Beau Catching Lemon Meringue Pie Recipes

LEMON MERINGUE PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.

BEAU CATCHING LEMON MERINGUE PIE

Steps:

• In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Using a silicone spatula, add boiling water gradually, stirring constantly. Add butter. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
• Pour hot filling into baked pastry shell. Let stand, allowing a thin film to form while preparing meringue.
• For Meringue: Beat egg whites in a stainless steel bowl with an electric mixer until frothy (some fairly lare air cells still remain). Add cream of tartar. Beat on high speed until whites have lost their foamy appearance and bend over slightly, forming soft peaks when beaters are withdrawn (with mixer turned off). With mixer on medium speed, add sugar a tablespoon full at a time. When all sugar has been added, return mixer to high speed and beat until whites are fairly stiff but still glossy and soft peaks form when beaters are withdrawn.
• Place meringue on hot filling in several mounds around edge of pie. Push meringue gently against inner edge of pie crust, sealing well. Cover the rest of the filling by swirling meringue from edge of pie to center, forming decorative peaks.
• Bake at 350 degrees F. for 12-15 minutes, until golden brown.
• Cool on wire rack at room temperature away from drafts for 2 hours before cutting and serving.
• Note: It is easiest to get a nice cut through the meringue if you use sharp knife and dip into hot water after each cut.