How do you make a lemon pie?!
Can anybody help me bake a lemon pie!?!?!?!?Www@FoodAQ@Com
Answers:
Ingredients
1 1/2 cups sugar
4 tablespoons all-purpose flour
4 tablespoons cornstarch
1/2 teaspoon salt
2 cups boiling water
4 egg yolks, beaten
1/3 cup fresh lemon juice (use freshly squeezed - you'll be using the rind, too)
2 whole lemons, rind of, grated (rind only of 2 lemons)
1 baked 9-inch baked pie crust
Directions
1!.In a bowl, mix the sugar, flour, cornstarch, and salt together!.
2!.In a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken!.
3!.Reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat!.
4!.Remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell!. If you like, you can cover with meringueWww@FoodAQ@Com
1 1/2 cups sugar
4 tablespoons all-purpose flour
4 tablespoons cornstarch
1/2 teaspoon salt
2 cups boiling water
4 egg yolks, beaten
1/3 cup fresh lemon juice (use freshly squeezed - you'll be using the rind, too)
2 whole lemons, rind of, grated (rind only of 2 lemons)
1 baked 9-inch baked pie crust
Directions
1!.In a bowl, mix the sugar, flour, cornstarch, and salt together!.
2!.In a saucepan over high heat, boil 2 cups water; add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken!.
3!.Reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat!.
4!.Remove from heat, stir in the lemon juice and rind and combine well; let cool for 5 minutes, then pour into previously-baked pie shell!. If you like, you can cover with meringueWww@FoodAQ@Com
What You'll Need for the Filling:
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
1/4 cup (60 mL) butter
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract
Bring the water to a boil in a large, heavy saucepan!. Remove from the heat and let rest 5 minutes!. Whisk the sugar and cornstarch together!. Add the mixture gradually to the hot water, whisking until completely incorporated!. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil!. The mixture will be very thick!. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth!. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil!. Remove from the heat and stir in butter until incorporated!. Add the lemon juice, zest and vanilla, stirring until combined!. Pour into the prepared crust!. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature!.
What You'll Need for the Meringue:
5 egg whites, room temperature
1/2 tsp (2!.5 mL) cream of tartar
1/4 tsp (1!.2 mL) salt
1/2 tsp (2!.5 mL) vanilla extract
3/4 cup (180 mL) granulated sugar
Preheat the oven to 375oF (190oC)!. Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form!. Add the sugar gradually, beating until it forms stiff, glossy peaks!. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely!. Bake for 15 to 20 minutes, or until golden!. Www@FoodAQ@Com
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
1/4 cup (60 mL) butter
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract
Bring the water to a boil in a large, heavy saucepan!. Remove from the heat and let rest 5 minutes!. Whisk the sugar and cornstarch together!. Add the mixture gradually to the hot water, whisking until completely incorporated!. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil!. The mixture will be very thick!. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth!. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil!. Remove from the heat and stir in butter until incorporated!. Add the lemon juice, zest and vanilla, stirring until combined!. Pour into the prepared crust!. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature!.
What You'll Need for the Meringue:
5 egg whites, room temperature
1/2 tsp (2!.5 mL) cream of tartar
1/4 tsp (1!.2 mL) salt
1/2 tsp (2!.5 mL) vanilla extract
3/4 cup (180 mL) granulated sugar
Preheat the oven to 375oF (190oC)!. Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form!. Add the sugar gradually, beating until it forms stiff, glossy peaks!. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely!. Bake for 15 to 20 minutes, or until golden!. Www@FoodAQ@Com
INGREDIENTS
* 1 cup sugar
* 1/4 cup cornstarch
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 2 cups water
* 3 egg yolks, beaten
* 1 tablespoon butter or margarine
* 1/4 cup lemon juice
* 1 teaspoon grated lemon peel
* 1 (9 inch) pastry shell, baked
* MERINGUE:
* 3 egg whites
* 1/4 teaspoon salt
* 1/2 cup sugar
DIRECTIONS
1!. In a medium saucepan, combine sugar, cornstarch, flour and salt!. Gradually stir in water!. Cook and stir over medium heat until thickened and bubbly!. Reduce heat; cook and stir 2 minutes more!. Remove from the heat!. Gradually stir 1 cup into egg yolks; return all to saucepan!. Bring to boil!. Cook and stir for 2 minutes!. Remove from the heat!. Stir in the butter, lemon juice and peel until smooth!. Pour into pastry shell!. In a mixing bowl, beat egg whites and salt until stiff but not dry peaks form!. Gradually beat in sugar until soft peaks form!. Spread over pie, sealing edges to pastry!. Bake at 350 degrees F for 12-15 minutes or until meringue is golden!. Cool!. Store any leftovers in the refrigerator!.
Www@FoodAQ@Com
* 1 cup sugar
* 1/4 cup cornstarch
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 2 cups water
* 3 egg yolks, beaten
* 1 tablespoon butter or margarine
* 1/4 cup lemon juice
* 1 teaspoon grated lemon peel
* 1 (9 inch) pastry shell, baked
* MERINGUE:
* 3 egg whites
* 1/4 teaspoon salt
* 1/2 cup sugar
DIRECTIONS
1!. In a medium saucepan, combine sugar, cornstarch, flour and salt!. Gradually stir in water!. Cook and stir over medium heat until thickened and bubbly!. Reduce heat; cook and stir 2 minutes more!. Remove from the heat!. Gradually stir 1 cup into egg yolks; return all to saucepan!. Bring to boil!. Cook and stir for 2 minutes!. Remove from the heat!. Stir in the butter, lemon juice and peel until smooth!. Pour into pastry shell!. In a mixing bowl, beat egg whites and salt until stiff but not dry peaks form!. Gradually beat in sugar until soft peaks form!. Spread over pie, sealing edges to pastry!. Bake at 350 degrees F for 12-15 minutes or until meringue is golden!. Cool!. Store any leftovers in the refrigerator!.
Www@FoodAQ@Com
LEMON MERINGUE PIE
1 baked 9" pie shell
1 1/2 c!. granulated sugar
1/2 c!. all purpose flour
2 tbsp!. cornstarch
1/2 tsp!. salt
2 1/4 c!. boiling water
3 eggs, separated
6 tbsp!. lemon juice
3 tbsp!. grated lemon rind
Combine 1 cup of the sugar, the flour, cornstarch, and salt in a double boiler; add the boiling water, stirring constantly!. Cover and cook 15 minutes!. Beat egg yolks with one half cup of sugar and gradually pour hot mixture over them, while stirring!. Return to double boiler and cook 5 minutes longer!. Just before removing from heat, add lemon juice and rind!. Mix well; cool; and pour into pie shell!. Top with meringue made from the 3 egg whites!.
--------------------------------------!.!.!.
LEMON MERINGUE PIE
1 c!. sugar
1/3 c!. flour
1 2/3 c!. milk
3 egg yolks, save the whites
2 tbsp!. butter
1/3 c!. lemon juice
1 baked 9 inch pie shell, do not punch holes in the shell
MERINGUE:
3 egg whites
3 tbsp!. sugar
Mix together sugar and flour; add milk and well mixed egg yolks and cook over a low heat!. When the mixture starts to thicken, add butter and lemon juice!. Cook this until thick!. Pour into an already baked pie shell (do not punch any holes in the crust)!. Top this with meringue and bake until meringue is brown!.
To make your meringue, beat the 3 egg whites until they are stiff and then you can add the sugar!. Beat until the sugar is dissolved!.
Www@FoodAQ@Com
1 baked 9" pie shell
1 1/2 c!. granulated sugar
1/2 c!. all purpose flour
2 tbsp!. cornstarch
1/2 tsp!. salt
2 1/4 c!. boiling water
3 eggs, separated
6 tbsp!. lemon juice
3 tbsp!. grated lemon rind
Combine 1 cup of the sugar, the flour, cornstarch, and salt in a double boiler; add the boiling water, stirring constantly!. Cover and cook 15 minutes!. Beat egg yolks with one half cup of sugar and gradually pour hot mixture over them, while stirring!. Return to double boiler and cook 5 minutes longer!. Just before removing from heat, add lemon juice and rind!. Mix well; cool; and pour into pie shell!. Top with meringue made from the 3 egg whites!.
--------------------------------------!.!.!.
LEMON MERINGUE PIE
1 c!. sugar
1/3 c!. flour
1 2/3 c!. milk
3 egg yolks, save the whites
2 tbsp!. butter
1/3 c!. lemon juice
1 baked 9 inch pie shell, do not punch holes in the shell
MERINGUE:
3 egg whites
3 tbsp!. sugar
Mix together sugar and flour; add milk and well mixed egg yolks and cook over a low heat!. When the mixture starts to thicken, add butter and lemon juice!. Cook this until thick!. Pour into an already baked pie shell (do not punch any holes in the crust)!. Top this with meringue and bake until meringue is brown!.
To make your meringue, beat the 3 egg whites until they are stiff and then you can add the sugar!. Beat until the sugar is dissolved!.
Www@FoodAQ@Com
Things You’ll Need:
* 1 Graham cracker pie crust
* 1/2 Cup lemon juice (fresh or bottled)
* 1 Can eagle brand milk
* 3 Eggs
* 2 to 3 Mixing bowls
* Measuring spoons and cups
* Spoons
* Mixer
* Oven preheated to 150 degrees (to brown meringue)
Instructions
Separate 3 eggs - the white from the yolk (yellow part!.) Over a small mixing bowl crack the egg and pour the yolk back and forth while the white part drops into the small mixing bowl!. Save the yolks!For the meringue - add 3 teaspoons of sugar into the eggs whites and beat with mixer until smooth and fluffy!.Beat the egg yolks until smooth in separate mixing bowl!. Add 1 can eagle brand milk (mixing well) and add 1/2 cup of lemon juice!. Mix well! Take mixture and pour into crust, add meringue to top and put in warm oven (150 degrees) until meringue is brown!. Serve and Enjoy!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!.
OR
LEMON ICEBOX PIE
1 can Eagle Brand milk
3 lemons
3 eggs, separated (save whites for meringue)
1 graham cracker crust
enough vanilla wafers to go around top of pie after filling
cream of tartar
granulated sugar
In a mixing bowl, beat egg yolks until creamy!. Add milk and juice from lemons (remove seeds first)!. I like adding a little extra lemon juice for a kick!.
Mixture will thicken on its own!. Pour into graham cracker crust and arrange vanilla wafers around top of crust!.
To make meringue: Beat egg whites until stiff peaks form!. Add 2 teaspoons cream of tartar!. Mix well!.
Add sugar, 1 tablespoon at a time until desired sweetness!. Pour over top of filling and bake in 375°F oven until nice and brown!. Allow to cool before cutting!.
*This was one of my mother's favorite pie recipes!. Yes, it's fattening, but oh so delicious!. Hope you enjoy!
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!.
OR
LEMON ICEBOX PIE
1 can Eagle Brand milk
3 lemons
3 eggs, separated (save whites for meringue)
1 graham cracker crust
enough vanilla wafers to go around top of pie after filling
cream of tartar
granulated sugar
In a mixing bowl, beat egg yolks until creamy!. Add milk and juice from lemons (remove seeds first)!. I like adding a little extra lemon juice for a kick!.
Mixture will thicken on its own!. Pour into graham cracker crust and arrange vanilla wafers around top of crust!.
To make meringue: Beat egg whites until stiff peaks form!. Add 2 teaspoons cream of tartar!. Mix well!.
Add sugar, 1 tablespoon at a time until desired sweetness!. Pour over top of filling and bake in 375°F oven until nice and brown!. Allow to cool before cutting!.
*This was one of my mother's favorite pie recipes!. Yes, it's fattening, but oh so delicious!. Hope you enjoy!
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!.
LEMON ICEBOX PIE
1 can Eagle Brand milk
3 lemons
3 eggs, separated (save whites for meringue)
1 graham cracker crust
enough vanilla wafers to go around top of pie after filling
cream of tartar
granulated sugar
In a mixing bowl, beat egg yolks until creamy!. Add milk and juice from lemons (remove seeds first)!. I like adding a little extra lemon juice for a kick!.
Mixture will thicken on its own!. Pour into graham cracker crust and arrange vanilla wafers around top of crust!.
To make meringue: Beat egg whites until stiff peaks form!. Add 2 teaspoons cream of tartar!. Mix well!.
Add sugar, 1 tablespoon at a time until desired sweetness!. Pour over top of filling and bake in 375°F oven until nice and brown!. Allow to cool before cutting!.
*This was one of my mother's favorite pie recipes!. Yes, it's fattening, but oh so delicious!. Hope you enjoy!
BEST EVER LEMON PIE
1 baked pie shell
1 1/4 c!. sugar
6 tbsp!. cornstarch
2 c!. water
1/3 c!. lemon juice
3 eggs, separated
3 tbsp!. butter
1 1/2 tsp!. lemon extract
2 tsp!. vinegar
Mix sugar and cornstarch together in top of double boiler!. Add water!. Combine egg yolks with lemon juice and beat!. Add to the rest of mixture!. Cook until thick over boiling water for 25 minutes!. This does away with starchy taste!. Now add lemon extract and vinegar and stir thoroughly!. Pour in cool pie shell!.
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!.
LEMON ICEBOX PIE
1 can Eagle Brand milk
3 lemons
3 eggs, separated (save whites for meringue)
1 graham cracker crust
enough vanilla wafers to go around top of pie after filling
cream of tartar
granulated sugar
In a mixing bowl, beat egg yolks until creamy!. Add milk and juice from lemons (remove seeds first)!. I like adding a little extra lemon juice for a kick!.
Mixture will thicken on its own!. Pour into graham cracker crust and arrange vanilla wafers around top of crust!.
To make meringue: Beat egg whites until stiff peaks form!. Add 2 teaspoons cream of tartar!. Mix well!.
Add sugar, 1 tablespoon at a time until desired sweetness!. Pour over top of filling and bake in 375°F oven until nice and brown!. Allow to cool before cutting!.
*This was one of my mother's favorite pie recipes!. Yes, it's fattening, but oh so delicious!. Hope you enjoy!
BEST EVER LEMON PIE
1 baked pie shell
1 1/4 c!. sugar
6 tbsp!. cornstarch
2 c!. water
1/3 c!. lemon juice
3 eggs, separated
3 tbsp!. butter
1 1/2 tsp!. lemon extract
2 tsp!. vinegar
Mix sugar and cornstarch together in top of double boiler!. Add water!. Combine egg yolks with lemon juice and beat!. Add to the rest of mixture!. Cook until thick over boiling water for 25 minutes!. This does away with starchy taste!. Now add lemon extract and vinegar and stir thoroughly!. Pour in cool pie shell!.
Www@FoodAQ@Com
Go to the freezer section of your local grocery store!.
Buy a boxed pie!.
Get it home!.
Pull it out of the box!.
Let defrost!.
Eat it!. Www@FoodAQ@Com
Buy a boxed pie!.
Get it home!.
Pull it out of the box!.
Let defrost!.
Eat it!. Www@FoodAQ@Com
I live in California You sure you want me to come help you
when the recipe is on the box of cornstarchWww@FoodAQ@Com
when the recipe is on the box of cornstarchWww@FoodAQ@Com
With lemons and love!Www@FoodAQ@Com