White Chocolate Lemon Meringue Pie Recipe 455 Food

WHITE CHOCOLATE LEMON MERINGUE PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F (200°C). Bake pie shell for 12 minutes; cool completely. Meanwhile, whisk milk with sugar and corn starch in a medium, heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture is very thick; remove from heat. Whisk in chocolate chips until melted. Whisk in lemon zest and juice until well combined. Gradually whisk in butter until completely incorporated. Pour into prepared pie shell. Meringue: Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until fluffy. Beating constantly, gradually add sugar; beat until stiff peaks form. Mound meringue over hot pie filling, spreading right to edge of pie plate. Bake for 18 to 20 minutes or until golden. Cool to room temperature. Chill for at least 2 hours before serving.

WHITE CHOCOLATE LEMON PIE

Steps:

• In a small saucepan, combine white chocolate and 1/4 cup ice cream.
• Heat over low heat until chocolate is melted and mixture is smooth, stirring constantly.
• Remove from heat and stir in marshmallow cream, lemon juice and lemon peel; stir until smooth.
• Cool 10 minutes.
• Place remaining ice cream in a medium bowl.
• Fold in cooled chocolate mixture.
• Pour into prepared crust.
• Freeze until solid, 3 hours.

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incorporated, add vanilla and beat hard (highest mixer speed) until glossy and peaks stand straight up when beaters are withdrawn.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.