MILE HIGH MERINGUE
Are you tired of weepy, sticky meringue? This meringue will not let you down. It stands proud and adorns your favorite pie with a delicious mound of delicate meringue. The cook time does not reflect the time to cool the cornstarch mixture. This recipe is from one of my all time favorite cookbooks-- More Make-A-Mix Cookery,
Provided by PaulaG
Categories Dessert
Time 45m
Yield 1 pie
Number Of Ingredients 7
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.
Nutrition Facts : Calories 521.9, Fat 0.2, Sodium 324.8, Carbohydrate 121.8, Fiber 0.1, Sugar 114, Protein 10.8
LEMON MERINGUE DESSERTS
These pretty individual dessert cups are cute as can be-and yummy too. A sweet and fluffy golden meringue tops the pudding that's rich with lemony flavor. -Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine 2/3 cup sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice. butter and zest. Pour into four 6-oz. custard cups; set aside. , In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread meringue over lemon mixture, sealing edges to sides of cups. Bake at 375° for 5-7 minutes or until golden brown.
Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 73mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
MILE-HIGH LEMON MERINGUE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse a few times until combined. Add the butter and pulse just until coarse crumbs form. Add the vinegar and 3 tablespoons ice water; pulse until the dough comes together but is slightly crumbly. Pinch the dough - if it's too crumbly, pulse in more ice water 1 teaspoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate until firm, at least 1 hour or overnight.
- On a lightly floured surface, roll out the dough into a 13-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself, then crimp the edges. Refrigerate the crust until firm, at least 1 hour.
- Preheat the oven to 375˚ F. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Place the crust on a rimmed baking sheet and bake until golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until the crust is a deep golden brown on the bottom, 20 to 30 more minutes. Remove from the oven and let cool while preparing the filling but leave the oven on.
- Make the filling: Whisk the egg yolks in a medium bowl until smooth; set aside. Whisk the sugar, cornstarch and salt in a medium saucepan to combine. Whisk in the water and lemon juice and turn the heat to medium. Bring to a gentle simmer and cook, whisking, until thickened, about 5 minutes. Slowly whisk about one-quarter of the sugar mixture into the egg yolks. Whisk in another one-quarter of the sugar mixture until smooth, then pour the mixture back into the saucepan. Continue cooking, whisking constantly to keep the egg yolks from scrambling, about 1 more minute. Stir in the butter and lemon zest until the butter melts; remove from the heat.
- Immediately make the meringue while the filling is still hot: Combine the egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Very slowly beat in the sugar; continue beating until firm glossy peaks form, about 4 minutes more (do not overbeat). Give the lemon filling a quick stir, then pour into the crust. Immediately spread the meringue on top of the hot filling, spreading it all the way to the crust; use the back of a spoon to make swoops and peaks. Bake until the meringue is golden brown in spots, 5 to 7 minutes; do not overbake to avoid weeping.
- Remove the pie to a rack and let cool 1 hour, then refrigerate until completely cooled before slicing, about 4 hours.
MILE HIGH LEMON MERINGUE PUDDING CUPS
I have not tried this pudding. I'm posting this for safe keeping. I found this recipe in Woman's Day magazine.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350. You'll need 6 ovenproof glass mini coffee mugs, ramekins or custard cups (1/2 cup capacity). Arrange on a rimmed baking sheet.
- In food proccesor, combine 1 1/4 cups of the sugar, the cornstarch, lemon zest and salt; process until zest is finely ground and mixture is tinted very pale yellow. Transfer mixture to a medium saucepan. Whisk in milk until smooth. Bring to a boil over medium heat, stirring gently until pudding thickens. Boil 1 minute, whisking, then remove from heat.
- Whisk yolks in a small bowl until blended. Gradually whisk in 1 cup of the hot pudding; return to saucepan and whisk in lemon juice. Bring mixture back to a boil, whisking constantly, and boil 1 minute longer. Remove from heat; whisk in butter until melted and incorporated. Spoon pudding into mugs; place a large sheet of foil over custards to keep warm.
- Beat 2 egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar and continue to beat until stiff, glossy peaks form.
- Transfer meringue to a 1-gallon ziptop bag. Gather meringue to one corner of the bag. Cut off 1/2-inch tip from that corner with scissor. Pipe meringue onto top of each hot pudding to cover completely, piping the meringue about 2-inch high (you'll have extra meringue left; discard). Place puddings in oven 6-8 minutes, until meringue sets and lightly browns. Cool to room temperature, then chill 2 hours before serving.
Nutrition Facts : Calories 324.5, Fat 7.5, SaturatedFat 3.6, Cholesterol 154.6, Sodium 174.5, Carbohydrate 59.9, Fiber 0.2, Sugar 50.7, Protein 6.3
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MILE-HIGH LEMON MERINGUE PUDDING CUPS - WOMAN'S DAY
From womansday.com
Cuisine AmericanTotal Time 2 hrs 30 minsCategory Easter, Mother's Day, DessertCalories 316 per serving
- Heat oven to 350°F. You'll need 6 ovenproof glass mini--coffee mugs, ramekins or custard cups (½-cup capacity).
- Arrange on a rimmed baking sheet. In food processor, combine 1 1⁄4 cups of the sugar, the cornstarch, lemon zest and salt; process until zest is finely ground and mixture is tinted very pale yellow.
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