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home > recipes > pies > lemon meringue pie 2
Let filling cool completely. When ready to finish the pie: Place cooled filling into the shell and smooth the custard evenly. Make the meringue. Beat whites low speed with the cream of tartar till foamy. Continue to beat high gradually adding sugar until soft peaks form ( stiff and moist NOT dry ). Use a spatula to spread meringue over entire pie all the way to the crust edges! Swirl meringue in a decorative fashion ( or pipe meringue onto pie if you wish ). Bake until the meringue tips are brown in hot oven. Often I just place under the broiler to brown meringue- watch carefully as it only takes minutes! Remove pie to cool on rack away from drafts. Do not prepare on a hot humid day. Cool completely before cutting. You can refrigerate it once cool and any leftover pie may be refrigerated for about a day or so .Do not freeze it.. Variations: for a cream custard filling: just substitute heavy or light cream for the water. "/>
from New York, USA 1 baked 9 inch pie shell favorite lemon custard recipe favorite meringue recipe OR Basic Cornstarch Lemon Custard: 1/2 cup cornstarch 1/2 cup cold water 1/2 cup fresh squeezed lemon juice 1/2 cup water 1 1/2 cups sugar dash salt 1 Tbs fine grated lemon rind 4 large egg yolks 2 Tbs butter ( no substitutions please ) Optional: 1/4 tsp lemon extract Basic Meringue: 4 to 6 egg whites 1/4 tsp cream of tartar 1/2 cup sugar This is also a favorite family holiday dessert of ours. Make the pie on the day you plan to serve it because the nature of the meringue is to soften as it ages. One can prepare the pie pastry shell ahead of time as well as the lemon filling a day or two ahead. Make the filling. Dissolve the cornstarch with the cold water and set aside. In a sauce pan heat the lemon juice and the other 1/2 cup of cold water to boiling. Add the sugar and dissolved cornstarch and lower heat ( medium low ) and cook and" whisk constantly" for 5 to 8 minutes or until the mixture thickens, and becomes translucent . Remove pan from heat and whisk in the butter and fork beaten egg yolks quickly. Note then this will be the texture of the custard since it will only thicken slightly when cooling. One can also use a double boiler to make the custard to prevent burning of the mixture and even cooking. Some people like to beat the yolks fluffy add a bit of the hot mixture to temper it and then add the yolk mixture back into the hot pot- this lightens up the texture. You'll have decide what you feel comfortable doing. Let filling cool completely. When ready to finish the pie: Place cooled filling into the shell and smooth the custard evenly. Make the meringue. Beat whites low speed with the cream of tartar till foamy. Continue to beat high gradually adding sugar until soft peaks form ( stiff and moist NOT dry ). Use a spatula to spread meringue over entire pie all the way to the crust edges! Swirl meringue in a decorative fashion ( or pipe meringue onto pie if you wish ). Bake until the meringue tips are brown in hot oven. Often I just place under the broiler to brown meringue- watch carefully as it only takes minutes! Remove pie to cool on rack away from drafts. Do not prepare on a hot humid day. Cool completely before cutting. You can refrigerate it once cool and any leftover pie may be refrigerated for about a day or so .Do not freeze it.. Variations: for a cream custard filling: just substitute heavy or light cream for the water.

Lemon Meringue Pie 2


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(posted December 7, 2001)

from
New York, USA

1
baked 9 inch pie shell
favorite
lemon custard recipe
favorite
meringue recipe
OR
Basic
Cornstarch Lemon Custard:
1/2 cup
cornstarch
1/2 cup cold water
1/2 cup fresh squeezed
lemon juice
1/2 cup water
1 1/2 cups
sugar
dash salt
1 Tbs fine grated
lemon rind
4 large
egg yolks
2 Tbs
butter ( no substitutions please )
Optional: 1/4 tsp
lemon extract
Basic
Meringue:
4 to 6
egg whites
1/4 tsp
cream of tartar
1/2 cup
sugar

This is also a favorite family holiday dessert of ours.

Make the
pie on the day you plan to serve it because the nature of the meringue is to soften as it ages. One can prepare the pie pastry shell ahead of time as well as the lemon filling a day or two ahead.

Make the filling.
Dissolve the cornstarch with the cold water and set aside. In a sauce pan heat the lemon juice and the other 1/2 cup of cold water to boiling. Add the sugar and dissolved cornstarch and lower heat ( medium low ) and cook and" whisk constantly" for 5 to 8 minutes or until the mixture thickens, and becomes translucent . Remove pan from heat and whisk in the butter and fork beaten egg yolks quickly.

Note then this will be the
texture of the custard since it will only thicken slightly when cooling. One can also use a double boiler to make the custard to prevent burning of the mixture and even cooking.

Some people like to
beat the yolks fluffy add a bit of the hot mixture to temper it and then add the yolk mixture back into the
hot
pot- this lightens up the texture. You'll have decide what you feel comfortable doing.

Let filling cool completely. When ready to
finish the pie:
Place cooled filling into the
shell and smooth the custard evenly.

Make the
meringue. Beat whites low speed with the
cream of tartar till foamy. Continue to beat high gradually adding sugar until soft peaks form ( stiff and moist NOT dry ). Use a spatula to spread meringue over entire pie all the way to the crust edges!

Swirl
meringue in a decorative fashion ( or pipe meringue onto pie if you wish ). Bake until the meringue tips are brown in hot oven. Often I just place under the broiler to brown meringue- watch carefully as it only takes minutes!

Remove
pie to cool on rack away from drafts. Do not prepare on a hot humid day. Cool completely before cutting. You can refrigerate it once cool and any leftover pie may be refrigerated for about a day or so .Do not freeze it..
Variations: for a
cream custard filling: just substitute heavy or
light cream for the water.



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