Lemon Pie With Mile High Meringue Recipes

Steps:

• If using a hand-held mixer, you will need a very deep bowl, and should move the beaters vigorously when beating the egg whites for the meringue, to avoid underbeating the egg whites. This pie is best on the day it's made.
• FOR THE FILLING: Whisk sugar, lemon juice, water, cornstarch, and salt together in a large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat. Whisk in yolks until comined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.
• FOR THE MERINGUE: Adjust oven rack to middle position and heat oven to 400°F Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
• With electric mixer, beat in large bowl, at medium-low speed until frothy, about 1 minutes. Add salt and cream of tartar, and beat , gradually increasing sped to medium-high, until whites hold soft peaks, about 2 minutes. With mixer runnin, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick.
• Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack, and cool to room temerature.

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse a few times until combined. Add the butter and pulse just until coarse crumbs form. Add the vinegar and 3 tablespoons ice water; pulse until the dough comes together but is slightly crumbly. Pinch the dough - if it's too crumbly, pulse in more ice water 1 teaspoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate until firm, at least 1 hour or overnight.
• On a lightly floured surface, roll out the dough into a 13-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself, then crimp the edges. Refrigerate the crust until firm, at least 1 hour.
• Preheat the oven to 375˚ F. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Place the crust on a rimmed baking sheet and bake until golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until the crust is a deep golden brown on the bottom, 20 to 30 more minutes. Remove from the oven and let cool while preparing the filling but leave the oven on.
• Make the filling: Whisk the egg yolks in a medium bowl until smooth; set aside. Whisk the sugar, cornstarch and salt in a medium saucepan to combine. Whisk in the water and lemon juice and turn the heat to medium. Bring to a gentle simmer and cook, whisking, until thickened, about 5 minutes. Slowly whisk about one-quarter of the sugar mixture into the egg yolks. Whisk in another one-quarter of the sugar mixture until smooth, then pour the mixture back into the saucepan. Continue cooking, whisking constantly to keep the egg yolks from scrambling, about 1 more minute. Stir in the butter and lemon zest until the butter melts; remove from the heat.
• Immediately make the meringue while the filling is still hot: Combine the egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Very slowly beat in the sugar; continue beating until firm glossy peaks form, about 4 minutes more (do not overbeat). Give the lemon filling a quick stir, then pour into the crust. Immediately spread the meringue on top of the hot filling, spreading it all the way to the crust; use the back of a spoon to make swoops and peaks. Bake until the meringue is golden brown in spots, 5 to 7 minutes; do not overbake to avoid weeping.
• Remove the pie to a rack and let cool 1 hour, then refrigerate until completely cooled before slicing, about 4 hours.

Steps:

• Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
• Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
• In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture, then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes,whisking occasionally.
• Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
• Preheat the oven to 350. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
• Spread the meringue over the pie filling, sealing to the edges of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool, then slice and serve.

Steps:

• To make PIE: Mix sugar and corn starch in a saucepan. Stir in water and beaten egg yolks. Cook over medium heat, stirring with a whisk until mixture reaches a boil. Reduce heat and continue stirring for 1 minute until very thick. Remove from heat; stir in lemon juice, lemon peel and butter until smooth. Pour hot filling into pie crust. To make MERINGUE: Beat egg whites with electric mixer at high speed until soft peaks form; gradually add sugar and corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes. Spoon meringue over hot lemon filling, sealing meringue to the edges of the crust. Use the back of a spoon to swirl meringue and draw up into peaks. Place oven rack in bottom third of preheated 375°F oven. Bake 10 minutes, until peaks are lightly browned. Cool at room temperature for 30 minutes. Chill for a minimum of 3 hours before serving.

Steps:

• Blend sour cream and egg yolks; stir in lemon pudding mix, lemonade and milk. Pour into a double boiler and cook, stirring constantly. When mixture begins to thicken, remove from heat and pour into pie crust. Beat egg whites, cream of tartar and vanilla until soft peaks form. Continue to beat, adding sugar, one tablespoon at a time, until egg whites are stiff. Spread over pie filling, being sure meringue touches edges of crust. Bake at 350 degrees for 12 to 15 minutes until golden. Serves 6 to 8.

Steps:

• Brush a 23cm fluted flan tin with melted butter or oil. Place flour, baking powder and butter in food processor.
• Process for 30 seconds using the pulse action. Add water and process a further 30 seconds or until the mixture comes together.
• Turn onto a lightly floured surface and press together until smooth. Roll out the pastry between 2 sheets of plastic wrap, to cover base and side of the tin.
• Ease pastry into the tin and trim edges. Cover with plastic wrap and refrigerate 20 minutes.
• Preheat oven to moderate 180°C/350°F Cut a sheet of greaseproof paper to cover pastry-lined tin.
• Spread a layer of dried beans or rice evenly over the greaseproof paper. Bake for 10 minutes, then remove from the oven and discard paper and beans. Return the crust to the oven and bake for a further 10 minutes or until it is lightly golden. Allow to cool completely.
• To make filling: Combine flour, cornflour and sugar in a medium pan. Gradually stir in lemon juice and water and blend until smooth. Stir over a low heat until mixture boils and thickens.
• Remove from heat, stir in butter and egg yolks. Return to low heat and stir until butter has melted. Cover with plastic wrap and cool completely. Place in prepared pastry.
• To make topping: Beat egg whites in a large, clean, dry mixing bowl with electric beaters until stiff peaks form. Add sugar gradually, beating constantly until mixture is glossy and thick.
• Preheat oven to moderately hot 210°C.
• Spread the filling over the pastry base and then spoon the meringue on top of the filling, spreading it to the edges of the pie to seal. Peak the meringue using a flat bladed knife.
• Bake for 5 minutes or until meringue is lightly browned on top.
• NOTE: For best baking results make the pastry and the filling the day before and store separately. The meringue only needs to cook for about 5 minutes - enough for it to brown lightly. If left in the oven too long, the pie filling will warm and this makes the pie difficult to cut.

Steps:

• BAKE 9-INCH FLUTED PIE SHELL:.
• Preheat oven to 400°F (205°C).
• Fit the crust into a pie plate and flute the edge.
• Prick the bottom and sides of the crust with a fork.
• Bake at 400°F (205°C) for 5 minutes.
• Allow to cool while preparing rest of recipe.
• PREPARE LEMON FILLING:.
• In a medium-size heavy saucepan, mix 1-1/2 cups sugar, cornstarch, flour and salt.
• Gradually add water, stirring until well blended.
• Bring mixture to a boil over medium heat, stirring constantly; cook 3 minutes.
• Remove hot mixture from heat.
• Slowly pour about half of mixture into slightly beaten egg yolks, stirring constantly.
• Slowly pour egg yolk mixture back into hot mixture, stirring constantly.
• Return saucepan to heat.
• Bring to a boil, stirring constantly, and cook 3 minutes more.
• Add lemon peel, lemon juice, and butter.
• Cook about 2 minutes more, stirring with a rubber spatula in a circular motion. DO NOT LET MIXTURE STICK TO BOTTOM OF PAN. Filling will be very thick and spatula will leave a track when drawn through filling.
• Cover saucepan and remove from heat; keep warm.
• PREPARE MERINGUE:.
• Preheat oven to 350°F (175°C).
• In a large bowl, beat egg whites and cream of tartar until foamy.
• Beat in 3/4 cup sugar, 1 tablespoon at a time.
• Beat in vanilla extract with the last tablespoon of sugar.
• Continue beating until egg whites hold a soft peak.
• Set aside.
• ASSEMBLE PIE:.
• If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell.
• Starting around the edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell.
• Bake in preheated 350°F (175°C) oven 15 minutes or until meringue is golden brown.
• COOL 4 HOURS BEFORE SERVING:.
• Cool about 4 hours at room temperature before cutting.
• Makes one 9-inch pie.

Steps:

• Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
• To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
• Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
• Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
• Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
• To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
• Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Bake pie shell according to package directions for a refrigerated pie.
• In saucepan, stir together gelatine, 1 cup sugar and salt.
• Beat together eggs yolks, lemon juice and water.
• Stir into gelatine mixture.
• Cook over medium heat, stirring constantly, until mixture just begins to boil.
• Remove from heat.
• Stir in lemon zest and chill, stirring occasionally, until partially set.
• NOTE: You can make this in two 8-inch regular pie shells.
• In mixing bowl, add egg whites and beat until soft peaks form.
• Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved.
• Fold the egg white mixture into the gelatine mixture until it becomes an even consistency.
• Pour into baked pie shell.
• Refrigerate and chill until firm (2 or more hours).
• Cut into small slices.
• If desired, dollop with whipped cream before serving.