Not Your Usual 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.

NOT YOUR USUAL LEMON MERINGUE PIE

Steps:

• Bring about 1-inch of water to a simmer in a large saucepan. In a mixer fitted with a whisk attachment, whisk the eggs and sugar together until very light yellow and fluffy. Whisk in the lemon juice and lemon zest. Rest the mixing bowl in the saucepan with the bowl's base above the simmering water (pour out some of the water if necessary.) Cook, whisking occasionally, until the mixture is thick and custard like, about 15 minutes. Remove the bowl from the heat and stir in the butter. Let cool, cover, and refrigerate overnight. Squeeze a dab of meringue on each of 8 plates and press one phyllo triangle down on it. Spoon a heaping tablespoon of lemon curd in the center, then pipe on some meringue. If possible, brown the meringue with a blowtorch. Place another phyllo triangle on top and repeat, topping off with a final phyllo triangle. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired.
• In a mixer fitted with a whisk attachment (or using a hand mixer) and a clean dry bowl, whip the egg whites until soft peaks form. Add the brown sugar and continue whipping until stiff and glossy, about 30 seconds more. Gently spoon meringue into a pastry bag fitted with a plain tip.
• Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with melted butter. Sprinkle evenly with 2 tablespoons of the sugar and then place another sheet of phyllo on top. Brush with melted butter, sprinkle with sugar, lay another sheet of phyllo on top, and brush with melted butter, and sprinkle with sugar. Repeat on another sheet pan with remaining 3 sheets of phyllo, butter, and sugar. You should have 2 stacks of phyllo dough, each 3 sheets thick. With the tip of a sharp knife, cut each stack into 12 triangles. Cover both stacks with parchment paper. Place one of the pans on top of the other to weight it down. Then place another empty sheet pan on the very top (this is to keep the phyllo from buckling during baking). Bake 10 to 12 minutes, until the phyllo is golden brown. Remove the whole stack of sheet pans and let cool (do not unstack the pans).

NOT YOUR USUAL LEMON MERINGUE PIE

Steps:

• 1. Preheat the oven to 350°. Cut 2 sheets of parchment paper to fit a large baking sheet. Place 1 sheet of the parchment on a work surface. Top with a sheet of phyllo and brush with the melted butter. Sprinkle 2 teaspoons of the granulated sugar over the phyllo. Repeat with 2 more sheets of phyllo so that you have a stack of 3 sugared sheets. Using a ruler, trim the phyllo to a 12-by-16-inch rectangle, then cut it into twelve 4-inch squares. Slide the parchment onto a baking sheet and top with the second sheet of parchment paper. Bake for 18 minutes, until the phyllo squares are golden and crisp. Let cool completely. 2. Preheat the broiler. Put the brown sugar in a food processor; pulse to break up any lumps. In the bowl of a standing electric mixer fitted with a whisk, beat the egg whites at medium-high speed until soft peaks form. Beat in the brown sugar at high speed, a few tablespoons at a time, until the whites are glossy, 2 to 3 minutes. Transfer the meringue to a pastry bag with a plain tip. 3. Spoon a dollop of lemon curd onto each phyllo square. Pipe a layer of meringue over the lemon curd (alternately, you can spoon the meringue over the curd). Broil 6 inches from the heat for 1 minute, or until lightly toasted. Set 6 phyllo squares on plates and top them with the remaining 6 squares. Garnish with raspberries and serve.

NOT YOUR USUAL LEMON MERINGUE PIE

Steps:

• Preheat the oven to 350°F
• Cut 2 sheets of parchment paper to fit a large baking sheet.
• Place 1 sheet of the parchment on a work surface.
• Top with a sheet of phyllo and brush with the melted butter.
• Sprinkle 2 teaspoons of the granulated sugar over the phyllo.
• Repeat with 2 more sheets of phyllo so that you have a stack of 3 sugared sheets.
• Using a ruler, trim the phyllo to a 12-by-16-inch rectangle, then cut it into twelve 4-inch squares.
• Slide the parchment onto a baking sheet and top with the second sheet of parchment paper.
• Bake for 18 minutes, until the phyllo squares are golden and crisp. Let cool completely.
• Preheat the broiler.
• Put the brown sugar in a food processor; pulse to break up any lumps.
• In the bowl of a standing electric mixer fitted with a whisk, beat the egg whites at medium-high speed until soft peaks form.
• Beat in the brown sugar at high speed, a few tablespoons at a time, until the whites are glossy, 2 to 3 minutes.
• Transfer the meringue to a pastry bag with a plain tip.
• Spoon a dollop of lemon curd onto each phyllo square.
• Pipe a layer of meringue over the lemon curd (alternately, you can spoon the meringue over the curd).
• Broil 6 inches from the heat for 1 minute, or until lightly toasted.
• Set 6 phyllo squares on plates and top them with the remaining 6 squares.
• Garnish with raspberries, cashews, and serve.