I'm looking for a really good lemon meringue pie?!
Answers: i'm trying to make sure it does'nt turn to water/mush after i put it together.
Pie Filling- This is the best I have ever had....
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 dash salt
1 1/2 cups HOT water
3 slightly beaten egg yolks
2 tablespoons butter or margarine
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
1 9-inch baked pastry shell
In saucepan, mix 1 1/2 cups sugar, cornstarch, flour and salt.
Gradually add hot water, stirring constantly.
Cook and stir over moderately high neat until mixture comes to boiling.
Reduce heat; cook and stir 2 minutes longer.
Remove from heat.
Stir a moderate amount of the mixture into egg yolks, then return to hot mixture.
Bring to boiling and cook 2 minutes, stirring constantly.
Add butter and lemon peel.
Slowly add lemon juice, mixing well.
Pour into pastry shell.
Spread meringue over filling: seal to edge.
Bake at 350 degrees for 12 to 15 minutes or until meringue is golden brown.
Cool before cutting.
Note: For creamier filling, cook and stir first five ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook 4 minutes after mixture boils
Meringue
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tblspoons sugar
Beat eggwhites with vanilla and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff and glossy peaks form and all sugar is disolved.
INGREDIENTS
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
not mushy... very good!
INGREDIENTS
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/2 teaspoon salt
1 1/2 cups water
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
1/4 teaspoon salt
1/2 cup white sugar
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
In my opinion, the very best lemon meringue pie recipe is in "Baking Illustrated." If you follow the directions exactly it cannot fail.