BULLOCK'S HEAVENLY LEMON PIE WITH MERINGUE CRUST
Bullock's Country Family Restaurant in MD knows how to make a delicious lemon pie. It uses meringue as the crust (you can double the meringue and use it as a topping too).
Provided by sandyu42
Time 3h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts :
BULLOCK'S TEA ROOM LEMON MERINGUE PIE
Bullock's Department Stores were Los Angeles icons that were around since 1907 when the first store opened, until the end of the century when the entire chain of stores had been sold. Their tea rooms featured good food, elegant decor and great fashion shows. This is a nostalgia recipe, a reminder from those good old days. The prized recipe was provided to the Los Angeles Times by the family of Hazel Wilson, head baker at Bullock's Pasadena. The recipe calls for one 9-inch baked pie shell, either purchased or one made in advance. The preparation here is for the pie filling with a meringue topping baked just long enough singe the meringue.
Provided by lynnski LA
Categories Pie
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 494.5, Fat 14, SaturatedFat 4.4, Cholesterol 99.5, Sodium 590.3, Carbohydrate 88.8, Fiber 1.4, Sugar 63.3, Protein 5.5
LEMON MERINGUE PIE II
A traditional lemon meringue pie, made entirely from scratch.
Provided by Cathy
Categories Meringue Pie
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.
- In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.
- Pour filling into baked pie shell. Spread meringue over lemon filling.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 62.9 g, Cholesterol 80.6 mg, Fat 8.3 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 136.9 mg, Sugar 47.6 g
EXTRA-LEMONY MERINGUE PIE
Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. You can make it with regular or Meyer lemons: The regular ones will be sharper and brighter; the Meyers, a little softer and fruitier. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
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.
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