I need a simple recipe for lemon meringue pie?

Question

Please keep it simple, using fresh lemons.

Answer 1

The quickest and best recipe for lemon meringue pie is:
- get in car and drive to local supermarket
- purchase lemon meringue pie
- drive home
- consume

Answer 2

Lemon and Lime Meringue Pie
by Rosemary Shrager
from Kitchen Showdown With Rosemary Shrager

Rosemary Shrager’s tempting dessert has a refreshing citrus filling topped with billowing clouds of meringue

Servings: 8
Level of difficulty: Intermediate
Preparation Time: 15 minutes, plus 30 minutes chilling
Cooking Time: 1 hour 15 minutes


Ingredients
250g shortcrust pastry
1 egg white, lightly beaten

For the filling
6 eggs
4 egg yolks
100ml lime juice, strained
100ml lemon juice, strained
zest of 3 Lemons
zest of 2 limes
200ml double cream
300g Sugar

For the meringue
3 large egg whites
130g Sugar
1 tsp lime juice


Method
1. To make the pie; generously butter a 28cm flan ring.

2. Roll out the dough and line the flan ring, pushing the dough into the sides. Neaten the edges and chill for 30 minutes.

3. Preheat the oven to 200C/gas 6.

4. Remove the flan ring from the fridge and lay a sheet of foil on the base. Fill with baking beans or rice .

5. Cook for about 15 minutes until slightly golden around the edges. Remove the beans and foil and return to the oven for another 5 minutes, until golden.

6. Quickly brush the pastry with egg white; this seals any holes in the pastry which may allow the filling to escape. Allow to cool.

7. Reduce the oven temperature to 140C/gas 1

8. To make the filling; whisk the eggs, egg yolks and sugar in a large bowl, then add the lemon and lime juices and zest, followed by the cream.

9. Pour the mixture into the pastry case and cook for about 45 minutes until just set; it must have a slight movement in the centre. Remove from the oven and allow to cool completely.

10. To make the meringue; put the sugar into a heavy-based pan and heat gently until the sugar has dissolved completely.

11. Increase the heat and continue cooking until the sugar reaches 110C- 120C. Test by dropping a little of the mixture into chilled water. When gathered between your finger and thumb it will form a soft ball.

12. Quickly whisk the egg whites to soft peaks

13. Add the hot sugar syrup, whisking constantly Continue whisking after all the sugar syrup has been added and whisk in a teaspoon of lime juice. Continue whisking until the mixture is cool and thick.

14. Cover the pie with the meringue and carefully blow torch the top to give a burnt look.

Cook’s Notes: I find it easier to use flan rings, they are easier to remove at a later stage.

Answer 3

This is the pie for Lemon Meringue Pie lovers.

* 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 4

This is the pie for Lemon Meringue Pie lovers.
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.

There is also a recipe for a pie crust as well at: http://www.texascooking.com/recipes/lemonmerpie.htm

Answer 5

Luscious Lemon Meringue Pie combination in sauce pan and cook dinner over low warmth until thick. 3/4 c sugar 4 T cornstarch a million a million/2 c water upload 3 overwhelmed egg yolks a million/3 c lemon juice a million T butter cook dinner 2 minutes. get rid of from warmth and funky. Pour into bake pie crust. conceal with meringue.

Answer 6

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 7

Easy Lemon Meringue Pie

INGREDIENTS:
* 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 8

Lemon Meringue Pie.
INGREDIENTS:
1 baked and cooled pie shell
1 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
1-1/2 cups water
6 egg yolks
1/2 cup lemon juice
2 Tbsp. butter
1 Tbsp. cornstarch
1/3 cup water
1/4 tsp. cream of tartar
1/2 cup sugar
4 egg whites
1/2 tsp. vanilla
PREPARATION:
Mix 1 cup sugar, 1/4 cup cornstarch, salt and 1-1/2 cups water in heavy saucepan. Bring to simmer over medium heat, whisking frequently. When mixture turns translucent, whisk in egg yolks, two at a time. Then add lemon juice and finally the butter. Bring to a good simmer, whisking constantly. remove from heat, place plastic wrap directly on the surface of the filling to prevent a skin from forming.
Mix 1 Tbsp. cornstarch with 1/3 cup water in small saucepan and bring to a simmer, whisking frequently, until thickened. Remove from heat and let cool.

Preheat oven to 325 degrees. Mix cream of tartar and 1/2 cup sugar together. Beat egg whites and vanilla until foamy and add sugar mixture, 1 Tbsp. at a time, until mixture forms soft peaks. Add cornstarch mixture, 1 Tbsp. at a time, beating to stiff peaks.

Remove plastic from lemon filling and reheat over very low heat during last minute of beating meringue to make sure it's hot.

Pour hot filling into pie shell. Immediately place meringue around edge of filling and then into center of pie to keep it from sinking into the filling. Make sure meringue is attached to the pie crust edge so it doesn't shrink. Use back of spoon to carefully and gently spread the meringue and create peaks. Bake at 325 degrees for 20 minutes, or until meringue is golden brown. Serves 8-10

Answer 9

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 10

Don't bother. I once gave someone a recipe for this. She made it once. Agreed that it was better than buying a mix, but said it was too much trouble.