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">As a lemon meringue pie lover, it\u2019s definitely one of the most common desserts in our kitchen. This is my \u201cgo-to\u201d recipe, that I make whenever I have no other idea for dessert, simply because everyone I know loves lemon meringue pie.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This following recipe has a little twist \u2013 instead of regular lemon curd filling, I added some chopped mint leaves, which made it minty and fresh. Also, there are two different versions for the pie crust \u2013 one regular pie crust and a nondairy variation.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">If you like lemon meringue pie this one is a winner and can be made for everyone.<\/p>\n<div id=\"attachment_10860\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10860\" class=\"wp-image-10860\" title=\"Minty Lemon Meringue Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2011\/07\/lemon_meringue_tart2-s.jpg\" alt=\"Minty Lemon Meringue Pie\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-10860\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 19233--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Minty Lemon Meringue Pie<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the short crust pastry (option 1):<\/h4>\n<ul>\n<li>120 grams cold butter cut into cubes<\/li>\n<li>180 grams all-purpose flour<\/li>\n<li>40 grams sugar<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg yolk<\/li>\n<li>2 tbsp. milk (it necessary)<\/li>\n<\/ul>\n<h4>For nondairy short crust pastry (option 2):<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>50 grams sugar<\/li>\n<li>75 grams cold coconut oil<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>2-3 tbsp. cold water<\/li>\n<\/ul>\n<h4>Minty lemon cream:<\/h4>\n<ul>\n<li>4 large eggs<\/li>\n<li>160 grams sugar<\/li>\n<li>90 grams lemon juice<\/li>\n<li>Zest of 1 lemon<\/li>\n<li>1 tsp. finely chopped mint<\/li>\n<li>100 grams butter (cut into cubes (or 60 grams coconut oil for nondairy version))<\/li>\n<\/ul>\n<h4>For meringue:<\/h4>\n<ul>\n<li>2 large egg whites at room temperature<\/li>\n<li>120 grams sugar<\/li>\n<li>30 ml. water<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Crust (option 1): in a food processor with a steel blade put flour, butter, sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Using a fork create holes in the crust. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>10.\tRemove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.<\/li>\n<li>11.\tCool completely at room temperature.<\/li>\n<li>12.\tCrust (option 2): in a food processor with a steel blade put flour, cold coconut oil, sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>13.\tGradually add water and continue to process just until large clumps of dough form.<\/li>\n<li>14.\tRepeat stages 3-11.<\/li>\n<li>Minty lemon cream: in a medium pot whisk eggs, sugar, juice, lemon zest and mint until smooth.<\/li>\n<li>Cook the mixture while whisking for about 3-4 minutes, until the cream thickens.<\/li>\n<li>Remove from heat and add in the butter. Mix until smooth.<\/li>\n<li>Strain the cream and transfer into a closed container and refrigerate for 2-3 hours or until completely cold.<\/li>\n<li>Fill the baked crust and smooth the top.<\/li>\n<li>Italian meringue: put egg whites and salt in the bowl of a mixer with a whipping-attachment<\/li>\n<li>In a small saucepan cook sugar and water and bring to a boil.<\/li>\n<li>Cook over high heat and when the syrup reaches a temperature of 105c degrees begin to whip the egg whites on medium speed. If you do not have a thermometer you can tell the syrup reached the correct temperature when big bubbles in the liquid become a bit smaller.<\/li>\n<li>Continue to cook the syrup until it reaches a temperature of 115-117c degrees and remove from heat.<\/li>\n<li>10.\tIncrease the whipping speed to high and pour in the syrup in a thin stream while whipping.<\/li>\n<li>11.\tWhip for about 10 minutes until you get a stable glossy meringue.<\/li>\n<li>12.\tTransfer the meringue into a pastry bag fitted with 2 cm round piping tip and drizzle mounds of meringue over the tartelettes.<\/li>\n<li>13.\tBurn the meringue using a blowtorch and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<p>\u2022 Keep the lemon meringue pie in the refrigerator for up to 4 days.<\/p>\n<\/p><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_10861\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10861\" class=\"wp-image-10861\" title=\"Minty Lemon Meringue Pie \" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2011\/07\/lemon_meringue_tart-s.jpg\" alt=\"Minty Lemon Meringue Pie\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-10861\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_19234\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-19234\" class=\"wp-image-19234\" title=\"Minty Lemon Meringue Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/01\/Untitled-2.jpg\" alt=\"Minty Lemon Meringue Pie\" width=\"800\" height=\"2495\" \/><p id=\"caption-attachment-19234\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>As a lemon meringue pie lover, it\u2019s definitely one of the most common desserts in our kitchen. This is my \u201cgo-to\u201d recipe, that I make whenever I have no other idea for dessert, simply because everyone I know loves lemon meringue pie. This following recipe has a little twist \u2013 instead of regular lemon curd [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35650,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1593,1577],"tags":[1841,1602,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Minty Lemon Meringue Pie | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/minty-lemon-meringue-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Minty Lemon Meringue Pie | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"As a lemon meringue pie lover, it\u2019s definitely one of the most common desserts in our kitchen. 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This following recipe has a little twist \u2013 instead of regular lemon curd [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lilcookie.com\/minty-lemon-meringue-pie\/\" \/>\n<meta property=\"og:site_name\" content=\"Lil&#039; Cookie\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lilcookieblog\/\" \/>\n<meta property=\"article:author\" content=\"#\" \/>\n<meta property=\"article:published_time\" content=\"2018-01-12T05:20:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-15T07:41:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2021\/12\/lemon_meringue_tart-s.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"667\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Natalie\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Natalie\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.lilcookie.com\/minty-lemon-meringue-pie\/\",\"url\":\"https:\/\/www.lilcookie.com\/minty-lemon-meringue-pie\/\",\"name\":\"Minty Lemon Meringue Pie | Lil&#039; Cookie\",\"isPartOf\":{\"@id\":\"https:\/\/www.lilcookie.com\/#website\"},\"datePublished\":\"2018-01-12T05:20:05+00:00\",\"dateModified\":\"2022-01-15T07:41:19+00:00\",\"author\":{\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.lilcookie.com\/minty-lemon-meringue-pie\/\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.lilcookie.com\/#website\",\"url\":\"https:\/\/www.lilcookie.com\/\",\"name\":\"Lil&#039; Cookie\",\"description\":\"Sweet Baking Blog\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.lilcookie.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498\",\"name\":\"Natalie\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g\",\"caption\":\"Natalie\"},\"sameAs\":[\"https:\/\/www.lilcookie.com\",\"#\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Minty Lemon Meringue Pie | Lil&#039; Cookie","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.lilcookie.com\/minty-lemon-meringue-pie\/","og_locale":"en_US","og_type":"article","og_title":"Minty Lemon Meringue Pie | Lil&#039; Cookie","og_description":"As a lemon meringue pie lover, it\u2019s definitely one of the most common desserts in our kitchen. 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