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Lemon Meringue Pie

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1Lemon Meringue Pie Empty Lemon Meringue Pie Fri Jun 24, 2016 3:48 pm

Barbara101

Barbara101

astry

1 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water
OR your own pie crust..

Filling

3 egg yolks 1 1/2 cups sugar 1/3 cup plus 1 tablespoon cornstarch 1 1/2 cups water 3 tablespoons butter 2 teaspoons grated lemon peel 1/2 cup lemon juice(fresh) 2 drops yellow food color, if desired

Meringue

3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 teaspoon vanilla

Directions


  • 1 In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2 Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3 Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
  • 4 Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • 5 Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
  • 6 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  • 7 Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

2Lemon Meringue Pie Empty Re: Lemon Meringue Pie Fri Jun 24, 2016 3:52 pm

Barbara101

Barbara101

Lemon Meringue Pie


1 1/2 c. sugar
1/3 c. plus 1 Tbls. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 Tbls. Butter
2 tsp. grated lemon peel (zest)
1/2 c. fresh lemon juice
2 drops yellow food color (optional)
1 - 9 inch (blind) baked pie shell
(Meringue recipe below)

Preheat oven 400°F. Mix cornstarch and sugar in 1 ½ quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, lemon juice and food color. Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake until delicate brown, about 10 minutes. Cool away from draft. Refrigerate any remaining pie immediately.

Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbls. Sugar
1/2 tsp. vanilla

Beat eggs whites and cream of tartar until foamy . Beat in sugar, 1 Tbls. at a time; continue beating stiff and glossy. DO NOT UNDERBEAT. Beat in vanilla.

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