Pattis Lemon Meringue Pie 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 III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
• In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
• In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
• Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

CLASSIC LEMON MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

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.

PATTI'S LEMON-MERINGUE PIE

Steps:

• Make piecrust: Sift flour and salt together into a large bowl. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in ice water a little at a time until dough comes together.
• On a lightly floured surface, roll dough with a floured rolling pin into an 11-inch round. Transfer to a 10-inch pie plate. Trim edge to create a 1/2-inch overhang; tuck edge under itself. Prick bottom all over with a fork. Refrigerate 30 minutes. Preheat oven to 425 degrees.
• Place pie shell on a baking sheet; line with parchment paper, and fill with pie weights or dried beans. Bake shell, rotating sheet about halfway through, until edges of crust are just browned, about 15 minutes. Remove parchment and weights; continue baking until bottom of crust is just browned, about 5 minutes more. Let cool completely on a wire rack. Reduce oven temperature to 400 degrees.
• Make filling: Remove zest from 2 lemons with a vegetable peeler; finely chop zest (reserve lemons for juicing). Process zest with 1 tablespoon sugar in a food processor until finely ground.
• Whisk together remaining 2 cups sugar and the cornstarch in a medium saucepan. Gradually whisk in 2 cups water; add zest mixture. Cook over medium heat, whisking constantly, 8 minutes (mixture will boil and thicken).
• Lightly beat egg yolks in a large bowl. Slowly whisk half of cornstarch mixture into beaten egg yolks. Return yolk mixture to cornstarch mixture in pan, and whisk together. Bring to a boil, and whisk constantly until very thick, about 5 minutes. Remove from heat; add lemon juice and butter, and whisk until well combined. Press plastic wrap directly onto surface, to prevent a skin from forming. Refrigerate until set, about 30 minutes.
• Pour filling into pie shell; set aside. Make meringue: Put egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until foamy. Beat in the sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. Beat in vanilla.
• Heap meringue on top of filling, making sure it touches crust (to prevent shrinking). Bake pie until meringue is pale brown, 8 to 10 minutes. Let cool on a wire rack in a draft-free spot.