Blue Ribbon Mile High Lemon Meringue Pie Recipes

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BLUE RIBBON MILE HIGH LEMON MERINGUE PIE



Blue Ribbon Mile High Lemon Meringue Pie image

I am a "LMP" fiend. The secret to a spectacular never-fail LMP is using 6 eggs. Once I made this version by Harriett Westman from "Blue Ribbon Winners: America's Best State Fair Recipes", this became my signature dessert. I adjust my portion size to the number of WW points left for the day; I calculate 1/8 of a pie as 10 points. Please allow 4 hours for cooling before serving. With 6 egg yolks, this is indeed a rich Southern custard filling with lemon juice added. For a more pronounced lemon flavor, use juice from up to 5 medium-size lemons, and reduce the water correspondingly; I have only made the standard recipe, which our family likes a lot.

Provided by KateL

Categories     Pie

Time 45m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 14

1 unbaked 9-inch pie shell (with high fluted edge)
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons flour
1 dash salt
1 1/2 cups water
6 egg yolks (slightly beaten)
1 1/2 teaspoons lemon peel, grated
6 tablespoons lemon juice
3 tablespoons butter
6 egg whites (at room temperature)
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

Steps:

  • BAKE 9-INCH FLUTED PIE SHELL:.
  • Preheat oven to 400°F (205°C).
  • Fit the crust into a pie plate and flute the edge.
  • Prick the bottom and sides of the crust with a fork.
  • Bake at 400°F (205°C) for 5 minutes.
  • Allow to cool while preparing rest of recipe.
  • PREPARE LEMON FILLING:.
  • In a medium-size heavy saucepan, mix 1-1/2 cups sugar, cornstarch, flour and salt.
  • Gradually add water, stirring until well blended.
  • Bring mixture to a boil over medium heat, stirring constantly; cook 3 minutes.
  • Remove hot mixture from heat.
  • Slowly pour about half of mixture into slightly beaten egg yolks, stirring constantly.
  • Slowly pour egg yolk mixture back into hot mixture, stirring constantly.
  • Return saucepan to heat.
  • Bring to a boil, stirring constantly, and cook 3 minutes more.
  • Add lemon peel, lemon juice, and butter.
  • Cook about 2 minutes more, stirring with a rubber spatula in a circular motion. DO NOT LET MIXTURE STICK TO BOTTOM OF PAN. Filling will be very thick and spatula will leave a track when drawn through filling.
  • Cover saucepan and remove from heat; keep warm.
  • PREPARE MERINGUE:.
  • Preheat oven to 350°F (175°C).
  • In a large bowl, beat egg whites and cream of tartar until foamy.
  • Beat in 3/4 cup sugar, 1 tablespoon at a time.
  • Beat in vanilla extract with the last tablespoon of sugar.
  • Continue beating until egg whites hold a soft peak.
  • Set aside.
  • ASSEMBLE PIE:.
  • If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell.
  • Starting around the edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell.
  • Bake in preheated 350°F (175°C) oven 15 minutes or until meringue is golden brown.
  • COOL 4 HOURS BEFORE SERVING:.
  • Cool about 4 hours at room temperature before cutting.
  • Makes one 9-inch pie.

Nutrition Facts : Calories 446.2, Fat 14.9, SaturatedFat 5.7, Cholesterol 135.9, Sodium 223.4, Carbohydrate 73.1, Fiber 1, Sugar 56.8, Protein 6.3

MILE-HIGH LEMON PIE



Mile-High Lemon Pie image

This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 8 to 10

Number Of Ingredients 15

All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
1 large egg
2 tablespoons heavy cream
1/3 cup cornstarch
1/3 cup sifted cake flour
1/4 teaspoon salt
1 1/4 cups sugar
5 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces
7 large egg whites
3/4 cup sugar
1/4 teaspoon salt

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 LEMON MERINGUE PIE



Mile High Lemon Meringue Pie image

Make and share this Mile High Lemon Meringue Pie recipe from Food.com.

Provided by internetnut

Categories     Pie

Time 27m

Yield 8 serving(s)

Number Of Ingredients 10

4 eggland's best eggs, separated
15 ounces folded refrigerated pie crusts
1 1/2 cups sugar, divided
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
1 tablespoon butter
1/2 cup fresh lemon juice
1/4 teaspoon cream of tartar

Steps:

  • Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
  • Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
  • In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture, then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes,whisking occasionally.
  • Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
  • Preheat the oven to 350. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
  • Spread the meringue over the pie filling, sealing to the edges of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool, then slice and serve.

Nutrition Facts : Calories 500.7, Fat 21.9, SaturatedFat 7.7, Cholesterol 111.7, Sodium 470.6, Carbohydrate 70.7, Fiber 0.6, Sugar 40.3, Protein 6.1

MILE-HIGH LEMON MERINGUE PIE



Mile-High Lemon Meringue Pie image

An excellent lemon meringue Pie, that all family members love, and if you have a big family be prepared to make two!!

Provided by Chef mariajane

Categories     Pie

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/4 cups sugar
1 cup lemon juice (from 6 lemons)
1/2 cup water
1/4 cup cornstarch
1/4 teaspoon table salt
8 large egg yolks (reserve 4 egg whites for meringue)
2 tablespoons lemon zest, grated
2 tablespoons unsalted butter, cut into pieces and softened
1 (9 inch) pie crusts, fully baked and cooled
1/2 cup water
1 cup sugar
4 large egg whites (reserved from filling)
1 pinch salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Steps:

  • If using a hand-held mixer, you will need a very deep bowl, and should move the beaters vigorously when beating the egg whites for the meringue, to avoid underbeating the egg whites. This pie is best on the day it's made.
  • FOR THE FILLING: Whisk sugar, lemon juice, water, cornstarch, and salt together in a large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat. Whisk in yolks until comined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.
  • FOR THE MERINGUE: Adjust oven rack to middle position and heat oven to 400°F Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
  • With electric mixer, beat in large bowl, at medium-low speed until frothy, about 1 minutes. Add salt and cream of tartar, and beat , gradually increasing sped to medium-high, until whites hold soft peaks, about 2 minutes. With mixer runnin, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick.
  • Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack, and cool to room temerature.

Nutrition Facts : Calories 444.1, Fat 15, SaturatedFat 5.3, Cholesterol 192.1, Sodium 247.2, Carbohydrate 73.4, Fiber 1.1, Sugar 57.2, Protein 6

PILED HIGH LEMON MERINGUE PIE



Piled High Lemon Meringue Pie image

Found this in Canadian Family Circle magazine many years ago & loved it. Hope you enjoy it too.

Provided by Heydarl

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups plain flour
1/2 teaspoon baking powder
125 g butter, chilled
2 tablespoons cold water
1/2 cup plain flour
1/2 cup cornflour
1 cup caster sugar
1 1/4 cups lemon juice
1 cup water
125 g butter
6 egg yolks
6 egg whites
1 1/2 cups caster sugar

Steps:

  • Brush a 23cm fluted flan tin with melted butter or oil. Place flour, baking powder and butter in food processor.
  • Process for 30 seconds using the pulse action. Add water and process a further 30 seconds or until the mixture comes together.
  • Turn onto a lightly floured surface and press together until smooth. Roll out the pastry between 2 sheets of plastic wrap, to cover base and side of the tin.
  • Ease pastry into the tin and trim edges. Cover with plastic wrap and refrigerate 20 minutes.
  • Preheat oven to moderate 180°C/350°F Cut a sheet of greaseproof paper to cover pastry-lined tin.
  • Spread a layer of dried beans or rice evenly over the greaseproof paper. Bake for 10 minutes, then remove from the oven and discard paper and beans. Return the crust to the oven and bake for a further 10 minutes or until it is lightly golden. Allow to cool completely.
  • To make filling: Combine flour, cornflour and sugar in a medium pan. Gradually stir in lemon juice and water and blend until smooth. Stir over a low heat until mixture boils and thickens.
  • Remove from heat, stir in butter and egg yolks. Return to low heat and stir until butter has melted. Cover with plastic wrap and cool completely. Place in prepared pastry.
  • To make topping: Beat egg whites in a large, clean, dry mixing bowl with electric beaters until stiff peaks form. Add sugar gradually, beating constantly until mixture is glossy and thick.
  • Preheat oven to moderately hot 210°C.
  • Spread the filling over the pastry base and then spoon the meringue on top of the filling, spreading it to the edges of the pie to seal. Peak the meringue using a flat bladed knife.
  • Bake for 5 minutes or until meringue is lightly browned on top.
  • NOTE: For best baking results make the pastry and the filling the day before and store separately. The meringue only needs to cook for about 5 minutes - enough for it to brown lightly. If left in the oven too long, the pie filling will warm and this makes the pie difficult to cut.

Nutrition Facts : Calories 663.1, Fat 29, SaturatedFat 17.2, Cholesterol 191.3, Sodium 294.1, Carbohydrate 95.3, Fiber 1.5, Sugar 63.7, Protein 8.7

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Top Asked Questions

How do you make a Mile High Lemon Meringue Pie?
We wanted our Mile-High Lemon Meringue Pie recipe to produce a tall and fluffy topping, so we made the meringue with a hot sugar syrup, and added a bit of cream of tartar to the egg whites before we beat them. This ensured that the meringue was cooked through and stable enough to be piled high on top of the filling.
How do you make meringue for pie crust?
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.
How do you beat egg whites for meringue pie?
If using a hand-held mixer, you will need a very deep bowl, and should move the beaters vigorously when beating the egg whites for the meringue, to avoid underbeating the egg whites. This pie is best on the day it's made.
How do you make meringue sauce?
For the meringue: Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.

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