GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
LEMON-LIME MERINGUE PIE
From Mustards Grill in Napa. As far as timing goes, you need to prepare pie crust dough, roll it out, line the pan, and freeze it ahead of time. Then figure on 50 minutes to prebake the crust. The filling will go directly into the prebaked crust and bake for another 35 to 40 minutes.
Provided by Brookelynne26
Categories Pie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To make the crust, combine the flour, sugar, salt, and butter in food processor, electric mixer, or large mixing bowl. Using the blade attachment of the food processor, the paddle attachment of the electric mixer, or a pastry cutter, cut the cold butter into the flour until the mixture resembles a coarse meal. If you are using a processor, transfer the mixture to a bowl. Sprinkle the 2 tablespoons water and the vanilla over the mixture and mix with a fork until the dough clumps together. Gather the dough into a ball, wrap it in plastic wrap, and flatten into a 1-inch-thick disk. Refrigerate the dough for 30 minutes, until it is firm enough to roll out.
- Have ready an 11-inch fluted tart pan with a removable bottom (or a 9-inch deep-dish pie pan). On a lightly floured surface, roll out the dough into a 13-inch circle. Set the rolling pin on top of the dough on the diagonal, and flip the dough edge (about one-third of the dough width) over the rolling pin. Holding the dough against the pin gently with one hand, pick up the pin and set the dough in the tart pan, centering it as well as you can. Trim the dough to leave about a 1/2-inch overhang all the way around, saving the trimmings at room temperature for later crust repair work. Gently push the dough into the pan so that it fits snugly against the sides, then fold the overhang toward the inside, pressing the folded dough against the sides. With thumb and forefinger, gently pinch the dough so that the sides of the tart extend about 1/4 inch above the edge of the pan, with an even thickness all the way up and around. Freeze the crust for 30 to 40 minutes, until it is hard. While the crust is chilling, preheat the oven to 350 degrees.
- When the crust is hard, line it with a piece of aluminum foil large enough to cover it, and fill with beans, rice, or pie weights. (Do not prick the crust!) Bake the crust for 35 minutes, then remove the weights and foil and bake for another 15 minutes, until the crust is golden brown and feels dry. If holes developed anywhere in the crust, they can easily be patched now by gently spackling with the leftover dough, but be careful not to break the tart sides while making repairs. Whisk the egg with 1 teaspoon of water to make an egg wash and brush all over the bottom and sides of the crust. Return the crust to the oven and bake for 5 minutes more, until the egg is set and dry. Set the crust aside on a rack to cool.
- About 15 minutes before the crust will finish baking, make the filling: Whisk the eggs and granulated sugar together in a bowl until smooth. Whisk in the lime juice and lemon juice, until smooth. Whisk in the cream, then strain the filling through a fine-mesh sieve into a large measuring cup and stir in the lemon zest. The filling will be quite liquid at this point.
- Without removing the crust from the oven, pour the filling into the crust (it's easier to do it this way than to juggle the full pie shell from counter to oven). Reduce the oven heat to 325 degrees and bake the pie for 35 to 40 minutes, until the center is just set. Cool the pie on a rack, then refrigerate until cold.
- To prepare the meringue, place the egg whites and cream of tartar in an electric mixer fitted with the whip attachment. Place the brown sugar in a small, heavy saucepan, add water to cover, attach a candy thermometer to the pan, and turn the heat on high. When the sugar is at about 240 degrees, start whipping the whites on high speed (they should be foamy and starting to thicken before you add the sugar). When the sugar is at the high soft-ball stage (245 degrees), remove the thermometer from the sugar and, with the mixer still running, carefully avoiding the whip, pour the sugar into the egg whites in a thin stream. When steam starts to come off the whites, add the sugar more quickly. When all sugar has been added, continue whipping until firm but soft peaks form. The meringue should still be quite warm. Quickly spread the meringue on top of the pie, shaping it with a rubber spatula to form a high, smooth dome. With the back of a soup spoon, make decorative waves, working quickly because as the meringue cools it will become stiff and difficult to shape. Preheat the broiler and place the pie on a lower oven rack to brown, turning every few seconds to brown evenly. Store the finished pie in the refrigerator, but plan on serving it within 3 to 5 hours, as the meringue may start to weep.
Nutrition Facts : Calories 509.3, Fat 22, SaturatedFat 12.8, Cholesterol 181.1, Sodium 135.7, Carbohydrate 73, Fiber 1.5, Sugar 53.2, Protein 8.3
LIME MERINGUE PIE
A delicious combination of a lemon meringue pie and a key lime pie. Easy to make too. Garnish individual servings with lime slices and a sprig of mint.
Provided by ANN MACGREGOR
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
- Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
- In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
- Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 547.4 calories, Carbohydrate 85.4 g, Cholesterol 187 mg, Fat 18.4 g, Fiber 0.5 g, Protein 13.2 g, SaturatedFat 7.9 g, Sodium 315.8 mg, Sugar 75.6 g
LIME MERINGUE PIE
Make and share this Lime Meringue Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl add flour and cut in butter until crumbly.
- Mix in yolks and enough cold water to make a smooth dough.
- Wrap in plastic and chill for 15 minutes.
- Roll out and line a pie plate, pre bake in a 400* oven for 15 to 17 minutes.
- Use weights or rice or beans.
- Filling-------------------.
- Combine sugar, cornstarch, water and lime juice in a medium saucepan.
- Whisk until smooth.
- Stir in yolks and butter until well combined.
- Gradually add boiling water.
- Bring mixture to a boil.
- Reduce and simmer for 1 minute.
- Remove from heat.
- Add zest and food coloring if using.
- Mix well.
- Turn into the cooled pie shell.
- For Meringue------------------------èÀ.
- Beat whites until stiff peaks form.
- Slowly beat in sugar until dissolved.
- Spoon meringue onto filling.
- Bake in a 350* oven for 15 minutes or until meringue is light brown.
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LEMON-LIME MERINGUE PIE RECIPE - TABLESPOON.COM
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- Preheat the oven to 450°F. Place a Pillsbury™ refrigerated pie crust in a 9-inch pie plate and crimp the edges. Line the bottom with parchment paper and pour some dried beans over it to weigh it down. Bake the pie shell for 5-6 minutes. Remove from oven and set aside. Lower the oven temperature to 325°F.
- Get the eggs ready in advance. Set out 3 bowls, one large and two small. Crack the egg whites into the big bowl and divide the yolks between the two small bowls, three yolks in each.
- Combine the sugar, cornstarch, flour and a pinch of salt in a small saucepan. Add the lime juice, zest, and water. Whisk to combine and continue whisking over medium-high heat until the mixture starts bubbling.
- Whisk 1/4 cup of the hot mixture into one of the egg yolk bowls until combined. Then whisk this egg yolk mixture back into the saucepan with the rest of the hot mixture. Add a few drops of natural green food coloring. Return the mixture to a simmer until thickened, then whisk in the butter. Pour the lime layer into the bottom of the pre-baked pie crust.
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Author Nathalie DupreeTotal Time 3 hrs 15 mins
- Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, butter, and sugar in a medium bowl until combined.
- Transfer Crust mixture to a 9-inch tart pan or pie plate. (If using a tart pan with removable bottom, surround bottom of pan with aluminum foil to prevent Filling from leaking.) Press mixture evenly in bottom and up sides of pan. Freeze until set, 5 to 10 minutes. Brush bottom and sides of Crust with egg white. Bake in preheated oven 10 minutes. Cool on a rack while preparing Filling.
- Prepare the Filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. In a medium bowl, whisk together water, egg yolks, lemon juice, and lime juice. Gradually whisk yolk mixture into sugar mixture until combined. Cook over medium-high, whisking often, until Filling thickens and just begins to bubble, 6 to 8 minutes. Cook, whisking constantly, 1 minute more.
- Remove from heat. Whisk in butter, lemon zest, and lime zest. Allow to cool 30 minutes before pouring into Crust.
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