Recipe for Lemon Meringue?!
Answers: Can anyone make it simpler? The book I use is way too complicated. And I'm still learning.
this one?
World's Best Lemon Meringue Pie
1 1/2 cups sugar
7 tablespoons cornstarch
1 dash salt
1 1/2 cups water
3 beaten egg yolks
1 teaspoon grated lemons, rind of
2 tablespoons butter
1/3 cup lemon juice
1 baked pie crust
meringues
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar
In saucepan, mix first 3 ingredients; blend in water.
Stir while bringing to a boil over medium heat; cook and stir till thick, about 5 minutes.
Remove from heat.
Stir small amount hot mixture into egg yolks, then return to hot mixture.
Bring to boiling and cook one minute, stirring constantly.
Remove from heat.
Add lemon peel and butter.
Slowly stir in 1/3 cup lemon juice.
Cool to lukewarm, then pour into cooled pastry crust.
Meringue Beat egg whites with 1 teaspoon lemon juice to soft peaks.
Gradually add 6 tablespoons sugar, beating till stiff peaks form and ALL sugar has dissolved (test with fingers).
Spread over filling, SEALING to edges of pastry to avoid shrinking.
Bake in moderate oven (350 degrees) 12 to 15 minutes or till meringue is golden brown.
Cool pie thoroughly.
You can't get any easier than this! : )
EASY LEMON MERINGUE PIE
3 eggs, separated
1/2 c. lemon juice
1 graham cracker crust
1/3 c. sugar
1 (14 oz.) can sweetened condensed milk
1 tsp. grated lemon rind
1/4 tsp. cream of tartar
Preheat oven to 350 degrees. Beat egg yolks; stir in milk, lemon and rind. Pour into crust. Beat egg whites with cream of tartar until foamy; gradually add sugar. Beat until stiff but not dry. Spread on top of pie carefully sealing the edges of the crust with the meringue. Bake 15 minutes. Cool.
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: )
Easy Lemon Meringue pie
1 regular can of sweetened condensed milk
half a cuppa lemon juice
2 seperated eggs
1 graham cracker pie shell premade
quarta teaspoon cream of tartar
a fowth of a cuppa sugga
approx 1 teaspoon of grated lemon zest
Directions:
Blend the condensed milk,lemon juice,and yolks together
untill thick and pour into pie shell..
Beat the egg whites,cream of tartar,and sugar until stiff.
Pile over filling.
Bake @ 325 degrees for15 mins. let cool
Enjoy!
Grandma's Lemon Meringue Pie
This is the pie for all the true lovers of Lemon Meringue Pie.
1-1/4 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups water
3 eggs, separated
zest from 1 medium lemon
1/3 cup fresh lemon juice (juice from 1-1/2 medium lemons)
1 tablespoon butter
1 baked, cooled 9-inch pie shell
Preheat oven to 350°F.
Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. (A long-handled spoon to stir with really helps here to get you back from the heat.) Remove from heat.
Slightly beat the egg yolks in a bowl with a fork. Mix about one-third of the boiled mixture with the egg yolks; then pour the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously. Remove from heat, and add the butter.
Add the lemon zest and lemon juice. Stir to mix thoroughly.
Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.
Meringue
3 egg whites, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.
Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.
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Note: Be sure to seal the meringue to the pastry edge when spreading it on your pie. To minimize "weeping", spread the meringue on the pie filling while the filling is hot. Also, remember that meringue pies cut better with a wet knife blade.
end recipe
If you really mean Lemon Meringue and not the pie, the following is a recipe for it.
Ingredients:
* 100 g / 3.5 oz sugar
* grated zest of half a lemon
* 2 egg whites
Method:
Preheat oven to 110 C / 225 F. Line a baking sheet with non-stick baking paper.
Beat egg whites until stiff (when you pull up whisk, egg white holds crisp short peak). Add 2 tablespoons of sugar and continue beating until the whites are glossy (1 - 2 mins). Stir in the remaining sugar gently till just mixed, then beat again until the meringue forms long shiny peak. Stir in the lemon zest.
Drop tablespoonfuls of the mixture on the baking sheet, leaving room for them to spread slightly. Bake in oven for 1 - 1.5 hours. The finished meringues should be a very pale cream color.
The first addition of sugar is to stabilize the whites. If you find the meringue to be too sweet, you can reduce the amount of sugar a little, but note that there must be at least 45g of sugar per egg white for the meringue to turn out light and crisp.