How To make Old Fashioned Lemon Meringue Pie
Pastry Shell
baked 3/4 C Granulated Fructose
1 C Water
1/4 Tsp Salt
1/2 C Corn Starch
3/4 C Water
4 Egg Yolk :
slightly beaten
1/2 C Lemon Juice
2 Tbsp Margarine
1 Tsp Lemon Peel -- dried
4 Egg White
1/4 Tsp Cream Of Tartar
2 Tbsp Fructose
2 Tbsp Granulated Sugar Replacement
Combine the 3/4 c fructose, the 1 c water and salt in a saucepan. Stir and cook until boiling. Combine cornstarch and the 3/4 c water in a small bowl, and mix thoroughly. Stir cornstarch mixture slowly into boiling fructose mixture. Cook until thick and clear. Remove from heat. Combine beaten egg yolks and lemon juice. Stir in to thickened hot mixture. Return to heat and continue cooking stirring constantly until mixture boils rapidly again. Remove from heat; then stir in margarine and lemon peel. Pour into pie shell. For meringue: Combine egg whites and cream of tartar in a mixing bowl and beat until frothy. Combine the 2 T. fructose and sugar replacement in a small cup. Continue beating egg whites, gradually adding combined
Exchange, 1 serving (without pastry shell) 1/2 skim milk, 1 fruit Calories, 1 serving (without pastry shell) : 95 Carbohydrates, 1 serving (without pastry shell) 17 g
Copied from the files of Dianne Waller
How To make Old Fashioned Lemon Meringue Pie's Videos
How to Make Lemon Meringue Pie I Taste of Home Test Kitchen
Trust us when we say this lemon meringue pie recipe, with its tart lemon, fluffy meringue and crumbly homemade crust, is the only one you'll ever need. Follow along with Taste of Home’s Shannon Norris and Sarah Fischer as they walk you through how to make lemon meringue pie, including tips for achieving a tender pie crumb, whipping a stable meringue and much more. Roll up your sleeves—it’s time to get baking!
00:00 Introduction
00:17 Homemade pie crust
04:19 Lemon pie filling
08:11 Meringue topping
10:30 Assembly and baking
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HOW TO MAKE LEMON MERINGUE PIE | CHEF CARMEN ATL
LEMON MERINGUE PIE
Grandma played way too much! This is simple an easy!
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Old-Fashion Lemon Meringue Pie
This recipe was used by almost every housewife in the 1950's and the recipe was listed on the back of the box for Comstock Cornstarch.
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Magic Lemon Meringue Pie | Food Network
Trisha's lemon meringue pie recipe is so simple, it really is like magic.
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Lemon Meringue pie
Homemade Lemon Pie, so simple. Mama Ree’s has been in business for 40 years. She has decided to give away all her recipes. It’s the old fashioned recipes that are SOOOO GOOD.
OLD SCHOOL LEMON MERINGUE PIE ( BLACK HISTORY MONTH CELEBRATION)
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
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, 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 untill soft peaks
Slowly add the sugar and cream of tar tar untill stiff peaks
Top on pie and brown in oven
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