Lemon Meringue Pie Crispy Treats Food

LEMON MERINGUE PIE CRISPY TREATS

Steps:

• Coat the cavities of a standard 12-cup muffin tin with cooking spray. Coat your hands as well. Divide the crispy rice mixture among the muffin pan cavities. Coat the back of an ice cream scoop or small tumbler with cooking spray and use it to create an indentation in the center. Allow the crusts to set for 5 minutes. Fill each indentation with a spoonful of prepared lemon curd and top each treat with a ready-made meringue cookie.

LEMON MERINGUE PIE

Steps:

• Pie Crust: Preheat oven to 425°; in a food processor pulse the flour, sugar and salt just to mix; add the butter and shortening and pulse just until coarse crumbs form; add the lemon juice and water and pulse just until moist crumbs form.
• Scrape the dough onto a sheet of plastic wrap and form a disk; wrap tightly and refrigerate at least 1 hour or up to 1 day.
• On a lightly floured surface, roll chilled dough out to a 12"-13" diameter circle; fold dough in half and gently lift it, transferring it to a 9" pie plate; gently fit the dough into the plate and trim the edge with a 1/4" overhang.
• Gently fold the overhang under and crimp the new edge all way'round; prick the dough, including the sides and corner, with a fork to prevent the crust from bubbling while baking; refrigerate 15 minutes or until crust is rechilled.
• Bake 10-13 minutes or until bottom of crust is lightly browned; cool on wire rack; when cool, sprinkle with graham cracker crumbs.
• Filling: Combine cornstarch, cake flour, salt and sugar in a saucepan; over medium heat, gradually add water, stirring; continue to cook and stir until mixture boils, about 4 minutes.
• Remove from heat and temper egg yolks by gradually adding small amounts of cooked mixture; when eggs are thoroughly warmed, add back to cooked mixture; cook, stirring, another 5 minutes over low heat.
• Remove from heat and stir in lemon juice, lemon rind and butter; stir until well combined and smooth; lay plastic wrap on surface and set aside while making meringue.
• Meringue: Preheat oven to 325°; in a small saucepan over medium heat, bring water and cornstarch to a boil, stirring constantly, until mixture thickens and turns clear; set aside and let cool.
• With an electric mixer, break up egg whites on low speed; when bubbly increase speed and beat until they begin to turn white; beat in cream of tartar and vanilla; add sugar gradually and beat to soft peaks; add reserved cornstarch mixture a bit at a time; beat just to stiff peaks.
• Finish: Pour warm filling into cooled crust (sprinkled with graham cracker crumbs), and top with room temperature meringue; completely seal filling with meringue, making sure meringue touches the crust all the way'round; pile meringue to a high mound in center of pie; bake for 20 minutes, until meringue is evenly golden brown; cool completely on wire rack before cutting.

LEMON MERINGUE PIE

Steps:

• Preheat the oven to 325°F.
• In a medium-size heavy saucepan, combine 1 cup of sugar, the cornstarch, and salt.
• Mix until well blended.
• Gradually add the boiling water, stirring constantly and cook over moderate heat until the mixture thickens.
• Add the lemon rind and juice and stir.
• In a small bowl, beat the egg yolks until foamy.
• Add a small amount of the hot lemon mixture to them, stirring constant.
• Then pour the egg mixture into the lemon mixture in the saucepan, stirring.
• Add the butter and continue cooking, stirring, until the mixture is very thick.
• Pour into baked pie shell.
• In a medium-size mixing bowl, beat the egg white with an electric mixer until thickened.
• Gradually add the remaining 6 tablespoons sugar and beat until stiff peaks form.
• With a spatula, cover the pie with the meringue, being careful to seal all the edges.
• With a spoon, make a few peaks in the meringue.
• Bake just until the top has browned slightly, about 10 minutes.
• Cool completely before serving.

LEMON MERINGUE PIE

Steps:

• First make the pastry, sift the flour with the salt. Rub in the butter until the mixture looks like breadcrumbs. Add the 5 ml caster sugar.
• Mix the yolk with 30 ml water, Add this to the mixture.
• Mix to a firm dough, first with a knife and finally with one hand. It may be necessary to add more water, but the pastry should not be too wet. (Though crumbly pastry is more difficult to handle, it produces a shorter, lighter result).
• Roll out the pastry and use it to line a 20 cm flan ring. Leave it in the refrigerator for about 30 minutes to relax (this presents shrinkage during cooking).
• Heat the oven to 190C/375F/gas mark 5. Bake the pastry blind.
• Reduce the oven temperature to 170C/325F/gas mark 3.
• Meanwhile, make the filling, mix the cornflour (which should be very accurately weighed) with a tablespoon of the milk.
• Heat the remaining milk. Pour this on to the cornflour paste, stir well and return the mixture to the pan. Boil for 3-4 minutes stirring continuously. Add the 30 g sugar.
• Allow to cool slightly, then beat in the egg yolks, lemon rind and juice.
• Pour this mixture immediately into the pastry case. Remove the flan ring and return to the oven for 5 minutes to set the filling. Make the meringue, whisk the egg whites until stiff. Add 15 ml caster sugar and whisk again until very stiff and solid.
• Fold in the remaining sugar. Pile the meringue on to the pie. It is essential to cover the filling completely or the pie will weep. On the other hand, if you have used a small flan ring do not use all the meringue- the pie will be too sweet and may well weep. Dust with a little extra caster sugar.
• Place in the oven for 5 minutes or until the meringue is pale biscuit colour.

CREAMY LEMON MERINGUE PIE

Steps:

• Preheat oven to 350°F.
• In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
• Pour into crust.
• In a small bowl, beat egg whites with cream of tartar until foamy.
• Gradually add sugar until stiff but not dry.
• Spread meringue on top of pie sealing carefully to edge of crust.
• Bake 15 minutes or until meringue is golden brown.
• Cool, chill before serving.