Lemon Meringue Pie Easy Deep Dish Food

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 EASY DEEP DISH

Steps:

• Mix flour,butter,powdered sugar and salt in a bowl.
• incorporate butter in flour mix well.
• add water.
• mix well.
• knead gently into a bowl.
• place on a lightly floured surface and roll out to fit your pie pan.
• press into your pan ,flute the edges pierce the bottom and sides with a fork well.
• bake in oven at 420 degrees for 15 to 20 minutes or until lightly golden brown.
• in a large pot add 2 cups of water ,3/4 of a cup freshly squeezed lemon juice,1 dash of finely grated lemon zest,1 cup of sugar,3 egg yolks and 10 tablespoons of corn starch.
• whisk well with a wire whisk.
• turn on heat to medium and continue stirring with a whisk till mixtures thickens and just starts to bubble then remove from flame whisk in 2 tablespoons butter and let cool stirring occasionally.
• when the custard filling is cool and the pie shell are cool, fill the pie shell with the custard and spread evenly.
• in a chilled bowl whisk three egg whites until lightly foamy.
• add some 1/4 sugar and 1/8 of a teaspoon of salt and continue whisking until light peaks stay on your whisk.
• spoon or pipe on top of the pie.
• bake in oven at 420 degrees or till meringue is lightly golden brown on top.
• chill thoroughly before serving.

BONNIE'S LEMON MERINGUE PIE

Steps:

• 1. Pie crust is your first step. Prepare your crust and bake it in the oven. You may use a ready-made crust, your own recipe or the recipe below. The second step will be to read through this recipe so you are familar with it as you proceed.
• 2. PIE WEIGHTS This is my solution to keeping the pie crust nice and flat instead of lumpy. I bake my pie in a 10 inch glass pie dish. So I take a tin foil pie pan that will fit INSIDE the 10 inch pie dish on top of the uncooked pie crust. I spray the BOTTOM of the tin foil pie plate with pam. Place it in the pie shell and add about a cup of dried beans. That will be sufficient weight to make it work.
• 3. Here is how the pie crust looks after baked with pie weights.
• 4. Put the tea kettle on to boil water. It is best to assemble all ingredients before you begin. Place your egg beaters in the freezer and your egg whites in the bowl you are going to make the meringue in and refrigerate. Grate the lemon rind. Use level measurements. A timer is very helpful.
• 5. Mix dry ingredients first, then add water for no lumps. Use a whisk to make it smooth and then do your stirring with a wooden spoon.
• 6. Mix sugar, cornstarch, salt, boiling water and the lemon rind in a deep non stick saucepan. Heat slowly, stirring until smooth, and then cook over low heat until thickened and no taste of cornstarch remains, constantly stirring about 15 minutes. Use the timer. It will be a sort of white color. (Once in a while, depending on altitude and climate, you may need to add a little more cornstarch than the recipe calls for so it will be thicker.)
• 7. Remove from heat and add the butter and mix well. Beat egg yolks slightly and add lemon juice; add to hot mixture slowly and mix well. Return to heat and cook, stirring constantly for 5 to 7 minutes. Do not boil. It will now be a nice yellow lemon color. Remove from heat and set aside.
• 8. Fill your pie shell and it will be full!
• 9. MERINGUE: Beat 6 egg whites until frothy, add a pinch of salt, 1/2 cup sugar a little at a time--then beat until stiff and glossy, and makes stand up peaks. Cover the pie with meringue. SEAL THE EDGES. I pile the meringue in the center and work with a flat bowl scraper to the edges of the pie. Cover the pie so there is no separation between the filling and the meringue. Now bake your beautiful pie in a hot oven at 425 degrees for 4 to 5 minutes or until browned. It will look like my picture. The tip of the peaks will be darker brown. Watch it carefully so it doesn't burn. Cool on a rack in a draft free place until totally cool, then refrigerate. (If you put a warm pie in the refrigerator, you will have some moisture droplets on your meringue.)
• 10. Chill overnight before cutting (the hardest part is waiting!) Enjoy!
• 11. PIE CRUST: This is Ina's recipe and it has always worked for me. This recipe makes two 10 inch pie crusts. Ingredients: 12 tablespoons very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 -8 tablespoons ice water (about 1/2 cup) Directions: 1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. 2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. 3. Add the butter and shortening. 4. Pulse 8 to 12 times, until the butter is the size of peas. 5. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. 6. Dump out on a floured board and roll into a ball. 7. Wrap in plastic wrap and refrigerate for 30 minutes. 8. Cut the dough in half. 9. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. 10. Fold the dough in half, place in a pie pan, and unfold to fit the pan. 11. Repeat with the top crust. If you are using a single crust, flute the edges. 12 **Ina prefers to use Crisco shortening, that has been stored in the refrigerator.
• 12. Cook's Tip: Just a tip: make sure the filling gets very very thick and glassy looking when you are cooking it on the stove. That way, it will have no trouble setting up. Cool completely before refrigerating, and let the pie set overnight before cutting it, so it has time to set up. Thanks and enjoy!

EXTRA-LEMONY MERINGUE PIE

Steps:

• Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
• Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
• In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
• Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
• As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
• Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
• Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
• Allow to cool completely and top with more lemon zest before serving.