LEMON MERINGUE PIE FILLING (MICROWAVE)
No more scorched saucepan bottoms! this is a no-fail recipe that is made in the microwave. For extreme lemon flavor add in a couple more tablespoons fresh lemon juice and be prepared to "pucker up" lol!
Provided by Kittencalrecipezazz
Categories Pie
Time 6m
Yield 1 (9-inch) pie
Number Of Ingredients 9
Steps:
- In an 8-cup Pyrex measuring cup mix the sugar, cornstarch and salt; add in the egg yolks, half and half cream, lemon juice and food colouring (if using) whisk until blended.
- Place in the microwave and cook on HIGH for about 5-6 minutes or until the mixture is thickened (removing and whisking every other minute to make certain that the mixture is completely mixed and smooth).
- Add in the butter and lemon rind; mix until the butter is melted.
- Pour into a baked and cooled 9-inch pie shell.
- Cover with plastic wrap directly on top of the filling and chill until cooled.
Nutrition Facts : Calories 2069.8, Fat 108.3, SaturatedFat 63, Cholesterol 1109.8, Sodium 635.2, Carbohydrate 259.5, Fiber 0.6, Sugar 202.9, Protein 25.9
THE BEST LEMON MERINGUE PIE
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 18
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.
MAGIC LEMON MERINGUE PIE
Steps:
- Preheat oven to 325 degrees F.
- For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
- For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
- For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
- Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
FAST MICROWAVE LEMON MERINGUE PIE
Once I tried this micro version of making my lemon pie filling I never went back to the old stove top method. Fast, clean and no one can tell the difference.
Provided by evelync
Categories Pie
Time 14m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 404.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 69.9, Sodium 313.6, Carbohydrate 72.2, Fiber 1, Sugar 53.7, Protein 3.8
MICROWAVE MERINGUES IN MINUTES
Watch these effortless meringues quadruple in size as they cook in under two minutes
Provided by Barney Desmazery
Categories Buffet, Dessert
Time 5m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Sift 300g of icing sugar over 1 lightly beaten egg white. Stir until the mixture is a thick, pliable icing and roll into balls. Line a plate with kitchen paper.
- Put 3 balls at a time on the plate and microwave them on high for 1½ mins - and watch, in amazement, as the balls balloon and puff into meringues.
- When they are cool, use the meringues in desserts. They're perfect for sandwiching together with whipped cream and sliced tropical fruit.
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