Sheriff Lemon Meringue Pie Food

THE ULTIMATE LEMON MERINGUE PIE

Steps:

• Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
• Scatter the frozen butter pieces over flour mixture.
• Pulse in 1-second pulses about 5 times to mix in butter.
• Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
• Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
• When dough forms a ball, stop processing.
• It should take about 2 or 3 tbsp of ice water to reach this stage.
• Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
• Flour disk and wrap in plastic.
• Refrigerate at least 30 minutes.
• Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
• Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
• Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
• Place into a 9 inch pie pan, and finish edges.
• Refrigerate crust until firm, about 30 minutes.
• Prick dough with a fork to prevent bubbling up in the oven.
• While the oven is pre-heating to 375, put pie crust in freezer.
• Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
• Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
• Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
• Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
• Remove from heat, whisk in zest, then juice, and finally butter.
• Keep warm until meringue is made.
• Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
• Bring to a simmer, whisking occasionally until thickened.
• Remove from heat when translucent and thickened.
• Preheat oven to 325.
• In a large mixing bowl, mix cream of tartar and sugar together.
• Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
• Beat in sugar mixture, 1 tbsp at a time.
• Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
• Pour warm lemon filling into pie crust.
• Distribute meringue evenly over the top, starting with the edges, and then the middle.
• Make sure it attaches to the crust.
• Lifting with the back of the spoon, create peaks in the meringue.
• Bake until golden brown, about 20 minutes.
• Cool completely before serving.

LEMON MERINGUE PIE

Steps:

• Preparation 1 Pie Crust Preheat oven to 425°F/220°C. Prepare the pie crust as instructed on the package. Divide dough in two portions and roll out one portion to fit the pie plate. Reserve the second portion for another pie. Bake the pie crust for 8-10 minutes and place on a wire rack to cool. 2 Meringue Separate 2 fresh eggs; put two egg yolks aside into a saucepan and egg whites into mixing bowl. 3 Beat 2 fresh egg whites on medium until soft peaks form (30 sec). 4 Gradually beat in 1/4 cup sugar. Beat on high until stiff peaks form (approx. 2 mins). 5 Lemon Filling In a saucepan with 2 slightly beaten egg yolks, add 1/3 cup (83 mL) cold water, stir, then add pouch contents, and whisk until smooth. 6 Add in 2 cups (500 mL) hot water and mix well. 7 Cook over medium high heat, stirring continuously (approx. 15 min). When bubbles first break the surface, continue to boil and stir for 30 sec. Remove from stove top, and stir in 1 tbsp. (15 mL) butter. 8 Lemon Pie Cool 5 min., stirring twice. Product will continue to thicken as it cools. 9 Pour the lemon pie filling into baked, cooled 9" (23 cm) pie shell. Top pie with meringue to the edges while filling is still hot. 10 Bake at 425°F (180°C) 5-7 min. or until golden. Cool on counter for 3 hours before serving.

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.

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 'MERINGUE' PIE

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 5 min.
• Mix remaining sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
• Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min.; stir until blended. Refrigerate 15 min. or until completely cooled. Whisk in COOL WHIP; spread over pie. Refrigerate 3 hours or until firm.

LEMON MERINGUE PIE

Steps:

• Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
• Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
• In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
• Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
• Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
• Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
• Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
• Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
• Allow to cool completely, from one to two hours, but do not refrigerate.

ULTIMATE LEMON MERINGUE PIE

Steps:

• For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked.
• Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
• Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
• While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
• Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
• Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
• Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
• Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

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

Steps:

• First make the pastry. Either by hand or using a food mixer with a beater attachment, cream the butter, icing sugar, egg yolks, vanilla and lemon zest together. Add the milk and combine well. Tip in the flour and a pinch of salt, then rub or beat to form a dough. Shape into a thick disc and chill for at least 30 mins or overnight.
• Meanwhile, make the lemon filling. Beat the eggs and sugar together then add the zest and juice and stir in the double cream. Cover and put to one side.
• Heat oven to 180C/160C fan/gas 4. Roll pastry out to a little thicker than a £1 coin and line a 23cm tart tin. Leave the excess pastry around the edges as this can be cut off when the tart has been cooked. Line the tart case with greaseproof paper, fill with baking beans and bake for 20 mins. Remove the baking beans and reduce the heat to 160C/140C fan/gas 3 and cook for another 20 mins. Remove from the oven and allow to cool. Trim off the excess pastry from the edge of the tart using a serrated knife.
• Pour the lemon mix into the tart case. This may be easier with the tart case sitting in an open oven as so not to have to move it when full of mixture. Turn the oven to 140C/120C fan/gas 1 and cook for 30-35 mins until set with a slight wobble in the centre. Remove and cool to room temperature.
• For the meringue, put the sugar, 65ml of water and the glucose in a heavy bottomed pan on a medium heat and stir to dissolve the sugar. Once it is dissolved, bring to the boil and use a sugar thermometer to keep an eye on the temperature.
• Using a pastry brush dipped into cold water, brush down the inside of the pan just above the level of the sugar syrup, this will stop the sugar crystallising. Place the egg whites into a food mixer with a whisk attachment and when the syrup temp reaches 110C, turn on the mixer and whisk the whites
• When the temperature reaches 118C (soft ball - this will be marked on the sugar thermometer), steadily pour the sugar syrup in a thin stream into the now stiff egg whites and continue whisking for 20 mins until completely cold. Transfer into a piping bag with a medium-size star nozzle. As it is cooked, this meringue can be made in advance. You can even make it the day before.
• You can pipe the meringue onto the tart as a whole or in individual portions, then glaze with a blowtorch. It can be easier and neater to cut the slices before piping with meringue. They can still be served in tart formation on a serving dish, with an ice-cold glass of limoncello, if you like.

LEMON MERINGUE PIE

Steps:

• Pie Crust: Preheat oven to 425°; in a food processor pulse the flour, sugar and salt just to mix; add the butter and shortening and pulse just until coarse crumbs form; add the lemon juice and water and pulse just until moist crumbs form.
• Scrape the dough onto a sheet of plastic wrap and form a disk; wrap tightly and refrigerate at least 1 hour or up to 1 day.
• On a lightly floured surface, roll chilled dough out to a 12"-13" diameter circle; fold dough in half and gently lift it, transferring it to a 9" pie plate; gently fit the dough into the plate and trim the edge with a 1/4" overhang.
• Gently fold the overhang under and crimp the new edge all way'round; prick the dough, including the sides and corner, with a fork to prevent the crust from bubbling while baking; refrigerate 15 minutes or until crust is rechilled.
• Bake 10-13 minutes or until bottom of crust is lightly browned; cool on wire rack; when cool, sprinkle with graham cracker crumbs.
• Filling: Combine cornstarch, cake flour, salt and sugar in a saucepan; over medium heat, gradually add water, stirring; continue to cook and stir until mixture boils, about 4 minutes.
• Remove from heat and temper egg yolks by gradually adding small amounts of cooked mixture; when eggs are thoroughly warmed, add back to cooked mixture; cook, stirring, another 5 minutes over low heat.
• Remove from heat and stir in lemon juice, lemon rind and butter; stir until well combined and smooth; lay plastic wrap on surface and set aside while making meringue.
• Meringue: Preheat oven to 325°; in a small saucepan over medium heat, bring water and cornstarch to a boil, stirring constantly, until mixture thickens and turns clear; set aside and let cool.
• With an electric mixer, break up egg whites on low speed; when bubbly increase speed and beat until they begin to turn white; beat in cream of tartar and vanilla; add sugar gradually and beat to soft peaks; add reserved cornstarch mixture a bit at a time; beat just to stiff peaks.
• Finish: Pour warm filling into cooled crust (sprinkled with graham cracker crumbs), and top with room temperature meringue; completely seal filling with meringue, making sure meringue touches the crust all the way'round; pile meringue to a high mound in center of pie; bake for 20 minutes, until meringue is evenly golden brown; cool completely on wire rack before cutting.