Lemon Meringue Pie For 2 Recipe 465 Recipes

SMALL LEMON MERINGUE PIE

Steps:

• In a medium bowl, whisk together the flour, sugar, and salt.
• Scatter the shortening over the flour mixture and use a fork to mash it in. The mixture will resemble coarse sand.
• Add the chilled butter over the course flour mixture and use a fork to mash it in.
• Sprinkle the ice water over the dough half tablespoon at a time.
• Press the dough together. Stop adding ice water once the dough has come together.
• Flatten the dough and shape it into a disk. Wrap the dough disk tightly with plastic wrap, and refrigerate it for 20 minutes.
• Preheat the oven to 375 degrees F (190 C).
• Roll out the dough 1 inch larger than the pan and place it into a 6 inch pie pan. Click for a 6 inch pie pan.
• Pinch the edges for a decorative look, if desired.
• Prick the pie shell with fork, lightly. Bake for 10 minutes or until light golden. Remove from oven, let cool while you mix the filling ingredients.
• Lower the oven heat to 325 degrees F (160 C).
• Whisk the egg yolk in a medium bowl and set aside.
• In a medium-sized saucepan, add the 1 ½ tablespoons cornstarch, 1/3 cup sugar, 1/8 teaspoon salt, and 1/4 cup water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken, and then remove from the heat and allow to cool for a couple minutes.
• Take a small spoonful of the cornstarch mixture and whisk it into the beaten egg yolk to temper the yolk. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
• Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium heat, stirring constantly. Cook 3 to 4 minutes.
• Remove from heat and stir in the lemon juice and butter.
• Pour the filling into the pre-baked pie shell.
• In a regular bowl or stand mixer bowl, add the egg white. Beat with mixer until soft peaks form.
• Add sugar and vanilla. Beat until stiff peaks form.
• Pour the meringue on top of the pie filling. Spread it out to reach the crust on all sides.
• Use a spatula or spoon and make peaks or swirls.
• Bake in the 325 degree F (160 C) oven, about 20 minutes, or until the meringue peaks are a light brown and set.
• Cool completely on a wire rack before serving or the filling may not be set. Click for a wire cooling rack.

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 FOR TWO

Steps:

• For the crust and filling: Preheat the oven to 350 degrees F. Place the miniature graham cracker pie crusts on a small baking sheet. Bake until light golden and toasted, about 8 minutes. Cool completely.
• Meanwhile, heat the sugar, cornstarch, lemon zest and 1/4 cup water in a small saucepan over medium heat. Cook, whisking continuously, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from the heat.
• Whisk together the egg yolks and lemon juice in a medium bowl until smooth. While continuously whisking, slowly add the sugar syrup to the egg mixture until completely incorporated. This will temper the eggs without overcooking or scrambling them. Transfer back to the same small saucepan and return to the stove over medium heat. Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, 2 to 3 minutes. Remove from the heat, then whisk in the butter and vanilla until smooth.
• Spoon the filling into the pie crusts and smooth out the tops. Place a piece of plastic wrap directly on top of each pie, pressing onto the filling so it doesn't create a "skin." Refrigerate until chilled through and completely set, at least 4 hours and up to overnight.
• For the meringue topping: Add the sugar, cream of tartar and egg white to the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Place the bowl over a small saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Transfer the bowl to the mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Whisk in the vanilla until combined. Transfer to a piping bag fitted with a medium star tip.
• Remove the plastic wrap from the pies. Pipe the meringue evenly on top of each pie in a circular motion to create a large rosette, making sure to cover the filling completely. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes.

EASY LEMON PUDDING

Steps:

• On med-hi heat, bring sugar and water to a boil.
• Mix cornstarch, lemon juice and lemon extract.
• Stir into boiling mixture.
• Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
• Quickly stir this into the hot mix.
• Spoon into dessert cups.
• Chill.
• If you prefer you can put the mix into a baked pie shell, and cover with meringue.