Easy Lemon Meringue Pie Recipe With Lemon Pudding Food

JUST THE BEST AND EASIEST LEMON MERINGUE PIE

Steps:

• Combine pie filling mix, sugar and 1/4 cup of the water.
• Blend in egg yolks and remaining water.
• Cook and stir over medium heat until mixture comes to a full boil.
• Remove from heat.
• Blend in lemon juice and butter.
• Cool 5 minutes, stirring twice.
• Pour in pie shell.
• For meringue, beat egg whites until foamy.
• Gradually beat in 6 tablespoons sugar and beat until mixture forms stiff shiny peaks.
• Spread meringue over pie filling being sure to seal to the edge of pie crust and bake at 425 degrees for 5 to 10 minutes, or until meringue is browned.
• Cool a few hours before serving.

EASY LEMON PUDDING

Steps:

• On med-hi heat, bring sugar and water to a boil.
• Mix cornstarch, lemon juice and lemon extract.
• Stir into boiling mixture.
• Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
• Quickly stir this into the hot mix.
• Spoon into dessert cups.
• Chill.
• If you prefer you can put the mix into a baked pie shell, and cover with meringue.

FAST MICROWAVE LEMON MERINGUE PIE

Steps:

• In microwavable bowl add sugar minus 6 Tablespoons for meringue, cornstarch, salt, water.
• Stir and micro on high for 5 minutes till transparent stirring once.
• Temper egg yolks by mixing a bit of hot mixture with them.
• Add lemon juice and rind.
• Add to hot mixture and stir.
• Cook 3 minutes on 70% power.
• Add butter and pour into pie crust.
• Cool.
• In food processor beat 3 egg whites with 6 Tablespoons of sugar adding gradually.
• Add 1/4 teaspoon salt and bake at 350°F until golden.

LEMON MERINGUE PIE EASY DEEP DISH

Steps:

• Mix flour,butter,powdered sugar and salt in a bowl.
• incorporate butter in flour mix well.
• add water.
• mix well.
• knead gently into a bowl.
• place on a lightly floured surface and roll out to fit your pie pan.
• press into your pan ,flute the edges pierce the bottom and sides with a fork well.
• bake in oven at 420 degrees for 15 to 20 minutes or until lightly golden brown.
• in a large pot add 2 cups of water ,3/4 of a cup freshly squeezed lemon juice,1 dash of finely grated lemon zest,1 cup of sugar,3 egg yolks and 10 tablespoons of corn starch.
• whisk well with a wire whisk.
• turn on heat to medium and continue stirring with a whisk till mixtures thickens and just starts to bubble then remove from flame whisk in 2 tablespoons butter and let cool stirring occasionally.
• when the custard filling is cool and the pie shell are cool, fill the pie shell with the custard and spread evenly.
• in a chilled bowl whisk three egg whites until lightly foamy.
• add some 1/4 sugar and 1/8 of a teaspoon of salt and continue whisking until light peaks stay on your whisk.
• spoon or pipe on top of the pie.
• bake in oven at 420 degrees or till meringue is lightly golden brown on top.
• chill thoroughly before serving.

LEMON MERINGUE PIE

Steps:

• Sift measured flour and salt into a bowl.
• Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
• Pour liquid into bowl and stir with a fork.
• Save half the dough to use later.
• Roll remaining half of dough into circle between two sheets of wax paper.
• Place into pie pan, make standing rim, and prick with fork.
• Bake in oven 450°F for 8- 10 minutes.
• Remove pan from oven and set aside to cool.
• Reduce oven temperature to 425°F.
• Mix filling mix with sugar in a saucepan (not double-boiler).
• Add egg yolks and stir again.
• Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
• Remove from heat and let cool. (this is when I zest and squeeze the lemon).
• Add butter, juice and zest.
• Let sit until meringue is ready.
• Put 5 tablespoons of the sugar into a measuring cup.
• Beat egg whites with cream of tarter until frothy. Add 1 tablespoon of sugar and continue beating until whites start to stiffen. Gradually add remaining sugar while continuing to beat. Continue to beat until meringue forms stiff peaks.
• Pour filling into pie crust.
• Spoon meringue over filling, making sure to seal the edges against the pie shell.
• Make peaks with spoon.
• Brown pie 5- 10 minutes to desired color.
• Cool pie on rack and avoid drafts.
• Allow 3-6 hours for pie to firm up!