Meringue For 9 Inch Pie Recipes

LEMON MERINGUE PIE (9-INCH)

Steps:

• Bake pie shell.
• Heat oven to 400 degrees.
• Mix sugar and cornstarch in medium saucepan.
• Gradually stir in water.
• Cook over medium heat, stirring constantly, until mixture thickens and boils.
• Boil and stir 1 minute.
• Gradually stir at least half the hot mixture into egg yolks.
• Blend into hot mixture in pan.
• Boil and stir 2 minutes.
• Remove from heat; stir in butter, lemon peel, lemon juice and food color.
• Pour into baked pie shell.
• Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
• Bake about 10 minutes or until a delicate light brown.
• Cool away from draft.
• For Meringue: Beat egg whites and cream of tartar until foamy.
• Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (peaks will form).
• DO NOT UNDERBEAT.
• Beat in vanilla.

MERINGUE FOR 9-INCH PIE

Steps:

• In 1-quart saucepan, mix sugar and cornstarch. Stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Cool completely while making filling for pie recipe. (To cool more quickly, place in freezer about 10 minutes.)
• Heat oven to 350°F. In large bowl, beat egg whites and salt with electric mixer on high speed just until soft peaks begin to form. Very gradually beat in sugar mixture until stiff peaks form (which helps dissolve the sugar.
• Spoon meringue onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking. Bake about 15 minutes or until meringue is light brown. Cool away from drafts.

LEMON MERINGUE PIE

Steps:

• For the pie crust: Put the flour and butter in a food processor and pulse until it has the texture of breadcrumbs. If using your hands, rub the butter and flour together until the mixture resembles wet sand. Add the sugar, salt and egg yolks, and stir together with a knife.
• Press the mixture together into a ball. If the pastry feels very dry, add the cream, bit by bit, until it comes together.
• Press the dough into a disc, wrap in plastic wrap and put it in the refrigerator to rest for 30 minutes.
• For the lemon curd: Meanwhile, in a large, heat-proof bowl, whisk the eggs with the yolks and sugar until the mixture is light and yellow. Place the bowl over a pot of simmering water and whisk in the lemon juice. Cook, stirring constantly, until very thick, 15 to 20 minutes. Remove from the heat and stir in the lemon zest and butter until melted and mixed in. Transfer to a bowl, let cool completely, and then refrigerate with a piece of plastic wrap pressed directly on the surface.
• Blind bake the crust: Roll the dough out on a lightly floured work surface to about 1/4-inch thick; fit into a 9-inch pie dish and crimp the edges.
• Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans and continue baking until completely golden and crisp looking, another 10 minutes. If the edges brown before the center cooks, cover them with some foil. Let cool completely.
• At least 3 hours before you are ready to serve, add the lemon curd to the pie shell and refrigerate. When you are ready to serve, make the meringue.
• For the meringue: Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm.
• Pour the egg white mixture into the bowl of a stand mixer fitted with the whisk attachment and add the vanilla. Beat on high speed until stiff peaks form, about 5 minutes. Turn the speed to low and continue to beat until cool, about 10 minutes.
• Top the pie with the meringue by either piping with a pastry bag or spreading with an offset spatula to form peaks. Use a pastry torch to brown the meringue and serve.

MERINGUE FOR 9-INCH PIE

Steps:

• 1. Heat oven to 350°.2. Mix sugar and cornstarch in 1-quart saucepan. Stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute remove from heat. Cool completely while making filling for pie recipe. (To cool more quickly, place in freezer about 10 minutes.)3. Beat egg whites and salt in large bowl with electric mixer on high speed until soft peaks just begin to form. Very gradually beat in sugar mixture until stiff peaks form.4. Spoon meringue onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking. Bake about 15 minutes or until meringue is light brown. Cool away from drafts.NUTRITION FACTS: 1 Serving Calories 65 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 65mg Carbohydrate 14g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 StarchFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.