Jonny Rays Lemon Meringue Pie Recipes

JONNY RAY'S LEMON MERINGUE PIE

Steps:

• Lemon filling
• In heavy pot mix sugar, corn starch, and salt
• add 1/2 cup cold water, stir until well mixed
• over med. high heat pour in boiling water slowly, stir with wooden spoon, stirring constantly.
• cook until the filling is thick and is clear. Let the mixture boil for 2 min while stirring constantly.
• remove from heat, beat egg yolks lightly then add 4 large spoonful of hot mixture to yolks while stirring ( this is bring the yolks to temp. so they want scramble )
• drizzle the egg mixture into your hot mixture, stirring constantly, let mix come to boil and boil for 2 min.
• remove from heat, add lemon juice, zest, butter and mix well
• let cool slightly while you make your meringue.
• Meringue
• beat whites until they are foamy, then start adding the sugar one TBLS. at a time, beat between each addition, beat in vanilla when you have stiff peaks.
• now add your marshmellow cream, you want to add this 1/3 at a time beat it well between each addition
• your whites should be glossy with very stiff peaks. This meringue is so good.
• now pour your warm filling into your pie shells and then pile on the meringue, be sure to seal the edges so it want pull away
• put it in a pre heated oven ( 400 degrees ) bake for 12 to 15 min. till they brown on top.
• let cool completely then store in fridge for at least 4 hours or over night.

JOHNNY RAY'S CHOCOLATE PIE

Steps:

• 1. cook your pie shells to package instructions until golden brown and cool
• 2. mix together flour,cocoa,sugar.
• 3. mix 1/2 cup of milk to dry ingredients
• 4. beat eggs and the rest of milk together
• 5. add egg and milk mixture to dry ingredients while stirring.
• 6. pour into heavy pan on medium heat, cut up butter add to mixture, cook and stir until very thick
• 7. pour into cooked pie shells, cool
• 8. Topping
• 9. Beat together heavy whipping cream,confectioner's sugar,and vanilla.Put on top of pies and store in refrigerator

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.

MAGIC LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
• For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
• For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
• Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.