What's a good recipe for lemon meringue pie?

Answer 1

Preparation time 1-2 hours

Cooking time 1 to 2 hours
Vegetarian


Ingredients
For a 23cm/9in pie:
For the pastry:
175g/6oz plain flour
15g/½oz icing sugar
75g/3oz butter
1 egg, yolk only
1 tbsp water
For the filling:
2 large lemons
40g/1½oz cornflour
300ml/10fl oz water
2 egg, yolks only
75g/3oz caster sugar
For the meringue:
3 egg, whites only
120g/4½oz caster sugar

For a 28cm/11in pie:
For the pastry:
225g/8oz plain flour
25g/1oz icing sugar
100g/4oz butter
1 egg, yolk only
about 2 tbsp water
For the filling:
4 large lemons
75g/3oz cornflour
570ml/1 pint water
4 egg, yolks only
175g/6oz caster sugar
For the meringue:
5 egg, whites only
225g/8oz caster sugar

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the pastry, measure the flour and sugar into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and water and work to a firm dough - this may, of course, be done in a processor. Wrap in cling film and leave to rest in the fridge for about 30 minutes.
3. On a lightly floured work surface, roll out the pastry and use to line a 23cm/9in or 28cm/11in loose-bottomed, fluted flan tin. Prick the pastry lightly all over with a fork, line with greaseproof paper, fill with baking beans and bake blind in the preheated oven for about 20 minutes or until the pastry is pale golden and dried out, removing the paper and beans for the last 5 minutes.
4. Lower the oven heat to 150C/300F/Gas 2.
5. To make the filling measure 10fl oz/275ml cold water into a jug, and spoon the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste.
6. Pour the rest of the water, and the lemon zest into a small pan. Let this come to the boil then slowly pour it onto the cornflour, carefullly mixing it until you have a smooth paste.
7. Return the mixture to the saucepan and bring back to the boil, still mixing.
8. Simmer very gently for about one minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the sugar.
9. Pour the lemon mixture into the pastry shell and spread it out evenly.
10. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spoon the meringue over the top of the lemon filling, spreading it out evenly and swirling it into peaks. Make sure there are no gaps.
11. Bake at the lower oven temperature for about 45 minutes for the 23cm/9in pie and about 1 hour for the 28cm/11in pie of until the meringue is crisp and pale beige on the outside and soft and marshmallowy underneath. 12. Serve warm or cold.

Answer 2

LEMON MERINGUE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Cornstarch
2 ts Lemon rind
1 c Sugar
1 1/4 c Water, warm
1 ea Lemon, juice of
3 ea Egg
1 t Vanilla
1 ea Pie shell, 9-inch

Separate eggs. Grate lemon rind. Cook first 5
ingredients and 3 egg yolks till mixture thickens,
stirring occasionally. Cool before putting into cooked
9 inch pie shell. Beat egg whites, add vanilla, and
1/2 the powdered sugar. Put in oven to brown
meringue,350 degrees, 8 minutes.

Answer 3

My favorite is Magic Lemon Meringue Pie, the recipe is from the inside label of the Eagle Brand Milk can. This was my birthday pie growing up, we have always made it with a simple Vanilla Wafer crust (whole wafers standing around the pie edge with a crumb crust made with some of the remaining wafers and melted butter, on the bottom). This makes a very tasty and pretty pie. Enjoy!

Answer 4

1-1/4 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups water
3 eggs, separated
zest from 1 medium lemon
juice from 1-1/2 medium lemons
1 tablespoon butter
1 baked, cooled 9-inch pie crust
Preheat oven to 350°F.
Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. (A long-handled spoon to stir with really helps here to get you back from the heat.) Remove from heat.

Slightly beat the egg yolks in a bowl with a fork. Mix half the boiled mixture with the egg yolks. Then put the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously. Remove from heat, and add the butter.

Add the lemon zest and lemon juice. Stir to mix thoroughly.

Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.


Meringue
3 egg whites, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.
Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.

Be sure to seal the meringue to the pastry edge when spreading it on your pie. To minimize "weeping", spread the meringue on the pie filling while the filling is hot. Also, remember that meringue pies cut better with a wet knife blade.

Answer 5

Easy-as-Pie Lemon Meringue

35 NILLA Wafers, finely crushed
2 Tbsp. sugar
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup sugar
2 Tbsp. cornstarch
2-1/2 cups water
2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Gelatin
1-1/2 tsp. grated lemon peel
4 cups JET-PUFFED Miniature Marshmallows
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping



PREHEAT oven to 350°F. Mix wafer crumbs, 2 Tbsp. sugar and the butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 min.; set aside.
MIX 1/4 cup sugar and the cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat. Boil 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and lemon peel; stir 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 mixture is well blended. Refrigerate 15 min. or until completely cooled. Gently stir in whipped topping; spread over gelatin mixture. Refrigerate at least 3 hours or until firm. Store leftover pie in refrigerator.

Answer 6

Whenever I made lemon meringue pie, I also add
1 can of crushed pineapple which has been well drained to the filling. It tastes so good!

LEMON MERINGUE PIE

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water

FILLING:
1-1/2 cups sugar
1/4 cup cornstarch
3 Tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 egg yolks, beaten
2 Tablespoons butter or margarine
1/3 cup lemon juice
1 teaspoon grated lemon peel
1 teaspoon lemon extract


MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 Tablespoons sugar

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350°.
For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot.
For meringue, beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=10120

Answer 7

go to allrecipes.com or foodnetwork.com! try emeril, paula dean, and sara secrets for recipes on the food network!