Lemon Meringue Pie Filling Microwave 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 FILLING (MICROWAVE)

Steps:

• In an 8-cup Pyrex measuring cup mix the sugar, cornstarch and salt; add in the egg yolks, half and half cream, lemon juice and food colouring (if using) whisk until blended.
• Place in the microwave and cook on HIGH for about 5-6 minutes or until the mixture is thickened (removing and whisking every other minute to make certain that the mixture is completely mixed and smooth).
• Add in the butter and lemon rind; mix until the butter is melted.
• Pour into a baked and cooled 9-inch pie shell.
• Cover with plastic wrap directly on top of the filling and chill until cooled.

FAST MICROWAVE LEMON MERINGUE PIE

Steps:

• In microwavable bowl add sugar minus 6 Tablespoons for meringue, cornstarch, salt, water.
• Stir and micro on high for 5 minutes till transparent stirring once.
• Temper egg yolks by mixing a bit of hot mixture with them.
• Add lemon juice and rind.
• Add to hot mixture and stir.
• Cook 3 minutes on 70% power.
• Add butter and pour into pie crust.
• Cool.
• In food processor beat 3 egg whites with 6 Tablespoons of sugar adding gradually.
• Add 1/4 teaspoon salt and bake at 350°F until golden.

MICROWAVE CHOCOLATE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. Once it is mixed well, stir in remaining milk. Microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.
• In a small bowl, place a small amount of the hot mixture and beat together with egg yolks. Stir back into original mixture in casserole dish. Microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. Blend in butter and the 1 teaspoon of vanilla. Pour mixture into pastry shell.
• To Make Meringue: In a small bowl, beat egg whites and cream of tartar until foamy. Gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. Spread meringue over top of pie filling.
• Seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.

LUSCIOUS LEMON MERINGUE PIE

Steps:

• Note, I use a commercial mix. If you cannot find it, you can follow the directions on your pudding and pie mix package, but add the lemon juice and rind to the mix when it is cooked.
• Preheat oven to 375 degrees.
• Zest the lemon and set 2 tablespoons of the zest aside.
• Squeeze 2 tablespoons of juice out of the lemon and set aside.
• Place egg whites into mixing bowl and set aside.
• In a large glass bowl, stir together the egg yolks and cold water.
• Mix in the lemon pudding and pie filling powder.
• Stir in the hot water and lemon juice.
• Microwave on high for 4 min's. Add the lemon zest.
• Stir and continue cooking at 2 minute intervals until thick.
• In the meantime, as this is cooking, beat eggs whites until frothy.
• Add the cream of tartar, beat until foamy.
• Gradually add the powdered sugar, beat until stiff peaks form.
• Stir the butter into the hot filling, let rest for 2 minutes.
• Pour into baked shell.
• Spoon the meringue over the filling, ensuring the meringue seals the edges of the pie crust.
• Make swirls and peaks on the meringue.
• Bake for 10 to 12 minute until peaks are browned.
• Cool at room temperature for 1 hour, then chill.
• When cutting, slice through the meringue with a knife wet with hot water.

LEMON MERINGUE PIE

Steps:

• In a heavy, non reactive, medium saucepan, thoroughly whisk together, granulated sugar, cornstarch and salt. Whisk in water until the mixture is completely smooth.
• Whisking constantly, bring to a boil over medium-high heat. Lower heat slightly and cook whisking constantly, until very thick, smooth and translucent, about 2 minutes.
• Remove pan from heat. Whisk in the butter until melted.
• In a deep medium bowl, whisk the egg yolks until blended. Whisk about ½ cup of the cornstarch mixture into the yolks until blended.
• Whisking vigorously, slowly add the yolk mixture to the cornstarch mixture until well blended.
• Return pan to medium-high heat and bring to a boil, whisking vigorously and scraping bottom of pan, until the mixture boils for a full 2 minutes. Don't undercook as the filling may thin out and become runny later.
• Remove from heat and whisk in lemon juice...vanilla.
• Strain the filling through a fine sieve into a medium microwave-safe bowl. Whisk in lemon zest. Taste filling and stir in more lemon juice or sugar, if desired. Cover and set aside.
• To make meringue: In a completely grease free large bowl, combine the egg whites, cream of tartar, and salt. Using a mixer on low speed (with a whisk shaped beater if available) beat the mixture until frothy. Raise to speed to medium and continue beating until mixture is smooth, fluffy and opaque but still too soft to hold peaks, (check by stopping and lifting the beater) immediately add the powdered sugar 2 tbsp at a time, beating for about 20 seconds after every addition. Add the vanilla. Raise the speed to medium high and beat for 2 ½ minutes, scraping down the sides of bowl as needed. Raise the speed to high and beat for about 1 minute, or until meringue is fluffy and stands in firm but not dry peaks.
• Microwave the filling on medium power, stopping and stirring once, until piping hot, about 1 ½ minute. Turn out the filling into the pie shell, spreading to even the surface. Set the pie on a rimmed baking sheet. Spread about half the meringue over the filling making sure the meringue touches the pastry all the way around. Add the remaining meringue, mounding it slightly in the middle. Attractively swirl the meringue with a table knife or the back of a large spoon.
• To bake the pie: bake for 12 to 17 minutes, or until meringue is cooked through and evenly tinged with brown all over. For even browning, rotate the pan from front to back after 6 minutes. Transfer pie to a wire rack. Let cool for at least 2 hours and then refrigerate until completely cold before covering; this will prevent the beading and weeping of the meringue. The pie will keep for 4 days, covered and refrigerated.