Mary Berry Easy Lemon Meringue Pie Food

WORLD'S BEST LEMON MERINGUE PIE

World's Best Lemon Meringue Pie image

I grew up amid the citrus groves of Southern California in the '50s. On summer afternoons we kids would take a nap in the lemon grove, sun warming us, bees buzzing overhead. This pie tastes like my dreams there!

Provided by Larkabug

Categories Pie

Time 35m

Yield 1 pie

Number Of Ingredients 12

Ingredients

1 1/2 cups sugar
7 tablespoons cornstarch
1 dash salt
1 1/2 cups water
3 egg yolks, beaten
1 teaspoon lemon, rind of, grated
2 tablespoons butter
1/3 cup lemon juice
1 pie crust, baked
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar

Steps:

In saucepan, mix sugar, cornstarch, and salt; blend in water.
Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
Remove from heat.
Stir a small amount of hot mixture into egg yolks; return to hot mixture.
Bring to boiling and cook one minute, stirring constantly.
Remove from heat.
Add lemon peel and butter.
Slowly stir in 1/3 cup lemon juice.
Cool to lukewarm; pour into cooled pastry crust.
MERINGUE:.
Beat egg whites with 1 teaspoon lemon juice to soft peaks.
Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers).
Spread over filling, SEALING to edges of pastry to avoid shrinking.
Bake in moderate oven (350 degrees Fahrenheit) 12 to 15 minutes or until meringue is golden brown.
Cool pie thoroughly.

Nutrition Facts : Calories 2998.7, Fat 95.4, SaturatedFat 33.9, Cholesterol 559.1, Sodium 1499.6, Carbohydrate 517, Fiber 7.4, Sugar 378.3, Protein 29.8

LEMON-BERRY MERINGUE PIE

Lemon-Berry Meringue Pie image

Make and share this Lemon-Berry Meringue Pie recipe from Food.com.

Provided by off2wales

Categories Pie

Time 45m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 ready-made pie crust, pre-cooked
1 cup sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juice and zest of
2 tablespoons butter
3 egg yolks
0.5 (16 ounce) bag frozen berries, frozen any kind, reserve liquid when thawing
4 egg whites
6 tablespoons white sugar

Steps:

Prehest oven to 350, prebake the crust following package directions.
in a medium saucepan, add water and lemon zest and juice. In a seperate bowl combine flour, cornstarch, salt and sugar. Slowly stir flour mixture into warming lemon water. Cook over medium-high heat, stirring until it reaches a boil. Stir in butter. In 2 small bowls, seperate eggs. Whisk egg yolks, and add 1/2 of lemon sugar mixture to bowl and whisk. Add back the eggs into the sugar mixture. Stir constantly and bring to a boil until it thickens.
Spread thawed berries on the bottom of the cooked pie shell. Pour lemon filling over berries. Swirl reserved berry liquid onto the top of lemon filling, use a knife to cut swirls.
In a large glass or metal blow, whip egg whites and 1 teaspoons reserved berry liquid, until foamy. Slowly add sugar and whip until stiff peaks form. Spread meringue over pie, sealing the adges at the crust.
Place on a cookie sheet and bake 17-20 minutes. Cool for 1 hour on a wire rack and then cool for at least 1 hour in the fridge.
***Can be made and is great without meringue topping.add cool whip instead!

Nutrition Facts : Calories 384.2, Fat 12.8, SaturatedFat 4.2, Cholesterol 104.6, Sodium 302.4, Carbohydrate 63.7, Fiber 0.4, Sugar 46.5, Protein 4.9

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