Beau Catchin Lemon Pie Food

THE BEST LEMON MERINGUE PIE

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.

BEAU CATCHING LEMON MERINGUE PIE

Steps:

• In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Using a silicone spatula, add boiling water gradually, stirring constantly. Add butter. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
• Pour hot filling into baked pastry shell. Let stand, allowing a thin film to form while preparing meringue.
• For Meringue: Beat egg whites in a stainless steel bowl with an electric mixer until frothy (some fairly lare air cells still remain). Add cream of tartar. Beat on high speed until whites have lost their foamy appearance and bend over slightly, forming soft peaks when beaters are withdrawn (with mixer turned off). With mixer on medium speed, add sugar a tablespoon full at a time. When all sugar has been added, return mixer to high speed and beat until whites are fairly stiff but still glossy and soft peaks form when beaters are withdrawn.
• Place meringue on hot filling in several mounds around edge of pie. Push meringue gently against inner edge of pie crust, sealing well. Cover the rest of the filling by swirling meringue from edge of pie to center, forming decorative peaks.
• Bake at 350 degrees F. for 12-15 minutes, until golden brown.
• Cool on wire rack at room temperature away from drafts for 2 hours before cutting and serving.
• Note: It is easiest to get a nice cut through the meringue if you use sharp knife and dip into hot water after each cut.

BEAU CATCHING LEMON MERINGUE PIE

Steps:

• GETTING READY 1. Preheat oven to 350 degrees Fahrenheit. MAKING 2. In a 3 quart saucepan, put together sugar, cornstarch and salt and using a wire whisk, mix until well blended. 3. Gradually add cold water and lemon juice; using the wired whisk, blend until smooth. 4. With the help of a silicone spatula, gradually add boiling water with constant stirring. 5. Heat the saucepan over medium heat and bring the mixture to a full boil; using the spatula, stir gently but constantly 6. As the mixture thickens, reduce the heat to medium low and gently boil for 1 minute. 7. Remove the pan from heat and stir in the lemon peel. FINALISING 8. Into the baked pastry shell, pour the hot mixture and let it stand until the meringue is ready. 9. In a stainless steel bowl, using an electric mixture, beat egg whites until frothy. 10. Add cream of tartar and beat on high speed until the foamy appearance disappears and soft peaks are formed. 11. Run the mixer at medium speed and gradually add 1 tablespoon of sugar at a time and beat before adding more. 12. When all the sugar is added, beat the mixture at high speed until mixture is stiff but glossy and soft peaks are formed. 13. While the filling is still hot, spoon the meringue at the edge of the pie and gently push it at the inner edge of the pie; make sure the pie is sealed well. 14. Swirl the meringue from the edge to the centre of the filling forming decorative peaks and cover the filling completely. 15. Place the pie in oven and bake for 12-15 minutes until golden brown. 16. Remove the pie from oven and let cool over a wire rack for 2 hours. SERVING 17. Slice Beau Catching Lemon Meringue Pie into wedges and serve. TIPS To get clean cuts of meringue, dip a sharp knife in hot water after each cut.

LUSCIOUS LEMON LAYER PIE

Steps:

• Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
• Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
• Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
• Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
• Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
• Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
• Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
• Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BEAU CATCHIN' LEMON PIE

Steps:

• Combine sugar, cornstarch, and salt in a large, heavy saucepan, mix well.
• Gradually add water and lemon juice, stirring until smooth.
• Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture.
• Add butter.
• Cook over medium heat, stirring constantly, until thick and bubbly.
• Remove from heat; stir in lemon rind.
• Pour into pie shell.
• Combine egg whites and cream of tartar in large bowl.
• Beat until foamy.
• Gradually add sugar; 1 T at a time, beating until stiff peaks form.
• Stir in vanilla and marshmallow creme.
• Spread over pie, sealing to edge of crust.
• Bake at 350* for 12 minutes, until light brown.
• Cool to room temperature.