Pioneer Lemon Pie Food

LEMON MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Pulse the cookies, sugar and zest in a food processor until fine. Pulse in the melted butter until the crumbs are moist. Press into a 9-inch pie pan and bake until golden and set, 8 to 10 minutes. Set aside to cool.
• For the filling: Whisk together the sugar and egg yolks in a heavy-bottomed pot until the sugar is completely dissolved. Stir in the lemon juice. In a separate bowl, whisk together the cornstarch and 1/2 cup water and set aside. Cook the lemon mixture over medium heat, whisking constantly, until just beginning to thicken. Whisk in the cornstarch slurry and cook until it thickens. Remove from the heat and whisk in the butter. Fill the pie crust with the filling, spreading it out evenly.
• For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. Whisk together the sugar and cornstarch in a separate small bowl. With the machine running, add the sugar mixture a little at a time and whisk until the meringue forms stiff peaks.
• Spread the meringue over the top of the warm pie, making sure to get it to the edges. Bake until the meringue is just beginning to brown, 8 to 10 minutes. Let cool completely before serving.

LEMON ICEBOX PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Break the graham crackers, add them to a food processor and process to fine crumbs. Add the melted butter and granulated sugar and process until well combined; the texture should be that of dry sand.
• Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool while making the filling.
• For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff. Set aside.
• To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth. Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined.
• Pour the filling into the cooled pie shell. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Freeze, uncovered, for at least 2 hours. (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Store for up to 48 hours in advance. If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.)
• For serving: If desired, top with the blackberries, raspberries and mint. Dust with powdered sugar.

CLASSIC LEMON MERINGUE PIE

Steps:

• For the crust: Preheat the oven to 400˚. Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, brush all over with heavy cream and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes longer. Let cool to room temperature.
• For the lemon filling: In a medium saucepan whisk together the sugar, cornstarch, flour and salt. Gradually stir in 1 ½ cups cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
• Whisk the egg yolks in a small bowl. While whisking, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Return to medium heat and cook, stirring constantly, until a thermometer reads 160˚ to 180˚. Remove from the heat and immediately stir in the butter, lemon juice and zest, until the butter is completely melted. Pour the filling into the cooled pie crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then cool in the refrigerator for 2 hours.
• For the meringue: Place a medium saucepan filled with 1-inch of water over medium heat and bring to a simmer. In the bowl of a stand mixer, whisk together the egg whites, vanilla, sugar, salt, and cream of tartar. Place the mixing bowl over the simmering water and continue to mix, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don't cook, until the sugar has dissolved into the egg whites, 3 to 5 minutes. (When you rub some of the mixture together in your fingers, you should not feel any texture/sugar granules. If using a thermometer, the temperature should read around 160˚.) Transfer the bowl to a stand mixer fitted with a whisk attachment and whisk on medium-high speed for 4 to 5 minutes, until the meringue is glossy and holds a medium-stiff peak. Dollop the meringue over top of the pie to completely cover the lemon filling and swirl with the back of a spoon to make decorative swoops and swirls.
• Toast the meringue with a kitchen torch or place under a broiler (about 8 inches from the broiler element heated to high heat) for 1 minute, until lightly toasted. Let cool completely to room temperature, then serve.

PIONEER LEMON PIE

Steps:

• Mix sugar, flour and cornmeal together.
• Add eggs, lemon juice, milk, butter and grated lemon rind.
• Mix well.
• Pour into unbaked pie shell.
• Bake 325 deg. for 45 minute or until done.

LEMON PIE

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the eggs, sugar, lemon juice and heavy cream together in a bowl. Strain and skim any foam.
• Pour into prebaked pie shells, and bake for about 15 to 20 minutes, or until the filling just sets, and center jiggles. Cool completely.

SHAKER LEMON PIE

Steps:

• In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.