How many eggs do use for one lemon moraine pie?!
How many eggs do use for one lemon moraine pie?
I thought you used two.
Additional Details4 weeks ago
I may have spelled it wrong!!!
Answers:
4 weeks ago
I may have spelled it wrong!!!
Do you mean lemon meringue? If so, the recipe is listed below,
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
Source(s):
http://www.foodnetwork.com/food/recipes/...
I use four whole eggs for the lemon curd and four ounces of whites for the meringue. But that's just me.
It depends if you mean in the pie or for the merangue.
I use two for the merangue.
serving size
Makes one 9- to 10-inch single crust pie.
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ingredients
For shell
1 recipe Pastry Dough for a single-crust 9- to 10-inch pie
raw rice or pie weights for weighting shell
For filling
1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 large egg yolks
1 tablespoon unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest
For meringue
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
here you go have fun
My recipe calls for 2, and here it is,
Meringue
2 Egg Whites.
1T Sugar.
1t Cornflower.
? t Vinegar.
4 drops of Vanilla essence.
Beat the egg whites, sugar, vinegar and essence until stiff peaks are formed.
Spoon out onto a baking sheet and smoothen.
Spoon out as blobs, all about the same size.
Bake at 180C until meringue is slightly brown.
Food colourings could be added, or the vanilla replaced with lemon.
3 egg yolks, slightly beaten
3 egg whites
Lemon Meringue Pie
INGREDIENTS:
1 1/2 cups granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
dash salt
1 1/2 cups hot water
3 egg yolks, slightly beaten
2 tablespoons butter
1 scant teaspoon grated lemon peel
1/3 cup fresh lemon juice
1 baked pie pastry, 9-inch
3 egg whites
1 teaspoon lemon juice
6 tablespoons granulated sugar
PREPARATION:
In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour, and salt; gradually stir in hot water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low; continue cooking, stirring, for 8 minutes Stir about 1/3 cup of the hot mixture into the slightly beaten egg yolks, then return to hot mixture in saucepan. Bring to a boil, stirring constantly, and cook for 4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup lemon juice. Pour into baked cooled pie shell. Cool to room temperature.
Beat egg whites with 1 teaspoon lemon juice to soft peaks. Gradually add the 6 tablespoons sugar, beating until stiff peaks are formed and sugar has dissolved. Spread meringue over filling, covering completely. Bake at 350° for 12 to 15 minutes, until golden brown. Cool pie completely before serving.