Lemon Meringue Pie

Sweet, lemony and refreshing – what do you need more ? The first time I ever encountered this pie was at 15 years old in a small road in Paris packed with Crêperie restaurants. Little did I know, that over 15 years later I would not have to think, when being asked by my colleagues, during a pastry internship in France, I would not hesitate to rate the ‘Tarte au citron méringuée’ as my favorite French dessert.

Lemon Meringue Pie Recipe

During my time in France, I had my fair share of slices of this indulgent pie. When I think about it, my favorite version has a hefty amount of meringue (I admit more than would be usually acceptable in France). I think about a flaky base, that is not cracking but easily shoveled on your fork. And I want my lemon paste to be quite acidic and super refreshing. This was the goal when I created this recipe, so let me know. What is you favorite version ?

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Lemon Meringue Pie

Author: theresa-patra@outlook.com

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Rest Time 15 mins Total Time 45 mins

Servings: 8 Estimated Cost: $ 20 Calories: 240 kcal

Best Season: Summer

Dietary:

V Vegetarian

Description

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french.

Ingredients

Servings

• 4 cup French bread (cut into bite-size pieces and dried overnight)
• 3 eggs
• ³⁄₄ cup milk
• 1 tsp vanilla
• ¹⁄₄ cup sugar
• ¹⁄₄ cup brown sugar
• 2 tsp cinnamon

Lemon Curd Ingredients

• lemons

Instructions

1. Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan.
   You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
2. Spray the bottom and sides of your dish with nonstick baking spray.
3. Whisk the eggs and then add the milk, vanilla, sugar, brown sugar and cinnamon.
4. Add the dried bread pieces. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.
5. Dump the mixture into your prepared dish. Cover the dish really well with foil.
   I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming).
6. Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot. Place your baking dish on top of the trivet. Place the lid on the instant pot and make sure the vent is turned to "seal".
7. Set manual and pressure to high for 40 minutes.
8. When the timer goes off cover the vent with a towel and quick release the steam.
9. Remove the dish carefully as it will be hot and remove the foil from the dish draining.
   Top with powdered sugar, cinnamon, homemade candied pecans, and whipped cream to make it extra yummy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 730kcal

% Daily Value *

Total Fat 27g42%

Saturated Fat 9g45%

Cholesterol 195mg65%

Sodium 730mg31%

Total Carbohydrate 19g7%

Dietary Fiber 5g20%

Sugars 10g

Protein 97g194%

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Vitamin C 10 mg

Iron 12 mg

Vitamin E 8 IU

Vitamin K 5 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cook this recipe at low heat.
• Use fresh ingredients for better taste
• After cooking, wait for at least 15 minutes for better taste

Keywords: home made, vegan, gluten free