OLD SCHOOL LEMON ???? MERINGUE PIE (THE MONTH OF APRIL LIGHT AND REFRESHING RECIPES)
OLD SCHOOL LEMON MERINGUE PIE
RECIPE:
5 large egg yolks
6 Tbsp cornstarch
1 1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups whole milk or water
1/2 cup lemon juice
2 teaspoons lemon zest
2 Tbsp butter
for the meringue:
1/4 teaspoon cream of tartar
1/2 cup plus 2 Tbsp white granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract
In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups milk or water , and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for 1 minute. The mixture will begin to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch. Reduce the heat to low and cook for a minute, stirring.
Remove from heat and stir in the lemon juice, lemon zest, and butter. Add to cooked pie shell
For meringue
Whip egg white until soft peaks
Slowly add the sugar and cream of tar tar until stiff peaks
Top on pie and brown in oven
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Lemon Meringue Pie
Hey y’all! Today I’m sharing a simple recipe for lemon meringue pie! It’s so good! Enjoy ????
Ingredients:
Custard
1 cup granulated sugar
1/2 cup corn starch
1/4 tsp kosher salt
1 1/2 cups water
1/2 cup lemon juice
4 egg yolks
2 tablespoons butter
Meringue
4 egg whites
1/4 tsp cream of tartar
1/3 cups powdered sugar
1 9inch deep dish pie crust
Cooking your filling at on medium heat. Do not raise temperature. Bake pie at 350 degrees or until your meringue is a pretty golden brown!
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Lemon Meringue Pie by Buddy Valastro | Rachael Ray Show
From his book Baking with the Cake Boss, Buddy Valastro shows how to make a classic pie that's ideal for beginner bakers.
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The Best Lemon meringue Pie! No Weep, No Shrink Meringue.
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Lori Brown
po box 1184
Imboden, Arkansas 72434
recipes
pie crust
2 1/2 cups AP Flour
1 t. Salt
1 cup cold butter
1/4 cup cold water
400 15 to 20 minutes
filling
3/4 cup AP Flour
2 cups water
1 1/2 cups sugar
5 egg yolks
3 T. butter
juice of 2 lemons
zest of 2 lemons
pinch of salt
Meringue
1 T. cornstarch
2 T. sugar
1/2 water
5 egg whites
6 T
sugar
pinch of salt
My Tip of the day
I fill ice trays with buttermilk, and freeze them
put in freezer bags, get out what I need
Healthy recipes
How To Bake Lemon Meringue Pie | Lemon Meringue Pie Recipe
This is the perfect easy old fashioned lemon meringue pie! It has a smooth tart lemon filling, and a fluffy toasted meringue topping, it’s impossible to resist a slice.
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Easy Old Fashioned Lemon Meringue Pie Recipe Ingredients:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
4 egg separated
1 teaspoon lemon zest
1/2 cup lemon juice
3 tablespoons butter
Meringue Ingredients
1/2 teaspoon cream of tar tar
1/2 teaspoon vanilla
1/4 cup plus 2 tablespoons sugar
THIS IS HOW WE DO IT:
**Prebake a frozen pie shell according to package directions and let cool.
**Combine sugar cornstarch, salt then add the milk and cook until it thickens and starts to boil. Boil 1 minutes and remove from heat.
**Beat egg yolks at high speed with an electric mixer until thick and lemon in color
Slowly stir in 1/4 of the hot sugar mixture into the egg yolks then and the remaining yolks into the hot mixture. Stir constantly for 2-3 minutes.
**Then Stir in the lemon zest, lemon juice and butter. Spoon in the pastry shell and sit aside.
**Beat egg whites and cream of tar tar at high speed 1 minute. Gradually add 1/4 cup plus 2 tablespoons sugar a little at a time beating on high until stiff peaks form and sugar is dissolved. About 2-4 minutes. Beat in vanilla extract.
** Spread meringue all over filling sealing to the edges.
**Bake at 350 degrees Fahrenheit 12-15 minutes or until it starts to lightly brown.
ENJOY!
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Professional Baker Teaches You How To Make LEMON MERINGUE PIE!
Lemon Meringue Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Serves 8 to 10
Ingredients
Dough:
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
Meringue
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
Directions
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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