Kumquat Meringue Pie Food

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.

KUMQUAT PIE

Steps:

• Beat condensed milk and whipped topping together in a bowl with an electric mixer. Add lemon juice and beat until thickened. Stir in kumquat puree. Pour into the pie crust.
• Freeze until firm, 2 to 3 hours. Let thaw for 5 to 10 minutes before serving.

RASPBERRY MERINGUE PIE

Steps:

• In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes. Remove. Stir a small amount of mixture into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove form heat; stir in butter and extract. pour hot filling into crust.
• Sprinkle gelatin over 2 tablespoons cold water and let stand for 2 minutes. In a saucepan bring raspberry filing and gelatin mixture to a boil. Reduce heat. Simmer, uncovered, for 5 minutes.
• Meanwhile in a mixing bowl, beat egg whites and cream of tartar on medum speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar until glossy peaks form and sugar is dissolved.
• Pour hot raspberry squce over custard. Spread meringue evenly over top. Bake at 325F for 15-18 minutes or until meringue is golden. Cool on wire rack.
• Refrigerate for at least 3 hours before serving.

KUMQUAT REFRIGERATOR PIE

Steps:

• Beat the condensed milk with the whipped topping.
• Add the lemon juice and beat until thickened.
• Add the kumquats, pour in pie shell and chill in refrigerator for several hours.

APPLE MERINGUE PIE

Steps:

• Grate apples and spread evenly in bottom of pie shell.
• In separate bowl, cream sugar and butter, then blend in lemon juice and beaten egg yolks and pour over apple.
• Sprinkle with cinnamon and nutmeg and bake in 350 degree oven for 40 to 45 minutes.
• Beat egg whites until soft peaks are formed, then gradually add sugar and vanilla and beat until meringue is stiff.
• Spread over top of pie and return to oven; reduce heat to 325 degrees and bake 5 to 10 minutes longer,until meringue is lightly browned.

MANGO MERINGUE PIE

Steps:

• Preheat oven to 180°C.
• To make base blend flour, 1/4 cup sugar, and margarine in food processor.
• Slowly add in nectar till combined.
• Roll pastry out on lightly floured surface to fit a 243cm pie plate.
• Coat plate with cooking spray and using a rolling pin to lift pastry onto pie place, bake in oven until lightly browned.
• To make filling combine mango nectar, sugar and custard powder in a medium size saucepan and bring to boil stirring constantly till the mixture thickens.
• To make meringue in a medium size mixing bowl beat egg white on high speed until soft peaks form.
• Gradually add in sugar, beating well until sugar has dissolved.
• To assemble pie, spread mango slices evenly over cook pastry.
• Spoon over custard and top with meringue.
• Bake for 10-15 minutes in a moderate oven until lightly browned.

KUMQUAT MERINGUE PIE

Steps:

• Thinly slice 6 kumquats and set aside.
• With the rest of the kumquats you need to slice them in half and squeeze out the juice.
• Your going to need 1/2 cup juice.
• Strain.
• In a 3 quart pan whisk together 1&1/4 cup sugar and cornstarch.
• Slowly whisk in the kumquat juice and water, blending to smooth.
• Cook over medium high heat stirring constantly until mixture thickens and comes to a full boil.
• Whisk yolks and slowly pour in 1/4 cup of the hot mixture, then whisk this into the hot mixture on the stove.
• Remove from heat and stir in sliced fruit and butter.
• Cool for 5 minutes then pour into pie plate lined with pastry.
• Beat whites until frothy.
• Gradually add remaining sugar and beat until stiff, glossy peaks hold their shape.
• Beat in vanilla.
• Pile the meringue on top of the filling, pushing it around to cover.
• Make decorative swirls or peaks and bake in a preheted 375 degree oven for about 7 minutes-you want the meringue golden brown.
• Let cool for at least 3 hours-overnight in the fridge is best.