30 Minute Lemon Meringue Pie Food

WORLD'S BEST LEMON MERINGUE PIE

Steps:

• In saucepan, mix sugar, cornstarch, and salt; blend in water.
• Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
• Remove from heat.
• Stir a small amount of hot mixture into egg yolks; return to hot mixture.
• Bring to boiling and cook one minute, stirring constantly.
• Remove from heat.
• Add lemon peel and butter.
• Slowly stir in 1/3 cup lemon juice.
• Cool to lukewarm; pour into cooled pastry crust.
• MERINGUE:.
• Beat egg whites with 1 teaspoon lemon juice to soft peaks.
• Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers).
• Spread over filling, SEALING to edges of pastry to avoid shrinking.
• Bake in moderate oven (350 degrees Fahrenheit) 12 to 15 minutes or until meringue is golden brown.
• Cool pie thoroughly.

OLD FASHIONED LEMON MERINGUE PIE

Steps:

• Heat sugar, 4-1/2 c water, and salt to boiling.
• Meanwhile, stir 1 cup water and cornstarch together.
• Slowly add cornstarch mixture into boiling sugar water.
• Cook till thick and clear.
• Beat egg yolks and lemon juice together and slowly add to sugar mixture.
• Bring this up to a bubbly stage (1-2 min).
• Take off heat and add margarine, and stir.
• Leave it for a minute and come back to stir again, doing this every couple of minutes to allow margarine to melt and cool filling w/o allowing a skin to form. After margarine melts put a lid on the mixture till you're ready to pour into pie crusts.
• For Meringue:.
• Beat salt and egg whites till frothy, then slowly add sugar.
• Beat till stiff peaks form when you raise the beaters.
• If you are making the meringue, add a spoonful of it to pie filling, pour filling into crusts, and then spread pie to crust edge.
• Peak it using a spoon.
• Bake in 325° oven till light brown on peaks.
• Cooking time will vary--just watch it.

GRANDMA'S LEMON MERINGUE PIE

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.

CLASSIC LEMON MERINGUE PIE

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.

LEMON MERINGUE PIE

Steps:

• MAKE THE FILLING.
• In a medium-size saucepan, combine sugar, cornstarch and salt.
• Gradually add the cold water, whisking until mixture comes to a boil.
• Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
• In a small bowl, lightly beat the egg yolks.
• Stir a small amount of filling into the egg yolks to temper them.
• Then add the yolk mixture to the remaining filling and slowly stir for 1 minute longer.
• DO NOT OVERMIX.
• Remove the saucepan from the heat and stir in the butter, lemon rind and juice.
• Sprinkle the ginger snap crumbs over the baked crust.
• Pour in the lemon filling while it is still warm, then make the meringue.
• MAKE THE MERINGUE.
• Position the oven rack to the lower third of the oven.
• Preheat the oven to 400 degrees.
• In a small bowl, combine the sugars.
• In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
• Add the cream of tartar and increase mixer speed to medium-high.
• Beat until the egg whites form firm peaks, but are not dry, then add the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
• Add the vanilla.
• Beat the whites until thick and glossy, about 30 seconds longer.
• With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
• With the back of a tablespoon, spread the meringue to COMPLETELY cover the filling.
• Swirl the meringue with the back of the tablespoon to form peaks.
• Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
• Cool the pie away from drafts.
• A chill may cause the meringue to fall.
• Do not cut the pie until it is completely cool.
• TO PREVENT MERINGUE FROM WEEPING.
• Blend in the sugar slowly.
• Spread the meringue on the filling while the filling is still warm.
• Seal the meringue onto the very edge of the pie.
• Leave no trace of filling uncovered.
• Do not overbake.

LEMON MERINGUE PIE

Steps:

• Mix sugar, cornstarch, flour and salt.
• Add water gradually, and then lemond rind.
• Cook on low stirring until thick.
• Beat egg yolks and sugar.
• Add a little of the hot lemon mixture, beating continuously while slowly adding the rest.
• Cook 2 minutes Add butter.
• Cool.
• Pour into baked pie shell.
• Cover with meringue and brown.

LEMON MERINGUE PIE FOR TWO

Steps:

• For the crust and filling: Preheat the oven to 350 degrees F. Place the miniature graham cracker pie crusts on a small baking sheet. Bake until light golden and toasted, about 8 minutes. Cool completely.
• Meanwhile, heat the sugar, cornstarch, lemon zest and 1/4 cup water in a small saucepan over medium heat. Cook, whisking continuously, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from the heat.
• Whisk together the egg yolks and lemon juice in a medium bowl until smooth. While continuously whisking, slowly add the sugar syrup to the egg mixture until completely incorporated. This will temper the eggs without overcooking or scrambling them. Transfer back to the same small saucepan and return to the stove over medium heat. Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, 2 to 3 minutes. Remove from the heat, then whisk in the butter and vanilla until smooth.
• Spoon the filling into the pie crusts and smooth out the tops. Place a piece of plastic wrap directly on top of each pie, pressing onto the filling so it doesn't create a "skin." Refrigerate until chilled through and completely set, at least 4 hours and up to overnight.
• For the meringue topping: Add the sugar, cream of tartar and egg white to the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Place the bowl over a small 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, 1 to 2 minutes. Transfer the bowl to the mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Whisk in the vanilla until combined. Transfer to a piping bag fitted with a medium star tip.
• Remove the plastic wrap from the pies. Pipe the meringue evenly on top of each pie in a circular motion to create a large rosette, making sure to cover the filling completely. 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.

30 MINUTE LEMON MERINGUE PIE

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.

REAL LEMON MERINGUE PIE

Steps:

• Mix first 7 ingredients in saucepan and cook over low heat, stirring constantly until thickened.
• Pour filling into 9 inch pie shell, that has been baked and thouroughly cool.
• Beat egg whites and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff peaks form.
• Put over hot filling, making sure meringue seals edges of pie.
• Bake for 10-15 minutes or until golden brown.
• Let cool at room temperature for 2-3 hours.

EXTRA-LEMONY MERINGUE PIE

Steps:

• Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
• Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
• In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
• Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
• As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
• Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
• Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
• Allow to cool completely and top with more lemon zest before serving.

CREAMY LEMON MERINGUE PIE

Steps:

• Preheat oven to 350°F.
• In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
• Pour into crust.
• In a small bowl, beat egg whites with cream of tartar until foamy.
• Gradually add sugar until stiff but not dry.
• Spread meringue on top of pie sealing carefully to edge of crust.
• Bake 15 minutes or until meringue is golden brown.
• Cool, chill before serving.

PILED HIGH LEMON MERINGUE PIE

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.