Strawberry 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.

STRAWBERRY-LEMON PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie pan.
• Mix flour, sugar, and salt together in a bowl. Add oil and milk. Stir until a crumbly mixture forms. Press evenly into the prepared pan, finishing with a plain rim or edge.
• Combine milk and gelatin in a saucepan. Stir together over low heat, gradually stirring in sugar, until completely dissolved. Add lemon zest and juice. Remove from heat and cool, 15 to 20 minutes.
• Meanwhile, whip cream in a bowl with an electric mixer at medium speed until stiff peaks form; fold into the cooled gelatin mixture. Spoon into the pie crust and cover with strawberries.
• Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes, before chilling until firm, 2 to 3 hours. Dust lightly with powdered sugar and garnish with mint.

STRAWBERRY LEMON MERINGUE PIE

Steps:

• Preheat oven to 325°F.
• Beat egg yolks. Whisk in sweetened condensed milk, lemon juice and lemon zest. Pour into prepared crust.
• Bake in preheated oven 25 minutes. Remove from oven. Increase oven temperature to 350°F.
• Place sliced strawberries over baked filling.
• Beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff peaks form, but not dry. Spread meringue on top of strawberries, sealing carefully to edge of crust.
• Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired,.

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.

LEMON MERINGUE CAKE WITH STRAWBERRIES

Steps:

• Mix strawberries and 1/4 cup sugar.
• Cover and refrigerate until serving.
• Heat oven to 350 degrees F.
• Spray square pan, 9×9×2 inches, with cooking spray.
• Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.
• Beat on high speed 2 minutes, scraping bowl occasionally.
• Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool slightly.
• Increase oven temperature to 400 degrees F.
• Beat 2 egg whites in medium bowl on high speed until foamy.
• Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
• Spread over cake.
• Bake 8 to 10 minutes or until meringue is light brown.
• Cool completely.
• Top each serving with strawberries.

FLUFFY STRAWBERRY MERINGUE PIE

Steps:

• In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla., Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set., Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.

STRAWBERRY LEMONADE PIE

Steps:

• Whisk flour, sugar, and salt together in a large mixing bowl for the crust until well combined. Add butter and shortening and mix until pea-sized crumbs form. Drizzle in water 1 tablespoon at a time and gently mix until dough starts to come together. Turn dough onto a lightly floured surface and pack into a ball. Cut dough in half and flatten into 2 discs. Cover each tightly with plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out 1 piece of dough to fit a pie pan, reserving the second piece for another use. Prick the bottom using a fork to prevent bubbles. Line dough with parchment paper or aluminum foil, making sure to cover bottom and sides. Fill crust with pie weights, dried beans, or dry rice to weigh it down.
• Bake crust in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
• Remove crust from the oven, leaving oven on. Remove pie weights and liner and return crust to the oven. Bake 15 to 20 minutes more.
• Meanwhile, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are rendered down, 10 to 20 minutes. Remove from heat.
• Whisk water, sugar, cornstarch, and salt together in a saucepan until dissolved. Reserve 4 tablespoons of cornstarch slurry in a bowl. Heat the saucepan over high heat until mixture turns clear and thickens, about 5 minutes. Add egg yolks, lemon juice, butter, and lemon zest and whisk until butter is melted, about 3 minutes more. Add reserved slurry 1 tablespoon at a time until filling mixture is thick again.
• Pour hot filling into baked pie crust. Cover filling with strawberry compote.
• Place egg whites in a large mixing bowl and beat using an electric mixer on high speed until bubbles start to appear. Add cream of tartar and continue to mix on high speed until soft peaks form. Reduce mixer speed to medium and add sugar slowly until fully integrated. Return mixer to high speed and mix meringue until stiff peaks form.
• Cover pie with meringue fully to seal in all filling.
• Preheat the oven to 300 degrees F (150 degrees C).
• Bake pie in the preheated oven for 45 minutes until meringue topping is firm and lightly browned. Remove from oven and use a blow torch to toast the peaks to a dark brown.

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.

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.

FLUFFY LEMON-STRAWBERRY PIE

Steps:

• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk until blended. Add pudding mixes; beat 2 min. Stir in half the COOL WHIP.
• Spoon into crust; top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm. Top with strawberries just before serving.