We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
Stewed figs are thickened with sugar and eggs, then spooned onto a pastry case and topped with meringue. The figs need to be soaked overnight, so plan ahead!
5 people made this
- 350g (12 oz) dried figs, quartered
- 2 eggs, beaten
- 2 tablespoons caster sugar
- 1/4 teaspoon salt
- 3 egg whites
- 4 tablespoons caster sugar
- 1 (9 inch) pastry case, baked
MethodPrep:12hr ›Cook:10min ›Ready in:12hr10min
- Put quartered figs into a bowl and pour in enough water to cover them completely. Cover bowl and soak for 12 hours.
- After 12 hours, pour figs and soaking water into a medium saucepan. Simmer over low heat for 2 1/2 hours, adding more water as necessary to prevent figs from becoming dry.
- Preheat oven to 180 C / Gas mark 4.
- To make fig filling: In a small bowl combine 2 beaten eggs, 2 tablespoons sugar and salt. Blend together then pour mixture into stewed figs, whisking vigorously to prevent eggs from clumping. Cook over low heat, stirring constantly, until mixture thickens. Pour fig filling into baked pastry case.
- To make meringue: In a medium mixing bowl beat 3 egg whites until foamy. Continue to beat while adding remaining sugar one tablespoon at a time, until whites form stiff peaks. Spread over fig filling.
- Place in preheated oven and bake 10 to 12 minutes, until meringue is browned.
Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
If you like figs, have a lot of figs, then this is a great recipe.Having an over-burdened fig tree, I used fresh figs instead of dried. Substitute in 1.5kg of fresh figs. The big danger is the filling can be too liquid. Stew them with only just enough water to keep the bottom of the pot from burning. Just a TINY bit! And you still may need to drain out some water after stewing. I increased the sugar in the fig filling to about a 1/2 cup, also, which turned out to be a good idea.I took my pie along to a party and it was very well received. I'll definitely give it another go.-18 Mar 2012
The quality of this recipe depends on the quality of figs used. I used dried turkish figs and it ended up tasting like a prune pie. It may be better if made with fresh figs.-08 Apr 2009
Note: while there are multiple steps to this recipe, this meringue dish is broken down into workable categories to help you better plan for preparation and baking.
Whisk egg yolks in a medium-sized mixing bowl and set aside.
In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 minute.
Remove from heat and, while whisking briskly, add 1/2 cup of the hot cornstarch mixture at a time to egg yolks until you have added at least half of the mixture.
Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute.
Remove from heat and gently stir in butter, lemon juice, and zest until well combined.
Recipes: Rhubarb Graham Muffins, Rhubarb Mostarda, Frozen Roasted Rhubarb Meringue Pie
Note: From "Rhubarb Renaissance" by Kim Ode (Minnesota Historical Society Press, 2012).
• 1 1/4 c. finely crushed graham crackers (1 sleeve of crackers)
• 3/4 c. rhubarb, chopped into 1/4-in. pieces
• 1/3 c. shredded sweetened coconut, optional
• Decorative sugar, for sprinkling
Preheat oven to 375 degrees. Coat muffin cups with cooking spray or line with paper baking cups.
Whisk together cracker crumbs, flour, brown sugar, baking powder, baking soda and salt. In a small bowl, stir together the egg, buttermilk and oil. Add to dry ingredients and stir until just moistened. Fold in rhubarb and coconut, if using.
Fill muffin cups two-thirds full. Sprinkle with decorative sugar. Bake for 18 to 20 minutes, until golden. Remove muffin pan from oven and transfer to a wire rack to cool. Carefully remove muffins from pan and serve.
Note: This sweet-savory condiment is a natural with rhubarb. It's a great addition to a cheese plate, or an accompaniment to grilled meats. This is a "brighter" adaptation of the original recipe in "Rhubarb Renaissance" by Kim Ode. (Minnesota Historical Society Press, 2012).
• 1 c. rhubarb, cut in 1/2-in. pieces
• 1/4 c. finely minced red onion
• 1/4 c. chopped dried mission figs
• 1 tbsp. white balsamic vinegar
Place the rhubarb, onion, figs, wine and sugar in a saucepan and simmer gently for about 5 minutes, stirring frequently. Add mustard seeds and dry mustard and continue to simmer until the mixture is thick and syrupy, another 2 to 3 minutes. Add vinegar and cook for 30 seconds more. Set aside to cool before using.
Frozen Roasted Rhubarb Meringue Pie
Note: This pie needs to freeze at least six hours, and preferably overnight, so plan ahead. From "Rhubarb Renaissance" by Kim Ode (Minnesota Historical Society Press, 2012).
• 1 3/4 c. finely crushed graham crackers (12 large crackers)
• 2 tbsp. unsalted butter, melted
• 3 c. rhubarb, cut in 1-in. pieces
• 1 tbsp. Triple Sec liqueur or orange juice
To prepare the crust: Preheat oven to 350 degrees. Lightly coat a pie plate with cooking spray. Stir together cracker crumbs, powdered sugar, butter and milk until well combined. Reserving 1 tablespoon of crumbs for garnish, press the rest into the pie plate, creating an even layer across the bottom and up the sides. Bake for 15 minutes, then let cool on a wire rack.
To prepare the filling: Preheat oven to 375 degrees. Place rhubarb in a shallow baking dish, such as a pie plate, and sprinkle powdered sugar evenly over fruit. Bake for 20 minutes, stirring once, until rhubarb is very soft. (Late summer rhubarb may have less moisture than the first rhubarb of spring, so watch carefully, adding a tablespoon of water if it seems to be scorching before it's soft.)
Carefully place roasted rhubarb in a blender and purée with Triple Sec (or orange juice) and salt. Or whisk briskly in a bowl to create a rough purée. Set aside.
In a saucepan over which a medium bowl will fit, bring about 2 inches of water to a boil. While the water is heating, whisk together egg whites, granulated sugar, and cream of tartar in a medium bowl. Reduce heat to keep the water at a simmer and place the bowl over the saucepan. With a handheld mixer on medium speed, beat the whites until foamy, about 3 minutes. Increase speed to high and beat until the whites begin to appear glossy, moving the beaters around the bowl, about 3 minutes more. Remove bowl from the pan and set on a counter continue beating mixture until the meringue holds a stiff peak when the beaters are lifted.
Fold the rhubarb purée into the warm meringue until no streaks remain, then scrape into the graham cracker crust. Smooth top and sprinkle the reserved crumbs over the filling. Place in the freezer, uncovered, for an hour, then gently cover with plastic wrap and freeze until solid, at least 6 hours or preferably overnight. Remove from freezer about 10 minutes before serving to make slicing easier.
Strawberry Cream Meringue Pie
Ripe red strawberries cook into a smooth, creamy filling that intensifies the berries' flavor. Crowned with sweet swirls of toasted meringue, this is a gorgeous pie that's composed of bright layers of flavor.
- 1 cup (198g) sugar
- 1 tablespoon (11g) Instant ClearJel, optional for improved thickening
- 6 cups (999g) fresh strawberries, washed, trimmed of their leaves, and sliced
- 1/4 teaspoon salt
- 6 tablespoons (43g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon (14g) unsalted butter
- 1 tablespoon (14g) fresh lemon juice
- 3 large egg yolks (reserve the whites for the topping)
- 2 tablespoons (28g) heavy cream
- 3 large egg whites (reserved from filling)
- 1/4 teaspoon cream of tartar
- 3/4 cup (149g) sugar
- 1/3 cup (74g) water
- 1 tablespoon (7g) cornstarch
To shape the crust: Roll the pastry into a 12" circle and place it in a 9" pie pan that's at least 1 1/2" deep. Crimp the edges, and prick the bottom with a fork.
Line the pastry with parchment or foil and place pie weights inside. Bake the crust for 18 minutes, until set but not browned. Remove it from the oven and remove the weights and liner.
To make the filling: Combine the sugar and ClearJel in a medium saucepan. Add the strawberries, salt, flour, butter, and lemon juice, and stir to combine. Let sit for 10 minutes to allow the strawberries to release their juice, then cook the fruit over medium heat until the butter is melted.
Whisk the egg yolks and cream together in a medium heatproof bowl. Add some of the hot liquid from the berries to the yolk mixture and mix well.
Add the yolk mixture back to the saucepan and cook, stirring constantly, until the mixture comes to a boil. Remove from the heat and let the mixture cool to lukewarm.
Pour the filling into the partially baked crust. Reduce the oven temperature to 350°F and bake the pie for 20 minutes.
To make the topping: While the pie bakes, place the reserved egg whites and cream of tartar in a mixing bowl and beat at medium-high speed until foamy and white. With the mixer running, gradually add the sugar and beat until the meringue is shiny and holds a soft peak.
Place the water and cornstarch in a microwave-safe measuring cup and stir well. Microwave in 30-second bursts, stirring after each, until the mixture thickens and becomes translucent. Beat the warm gel into the meringue.
To finish: Remove the pie from the oven and spoon the meringue over the top while the filling is still hot. Take care to ensure the meringue makes contact with the crust all around the edge.
Return the pie to the oven and bake for 16 to 18 minutes, until the meringue is lightly browned. Remove the pie from the oven and let it cool completely before slicing.
Store any leftovers, well wrapped, in the refrigerator for up to five days.
Tips from our Bakers
Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.
Icebox Lemon Pie With Meringue
Photo by Beatriz Da Costa
This is the first pie I ever made, and it quickly became the pie of my childhood and my dreams, an obsession that took years to get under control. It was a long time before I could find a way to be in the same room as a graham cracker crust filled with lemony goodness and not lose my mind.
All you need to know is that this is the easiest pie you’ll ever make. You literally can’t mess it up. It is the perfect dessert after a spicy or robust meal. It’s also a great pie to have on hand when you’re making something new and untested. No matter what the result of your culinary adventures, this dessert will save the moment and will be all anyone will talk about. That’s a recipe worth committing to memory, don’t you think?
Feijoa Meringue Pie
3 Tbsp Chelsea Caster Sugar
2 eggs, divided
125g Tararua Butter, softened
1 3/4 cups Edmonds Standard Grade Flour
1 tsp Edmonds Baking Powder
1/4 tsp salt
400g feijoa flesh (approximately 12 feijoas)
2 Tbsp lemon juice
1/2 cup water
6 Tbsp Edmonds Fielder’s Cornflour
4 egg yolks
3/4 cup Chelsea Caster Sugar
50g Tararua Butter
1 Tbsp finely grated lemon zest
4 egg whites
1 cup Chelsea Caster Sugar
Combine Chelsea Caster Sugar and one egg in a food processor until pale and frothy. Add Tararua Butter, Edmonds Standard Grade Flour, Edmonds Baking Powder and salt. Process until mixture clumps together in a ball around the blade. If dough is a little dry, add 1 Tbsp chilled water. Wrap dough in baking paper or cling film and chill for 30 minutes.
Grease a 24cm loose bottomed quiche/pie tin. Press pastry dough into the base and up the sides of the prepared tin. Chill again for 30 minutes. Preheat oven to 180°C bake.
Place a sheet of baking paper on top of pastry and fill with dry rice or baking weights. Blind bake for 20 minutes, until golden and crisp. Leave oven on. Whisk remaining egg and brush over pastry base while still hot.
While pastry is cooking, puree the feijoas and lemon juice and strain through a fine sieve to remove seeds. Combine water and Edmonds Fielder's Cornflour in a saucepan. Mix until smooth. Add egg yolks, Chelsea Caster Sugar, Tararua Butter, lemon zest and feijoa puree. Cook gently, stirring, until mixture thickens like custard (about 10 minutes). Set aside.
Beat egg whites until stiff peaks form. Gradually beat in Chelsea Caster Sugar until all incorporated and mixture is glossy and no longer grainy.
Pour filling onto cooked pastry then pipe or pile meringue on top. Bake for 15-20 minutes, until meringue is firm and golden. Cool in tin. Remove when cold and serve with whipped cream or ice cream.
For a quicker option, use Edmonds Sweet Short Pastry instead of making your own.
The Best Lemon Meringue Pie Classic Recipe
- Author: Crafting a Family
- Prep Time: 1 hour
- Cook Time: 15
- Total Time: 1 hour 15 minutes
- Yield: 1 pie 1 x
- Category: Dessert
- Method: Baking
- Cuisine: American
Lemon Meringue Pie is sweet, fluffy, airy, and tangy all in a beautiful laid bright yellow and white pie. Easy to make a hit with your family for a delicious summer dessert. A perfect dessert to make the day before a family and friends dinner party. Just looking at a lemon meringue pie make your mouth water as you think of summer picnics.
Make the Pie Crust
To make the crust, combine 1 1/4 cups of all-purpose flour, the 1 teaspoon of granulated sugar, and 1/2 teaspoon of salt in the bowl of a food processor. Pulse a few times to blend thoroughly.
Scatter about half of the chilled butter pieces over the flour mixture. Pulse about six times, and then add the remaining chilled butter pieces, and pulse about 7 times. You should have a coarse mixture with some of the butter the size of peas.
Sprinkle 3 tablespoons of the ice water over the mixture and pulse twice. Add more ice water, a few teaspoons at a time, pulsing a few times after each addition. When the dough just begins clumping, remove it to a floured surface.
Lightly knead the dough just enough to shape it into a disk. Wrap it in plastic wrap and refrigerate it for about 45 minutes.
Heat the oven to 400 F. Roll the chilled dough out to a circle about 12 inches in diameter, keeping the surface and the dough lightly floured to keep it from sticking. Fit the dough into the pie plate and flute the edges as desired. Line the bottom and sides of the pastry with parchment paper or foil. Fill the pie about 2/3 to 3/4 full with dried beans or pie weights.
Bake the pie crust for 15 minutes. Remove it from the oven and remove the pie weights and foil or paper. Prick the crust around the inside, or any area where the crust has bubbled. Reduce the oven temperature to 375 F and return the crust to the oven. Continue to bake for 12 to 15 minutes, or until dry and lightly browned.
When it comes to Lemon Meringue Pie, the truth is it is a sin to not love it! We have scoured the web, high and low to round up a collection of our absolute favorites and we know you will love them.
Whether it’s a classic Lemon Meringue Pie, Fudge, Cookies or Cheesecake, we’ve got something for everyone. Be sure to view our post in its entirety and Pin your favorites as you go.
Perfect Lemon Meringue Pie Video Tutorial
Before we share our roundup of Lemon Meringue Pie Recipes, we thought you might like to see how to make the classic version. We have included this video tutorial to show you how. Be sure to watch and then continue scrolling for all the ideas. Click Play above now ^
- Homemade or store-bought pie crust
- Easy Lemon Curd
- 1 cup cold water
- 1/4 cup cornstartch
- 8 large eggs, whites only
- 2/3 cups sugar
- 1/4 teaspoon coarse salt
Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.