Perfect Lemon Meringue Pie Food

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.

CLASSIC LEMON MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

MY MOM'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
• Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
• Bake in the preheated oven for 25 minutes.
• Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
• Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
• Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

WORLD'S BEST LEMON MERINGUE PIE

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.

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.

BEST EVER LEMON MERINGUE PIE

Steps:

• Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 tsp.
• salt in saucepan; heat to boiling.
• Mix cornstarch and 1/3 cup water to make smooth paste.
• Gradually add to boiling mixture, stirring constantly.
• Cook until thick and clear.
• REMOVE FROM HEAT.
• Beat together egg yolks and lemon juice; stir into mixture.
• Return to heat.
• Cook, stirring constantly, until mixture bubbles again.
• REMOVE FROM HEAT.
• Stir in butter and lemon rind.
• Cover; COOL TO LUKEWARM.
• Combine egg whites and 1/4 tsp.
• salt in bowl; beat until frothy.
• Gradually add 1/2 cup sugar, beating until thick and glossy peaks form.
• STIR 2 rounded tablespoonfuls of meringue into lukewarm FILLING.
• Pour into BAKED pie shell.
• Top with remaining meringue, spreading evenly.
• Bake in 325 F.
• oven 15 minutes or until lightly browned.
• Makes 6 to 8 servings.
• Farm Journal's Best Ever Recipes.

PERFECT LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 F.
• For crust, blend crumbs, butter and sugar in a bowl.
• Spoon into 9" piepan and press firmly against the bottom and sides (but not over rim).
• Bake 8- 10 minutes.
• Cool before filling.
• For pie filling, mix cornstarch, sugar and salt in heavy saucepan, slowly blend in water, and heat, stirring constantly, until thickened and smooth.
• Blend a little hot mixture into egg yolks, return to pan and cook and stir over lowest heat 2- 3 minutes; do not boil.
• Off heat, stir in 1/2 cup lemon juice and the 2 Tbsp butter.
• Spoon filling into pie shell.
• To create meringue use glass mixing bowl for best results, although metal works fine too.
• DO NOT use plastic.
• Beat egg whites until frothy using electric hand mixer, add cream of tartar and salt, continue beating, adding sugar 1 Tbsp at a time.
• When all sugar is incorporated, add vanilla and beat hard (highest mixer speed) until glossy and peaks stand straight up when beaters are withdrawn.
• Spoon about half the meringue around the edge of warm filling, pile remainder in the middle, twirling spoon around to create peaks.
• Bake pie for 12- 15 minutes until touched with brown.
• Cool pie at least two hours before serving.

DESPERATE HOUSEWIVES SECRET LEMON MERINGUE PIE

Steps:

• PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler.
• Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes.
• Cover the pan and allow to cook 10 minutes longer.
• Stir occasionally.
• Remove from heat.
• Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk.
• Stir this mixture back into the double boiler.
• Cook and stir over boiling water for 5-6 minutes.
• Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat.
• Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so.
• When cool, pour into the pie shell.
• MERINGUE: Preheat the oven to 350 degrees.
• Beat the egg whites with cream of tartar until they are stiff but not dry.
• Beat in the sugar slowly, followed by the vanilla.
• Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue.
• Bake for 10-15 minutes or until the meringue is delicately browned on top.
• Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe!