how do you make lemon meringue pie?

Answer 1

Lemon Meringue Pie From Mccall's Cooking Scho

Ingredients

(8 servings)

1 Pastry for one pie crust

LEMON FILLING:
1/4 ts Cornstarch
3 tb Flour
1 3/4 c Sugar
1/4 ts Salt
4 Egg yolks, lightly beaten
1/2 c Lemon juice
1 tb Grated lemon peel
1 tb Butter

MERINGUE:
4 Egg whites
1/4 ts Cream of tarter
1/2 c Sugar


Instructions

On lightly floured pastry cloth, roll the pastry to an 11 inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold in center, carefully transfer to a 9 inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge of crust under; press into an upright rim. Crimp edge decoratively, using thumb and forefinger. Refrigerate 1/2 hour. Preheat oven to 450 degrees. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden-brown. Cool on rack.
In medium sauce pan, combine cornstarch, flour, 1 3/4 cups sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Overy medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees.
In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 T at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling thetop decoratively. Bake 7 to 9 minutes, or until the meringue is golden-brown. Let cool completely on rack 2 1/2 to 3 hours. Cut with wet knife.

Answer 2

SWEET & TART LEMON MERINGUE PIE

* 1 cup white sugar
* 2 tablespoons all-purpose flour
* 3 tablespoons cornstarch
* 1/4 teaspoon salt
* 1 1/2 cups water
* 2 lemons, juiced and zested
* 2 tablespoons butter
* 4 egg yolks, beaten
* 1 (9 inch) pie crust, baked
* 4 egg whites
* 6 tablespoons white sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Answer 3

Take any lemon pie recipe and top it with meringue.

Answer 4

you mix some lemon with some meringue, and put it in a pie crust & bake it.

Answer 5

I tried once. totally failed. now only buy from store. BUT if you do make it, make SURE you keep the heat very very low, stir the lemon part in a double boiler, constantly stirring. mine never thickened, I had heat too high. It takes forever!

Answer 6

yep thats the recipe! mine is almost the same! Scrappy has the real thing! enjoy!

Answer 7

type it into the search engine on your computer. Many yummy receipes will come up. They are usually rated too.