Heavenly Pie Lemon Ice Box Meringue Food

HEAVENLY LEMON PIE

Steps:

• 1. MERINGUE CRUST:
• 2. Beat egg whites until foamy.
• 3. Add cream of tartar and continue beating.
• 4. Add sugar slowly and continue beating until still peaks.
• 5. Spread into a well-greased 9" pie pan.
• 6. Bake 20 minutes at 275°.
• 7. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
• 8. Cook on rack.
• 9. FILLING:
• 10. Beat yolks and sugar until thick and lemon color.
• 11. Add juice and rind slowly.
• 12. Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
• 13. Cool. Then fold in the whipped heavy cream.
• 14. Put filling inside the meringue shell and refrigerate 24 hours.

HEAVENLY PIE ( LEMON MERINGUE REVERSED)

Steps:

• Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
• In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
• Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
• Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
• Bake for 1 hour at 225 degrees.
• Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
• Cool.
• Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
• Cover with remaining whipped cream.
• Serve AWAY!

LEMON ICEBOX PIE

Steps:

• For the crust: Preheat the oven to 350°. Combine the cracker crumbs, sugar, and butter in a medium bowl. Mix with a fork until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
• For the filling: Whisk together the condensed milk, lemon juice, egg yolks, and lemon zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, about 2 hours.
• Before serving, beat the heavy cream, powdered sugar, and vanilla in a large bowl with a mixer on medium speed until soft peaks form. Dollop on the center of the pie and serve.

HEAVENLY LEMON PIE

Steps:

• Combine egg whites, cream of tartar and vanilla.
• beat until stiff peaks form, slowly add 1 cup of sugar, beating until meringue stands in stiff, glossy peaks.
• Spread over bottom and sides of a well greased 10 inch pie plate and bake at 275 for 1 hour.
• Beat egg yolks slightly in the top of a double boiler.
• Stir in 1/2 cup sugar, lemon juice, lemon rind and salt.
• Cook for 10 minutes or until thick.
• When mixture is cool, whip the cream and fold custard into it.
• Put in the baked pie shell.
• Chill 12 hours.

HEAVENLY PIE (LEMON ICE BOX MERINGUE)

Steps:

• Shell: Sift 1 cup sugar and cream of tartar together; separate eggs. Beat whites in stiff peaks but not dry. Slowly add sugar, beating constantly. Spread meringue over bottom and sides of well-greased pie pan; make bottom about 1/4-inch thick, sides thicker. Sprinkle 2 tablespoons coconut on top. Bake in 275° oven for 1 hour. Cool. Filling: Beat 4 egg yolks slightly in double boiler, stir in 1/2 cup sugar, lemon juice, rind and salt. Cook, stirring over boiling water until thick (about 8 minutes). Cool, add 1 cup whipped cream to custard. Pour into cooked shell. Spread on rest of whipped cream (unsweetened); sprinkle on 1 tablespoon toasted coconut. Chill at least 12 hours.