Omies Lemon Meringue Pie Easy Recipes

Steps:

• For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
• On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F.
• Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
• For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Steps:

• Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
• Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Pulse the cookies, sugar and zest in a food processor until fine. Pulse in the melted butter until the crumbs are moist. Press into a 9-inch pie pan and bake until golden and set, 8 to 10 minutes. Set aside to cool.
• For the filling: Whisk together the sugar and egg yolks in a heavy-bottomed pot until the sugar is completely dissolved. Stir in the lemon juice. In a separate bowl, whisk together the cornstarch and 1/2 cup water and set aside. Cook the lemon mixture over medium heat, whisking constantly, until just beginning to thicken. Whisk in the cornstarch slurry and cook until it thickens. Remove from the heat and whisk in the butter. Fill the pie crust with the filling, spreading it out evenly.
• For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. Whisk together the sugar and cornstarch in a separate small bowl. With the machine running, add the sugar mixture a little at a time and whisk until the meringue forms stiff peaks.
• Spread the meringue over the top of the warm pie, making sure to get it to the edges. Bake until the meringue is just beginning to brown, 8 to 10 minutes. Let cool completely before serving.

Steps:

• Combine biscuits and butter.
• Press into a foil lined 8" pie plate.
• chill.
• combine condensed milk, lemon juice, rind, and egg yolks.
• place in crumb crust.
• beat egg whites until stiff.
• gradually add the sugar.
• beat until sugar has dissolved.
• spoon or pipe meringue over the lemon filling.
• bake in a moderate oven (350F-375F) for 15 minutes or til golden.

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 5 min.
• Mix remaining sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
• Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min.; stir until blended. Refrigerate 15 min. or until completely cooled. Whisk in COOL WHIP; spread over pie. Refrigerate 3 hours or until firm.

Steps:

• For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked.
• Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
• Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
• While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
• Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
• Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
• Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
• Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

Steps:

• Pre-heat oven to 375 degrees.
• PIE CRUST:.
• Mix flour, vegetable shortening, and salt together in a bowl using a wired pastry cutter. The dough should form into small clumps that don't feel greasy.
• Using a tablespoon, put the ice cold water in one tablespoon at a time, mixing as you go. I usually start with about four - six tablespoons and work my way up from there. The dough will eventually form into a ball. The dough should not feel wet on the outside, just slightly moist and if you break it in 1/2, it should not feel soggy on the inside. If you put in a little too much water, you can always add a bit more flour.
• If you like, you can wrap the dough and place it in the refrigerator for awhile at this stage. Using the ice water, though, removes the need to refrigerate if you don't want to.
• When you're ready to roll, dust your work surface (I use taped-down wax paper for this), your hands, your rolling pin, and your dough with flour. Roll out the dough on your work surface starting in the middle and working outward. Try to keep it in circle form, but it isn't a huge deal. Roll it until it is about 1/4" thick all over.
• Lift up the dough and place it in your pie dish.
• Poke the dough at the bottom of the pie dish with a fork all over. Take the teaspoon or so of sugar and sprinkle it all along the bottom, covering the fork holes. This prevents the bottom of the crust from getting soggy your filling to leaking.
• Around the top rim of your pie dish, pinch the dough so that it forms a small peak all around the rim. I do this by placing my index finger of my left hand on the top of the rim and the thumb from my left hand on the bottom. I then do the same with my right hand about one inch to the right. I slide my right hand (still gripping the dough) toward my left hand, allowing the dough on top of the rim to peak.
• Once this is done, dip two fingers in water, place around one of the peaks and pull your fingers back and down onto the rim of the pie dish to seal the "valleys" of your dough to the pie dish. This prevents them from coming up when baking.
• For the lemon meringue pie, you need to pre-bake your pie crust a bit. The fork wholes at the bottom should prevent it from bubbling up. If you want, you can line the crust with parchment paper and put in some dry beans while baking it to help keep the shape.
• Bake at 400 for 20-25 minutes or until it starts turning brown. You'll be baking it for about another 10 minutes later, so you don't want it to get too brown.
• Allow the pie crust to cool while making the filling and meringue.
• Reduce the oven to 375 degrees.
• LEMON FILLING:.
• Whisk sugar, cornstarch, and salt together in a medium (3 quart) saucepan.
• Blend water and egg yolks together.
• Turn heat on medium and gradually add water and egg yolks to the mixture.
• Continue to heat on medium, allowing the mixture to simmer, stirring constantly until thickened.
• Remove from heat, gently stir in juice and zest and then stir in butter until it melts.
• Put aside while preparing meringue, but don't allow mixture to cool.
• MERINGUE:.
• In a small saucepan, mix cornstarch, water, and 2 tablespoons of sugar. Cook over low heat, stirring occasionally until thickened and clear. Remove from heat.
• In a mixing bowl, beat egg whites and cream of tartar until foamy.
• Beat in vanilla extract.
• Beat in 1/2 cup of sugar, a little at a time.
• Finally beat in cornstarch mixture a little at a time and continue beating until all the sugar has dissolved and the meringue forms a soft peak.
• ASSEMBLING THE PIE:.
• Pour the warm lemon filling into the pie crust and smooth it until it is even.
• Top the pie with meringue, pushing the edges of the pie crust - ensuring that it makes a good seal with the crust. I like to use the back of a spoon to form little peaks in the meringue.
• Heat at 375 for 10-15 minutes until meringue turns a soft golden brown.
• Allow to cool completely before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the 3 yolks in a bowl until smooth; set aside.
• Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
• Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
• Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
• Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
• In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
• Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.

Steps:

• In a saucepan, thoroughly combine the sugar, cornstarch, and salt.
• Gradually blend in the cold water and lemon juice.
• Stir in the egg yolks.
• Add the butter and boiling water.
• Bring to a boil over medium-high heat, stirring constantly.
• Reduce heat to medium and boil for 1 minute.
• Remove from heat and stir in the lemon peel and food coloring.
• Pour into baked pie crust.
• Top with Three-Egg Meringue, sealing well at edges.
• Bake at 350>o F for 12 to 15 minutes.
• Cool for 2 hours before serving.
• THREE-EGG MERINGUE: In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until foamy.
• Gradually add the sugar and beat until stiff peaks form.

Steps:

• In a medium saucepan stir together the sugar, cornstarch and flour.
• Gradually add the water, stirring constantly.
• Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat and cook and stir 2 minutes more.
• Gradually stir about 1 cup of the hot mixture into the egg yolks.
• Pour egg yolk mixture back into remaining hot filling in saucepan.
• Bring to a gentle boil.
• Cook and stir 2 minutes more.
• Remove from heat.
• Stir in the butter or margarine and lemon peel.
• Gently stir in lemon juice.
• Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.
• Beat with mixer on medium speed until soft peaks form.
• Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.
• Pour hot filling into cooled piecrust.
• Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.
• Bake the pie in a 350°F oven for 15 minutes.
• Cool on a wire rack for 1 hour.
• Refrigerate 3 to 6 hours before serving.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
• Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
• Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.