Paula Deens Tangy Lemon Meringue Pie Recipe 415

PAULA DEEN'S TANGY LEMON MERINGUE PIE RECIPE - (4.1/5)

Paula Deen's Tangy Lemon Meringue Pie Recipe - (4.1/5) image

Provided by kshepherd322

Number Of Ingredients 8

Ingredients

1 1/2 cups sugar
1/4 cup cornstarch
4 large eggs, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons butter
1 tablespoon lemon zest
1 (9") prepared pie crust, baked
Paula Deen's Mile-High Meringue

Steps:

Preheat oven to 325 F. In a large saucepan, combine sugar and cornstarch. Stir in eggs and lemon juice. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and lemon zest. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.

PAULA DEEN'S MILE-HIGH MERINGUE RECIPE - (3.9/5)

Paula Deen's Mile-High Meringue Recipe - (3.9/5) image

Provided by kshepherd322

Number Of Ingredients 4

Ingredients

5 egg whites, room temperature
1/2 teaspoon cream of tartar
10 tablespoons sugar
1 teaspoon clear or regular vanilla extract

Steps:

Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature for about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in. Using the back of a spoon, spread the meringue over a hot pie filling, first spreading around the rim of the pie and then filling in the center. Use the spoon to smooth the meringue. Make sure to seal the edges by spreading the meringue to the edges of the pastry. Use the back of the spoon to pull the meringue up into peaks all over the pie. Put the pie in the oven, do not let it sit. Use this basic meringue recipe for any pie. Preheat the oven to 325°F. Bake the pie with meringue topping for about 12 to 15 minutes, or until golden brown. Let pie cool before slices and serving.

TASTY LEMON MERINGUE PIE

Tasty Lemon Meringue Pie image

The recipe for this yummy lemon pie comes from my grandmother. It's a lovely, special dessert that feels like home.-Merle Dyck, Elkford, British Columbia

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/2 cup sugar
1/4 cup cornstarch
Pinch salt
2 cups cold water
2 large egg yolks, lightly beaten
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon butter
MERINGUE:
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
6 tablespoons sugar
Pastry for single-crust pie (9 inches), baked

Steps:

In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, zest and butter until butter is melted. Set aside and keep warm. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

Nutrition Facts : Calories 246 calories, Fat 9g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 145mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

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