Best Ever 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.

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

ANN LANDERS' BEST-EVER LEMON PIE AND MERINGUE

Steps:

• Mix sugar and cornstarch together in the top of a double boiler.
• Add the two cups of water. And combine the egg yolks with the lemon juice and beat until mixed well.
• Add to the rest of the sugar mix.
• Cook over boiling water until thick around 25 minutes.
• Now add the lemon extract, butter and vinegar and stir thoroughly.
• Pour mixture into a deep 9-inch pie shell, and let cool.
• Cover with meringue, and brown in oven.
• MERINGUE:.
• Mix cornstarch and water in a saucepan.
• Add the boiling water and cook stirring until thickened.
• Let sit until cold.
• With electric mixer on high speed, beat the egg whites until foamy.
• Slowly add sugar, and beat until stiff.
• Lower mixer speed then add salt and vanilla extract.
• Gradually beat in cold cornstarch mixture.
• Turn mixer back up to high and beat well. Spread meringue over cooled pie filling. Bake at 350°F for 10 minutes or until top is lightly browned.

BEST EVER LEMON PIE

Steps:

• Combine sugar, cornstarch and salt in a saucepan, gradually add boiling water.
• Bring to boil, stirring constantly.
• Cook 1 min or until mixture is clear and thickened.
• Stir small amount of hot mixture into beaten egg yolks, return to hot mixture.
• Cook over medium heat 3 minutes, stirring constantly.
• Stir in Lemon juice, 2 Tbs. margarine and lemon rind.
• Pour into pastry shell.
• Beat egg whites and dash of salt until soft peaks form.
• Gradually add marshmallow cream, beating until stiff peaks form.
• Spread over filling.
• Bake at 350 degrees 12 to 15 minute or until lightly browned.
• Cool.

ULTIMATE LEMON MERINGUE PIE

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.

ANN LANDER'S BEST LEMON MERINGUE PIE (WITH NEVER-FAIL MERINGUE)

Steps:

• In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
• In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
• Add to the sugar cornstarch mixture; whisk until mixed.
• Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
• Remove from heat.
• Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
• Pour the lemon mixture into cooled pie shell; set aside to make meringue.
• To make meringue:.
• Blend/whisk the cornstarch and cold water in a small saucepan.
• Add in boiling water, and cook, stirring until clear and thickened.
• Let mixture stand until COMPLETELY COLD.
• With an electric mixer at high speed, beat the egg whites until foamy.
• Gradually add in sugar, and beat until stiff but not dry.
• Turn mixer to low speed; add in pinch salt and vanilla.
• Gradually beat in the cold cornstarch mixture.
• Turn mixer again to high; beat well.
• Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
• Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.

BEST EVER LEMON MERINGUE PIE

Steps:

• Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 tsp.
• salt in saucepan; heat to boiling.
• Mix cornstarch and 1/3 cup water to make smooth paste.
• Gradually add to boiling mixture, stirring constantly.
• Cook until thick and clear.
• REMOVE FROM HEAT.
• Beat together egg yolks and lemon juice; stir into mixture.
• Return to heat.
• Cook, stirring constantly, until mixture bubbles again.
• REMOVE FROM HEAT.
• Stir in butter and lemon rind.
• Cover; COOL TO LUKEWARM.
• Combine egg whites and 1/4 tsp.
• salt in bowl; beat until frothy.
• Gradually add 1/2 cup sugar, beating until thick and glossy peaks form.
• STIR 2 rounded tablespoonfuls of meringue into lukewarm FILLING.
• Pour into BAKED pie shell.
• Top with remaining meringue, spreading evenly.
• Bake in 325 F.
• oven 15 minutes or until lightly browned.
• Makes 6 to 8 servings.
• Farm Journal's Best Ever Recipes.

THE ULTIMATE LEMON MERINGUE PIE

Steps:

• Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
• Scatter the frozen butter pieces over flour mixture.
• Pulse in 1-second pulses about 5 times to mix in butter.
• Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
• Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
• When dough forms a ball, stop processing.
• It should take about 2 or 3 tbsp of ice water to reach this stage.
• Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
• Flour disk and wrap in plastic.
• Refrigerate at least 30 minutes.
• Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
• Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
• Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
• Place into a 9 inch pie pan, and finish edges.
• Refrigerate crust until firm, about 30 minutes.
• Prick dough with a fork to prevent bubbling up in the oven.
• While the oven is pre-heating to 375, put pie crust in freezer.
• Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
• Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
• Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
• Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
• Remove from heat, whisk in zest, then juice, and finally butter.
• Keep warm until meringue is made.
• Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
• Bring to a simmer, whisking occasionally until thickened.
• Remove from heat when translucent and thickened.
• Preheat oven to 325.
• In a large mixing bowl, mix cream of tartar and sugar together.
• Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
• Beat in sugar mixture, 1 tbsp at a time.
• Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
• Pour warm lemon filling into pie crust.
• Distribute meringue evenly over the top, starting with the edges, and then the middle.
• Make sure it attaches to the crust.
• Lifting with the back of the spoon, create peaks in the meringue.
• Bake until golden brown, about 20 minutes.
• Cool completely before serving.

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.