Bake Salé 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.

BAKE-SALé LEMON MERINGUE PIE

Steps:

• Position rack in center of oven and preheat to 450°F. Unfold pie crust. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass pie dish. Fold edges over; crimp decoratively. Pierce crust all over with fork. Bake until crust is pale golden, about 12 minutes. Cool crust completely on rack.
• Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend. Whisk over medium heat until mixture comes to boil. Whisk over medium heat until mixture comes to boil. Whisk until mixture thickens, about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until smooth. Cool completely, stirring occasionally, about 1 hour.
• Preheat oven to 350°F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl. Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form. Add sugar mixture 1 tablespoonful at a time, beating until stiff peaks form after each addition.
• Spread cooled lemon filling in crust. Spoon dollops of meringue around edge of pie atop filling. Spoon remaining meringue onto center of pie. Spread meringue to cover filling, mounding in center and sealing completely to crust edge. Using rubber spatula or spoon, swirl meringue decoratively, forming peaks. Bake pie until meringue peaks are light brown, about 12 minutes. Transfer to rack and cool completely. refrigerate pie until cold, about 1 1/2 hours. (Can be prepared 3 hours ahead. Keep refrigerated.)

LEMON MERINGUE PIE

Steps:

• Preheat oven to 220 degree celsius (450 degree F).
• Mix cornflour, sugar and salt in a large saucepan.
• Add the hot water and mix thoroughly and vigorously to remove any lumps.
• Cook over a medium/high heat until the mixture is a thick white opaque look and there is no liquid left.
• Let cool slightly, add eggs into the opaque nux and beat well over a low heat for 2-3 minutes.
• Add lemon juice and butter and beat until mixture is thick and there is no liquid over a low heat.
• Let cool, then spoon into baked pastry shell.
• MERINGUE.
• Beat 3 egg whites till stiff peaks are formed, add sugar 2 tablespoons at a time and beat in well between each addition.
• Spoon or pipe meringue over lemon filling in pie case making sure meringue covers to the edge of the pastry. If spooning you can make decorative swirls with edge of spatula.
• Bake for 5 to 8 minutes or till a light golden colour (swirled tips will cook a little darker).