Lemon Mirangue Pie Recipe?

Answer 1

Lemon Meringue Pie
* 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 2

MAGIC LEMON MERINGUE PIE
1 Pastry shell; baked/cooled
2 Eggs; separated
14 oz Condensed milk
1/2 c Lemon juice
1 ts Lemon rind; grated
1/4 ts Cream of tartar
1/4 c Sugar

Preheat oven to 350 degrees. In medium bowl, beat egg
yolks; stir in condensed milk, lemon juice and rind.
Turn into shell. In small bowl, beat egg whites with
cream of tartar until foamy; gradually add sugar,
beating until stiff but not dry. Spread meringue on
top of pie, sealing carefully to edge of shell. Bake
15 minutes or until meringue is golden brown. Cool.
Chill before serving Refrigerate leftovers.

Answer 3

of direction it's going to be ok until day after today! yet somewhat shop in in a dry place (possibly the oven switched off) or an hermetic field. Leaving it interior the refrigerator will make the meringue sticky and not crisp like it is meant to be...

Answer 4

Grandma's Lemon Meringue Pie
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.

Standard Pie Pastry
For a single-crust pie:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
2-1/2 tablespoons ice water
1/2 cup Crisco or other good shortening
For a double-crust pie, simply double the above ingredients.
Preheat oven to 425°F.

Place the Crisco in a bowl. Over it, pour 1 cup of the flour (reserving ¼ cup flour) and the salt. With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until mixed.

Mix the 1/4 cup of reserved flour with the 2-1/2 tablespoons (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a small cup to make a smooth paste. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated. Remember, the less you work the dough, the lighter and flakier the pastry.

Form pastry into a ball, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that's okay) to a thickness of about 1/8 inch and 1 inch wider than pie pan. Peel off top piece of waxed paper (tear off in pieces, if you like), invert pie pan on dough surface, turn over, center dough on pie pan, and peel off second sheet of waxed paper. (If any little tears in the dough result, just pinch it back together.) Trim dough to a 1-inch overhang, then turn under to make an edge. You can put a fancy crimp in the edge, if you wish.

For a pre-baked pie shell, prick bottom and side of pastry with a fork to avoid bubbles (those pie pans with the holes in them are good for this purpose), and bake in a 425°F oven for 10 to 12 minutes until the crust is nicely browned.



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Note: Many Lemon Meringue Pies call for corn starch, rather than flour, as a thickener. While admitting that corn starch may be a fine thickening agent, I prefer to use flour because it results in a better texture -- creamy rather than slick.

Answer 5

Recipes.com has a bunch depending on your style.

Answer 6

my favorite website is www.recipezaar.com

Answer 7

go to allrecipes.com!