Meyer Lemon Meringue Slab Pie Food

LEMON MERINGUE SLAB PIE

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
• Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 7 to 8 minutes or until light golden brown; remove from oven, and cool completely. Reduce oven temperature to 325°F.
• Meanwhile, in 3-quart saucepan, mix 2 1/2 cups sugar, the cornstarch and salt. Stir in water, lemon peel and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat and stir in butter; cover and keep warm.
• In large bowl, beat egg whites, vanilla and cream of tartar on medium speed about 1 minute or until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff glossy peaks form and sugar is completely dissolved.
• Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to seal well and prevent shrinkage.
• Bake 20 to 25 minutes or until meringue is light golden brown and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate 3 to 4 hours or until filling is set. Store in refrigerator.

MEYER LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
• Pour melted butter into the blender and blend for 30 seconds more.
• Transfer lemon filling to the pastry shell.
• Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

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.

SUGAR FREE LEMON MERINGUE PIE

Steps:

• Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
• Boil and stir 1 minute.
• Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
• Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
• Cook and stir over low heat 1 minute. Remove from heat.
• Stir in butter until melted.
• Stir in food coloring, if desired.
• Pour mixture into baked pie shell.
• For Meringue:.
• beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
• Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
• Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
• Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
• Cool completely on wire rack.

MEYER LEMON PIE

Steps:

• Preheat oven to 350°F. Place Nilla wafers, sugar, and salt in a food processor. Process until fine crumbs form. Add butter, and process until mixture starts to come together (it should hold together when pinched). Transfer to a 9-inch Jadeite or glass pie plate. Use a small measuring cup to press mixture into the bottom and up the sides of the pie plate. Bake until crust is golden brown, 10 to 12 minutes; cool.
• Whisk together sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth.
• Transfer filling to crust and smooth top. Cool to room temperature and then chill until set, 8 hours or up to overnight.
• Combine strawberries, rhubarb, sugar, and vanilla bean in a small saucepan. Cook over medium heat, stirring occasionally, until fruit is broken down, 10 to 12 minutes; cool.
• Top pie with whipped cream and lemon zest. Serve with compote alongside.

LEMON MERINGUE SLAB PIE

Steps:

• Preheat the oven to 425°F and spray a 10x15x1-inch jelly roll with cooking spray.
• Roll out the pie crusts until they are about ⅛ of an inch thick. You should be able to lay them on the cookie sheet and they will reach a little over ½ way with extra laying over the edges. The middle of the crusts will overlap like a ven diagram. You will have what looks like a big oval.
• Use your fingers to press the middle crusts together and then roll the edges together and crimp them together to form a little wall.
• Use a fork to prick the pie crust every 2 inches so that the crust doesn't shrink when baked.
• Brush the 1 Tablespoon of melted butter all over the crust and then sprinkle the edges with 1 Tablespoon of granulated white sugar.
• Bake the crust for 15 to 20 minutes until it is golden brown. Remove from the oven and reduce the temperature to 350°F.
• While the crust is baking, separate the large eggs, placing the yolks in a medium-sized mixing bowl and the egg whites in a large, dry metal bowl.
• Using a stand mixer with the whisk attachment, beat the egg whites and ½ teaspoon lemon juice together on medium speed until foamy, about 2 to 3 minutes.
• Slowly add in the ½ cup granulated white sugar, beating on medium speed, until the sugar is incorporated. Continue to beat until the mixture is glossy and stiff peaks form, about 10 minutes.
• While the eggs are beating, whisk together the 1½ cups granulated white sugar, cornstarch, flour, lemon zest, and sea salt in a medium-sized saucepan.
• Add in the whole milk and lemon juice and whisk until combined.
• Cook over medium to medium-high heat, stirring frequently, until the mixture comes to a boil.
• Add in 3 Tablespoons of salted butter and whisk until the butter is melted and incorporated into the mixture.
• Remove ½ cup of the lemon mixture and gradually whisk it into the egg yolks.
• Once completely incorporated, begin to pour the yolk mixture back into the lemon mixture, a little at a time, whisking continuously.
• Return the mixture to boiling, whisking continually, and heat until the mixture is thickened. This should only take a few minutes.
• Pour the mixture into the middle of the baked crust and gently spread it out to the edges with an offset spatula.
• Scoop the meringue on top of the hot lemon filling. Start by scooping spoonfuls onto the edges of the filling and then place the rest, by spoonfuls, all over the middle. Use a spoon to gently spread the meringue to the edges of the crust to seal the pie and then all over the rest of the top of the pie until it is completely covered.
• Bake at 350°F for 11 to 13 minutes until the meringue is golden brown.
• Remove from the oven and allow the pie to cool for an hour at room temperature (do not remove from the jelly roll pan).
• Chill in the refrigerator for at least 2 hours before cutting and serving

MEYER LEMON MERINGUE SLAB PIE

Steps:

• 1. Preheat oven to 450 degrees. Get out sheet pan (15x10x10) and set aside. Remove pie crusts from their pouches and unroll onto lightly floured surface, stacking the rolls on top of each. Roll to 17x12" rectangle. Fit into the pan you set aside-fold extra crust under and slightly onto top edges. "pinch" around crust. Poke holes with fork on sides and bottom and sprinkle edges with the reserved 2 tsp sugar. Bake 7-10 minutes, depending on oven until light golden; remove from oven and cool completely
• 2. Reduce oven temp to 325.In a small bowl beat the 5 egg yolks with a whisk and set by pan. Then, In large saucepot mix the 2 1/2 cups of sugar, cornstarch, and salt. Stir in water, lemon zest, and lemon juice until smooth. Cook over medium-high, stirring constantly. Heat to boiling; boil 1 minute and stir until bubbly and thickened. Remove from heat and gradually beat in yolk mix with a whisk, into hot mix-cook over medium heat, stirring constantly until it gently boils. Cook 2 minutes longer, and keep stirring. Should be very smooth-if not, quickly run thru strainer, then stir in butter. Keep warm
• 3. Prepare meringue; beat the 6 egg whites, then add vanilla and cream of tartar on medium speed about 1 minute or until soft peaks form. Gradually add the 3/4 cup of sugar, a tablespoon at a time, beating on hi speed about 5 minutes or until glossy peaks form and sugar is dissolved.
• 4. Pour hot lemon filling you set aside into the baked pie shell and immediately drop spoonfuls of the meringue onto the hot lemon filling,spreading over top completely as well as to the edges to seal the meringue and prevent shrinkage
• 5. Bake 20-25 minutes (depending on oven) until meringue is lightly golden brown. If desired, temp to 160 degrees. Cool on rack 1 hr and then refrigerate 3-4 hrs or until filling is set. Keep refrigerated.