Mile High Lemon Pie Recipes

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:

• 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.

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:

• 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.