Lemon Meringue Pie Dip Food

LITTLE LEMON MERINGUE PIES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
• Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
• Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.

NO BAKE LEMON MERINGUE DIP

Steps:

• Add the heavy whipping cream to a large bowl and beat with an electric mixer on high speed until it becomes light and fluffy.
• Add sugar and continue whipping until it forms stiff peaks.
• Gently fold in 1/4 c lemon curd and then continue adding lemon curd until you reach the desired level of lemon flavor.
• Add meringue to the top of the dip and use a brulee torch to toast it.
• Add egg whites and cream of tartar to a bowl and beat with an electric mixer on high speed until it becomes foamy.
• Add sugar and continue to beat until it is stiff and glossy.
• Add vanilla and beat until full incorporated.
• Serve with cookies and graham crackers.
• Enjoy!

ULTIMATE LEMON MERINGUE PIE

Steps:

• For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked.
• Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
• Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
• While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
• Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
• Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
• Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
• Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

LEMON MERINGUE PIE

Steps:

• Preheat the oven to 400°F.
• Mix the sugar and cornstarch in a medium saucepan. Slowly stir in the water and cook the mixture over moderate heat, stirring constantly until it thickens and boils for 1 minute. Remove the saucepan from the heat.
• To temper the eggs, slowly add half of the hot mixture to the egg yolks in a mixing bowl, whisking constantly until incorporated. Then return the egg mixture to the saucepan and whisk again to incorporate.
• Place the saucepan back on the heat and cook until the mixture thickens about 1 minute. Remove the saucepan from the heat.
• Add the butter, lemon juice, and lemon zest, stir until incorporated, and pour the hot filling into the baked pie shell.
• To make the meringue: In a large bowl, beat the egg whites with an electric mixer using the whisk attachment until stiff peaks form. Add the cream of tartar and sugar to the meringue mixture.
• Spread the meringue over the lemon filling, sealing to the edge, and bake for 8 to 10 minutes, until delicately browned. Let cool at room temperature away from drafts.

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 MERINGUE PIE DIP

Steps:

• Whisk together the filling ingredients: sweetened condensed milk, lemon juice, lemon zest, and food coloring (if desired).
• Use an electric mixer to whisk together on high speed: egg whites, sugar, cream of tartar, and cornstarch. Stop mixing when stiff peaks form.
• Pour the filling into the serving dish and top with the meringue.

LEMON MERINGUE PIE

Steps:

• Make shell:
• On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Prick shell in several places with a fork and chill, covered, 30 minutes.
• Preheat oven to 400°F.
• Line shell with wax paper and fill with rice or pie weights. Bake shell in middle of oven 10 minutes. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack.
• Lower oven temperature to 350°F.
• Make filling:
• In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.
• Make meringue:
• In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
• Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes.

LEMON MERINGUE DIP

Steps:

• 1. Whisk egg yolks and juice over medium heat in small saucepan, heat and stir until custard like, about 5 minutes. Place this mixture in the refrigerator to chill.
• 2. In a mixer bowl whisk egg whites, corn syrup, and cream of tartar on high until stiff peak form. set aside.
• 3. Remove yolk mixture from fridge and whisk in the sweetened condensed milk. Blend well. Pour into a 9x13 inch baking dish (suitable for serving at buffet table). Heap and spread meringue on top of lemon sauce. Place in oven and broil 1 to 2 minutes until meringue is slightly browned. Refrigerate to chill. Make sure dish can go from hot to cold, so it does not break.Corning or pyrex is fine, or metal. Serve with 7-UP Pie Crust Dippers.https://www.justapinch.com/recipes/dessert/cookies/7-up-pie-crust-dippers.html?p=3

ARIZONA LEMON MERINGUE PIE

Steps:

• Prepare crust, bake and set aside to cool.
• In a medium saucepan, over medium heat; combine sugar,cornstarch & flour, add 2 cups boiling water, cook and stir with a wire wisk over medium heat until thickened and bubbly, reduce heat & cook 2 minutes more.
• Gradually add 1/2 cup hot mixture to egg yolks, then pour egg yolk/pudding mixture back into remaining filling in saucepan and cook another 2 minutes.
• Remove from heat and add butter,lemon zest, vanilla, lemon extract and lemon juice, stir to combine.
• Pour lemon mixture into cooked crust and set aside, allow to slightly cool.
• In the mean time, prepare meringue by beating 4 egg whites, cream of tartar and vanilla until soft peaks form.
• Then gradually add 1/2 cup sugar ( 1 tablespoon at a time), beat at high speed until stiff peaks form.
• With a soft scrapper add large fluffy dollops of meringue on top of lemon filling, making sure to attach meringue to crust edges. This insures the meringue will not pull away from the crust.
• Bake for about 15 minutes at 350 degrees or until meringue is golden brown, then allow to cool for about 2 hours.
• Dip a serrated knife in cold water to slice through each slice.

CHEATS LEMON MERINGUE PIE

Steps:

• Preheat oven to 220C (200°C fan) mark 7. Remove packaging and put the tart case on a baking sheet. Spoon in the lemon curd and level the surface.
• Put the egg whites into a large, clean bowl and beat with a handheld electric whisk until they hold stiff peaks. (To test, dip the beaters into the mixture and lift them out - any white left on the beaters should stand proudly rather than flopping over.) Gradually add the sugar, whisking constantly, until the mixture becomes thick and glossy.
• Spoon or pipe the meringue on top of the lemon filling, then bake for about 5min or until the meringue is golden. Leave to rest for 10 minutes before serving with single cream or ice cream. Like this? You'll love... How to make lemon tart Banoffee pie recipe Best tarte tatin recipes

BEAU CATCHING LEMON MERINGUE PIE

Steps:

• In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Using a silicone spatula, add boiling water gradually, stirring constantly. Add butter. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
• Pour hot filling into baked pastry shell. Let stand, allowing a thin film to form while preparing meringue.
• For Meringue: Beat egg whites in a stainless steel bowl with an electric mixer until frothy (some fairly lare air cells still remain). Add cream of tartar. Beat on high speed until whites have lost their foamy appearance and bend over slightly, forming soft peaks when beaters are withdrawn (with mixer turned off). With mixer on medium speed, add sugar a tablespoon full at a time. When all sugar has been added, return mixer to high speed and beat until whites are fairly stiff but still glossy and soft peaks form when beaters are withdrawn.
• Place meringue on hot filling in several mounds around edge of pie. Push meringue gently against inner edge of pie crust, sealing well. Cover the rest of the filling by swirling meringue from edge of pie to center, forming decorative peaks.
• Bake at 350 degrees F. for 12-15 minutes, until golden brown.
• Cool on wire rack at room temperature away from drafts for 2 hours before cutting and serving.
• Note: It is easiest to get a nice cut through the meringue if you use sharp knife and dip into hot water after each cut.