Blue Ribbon Mile High Lemon Meringue Pie Recipes

Steps:

• 1. Combine Sugar, 1 1/2 cups water, salt in saucepan. Heat to boiling. Mix cornstarch and 1/3 Cup water to make a smooth paste. Add to boiling mixture gradually, stirring constantly. Cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice, stir in thickened mixture. Return to heat and cook, stirring constantly until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cover and cool until lukewarm.
• 2. Meringue: Add salt to egg whites and beat until frothy. Gradually add 1/2 Cup sugar, beating until glossy peaks are formed.
• 3. Secret Step that makes this filling heavenly!! Stir 2 heaping tablespoons of meringue into lukewarm filling. Pour filling into prepared baked pie crust.
• 4. Pile remaining meringue on top and spread lightly over filling, making sure to reach the edge of the crust (sealing it). Bake in slow oven, 325 degrees, about 10 minutes or until lightly browned. Cool.

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.

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.

Steps:

• 1. In medium saucepan mix together sugar, cornstarch, flour & salt. Gradually blend in BOILING hot water, bring to a boil over HIGH heat, stirring constantly, so it doesn't burn. Once starts to boil reduce heat to medium, cook & stir 8 more minutes, then remove from heat.
• 2. Stir a heaping tablespoon of hot mixture into egg yolks, return to hot mixture. Bring to a boil over high heat, stirring constantly. Once boiling reduce heat to low, cook & stir 4 minutes longer. Remove from heat. Add lemon peel & butter, stirring until butter is melted. Gradually GRADUALLY stir in the less then 2/3 C. lemon juice. I say less then 2/3 C. since you don't want your pie too thin. Next cover entire surface with wax paper , cool for about 10+15 minutes. Next pour into pre-baked pastry shell. Cool for at least 1 hour! Very important, you don't want a watery pie.
• 3. Pre heat over to 325* Next prepare your meringue, cover edges completely to prevent shrinkage of the meringue. Put in oven on middle shelf IF your meringue is tall like mine to prevent burning. Bake for 20-25 minutes depending on how brown you like your meringue. Enjoy!!
• 4. Deep dish 9" pre baked pie shell

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.

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.

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.

Steps:

• Bake pie shell according to package directions for a refrigerated pie.
• In saucepan, stir together gelatine, 1 cup sugar and salt.
• Beat together eggs yolks, lemon juice and water.
• Stir into gelatine mixture.
• Cook over medium heat, stirring constantly, until mixture just begins to boil.
• Remove from heat.
• Stir in lemon zest and chill, stirring occasionally, until partially set.
• NOTE: You can make this in two 8-inch regular pie shells.
• In mixing bowl, add egg whites and beat until soft peaks form.
• Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved.
• Fold the egg white mixture into the gelatine mixture until it becomes an even consistency.
• Pour into baked pie shell.
• Refrigerate and chill until firm (2 or more hours).
• Cut into small slices.
• If desired, dollop with whipped cream before serving.