Lemon Meringue Pie Recipe {EASY}....?!
Answers: does anyone know of an easy lemon meringue pie recipe, I don't need the recipe for the crust, I'm using store brought crust, I just need the recipe for the filling, I've searched the web and there are a lot of recipes out there. I haven't made this pie in centuries {since I was in cooking class in high school, and of course I cant find that recipe anymore}; I want the pie to be really good, I found that some recipes call for cornstarch and some don't, some call for sweet condensed milk and some don't, if my memory serves me correctly I remember using cornstarch in the recipe I made in high school, but not the milk {maybe we did but I don't remember}. Any who please if anyone can provide me with a really good recipe I would be most greatful and so would my fiance' . Thanks a bunch.....
Do not worry the recipe is on the box of corn starch..
after transferring it to an air tight container,, cut the recipes from the box and tape to the inside of a cupboard door..
I always just make mine with the Jello brand Lemon cook pudding. I guess I never tried one from scratch. And, I'm not a convenience food user, but with this one thing I guess I am. I think the box pudding one is very good. Has to be the cook kind though, not instant.
lemon meringue
Ingredients :
For Pastry :
250 g flour
125 g sugar
125 g butter
2 egg yolks and 1 whole egg
1 pinch salt
Filling :
200 g sugar
200 g ground almonds
75g butter
2 lemons
4 egg yolks, beaten
2 egg whites
Topping :
2 tablespoons lemon jelly
3 egg whites
100 g sugar
Recipe :
N.B :
40 minutes cooking time + 10 minutes for meringue
Make the pastry :
Mix the flour, sugar and salt together in a bowl.
Make a well in the middle and add the butter and egg whites and yolk. Rub in with fingers until mixture has consistency of breadcrumbs, then make into a ball and roll out onto a floured work surface.
Line a greased oven-proof flan or pie dish.
Make the filling :
Mix the almonds, egg yolks and whites, butter and grated zest and juice of lemons in a large bowl with a wooden spoon.
Pour onto pastry in pie dish.
Cook in oven for 40 minutes at 300°F (150°C)
Make the topping :
Once the pie is cooked, brush the top with the lemon jelly. Beat the egg whites until stiff and white, adding the sugar little by little.
Cover top of pie with meringue and use a fork to give height.
Put back in oven for a further 10 minutes until meringue is browned.
Serve cold.
Advice :
To make things easier, prepare the pie the night before and leave the meringue until the last minute.
LEMON MERINGUE PIE
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 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
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:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
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.
Yield: topping for 1 (9-inch) pie
=]
Yum.....now I'm hungrey for lemon meringue!
From:
http://www.cooks.com/rec/doc/0,1837,1511...
LEMON MERINGUE PIE
1 (9 inch) baked pie shell
1 1/2 c. sugar
1/2 c. plus 1 tbsp. cornstarch
1 1/2 c. water
3 egg yolks, slightly beaten
3 tbsp. butter
2 tsp. grated lemon peel
1/2 c. lemon juice
2 drops yellow food coloring if desired
Heat oven to 400 degrees. Mix sugar and cornstarch in 1 1/2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir 1/2 hot mixture into egg yolks. Stir egg yolk mixture into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat, stir in butter, lemon peel, juice and food coloring. Pour into pie shell.
MERINGUE TOPPING:
3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. vanilla
Whip until peaks form. Spoon onto hot pie filling. Spread over filling carefully sealing meringue to edge of crust to prevent shrinking. Bake until delicate brown, 8 to 12 minutes. Cool pie away from draft. Refrigerate any remaining pie immediately.
For the pastry:
175g/6oz plain flour
15g/?oz icing sugar
75g/3oz butter
1 egg, yolk only
1 tbsp water
For the filling:
2 large lemons
40g/1?oz cornflour
300ml/10fl oz water
2 egg, yolks only
75g/3oz caster sugar
For the meringue:
3 egg, whites only
120g/4?oz caster sugar
Everyone elses sounds to complicated and normally thats how I would make it but if you are in a hurry .....
Defrost a packet of sweet short pastry, follow instructions on back and roll to desired length and put into greased dish.
Use lemon honey as your filling
Follow instructions on a packet of Pav mix and spread on top. Bake pie according to instructions on Pav mix.