Bullocks Heavenly Lemon Pie With Meringue Crust Food

BULLOCK'S TEA ROOM LEMON MERINGUE PIE

Steps:

• For the pie filling: Mix flour, cornstarch, salt, sugar and boiling water in the top of a double boiler.
• Cook over simmering water about 15 minutes or until thickened and clear, stir constantly.
• Add lightly beated egg yolks and cook 2 minutes longer.
• Add lemon juice, zest and butter.
• Cool slightly, then turn into a baked pie shell.
• For the meringue: pre-heat oven to 400°F.
• Beat egg whites until frothy.
• Gradually beat in sugar and cream of tartar until egg whites are stiff.
• Spoon meringue over the pie filling, completely covering the filling.
• Place pie in the 400-degree F oven to brown slightly, about 10 minutesor until tinged with brown.

BULLOCK'S HEAVENLY LEMON PIE WITH MERINGUE CRUST

Steps:

• For the meringue crust: Beat egg whites on high speed until soft peaks form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees F for 2 hours. Cool. For the filling: Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water until thickened, about 10 minutes. Remove from heat and cool thoroughly. Fold in half of whipped cream. Turn into meringue crust and refrigerate at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie or add extra meringue on top and bake at 350 degrees F for 10 minutes or until top is lightly browned.

HEAVENLY LEMON PIE

Steps:

• 1. MERINGUE CRUST:
• 2. Beat egg whites until foamy.
• 3. Add cream of tartar and continue beating.
• 4. Add sugar slowly and continue beating until still peaks.
• 5. Spread into a well-greased 9" pie pan.
• 6. Bake 20 minutes at 275°.
• 7. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
• 8. Cook on rack.
• 9. FILLING:
• 10. Beat yolks and sugar until thick and lemon color.
• 11. Add juice and rind slowly.
• 12. Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
• 13. Cool. Then fold in the whipped heavy cream.
• 14. Put filling inside the meringue shell and refrigerate 24 hours.

BULLOCK'S HEAVENLY LEMON PIE RECIPE

Steps:

• Beat egg whites on high speed until soft peaks form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees 2 hours. Cool.
• Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water until thickened, about 10 minutes. Remove from heat and cool thoroughly. Fold in half of whipped cream. Turn into Meringue Crust and refrigerate at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie.

HEAVENLY PIE ( LEMON MERINGUE REVERSED)

Steps:

• Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
• In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
• Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
• Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
• Bake for 1 hour at 225 degrees.
• Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
• Cool.
• Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
• Cover with remaining whipped cream.
• Serve AWAY!