My Mile Deep High Lemon Meringue Pie Recipes

MILE-HIGH LEMON PIE

Steps:

• Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
• To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
• Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
• Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
• Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
• To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
• Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.

MILE HIGH MERINGUE

Steps:

• In a small saucepan, combine the cornstarch, 3 tablespoons sugar, salt, lemon juice and water.
• Bring to a slow boil over medium heat and stir until clear and thick.
• Set aside and cool completely.
• In a large bowl, beat the egg whites until soft peaks form.
• Gradually add cooled cornstarch mixture, beating until mixture thickens.
• Gradually add 6 tablespoons sugar, beating until soft peaks form, approximately 5 to 8 minutes.
• Spoon the prepared meringue over your favorite pie and bake in a preheated 325 degree oven for 30 minutes or until golden brown.

MILE HIGH LEMON MERINGUE PIE

Steps:

• 1. Bake the crust according to package.
• 2. In a large bowl, beat 9 egg yokes until blended. Put the whites in a separate large bowl. DO NOT refrigerate the whites they need to be room temperature.
• 3. In another bowl, whisk together 1 1/2 cups of the sugar and the cornstarch, then whisk in the beaten eggs, the lemon juice and salt.
• 4. Transfer to a heavy saucepan, place over medium heat and heat until the mixture comes to a full boil, whisking constantly. Reduce heat to low and let bubble for 15 seconds. Be careful not to overcook the filling or it will separate. Remove from heat and whisk in the butter.
• 5. pour into the baked crust
• 6. MERINGUE
• 7. Using a mixer on high speed, beat the reserved egg whites until soft peaks form.
• 8. Beat in the remaining sugar, beating until the egg whites become a meringue with stiff, shiny peaks.
• 9. Using a spatula, spread the meringue evenly over the hot filling, making sure the meringue touches the crust on all sides this will help to stop shrinkage. Swirl the meringue to form peaks
• 10. Bake until the meringue is browned,or to your liking about 5 minutes. Transfer to a rack and cool completely before serving, at least 4 hours. Serves 8.

MY MILE DEEP HIGH LEMON MERINGUE PIE....

Steps:

• 1. In medium saucepan mix together sugar, cornstarch, flour & salt. Gradually blend in BOILING hot water, bring to a boil over HIGH heat, stirring constantly, so it doesn't burn. Once starts to boil reduce heat to medium, cook & stir 8 more minutes, then remove from heat.
• 2. Stir a heaping tablespoon of hot mixture into egg yolks, return to hot mixture. Bring to a boil over high heat, stirring constantly. Once boiling reduce heat to low, cook & stir 4 minutes longer. Remove from heat. Add lemon peel & butter, stirring until butter is melted. Gradually GRADUALLY stir in the less then 2/3 C. lemon juice. I say less then 2/3 C. since you don't want your pie too thin. Next cover entire surface with wax paper , cool for about 10+15 minutes. Next pour into pre-baked pastry shell. Cool for at least 1 hour! Very important, you don't want a watery pie.
• 3. Pre heat over to 325* Next prepare your meringue, cover edges completely to prevent shrinkage of the meringue. Put in oven on middle shelf IF your meringue is tall like mine to prevent burning. Bake for 20-25 minutes depending on how brown you like your meringue. Enjoy!!
• 4. Deep dish 9" pre baked pie shell

BONNIE'S LEMON MERINGUE PIE

Steps:

• 1. Pie crust is your first step. Prepare your crust and bake it in the oven. You may use a ready-made crust, your own recipe or the recipe below. The second step will be to read through this recipe so you are familar with it as you proceed.
• 2. PIE WEIGHTS This is my solution to keeping the pie crust nice and flat instead of lumpy. I bake my pie in a 10 inch glass pie dish. So I take a tin foil pie pan that will fit INSIDE the 10 inch pie dish on top of the uncooked pie crust. I spray the BOTTOM of the tin foil pie plate with pam. Place it in the pie shell and add about a cup of dried beans. That will be sufficient weight to make it work.
• 3. Here is how the pie crust looks after baked with pie weights.
• 4. Put the tea kettle on to boil water. It is best to assemble all ingredients before you begin. Place your egg beaters in the freezer and your egg whites in the bowl you are going to make the meringue in and refrigerate. Grate the lemon rind. Use level measurements. A timer is very helpful.
• 5. Mix dry ingredients first, then add water for no lumps. Use a whisk to make it smooth and then do your stirring with a wooden spoon.
• 6. Mix sugar, cornstarch, salt, boiling water and the lemon rind in a deep non stick saucepan. Heat slowly, stirring until smooth, and then cook over low heat until thickened and no taste of cornstarch remains, constantly stirring about 15 minutes. Use the timer. It will be a sort of white color. (Once in a while, depending on altitude and climate, you may need to add a little more cornstarch than the recipe calls for so it will be thicker.)
• 7. Remove from heat and add the butter and mix well. Beat egg yolks slightly and add lemon juice; add to hot mixture slowly and mix well. Return to heat and cook, stirring constantly for 5 to 7 minutes. Do not boil. It will now be a nice yellow lemon color. Remove from heat and set aside.
• 8. Fill your pie shell and it will be full!
• 9. MERINGUE: Beat 6 egg whites until frothy, add a pinch of salt, 1/2 cup sugar a little at a time--then beat until stiff and glossy, and makes stand up peaks. Cover the pie with meringue. SEAL THE EDGES. I pile the meringue in the center and work with a flat bowl scraper to the edges of the pie. Cover the pie so there is no separation between the filling and the meringue. Now bake your beautiful pie in a hot oven at 425 degrees for 4 to 5 minutes or until browned. It will look like my picture. The tip of the peaks will be darker brown. Watch it carefully so it doesn't burn. Cool on a rack in a draft free place until totally cool, then refrigerate. (If you put a warm pie in the refrigerator, you will have some moisture droplets on your meringue.)
• 10. Chill overnight before cutting (the hardest part is waiting!) Enjoy!
• 11. PIE CRUST: This is Ina's recipe and it has always worked for me. This recipe makes two 10 inch pie crusts. Ingredients: 12 tablespoons very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 -8 tablespoons ice water (about 1/2 cup) Directions: 1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. 2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. 3. Add the butter and shortening. 4. Pulse 8 to 12 times, until the butter is the size of peas. 5. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. 6. Dump out on a floured board and roll into a ball. 7. Wrap in plastic wrap and refrigerate for 30 minutes. 8. Cut the dough in half. 9. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. 10. Fold the dough in half, place in a pie pan, and unfold to fit the pan. 11. Repeat with the top crust. If you are using a single crust, flute the edges. 12 **Ina prefers to use Crisco shortening, that has been stored in the refrigerator.
• 12. Cook's Tip: Just a tip: make sure the filling gets very very thick and glassy looking when you are cooking it on the stove. That way, it will have no trouble setting up. Cool completely before refrigerating, and let the pie set overnight before cutting it, so it has time to set up. Thanks and enjoy!

MILE HIGH LEMON PIE

Steps:

• Bake pie shell according to package directions for a refrigerated pie.
• In saucepan, stir together gelatine, 1 cup sugar and salt.
• Beat together eggs yolks, lemon juice and water.
• Stir into gelatine mixture.
• Cook over medium heat, stirring constantly, until mixture just begins to boil.
• Remove from heat.
• Stir in lemon zest and chill, stirring occasionally, until partially set.
• NOTE: You can make this in two 8-inch regular pie shells.
• In mixing bowl, add egg whites and beat until soft peaks form.
• Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved.
• Fold the egg white mixture into the gelatine mixture until it becomes an even consistency.
• Pour into baked pie shell.
• Refrigerate and chill until firm (2 or more hours).
• Cut into small slices.
• If desired, dollop with whipped cream before serving.