Grandmas Lemon Sponge Pie Food

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Prepare pie crust as directed on the package. For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.
• In a small saucepan, add sugar, flour, egg yolks, salt, water and lemon juice. Heat over medium low until thick.
• Pour into baked pie crust.
• Beat egg whites and 2 tablespoons of sugar until the egg whites are stiff and stand up.
• Spread onto lemon filling mixture.
• Bake at 350 degrees F until the meringue is brown. Keep a close eye!

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

LEMON SPONGE PIE

Steps:

• Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes, remove foil. Bake for 4 to 6 minutes more, or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees.
• Separate egg yolks from whites; place whites in medium bowl and set aside.
• In large bowl beat butter with electric mixer until fluffly. Beat in sugar until combined. Beat in egg yokes, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and appear curdled).
• Thoroughly wash beaters. In medium bowl, beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. transfer mixture to prebaked crust.
• Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch filling. Bake 10 minutes. Reduce heat to 350 degrees. Bake for 20 to 25 minutes more until set in the center.
• Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve top with Candied Lemon Slices.
• Candied Lemon Slices: In a small saucepan, combine sugar, water; bring to boiling. Add thinly sliced lemon. Simmer gently, uncovered for 12 to 15 minutes or until syrupy. Transfer slsices to waxed paper. Discard remaining syrup.

GRANDMA'S LEMON PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly. , Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell. , For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. , Meanwhile, in a large bowl, beat the egg whites, vanilla and salt on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread evenly over hot filling, sealing edges to crust, Bake at 350° until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

GRANDMA'S LEMON SPONGE PIE

Steps:

• Cream together the sugar and butter. Mix in a separate bowl with a whisk, the zest of 1 lemon, juice of 1 1/2 lemons, 2 egg yolks, milk, salt and flour. Add lemon mixture to sugar and butter. Mix thoroughly. In a separate bowl whip the egg whites until soft peaks form. Fold the egg whites into the lemon/sugar mixture. Pour into unbaked pie shell.
• Bake at 425F for 15 minutes, then reduce to 350F for 30 minutes or until pie tests done.

LEMON SPONGE PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
• In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
• Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

GRANDMA'S LUSCIOUS LEMON CREAM PIE

Steps:

• Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
• Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Lemon Filling:.
• Whisk the egg yolks in a medium bowl and set aside.
• In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.
• Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
• Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.).
• Remove from heat and stir in the lemon juice, lemon zest, and butter.
• Preheat oven to 325°F.
• Meringue:.
• In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves.
• Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
• Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside.
• Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
• Once the egg whites are frothy, add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites forming soft peaks.
• Add the gelled cornstarch water mixture a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks.
• Filling Pie Shell:.
• I have not included a pie crust recipe as never got that from Grandma and to this day have not been able to make one to her standards so I use pre-made crusts that I pre-bake according to instructions on the box. I'm STILL trying unsuccessfully; to find the skill or recipe to even come close to her perfect pie crust.
• Heat the lemon filling again, until it is bubbling hot.
• Pour the hot filling into the pre-baked pie shell.
• With a spatula to spread the meringue mixture evenly around the pie making sure to seal to the edges of the pie shell.
• With the back of a spoon create peaks all over the meringue.
• Bake for 20 minutes at 325°F, until the meringue is golden brown.
• Cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny.

GRANDMAS BEST-EVER LEMON MERINGUE PIE

Steps:

• 1. Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling.
• 2. Mix cornstarch and 1/2 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
• 3. Combine egg yolks and lemon juice stir into thickened mixture.
• 4. Return to heat and cook, stirring constanly Until mixture bubbles again.
• 5. Remove from heat. Stir in butter and lemon peel (zest)
• 6. Cover and cool until lukewarm.
• 7. For Meringue
• 8. add salt to egg whites; beat until frothy.
• 9. Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
• 10. Stir 2 rounded tablespoons of meringue into lukewarm filling.
• 11. Pour filling into cool pie shell, pile remaining meringue on top and spread lightly over filling' spreading evenly to edge of crust
• 12. Bake in slow oven 325 degrees about 15 minutes or until lightly browned.
• 13. Cool on rack at least 1 hour before cutting.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar and cream of tartar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

MOM'S LEMON CUSTARD PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.