Lemon Meringue Pie With A Twist 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 WITH A TWIST

Steps:

• 1. Mix the one cup of sugar and corn starch. Add cold water. Whisk together.
• 2. Bring to a boil stirring constantly until liquid is clear.
• 3. Mix a small amount of hot mixture with slightly beaten egg yolks, and return all to the pan. Mix in lemonade, salt, and butter. Cook stirring constantly for one minute or until thickened. Remove from heat and let cool.
• 4. When cooled pour into baked pie shell (9" pie shell).
• 5. Beat egg whites with 1/3 cup sugar and cream of tartar until stiff and forming peaks.
• 6. Put on pie and bake in 350 degrees until lightly golden.
• 7. Cool, then refrigerate.

LEMON MERINGUE PIE

Steps:

• In a medium bowl, stir together the flour, sugar and salt. Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
• Gradually add in cold water, stirring each time until you can press it together. Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
• Preheat oven to 425°F.
• Roll out pie crust dough to fit a 9" pie plate.
• Press into the pie plate and over the sides. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
• Bake for 10-12 minutes until light golden brown. Set aside while you make the filling.
• In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest.
• Cook over medium to medium-high high, whisking constantly, until thickened. It will be thick, slightly thicker than pudding, when warm. This can take 10-15 minutes, but don't rush it. Once thickened, remove from heat and stir in butter.
• Pour hot filling into the pie crust, set aside and make the meringue.
• Preheat oven to 375°F.
• In a small saucepan, whisk together the water and corn starch. Cook over medium heat until thickened and clear. Set aside but keep warm.
• In a clean bowl with clean beaters, beat egg whites, vanilla and salt until soft peaks form.
• Gradually add in the sugar, beating until stiff glossy peaks form.
• Gradually add in the warm corn starch mixture, beating constantly, until completely incorporated and meringue is light and fluffy and holds stiff peaks.
• Spread meringue onto hot pie filling (it's important that the filling is still hot!) and spread right to the edge of the pie crust. The meringue must touch the edges all the way around.
• Bake at 375°F just until the tops of the meringue are light golden brown -- don't overbake.
• Let rest on the counter on a wire rack for 1-2 hours, then refrigerate for 5-6 hours until chilled, or overnight.
• Slice and serve.