Food

This Classic Lemon Meringue Pie Will Take Your Breath Away

Published

8 months ago

on

July 30, 2022

By

Press Room

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Our favorite part of making this classic lemon meringue pie is decorating it with the meringue. There’s just something super satisfying about dolloping the meringue on top of the pie and shaping it into fun swoops and peaks with the back of a metal spoon. Talk about a wow factor!

Our least favorite part? Waiting for the pie to set before digging in. It takes a few hours for that luscious lemon filling to cool and firm up in the refrigerator, but it’s totally worth the wait– especially if you want that picture perfect slice.

Read on for more tips on making this classic pie recipe. And if you’re looking for more sweet inspiration, check out some of our other favorite lemon desserts.

Do I need to make my own pie crust?

Absolutely not. Don’t sell yourself short– you could definitely master our foolproof pie dough recipe– but if you don’t have the time, store-bought is totally acceptable. If you’re using a store-bought pie crust, just know that you’ll still need to roll it out and blind bake it before you can add the filling.

How do I avoid a soggy crust?

With a pie crust that’s blind baked– cooked all the way through before the filling is added– the best way to avoid a soggy crust is to make sure that your crust is 100% baked and then completely cooled before you pour in the filling. If it’s undercooked or still warm, it will want to absorb any wetness that it touches– and that will lead straight to a soggy bottom!

How do I thicken the filling?

This filling is thickened by dissolving cornstarch and all-purpose flour with sugar in water and cooking it over high heat until it boils. Boiling activates the starch so it thickens the mixture. Note that we are not pouring in the lemon juice until after the filling is already thick: adding an acid (like lemon juice) in the beginning can prevent the starches from thickening the filling properly.

Why are we baking the meringue?

This meringue is a french meringue, which is a fancy label for a meringue made by whisking granulated sugar into raw egg whites a little at a time until the egg whites are fluffy and shiny. Baking the meringue cooks the raw egg whites so they’re safe to eat– but it also creates a beautiful golden-brown crust on the top of the pie that adds visual appeal and a great crunch when you dig in!

If you’ve tried this recipe, please rate it below! We want to know what YOU think.

Editor’s note: This intro was updated to add more information about the dish on June 24, 2022.’

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Cal/Serv:
288

Yields:

12

servings

Prep Time:

0

hours

15

mins

Total Time:

6

hours

20

mins

1 1/2
c.

granulated sugar, divided

2
tbsp.

all-purpose flour

Juice and zest of 2 lemons

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Bake crust: Preheat oven to 375°. On a lightly floured surface, roll out dough into a 12” circle. Drape over 9” pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, and tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes.
Line crust with parchment and fill with dried beans or pie weights. Bake 30 minutes, then remove parchment and weights. Return to oven and bake until crust is golden and completely baked through, 20 to 25 minutes more. Set on rack to let cool completely.
Meanwhile, make filling: In a saucepan over medium heat, combine 1 1/4 cups sugar, cornstarch, flour, and salt. Gradually stir in cold water until smooth. Cook, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly, then remove from heat.
In a small bowl, beat egg yolks with a fork. Stir about 1/4 cup of sugar mixture into egg yolks. Gradually stir yolk mixture into remaining sugar mixture in the saucepan. Let cook, stirring constantly, until thick, about 1 minute. Remove from heat.
Stir in butter, lemon juice, and zest, then pour filling into cooled pie crust.
Make meringue: Reduce oven to 350°. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Add remaining 1/4 cup sugar by the tablespoon until stiff peaks form.
Spoon meringue onto hot filling and spread to edge of crust.
Bake until meringue is golden, 12 minutes. Cool completely, about 1 hour, then refrigerate until filling is set, 3 hours.

Nutrition (per serving): 288 calories, 4 g protein, 43 g carbohydrates, .6 g fiber, 27 g sugar, 11 g fat, 7 g saturated fat, 161 mg sodium

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Jonathan Boulton

Lindsay Funston
Executive Editor
Lindsay Funston is the current Executive Editor at Delish, where she manages all food, culture, video and social content.

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Food

Monster Cookies

Published

5 months ago

on

October 20, 2022

By

Press Room

No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Yields:

12

Prep Time:

30 mins

Total Time:

40 mins

Ingredients

1
(17.5-oz.) package Betty Crocker™ Sugar Cookie Mix
1/3 c.
plus 2 tbsp. unsweetened cocoa powder
2 tbsp.
powdered sugar
1/2 c.
(1 stick) unsalted butter, softened
1
large egg
1
(16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting
Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating

Directions

1. Step 1
  
  Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.
2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

Food

16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving

Published

5 months ago

on

October 19, 2022

By

Press Room

Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

Food

Bourbon, Bacon, And Blue Cheese Steak Sliders

Published

5 months ago

on

October 17, 2022

By

Press Room

If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Yields:: 12
Prep Time:: 1 hour 0 min
Total Time:: 1 hour 10 min

Ingredients

1
(1 lb.) New York strip steak, about 1¼” thick
Kosher salt
1/3 c.
mayonnaise
2/3 c.
(about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving
Zest of 1 lemon, plus 1 tbsp. fresh lemon juice
Freshly ground black pepper
6
pieces (about 6 oz.) thick-cut bacon
1
large yellow or white onion, peeled and thinly sliced
1/3 c.
bourbon
Extra-virgin olive oil
12
brioche slider buns
Unsalted butter, for toasting buns
12
large basil leaves

Directions

1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.