Lemon Meringu Pie recipe?

Question

How do you make a really good lemon meringu pie

Answer 1

Lemon Meringue Pie:

30 min 5 min prep
8 servings

1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups water
3 slightly beaten egg yolks
2 tablespoons butter, cut up
1/2 teaspoon finely shredded lemons, rind of
1/3 cup lemon juice
1 baked 9-inch pie shell, cooled
Meringue
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

1. In a medium saucepan stir together the sugar, cornstarch and flour.
2. Gradually add the water, stirring constantly.
3. Cook and stir over medium-high heat until thickened and bubbly.
4. Reduce heat and cook and stir 2 minutes more.
5. Gradually stir about 1 cup of the hot mixture into the egg yolks.
6. Pour egg yolk mixture back into remaining hot filling in saucepan.
7. Bring to a gentle boil.
8. Cook and stir 2 minutes more.
9. Remove from heat.
10. Stir in the butter or margarine and lemon peel.
11. Gently stir in lemon juice.
12. Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.
13. Beat with mixer on medium speed until soft peaks form.
14. Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.
15. Pour hot filling into cooled piecrust.
16. Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.
17. Bake the pie in a 350°F oven for 15 minutes.
18. Cool on a wire rack for 1 hour.
19. Refrigerate 3 to 6 hours before serving.

Answer 2

LEMON MERINGUE PIE

Have Ready:

1 pre-baked prepared or home-made pie crust shell

Preheat oven to 300°F.

Filling:

7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.
Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.

Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice.

Stir constantly, continuing to cook until the egg yolks become smooth and thick.

Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.


Meringue:

5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice

Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar.
Spread meringue on top of lemon filling.

Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving. Garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint.

Answer 3

yum-
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.

r u in a hurry- try this:

Fast Microwave Lemon Meringue Pie
8 servings 1 pie 14 min 5 min prep

1 baked pie crust
1 3/4 cups sugar, minus 6 t. for meringue
1/2 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks
1/2 cup lemon juice (2 lemons)
2 teaspoons fresh lemon rind (1 lemon)
2 tablespoons butter
Meringue
3 egg whites
6 tablespoons sugar
1/4 teaspoon salt

< 15 mins
Low Protein
In microwavable bowl add sugar minus 6 Tablespoons for meringue, cornstarch, salt, water.
Stir and micro on high for 5 minutes till transparent stirring once.
Temper egg yolks by mixing a bit of hot mixture with them.
Add lemon juice and rind.
Add to hot mixture and stir.
Cook 3 minutes on 70% power.
Add butter and pour into pie crust.
Cool.
In food processor beat 3 egg whites with 6 Tablespoons of sugar adding gradually.
Add 1/4 teaspoon salt and bake at 350 untill golden.

Answer 4

lemon pudding ...egg whitess

Answer 5

try one of these?

Lemon Meringue Pie

Baked Pie Crust -- (see recipe)
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoon margarine or butter
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color -- if desired

MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Prepare Baked Pie Crust.

Heat oven to 400º.

Beat egg yolks with fork in small bowl. Mix sugar and cornstarch in 2-quart
saucepan. Gradually stir in water. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of the hot mixture into egg yolks; stir back into
hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in
margarine, lemon peel, lemon juice and food color. Pour into pie crust.

Prepare Meringue. Spoon onto hot pie filling. Spread over filling, carefully
sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft.
Cover and refrigerate cooled pie until serving. Immediately refrigerate any
remaining pie.

MERINGUE:

1. Beat egg whites and cream of tartar in medium bowl with electric mixer on
high speed until foamy.

2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.



Lemon Meringue Pie

Recipe By :Alton Brown
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== 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 pre-baked 9" pie shell
=== MERINGUE TOPPING ===
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar

Adjust the oven rack to the middle position. Preheat oven to 375 degrees.

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: 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.

This recipe yields 6 to 8 servings.


Lemon Meringue Pie 8 servings

PIE FILLING:
Pastry for single-crust 9-inch pie
2-1/4 cups water
1/2 cup fresh lemon juice or frozen lemon juice concentrate*
1/2 cup cornstarch
2 eggs
2 egg whites
1-1/2 teaspoons grated lemon peel
1-1/2 cups Equal® Spoonful**
2 tablespoons stick butter or margaine
1 to 2 drops yellow food coloring (optional)

MERINGUE:
3 egg whites
1/4 teaspoon cream tartar
2/3 cup Equal® Spoonful***
* Such as Minute Maid® Premium Lemon juice (frozen) 100% Pure Lemon Juice from
Concentrate

** May substitute 36 packets Equal sweetener |*** May substitute 16 packets
Equal sweetener For Pie Filling, roll pastry on floured surface into circle 1
inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and
flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425° F
oven 10 to 12 mins or until pastry is golden. Cool on wire rack. Combine water,
lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high
heat, stirring constantly. Boil and stir 1 min. Beat eggs, 2 egg whites and
lemon peel in medium bowl. Mix in 1-1/2 cups Equal®. Stir about half of hot
cornstarch mixture into egg mixture. Return all to saucepan. Cook and stir over
low heat 1 min. Remove from heat. Stir in butter until melted.

Stir in food coloring, if desired. Pour mixture over baked pie shell.

For Meringue, beat 3 egg whites in mixing bowl on medium speed of mixer until
foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in 2/3 cup
Equal®, beating to stiff peaks. Spread meringue over hot lemon filling,
carefully sealing to edge of crust to prevent shrinking or weeping.

Bake pie in 425° F oven about 5 mins or until meringue is lightly browned. Cool
completely on wire rack. Cut pie into wedges


LEMON MERINGUE PIE
Filling

1 crumb or baked pastry 8-inch pie shell, cooled

1 can (14 ounces) Borden Sweetened Condensed Milk

1/2 cup ReaLemon Lemon Juice

1 teaspoon grated lemon peel

2 egg yolks

In medium-sized mixing bowl blend together Borden Sweetened Condensed Milk,
lemon juice, lemon peel and yolks until thickened. Turn into pie shell.

Meringue

2 egg whites (at room temperature)

1/4 teaspoon cream of tartar

1/4 cup sugar

In small-sized mixing bowl whip whites with cream of tartar until they hold
a soft peak. Gradually whip in sugar, continue to whip just until whites
hold firm peaks. Pile onto pie filling and seal to inside edge of pie shell.
Bake at 325 degrees F. (slow) oven until top is golden brown, about 15
minutes. Cool.