Does anyone have a recipe for lemon meringue pie?

Question

One thats not runndy, graham cracker crust, vanilla wafers around sides and taste like the one at the chick fil A fast food joint. I got my fingers crossed for this one folks! You can cut and paste or just tell me the web site. thanks. trying to do something nice for family, they love it.

Answer 1

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Grandma's Lemon Meringue Pie
This is the pie for all the true lovers of 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
1/3 cup fresh lemon juice (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 about one-third of the boiled mixture with the egg yolks; then pour 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 shortening in a bowl. Over it, pour 1 cup of the flour (reserving 1/4 cup flour) and the salt. With your pastry blender (some old timers use a fork), cut the flour and salt into the shortening 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 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 sides of pastry with a fork to avoid bubbles, and bake in a 425°F oven for 10 to 12 minutes until the crust is nicely browned.

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

end recipe
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Answer 2

Lemon Meringue Pie Ingredients: FOR THE PASTRY 1 1/2 cups plain flour 3 teaspoons icing sugar 140 g butter 1 egg yolk, lightly beaten 2 tablespoons icey cold water (approximately) INGREDIENTS FOR THE FILLING 1/2 cup cornflour (cornstarch) 1 cup caster sugar 1/2 cup lemon juice 1 1/4 cups water 2-3 teaspoons grated fresh lemon rind 3 egg yolks 60 g unsalted butter (salted butter will probably be okay) INGREDIENTS FOR THE MERINGUE 3 egg whites 1/2 cup caster sugar Steps: 1. Sift the flour and icing sugar into a bowl. 2. Rub in the butter. 3. Add the egg YOLK and enough water to make the ingredients cling together. 4. Press the dough into a ball and knead lightly on a lightly floured surface until smooth. 5. Cover/wrap and refrigerate for 30 minutes. 6. Then, roll the dough out, large enough to line a 24cm flan tin. 7. (Ensure the tin is lightly greased before placing the pastry dough in) AT THIS STAGE you can either trim the edges now, or, wait until the pastry has been baked in the oven- this way the pastry will not"shrink" away fron the sides (or atleast ALLOWS for any"shrinkage")! 8. Line the pastry with baking paper and fill with rice or beans. 9. Bake in moderately hot oven (210-230'C) for 10 minutes after which time remove the paper and rice/beans and bake a further 10 minutes- or until the pastry is lightly browned. 10. Cool to room temperature. 11. Now make the filling and spread it into the pastry case: Combine the cornflour and sugar in a pan and GRADUALLY stir in the lemon juice and water. 12. Stir until smooth and then stir over heat until the mixture boils (and thickens)- the mixture should be VERRRY thick! 13. Reduce the heat and QUICKLY stir in the grated lemon rind, egg YOLKS and butter. 14. Stir until the butter is melted then cover and cool to room temperature. 15. Now for the MERINGUE! 16. Beat the egg WHITES until soft peaks form, then GRADUALLY add the castor sugar. 17. Beat well until sugar is dissolved. 18. Spread the meringue on top or the filling. 19. Bake in MODERATE oven (180-200'C) for about 5 minutes or until the meringue is lightly browned. TIP: ensure the meringue covers the edge of the pastry case- this will prevent the meringue from'sliding' in from the edge! Good luck!

Answer 3

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26271,00.html

Can't go wrong with Alton Brown:

Lemon Meringue Pie Recipe courtesy Alton Brown, 2003
Show: Good Eats
Episode: I Pie





Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows


Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.



Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie

Answer 4

This Site Might Help You.

RE:
Does anyone have a recipe for lemon meringue pie?
One thats not runndy, graham cracker crust, vanilla wafers around sides and taste like the one at the chick fil A fast food joint. I got my fingers crossed for this one folks! You can cut and paste or just tell me the web site. thanks. trying to do something nice for family, they love it.

Answer 5

Lemon Meringue Pie

INGREDIENTS

* 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

DIRECTIONS

1. 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 degrees F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350 degrees F.
2. 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.
3. 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 degrees F 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.

Answer 6

1

Answer 7

try www.cooks.com
I was able to find some good egg nog recipes there.
Good Luck!

Answer 8

go on to www.yummyfood.net theres loads of recipes on there that will help :-)