30 Minute Lemon Meringue Pie Recipes

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

LEMON MERINGUE PIE

Steps:

• sift flour, salt and icing sugar into basin; chop butter roughly, add to dry ingredients, rub in until mixture resembles coarse breadcrumbs.
• add lemon juice and enough water to mix to firm dough. refridgerate 30 minutes.
• roll pastry on lightly floured surface to fit a 23cm (9inch) pie plate. use rolling pin to lift pastry on to pie plate.
• trim and decorate edges.
• prick base and sides of pastry with fork, bake in moderately hot oven 10-15 minutes or until lightly browned. allow to cool.
• combine sifted flours, lemon rind, lemon juice and sugar in saucepan. add water, belnd until smooth, stir over heat until mixture boils and thickens; this is important the mixture must boil.
• reduce heat, stir in butter and lightly beaten egg yolks, stir until butter has melted; cool.
• spread lemon filling evenly into pastry case.
• combine egg whites, water and salt in a small bowl of electric mixer, beat on high speed until soft peaks form, gradually add sugar, beat well until sugar has disolved.
• spoon on top of lemon filling, spreading meringue to edges of pie to seal; peak meringue decoratively with knife.
• bake in moderate oven 5-10 minutes or until lightly browned.
• cool, then refridgerate.
• book recomends to use a knife dipped in warm water to cut the pie, this ensures the merinuge cuts cleanly.