How to make a good lemon meriunge pie.?!
i tried to make one and the filling was just gooey when we ate it, t still tasted good but i wanted it to be more solid!? any ideas of what i did wrong!? and any really yummy recipes for me to try!?Www@FoodAQ@Com
Answers:
here you are:
some of the good one tried n tasted by ppl!
1!.
FOR THE PASTRY
1 1/2 cups plain flour
3 teaspoons icing sugar
140 g butter
1 egg yolk, lightly beaten
2 tablespoons icey cold water (approximately)
INGREDIENTS FOR THE FILLING
1/2 cup cornflour (cornstarch)
1 cup caster sugar
1/2 cup lemon juice
1 1/4 cups water
2-3 teaspoons grated fresh lemon rind
3 egg yolk
60 g unsalted butter (salted butter will probably be okay)
INGREDIENTS FOR THE MERINGUE
3 egg white
1/2 cup caster sugar
Directions
1Sift the flour and icing sugar into a bowl!.
2Rub in the butter!.
3Add the egg YOLK and enough water to make the ingredients cling together!.
4Press the dough into a ball and knead lightly on a lightly floured surface until smooth!.
5Cover/wrap and refrigerate for 30 minutes!.
6Then, roll the dough out, large enough to line a 24cm flan tin!.
7(ensure the tin is lightly greased before placing the pastry dough in) AT THIS STAGE you can either trim the edges now, or, wait until the pastry has been baked in the oven- this way the pastry will not"shrink" away fron the sides!
8(or atleast ALLOWS for any"shrinkage") Line the pastry with baking paper and fill with rice or beans!.
9Bake in moderately hot oven (210-230'C) for 10 minutes after which time remove the paper and rice/beans and bake a further 10 minutes- or until the pastry is lightly browned!.
10Cool to room temperature!.
11Now make the filling and spread it into the pastry case: Combine the cornflour and sugar in a pan and GRADUALLY stir in the lemon juice and water!.
12Stir until smooth and then stir over heat until the mixture boils (and thickens)- the mixture should be VERRRY thick!
13Reduce the heat and QUICKLY stir in the grated lemon rind, egg YOLKS and butter!.
14Stir until the butter is melted then cover and cool to room temperature!.
15Now for the MERINGUE!
16Beat the egg WHITES until soft peaks form, then GRADUALLY add the castor sugar!.
17Beat well until sugar is dissolved!.
18Spread the meringue on top or the filling!.
19Bake in MODERATE oven (180-200'C) for about 5 minutes or until the meringue is lightly browned!.
20TIP: ensure the meringue covers the edge of the pastry case- this will prevent the meringue from'sliding' in from the edge!
2!.
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups water
3 slightly beaten egg yolk
2 tablespoons butter, cut up
1/2 teaspoon finely shredded lemon, rind of
1/3 cup lemon juice
1 baked 9-inch pie shell, cooled
Meringue
3 egg white
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
Directions
1In a medium saucepan stir together the sugar, cornstarch and flour!.
2Gradually add the water, stirring constantly!.
3Cook and stir over medium-high heat until thickened and bubbly!.
4Reduce heat and cook and stir 2 minutes more!.
5Gradually stir about 1 cup of the hot mixture into the egg yolks!.
6Pour egg yolk mixture back into remaining hot filling in saucepan!.
7Bring to a gentle boil!.
8Cook and stir 2 minutes more!.
9Remove from heat!.
10Stir in the butter or margarine and lemon peel!.
11Gently stir in lemon juice!.
12Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar!.
13Beat with mixer on medium speed until soft peaks form!.
14Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved!.
15Pour hot filling into cooled piecrust!.
16Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage!.
17Bake the pie in a 350°F oven for 15 minutes!.
18Cool on a wire rack for 1 hour!.
19Refrigerate 3 to 6 hours before serving!.Www@FoodAQ@Com
some of the good one tried n tasted by ppl!
1!.
FOR THE PASTRY
1 1/2 cups plain flour
3 teaspoons icing sugar
140 g butter
1 egg yolk, lightly beaten
2 tablespoons icey cold water (approximately)
INGREDIENTS FOR THE FILLING
1/2 cup cornflour (cornstarch)
1 cup caster sugar
1/2 cup lemon juice
1 1/4 cups water
2-3 teaspoons grated fresh lemon rind
3 egg yolk
60 g unsalted butter (salted butter will probably be okay)
INGREDIENTS FOR THE MERINGUE
3 egg white
1/2 cup caster sugar
Directions
1Sift the flour and icing sugar into a bowl!.
2Rub in the butter!.
3Add the egg YOLK and enough water to make the ingredients cling together!.
4Press the dough into a ball and knead lightly on a lightly floured surface until smooth!.
5Cover/wrap and refrigerate for 30 minutes!.
6Then, roll the dough out, large enough to line a 24cm flan tin!.
7(ensure the tin is lightly greased before placing the pastry dough in) AT THIS STAGE you can either trim the edges now, or, wait until the pastry has been baked in the oven- this way the pastry will not"shrink" away fron the sides!
8(or atleast ALLOWS for any"shrinkage") Line the pastry with baking paper and fill with rice or beans!.
9Bake in moderately hot oven (210-230'C) for 10 minutes after which time remove the paper and rice/beans and bake a further 10 minutes- or until the pastry is lightly browned!.
10Cool to room temperature!.
11Now make the filling and spread it into the pastry case: Combine the cornflour and sugar in a pan and GRADUALLY stir in the lemon juice and water!.
12Stir until smooth and then stir over heat until the mixture boils (and thickens)- the mixture should be VERRRY thick!
13Reduce the heat and QUICKLY stir in the grated lemon rind, egg YOLKS and butter!.
14Stir until the butter is melted then cover and cool to room temperature!.
15Now for the MERINGUE!
16Beat the egg WHITES until soft peaks form, then GRADUALLY add the castor sugar!.
17Beat well until sugar is dissolved!.
18Spread the meringue on top or the filling!.
19Bake in MODERATE oven (180-200'C) for about 5 minutes or until the meringue is lightly browned!.
20TIP: ensure the meringue covers the edge of the pastry case- this will prevent the meringue from'sliding' in from the edge!
2!.
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups water
3 slightly beaten egg yolk
2 tablespoons butter, cut up
1/2 teaspoon finely shredded lemon, rind of
1/3 cup lemon juice
1 baked 9-inch pie shell, cooled
Meringue
3 egg white
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
Directions
1In a medium saucepan stir together the sugar, cornstarch and flour!.
2Gradually add the water, stirring constantly!.
3Cook and stir over medium-high heat until thickened and bubbly!.
4Reduce heat and cook and stir 2 minutes more!.
5Gradually stir about 1 cup of the hot mixture into the egg yolks!.
6Pour egg yolk mixture back into remaining hot filling in saucepan!.
7Bring to a gentle boil!.
8Cook and stir 2 minutes more!.
9Remove from heat!.
10Stir in the butter or margarine and lemon peel!.
11Gently stir in lemon juice!.
12Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar!.
13Beat with mixer on medium speed until soft peaks form!.
14Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved!.
15Pour hot filling into cooled piecrust!.
16Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage!.
17Bake the pie in a 350°F oven for 15 minutes!.
18Cool on a wire rack for 1 hour!.
19Refrigerate 3 to 6 hours before serving!.Www@FoodAQ@Com
Lemon Meringue Pie
1 cup sugar
1/4 cup corn starch
1-1/2 cups cold water
3 egg yolks-slightly beaten
grated peel of 1 lemon
1/4 cup lemon juice
1 tbsp margarine
1 baked pie crust
3 egg whites
1/3 cup sugar
In a medium saucepan combine 1 cup sugar and cornstarch, gradually stir in the water until smooth!.!. Stir in egg yolks!. Stirring constantly bring to a boil over medium heat!. Stir in the next 3 ingredients!. Spoon hot filling into crust!. In a small mixer bowl beat egg whites until foamy, gradually beat in the remaining 1/3 cup sugar!. Spread meringue evenly over hot filling, sealing to crust!. Bake at 350* for 15-20 minutes until golden brown!. Cool on rack , refrigerate!. Makes 8 servings!.Www@FoodAQ@Com
1 cup sugar
1/4 cup corn starch
1-1/2 cups cold water
3 egg yolks-slightly beaten
grated peel of 1 lemon
1/4 cup lemon juice
1 tbsp margarine
1 baked pie crust
3 egg whites
1/3 cup sugar
In a medium saucepan combine 1 cup sugar and cornstarch, gradually stir in the water until smooth!.!. Stir in egg yolks!. Stirring constantly bring to a boil over medium heat!. Stir in the next 3 ingredients!. Spoon hot filling into crust!. In a small mixer bowl beat egg whites until foamy, gradually beat in the remaining 1/3 cup sugar!. Spread meringue evenly over hot filling, sealing to crust!. Bake at 350* for 15-20 minutes until golden brown!. Cool on rack , refrigerate!. Makes 8 servings!.Www@FoodAQ@Com
LEMON MERINGUE PIE
Have Ready:
1 pre-baked prepared or home-made pie crust shell
Preheat oven to 300°F!.
Filling:
7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice
Sift together cornstarch, flour, and sugar!. Whisk in boiling water, continuing to stir until mixture becomes smooth!.
Cook the mixture in top of a double boiler for five minutes!. Be sure the water in the double boiler is simmering before the five-minute count begins!.
Meanwhile, beat four egg yolks!. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture!. Stir in grated lemon rind, butter, salt, and lemon juice!.
Stir constantly, continuing to cook until the egg yolks become smooth and thick!.
Pour the filling into the baked pie shell!. Cover with meringue (see below) while still warm, but not hot!.
Meringue:
5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating!. While beating, gradually add sugar!.
Spread meringue on top of lemon filling!.
Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops!. Allow to cool before serving!. Garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint!.Www@FoodAQ@Com
Have Ready:
1 pre-baked prepared or home-made pie crust shell
Preheat oven to 300°F!.
Filling:
7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice
Sift together cornstarch, flour, and sugar!. Whisk in boiling water, continuing to stir until mixture becomes smooth!.
Cook the mixture in top of a double boiler for five minutes!. Be sure the water in the double boiler is simmering before the five-minute count begins!.
Meanwhile, beat four egg yolks!. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture!. Stir in grated lemon rind, butter, salt, and lemon juice!.
Stir constantly, continuing to cook until the egg yolks become smooth and thick!.
Pour the filling into the baked pie shell!. Cover with meringue (see below) while still warm, but not hot!.
Meringue:
5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating!. While beating, gradually add sugar!.
Spread meringue on top of lemon filling!.
Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops!. Allow to cool before serving!. Garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint!.Www@FoodAQ@Com
This is Delia Smith's recipie taken from her website: www!.deliaonline!.com
Ingredients:
For the pastry:
4 oz (110 g) plain flour
pinch salt
1 oz (25 g) butter, at room temperature
1 oz (25 g) lard, at room temperature
For the filling:
grated zest and juice 2 large lemons
3 level tablespoons cornflour
2 oz (50 g) golden caster sugar
3 large egg yolks
1? oz (40 g) butter
For the meringue:
3 large egg whites
6 oz (175 g) golden caster sugar
Pre-heat the oven to gas mark 5, 375°F (190°C)!.
You will also need a 1 in (2!.5 cm) deep pie tin with a ? in (1 cm) rim and sloping sides, measuring 7? in (19 cm) at the base and 9? in (24 cm) at the top!.
Start by making the pastry: first sieve the flour and a pinch of salt into a large bowl, holding the sieve up high to give the flour a good airing!. Then add the butter and lard, cut into smallish lumps, and, using only your fingertips, lightly rub the fat into the flour, again lifting the mixture up high all the time!. When everything is crumbly, sprinkle in some cold water – about 1 tablespoon!. Start to mix the pastry with a flat-bladed knife and then finish off with your hands, adding a few more drops of water until you have a smooth dough that will leave the bowl clean!. Then pop the pastry into a plastic bag and let it rest in the refrigerator for 30 minutes!.
Next, roll the pastry out to a circle about ? in (1 cm) larger all round than the rim of the tin!. Cut a ? in (1 cm) strip from the edge of the pastry, dampen the rim of the tin with water and fix the strip round it, pressing down well!. Next, dampen the strip and line the tin with the pastry circle, making sure you don't trap any air underneath it!. Then prick the base all over with a fork!. Bake on a high shelf in the pre-heated oven for 20-25 minutes, or until cooked through!. Remove the pastry case from the oven and immediately lower the heat to gas mark 2, 300°F (150°C) for the meringue!.
Meanwhile, make the filling!. Measure 10 fl oz (275 ml) cold water into a jug, and spoon the cornflour and sugar into a bowl!. Add enough of the water to mix the cornflour to a smooth paste, then pour the rest of the water, along with the grated lemon zest, into a small saucepan!. Bring this up to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth!.
Now return the mixture to the saucepan and bring back to the boil, still mixing!. Next, simmer very gently for about 1 minute, stirring all the time to prevent it from catching!. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the butter!. Pour the lemon mixture into the pastry shell and spread it out evenly!.
Finally, for the meringue, use a large, roomy bowl and in it whisk the egg whites until they form stiff peaks!. Now whisk in a quarter of the sugar at a time until it is all incorporated, then spread the meringue to the very edge of the pastry rim with a palette knife, so that it seals the edge completely!. (With your knife you can also make a few decorative swirls!.) Cook in the oven on the centre shelf for 45 minutes, by which time the meringue will have turned pale beige, and be crisp on the outside and squashy within!.
Serve warm or cold, but if warm, leave it to settle for about 20 minutes!. Chilled pouring cream is a nice accompaniment!.
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course!. It has also appeared in Sainsbury's MagazineWww@FoodAQ@Com
Ingredients:
For the pastry:
4 oz (110 g) plain flour
pinch salt
1 oz (25 g) butter, at room temperature
1 oz (25 g) lard, at room temperature
For the filling:
grated zest and juice 2 large lemons
3 level tablespoons cornflour
2 oz (50 g) golden caster sugar
3 large egg yolks
1? oz (40 g) butter
For the meringue:
3 large egg whites
6 oz (175 g) golden caster sugar
Pre-heat the oven to gas mark 5, 375°F (190°C)!.
You will also need a 1 in (2!.5 cm) deep pie tin with a ? in (1 cm) rim and sloping sides, measuring 7? in (19 cm) at the base and 9? in (24 cm) at the top!.
Start by making the pastry: first sieve the flour and a pinch of salt into a large bowl, holding the sieve up high to give the flour a good airing!. Then add the butter and lard, cut into smallish lumps, and, using only your fingertips, lightly rub the fat into the flour, again lifting the mixture up high all the time!. When everything is crumbly, sprinkle in some cold water – about 1 tablespoon!. Start to mix the pastry with a flat-bladed knife and then finish off with your hands, adding a few more drops of water until you have a smooth dough that will leave the bowl clean!. Then pop the pastry into a plastic bag and let it rest in the refrigerator for 30 minutes!.
Next, roll the pastry out to a circle about ? in (1 cm) larger all round than the rim of the tin!. Cut a ? in (1 cm) strip from the edge of the pastry, dampen the rim of the tin with water and fix the strip round it, pressing down well!. Next, dampen the strip and line the tin with the pastry circle, making sure you don't trap any air underneath it!. Then prick the base all over with a fork!. Bake on a high shelf in the pre-heated oven for 20-25 minutes, or until cooked through!. Remove the pastry case from the oven and immediately lower the heat to gas mark 2, 300°F (150°C) for the meringue!.
Meanwhile, make the filling!. Measure 10 fl oz (275 ml) cold water into a jug, and spoon the cornflour and sugar into a bowl!. Add enough of the water to mix the cornflour to a smooth paste, then pour the rest of the water, along with the grated lemon zest, into a small saucepan!. Bring this up to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth!.
Now return the mixture to the saucepan and bring back to the boil, still mixing!. Next, simmer very gently for about 1 minute, stirring all the time to prevent it from catching!. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the butter!. Pour the lemon mixture into the pastry shell and spread it out evenly!.
Finally, for the meringue, use a large, roomy bowl and in it whisk the egg whites until they form stiff peaks!. Now whisk in a quarter of the sugar at a time until it is all incorporated, then spread the meringue to the very edge of the pastry rim with a palette knife, so that it seals the edge completely!. (With your knife you can also make a few decorative swirls!.) Cook in the oven on the centre shelf for 45 minutes, by which time the meringue will have turned pale beige, and be crisp on the outside and squashy within!.
Serve warm or cold, but if warm, leave it to settle for about 20 minutes!. Chilled pouring cream is a nice accompaniment!.
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course!. It has also appeared in Sainsbury's MagazineWww@FoodAQ@Com