Heavenly Meringue Layers Recipes

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HEAVENLY PIE ( LEMON MERINGUE REVERSED)



Heavenly Pie ( Lemon Meringue Reversed) image

This my Grandma used to make for my DAD! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!!

Provided by Rita1652

Categories     Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 cup sugar
1/4 teaspoon cream of tartar
4 egg whites, beaten till stiff not dry
4 egg yolks, slightly beaten
1/2 cup sugar
3 tablespoons lemon juice
1 tablespoon lemon zest, grated
1 pint heavy cream, whipped

Steps:

  • Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
  • In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
  • Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
  • Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
  • Bake for 1 hour at 225 degrees.
  • Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
  • Cool.
  • Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
  • Cover with remaining whipped cream.
  • Serve AWAY!

WALNUT MERINGUE LAYERS



Walnut Meringue Layers image

Use this to make our Gingerbread Town-Square Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes three 9-inch square cakes

Number Of Ingredients 5

8 ounces walnut halves (2 1/2 cups), toasted and finely ground (2 cups)
1 cup superfine sugar
1 1/2 cups confectioners' sugar
Pinch of salt
8 large egg whites, room temperature

Steps:

  • Preheat oven to 200 degrees. Line 3 baking sheets with parchment. Using a cake pan or a ruler, trace a 9-inch square on each piece of parchment.
  • Whisk walnuts, 3/4 cup superfine sugar, the confectioners' sugar, and salt.
  • With an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Gradually add remaining 1/4 cup superfine sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in walnut mixture with a spatula. Spread batter evenly onto traced squares on parchment, and smooth tops.
  • Bake for 2 1/2 hours. Turn off oven, and let cool in oven until completely dry, about 75 minutes.
  • Carefully peel meringue layers from parchment, and let cool completely on wire racks.

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