Classic Lemon Meringue Pie Food

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.

CLASSIC LEMON MERINGUE PIE

Steps:

• Put the rack in the middle, preheat the oven to 160°C (325°F).
• Lemon Filling: In a saucepan, combine the sugar, cornstarch, salt, lemon zest, and water. Bring to a boil over medium heat, stirring constantly until it thickens (the preparation must reach a boil to allow the starch to thickens). Reduce the heat and cook for 1 minute. Remove from the heat and set aside 75 ml (1/3 cup) of this mixture for the meringue.
• In a bowl, combine the egg yolks, butter and lemon juice with a whisk. Whisk in a ladle of the hot mixture, and then pour back into the saucepan and stir (if the yolks were added directly to the hot mixture, they could coagulate and form lumps). Return to the heat and bring back to a boil, stirring constantly. Reduce the heat and cook for 1 minute to cook the yolks. Set aside. ?.
• French Meringue: In a bowl, beat the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Whisk in the reserved curd mixture (adding a little starch to the meringue prevents it from forming water droplets on its surface as it cools).
• Reheat the filling and pour into the pie shell. Spoon the meringue over the filling (a hot filling cooks the underside of the meringue, which prevents seeping from the pie). Spread evenly, taking care to touch the edge of the crust. Form decorative peaks. Bake for about 20 minutes or until the meringue is golden brown.
• Let cool completely at room temperature, about 5 hours. Preferably enjoyed the same day.

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.

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.

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.

LEMON MERINGUE PIE

Steps:

• Pie Crust: Preheat oven to 425°; in a food processor pulse the flour, sugar and salt just to mix; add the butter and shortening and pulse just until coarse crumbs form; add the lemon juice and water and pulse just until moist crumbs form.
• Scrape the dough onto a sheet of plastic wrap and form a disk; wrap tightly and refrigerate at least 1 hour or up to 1 day.
• On a lightly floured surface, roll chilled dough out to a 12"-13" diameter circle; fold dough in half and gently lift it, transferring it to a 9" pie plate; gently fit the dough into the plate and trim the edge with a 1/4" overhang.
• Gently fold the overhang under and crimp the new edge all way'round; prick the dough, including the sides and corner, with a fork to prevent the crust from bubbling while baking; refrigerate 15 minutes or until crust is rechilled.
• Bake 10-13 minutes or until bottom of crust is lightly browned; cool on wire rack; when cool, sprinkle with graham cracker crumbs.
• Filling: Combine cornstarch, cake flour, salt and sugar in a saucepan; over medium heat, gradually add water, stirring; continue to cook and stir until mixture boils, about 4 minutes.
• Remove from heat and temper egg yolks by gradually adding small amounts of cooked mixture; when eggs are thoroughly warmed, add back to cooked mixture; cook, stirring, another 5 minutes over low heat.
• Remove from heat and stir in lemon juice, lemon rind and butter; stir until well combined and smooth; lay plastic wrap on surface and set aside while making meringue.
• Meringue: Preheat oven to 325°; in a small saucepan over medium heat, bring water and cornstarch to a boil, stirring constantly, until mixture thickens and turns clear; set aside and let cool.
• With an electric mixer, break up egg whites on low speed; when bubbly increase speed and beat until they begin to turn white; beat in cream of tartar and vanilla; add sugar gradually and beat to soft peaks; add reserved cornstarch mixture a bit at a time; beat just to stiff peaks.
• Finish: Pour warm filling into cooled crust (sprinkled with graham cracker crumbs), and top with room temperature meringue; completely seal filling with meringue, making sure meringue touches the crust all the way'round; pile meringue to a high mound in center of pie; bake for 20 minutes, until meringue is evenly golden brown; cool completely on wire rack before cutting.

LEMON MERINGUE PIE

Steps:

• Preheat oven to 400°F.
• Line refrigerated pie crust with wax paper and fill with dried beans or pie weights; bake shell in middle of oven 10 minutes; remove paper and weights and bake shell until golden, about 12 minutes longer; cool.
• Lower oven temperature to 350°F.
• For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved; in a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a boil; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; simmer, whisking, 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest until butter is melted; press plastic wrap directly onto surface of custard.
• For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks; beat in sugar in a slow stream, beating, until meringue just holds stiff peaks.
• Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes; cool completely before serving.