How To make Deluxe Lemon Meringue Pie
-Sue Woodward 1 1/2 c Sugar
1/3 c Cornstarch
1/4 ts Salt
1 1/2 c -Water, cold
1/2 c Lemon juice
5 lg Eggs; separated
2 tb Butter; or margarine
1 ts Lemon rind; grated, to 3 tsp
1 9" pastry shell; baked
1/4 ts Cream of tartar
1/2 c Sugar; plus
2 tb Sugar
1/2 ts Vanilla extract
Combine 1.1/2 cups sugar, cornstarch, and salt in a lg. heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter, and cook over med. heat, stirring constantly, until thickened and bubbly. Cook 1 minute, stirring continuously. Remove from heat; stir in lemon rind. Pour into pastry shell. Beat egg whites and cream of tartar at high speed of an electric mixer just until foamy. Gradually add 1/2 cup plus 2 tbsp sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 mins.). Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry. Bake at 325~ for 25 to 30 mins. or until meringue is golden brown. Cool to room temp. -----
How To make Deluxe Lemon Meringue Pie's Videos
Lemon Meringue Pie Ice Cream (Plant Based)
Lemon Meringue Pie ice cream in plant based form, what's not to like. Its slightly tart, lushous merinue and finished with buttery biscuit and not a single cow/chicken/digestive biscuit in sight.
It's got a few parts to make but it's so worth it. What you'll need to make this epic ice cream is as follows:
250g Oat Milk
450g Plant Based Cream @ 33% fat or above
140g Sugar
30g Dextrose
2g Stabilizer (definetly use this here)
2 Large Lemons
For the Biscuit Base:
200g Graham Craker biscuits (vegan friendly) the shortning in most Graham Craker is vegetable based so you should be fine.
70g Plant Based Butter
Meringue:
200g Chickpear liquid (aquafaba)
90g Sugar
50g Golden Syrup/ Corn Syrup (optional)
BIG thankyou to all the channel supporters, I couldn't do this without you. It really helps me get all the ingredients needed to make these ice cream for you along with the costs of gear and equipment.
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Lemon Cream Meringue Roll ????
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Mexican Lemon Pie @anahidtrejo-recipes9324
Today we will learn how to make an easy Mexican Lemon Pie with only 5 ingredients. If you freeze it, it turns into ice-cream.
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Ingredients
8oz Lemon or Limes juice
1 can Media Crema ( Table Cream)
1 can Condense Milk
3 packets of 8oz Cream Cheese
Galletas Maria ( vanilla cookies)
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#BagLiveMedDrOetker | Lemon meringue pie deluxe
Se eller gense dygtige Micki Cheng bage Lemon meringue pie deluxe i #BaglivemedOetker. Lemon meringue pie deluxe er en tærte med citroncreme, rå marengs og sukkerslør på toppen. Micki guider dig igennem at bruge disse bage- og pynteteknikker i løbet af videoen.
Opskriften til tærten er her:
FLAVOR OF THE DAY WEEK 1 FLAVOR WEST LEMON MERINGUE PIE VS CAPELLA LEMON MERINGUE PIE! #DIYMIXING
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Recipes Using Cake Mixes: #11 Lemon Meringue Cake
The title of this is a bit of a misnomer, this isn't that much like a cake, more like a lemon meringue pie with a cake-like base.
This is actually quicker than a meringue pie, because you don't have to bake the crust, then add the filling then brown the meringue. It goes in the oven all at once.
This home-made filling is superb, but you could use a lemon pie mix for the filling. (Both require cooking on the stove top, and the home made filling is much better in my opinion)
BASE:
1 package yellow or golden cake mix
1/2 cup butter or margarine softened
1 egg
FILLING:
1 1/3 cups sugar
1/2 cup cornstarch
1/4 tsp salt
1 3/4 cups water
4 eggs separated (reserve whites)
2 tbsp butter or margarine
1 tbsp grated lemon peel/zest
1/2 cup lemon juice
TOPPING
1/4 tsp cream of tartar
1/2 cup sugar
4 reserved egg whites (from filling section)
Preheat oven to 350 F. Grease a 13x9 inch pan.
Combine first three ingredients for the base, mix well and press into bottom of pan.
In heavy medium saucepan combine sugar, cornstarch, salt and water and cook over medium heat stirring constantly until mixture thickens and just starts to boil.
Put the four egg yolks in a bowl and lightly blend them. Stir in 1/2 cups of the cooked cornstarch mixture into the egg yolks and blend. Pour the egg yolk mixture back into the saucepan with the remainder of the cornstarch mixture and stir over medium heat until thickened. Remove from heat.
Stir in lemon peel and juice, pour over cake mixture in pan.
Beat egg whites with cream of tartar until frothy, gradually add the sugar a bit at a time beating until stiff peaks form. Spread over top of filling.
Bake 25-30 minutes at 350F until the meringue is golden brown. Cool before cutting.
Music by Jason Shaw Jason Shaw@audionautix.com