Gingery Lemon Meringue Pie Recipes

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually 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 yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Stir flour, salt and sugar in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles coarse meal. Mix in enough ice water by teaspoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
• Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough, leaving 1/2-inch overhang. Fold edge under and crimp. Freeze crust 30 minutes.
• Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake crust until golden and baked through, about 8 minutes. Cool completely.
• Finely chop ginger with 1 cup plus 6 tablespoons sugar in processor until moist paste forms, about 25 seconds. Combine lemon juice, water and ginger paste in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Let steep 1 hour at room temperature.
• Strain lemon mixture into bowl, pressing on solids. Discard solids in strainer. Return liquid to saucepan. Add cornstarch; whisk until dissolved. Whisk in yolks. Whisk over medium-high heat until mixture boils and thickens, about 5 minutes. Transfer mixture to bowl; cool. Cover and chill until cold, about 3 hours. (Can be made 1 day ahead. keep chilled.)
• Preheat oven to 400°F. Spoon filling into crust,smoothing top. Using electric mixer, beat egg whites in large bowl until foamy. Gradually add 1/3 cup sugar, beat until stiff and glossy. Mix in vanilla. Spoon meringue over filling, spreading to edge of crust to seal. Bake pie until meringue is light golden, about 5 minutes. Let stand at least 5 minutes and up to 1 hour before serving.

Steps:

• Finely chop ginger with 1 cup+ 6 tblsps sugar in mini-processor until moist paste forms, about 25 seconds.
• Combine lemon juice, water and ginger paste in medium saucepan.
• Stir over medium heat until sugar dissolves.
• Bring to boil.
• Remove from heat.
• Let steep 1 hour at room temperature.
• Strain lemon mixture into bowl, pressing on solids.
• Discard solids.
• Return liquid to saucepan.
• Add cornstarch; whisk until dissolved.
• Whisk in yolks.
• Whisk over medium-high heat until mixture boils and thickens, about 5 minutes.
• Transfer to a bowl; cool.
• Cover and chill until cold, about 3 hours (can be made up to 1 day ahead).
• For meringue: Preheat oven to 400F.
• Spoon filling into crust, smoothing top.
• Beat egg whites in large bowl until foamy.
• Gradually add 1/3 cup sugar; beat until stiff and glossy.
• Mix in vanilla.
• Spoon meringue over filling, spreading to edge of crust to seal.
• Bake pie until meringue is light golden, about 5 minutes.
• Let stand atleast 5 minutes and up to 1 hour before serving.

Steps:

• Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
• Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
• In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
• Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
• As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
• Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
• Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
• Allow to cool completely and top with more lemon zest before serving.

Steps:

• Make the crust: Heat the oven to 350 degrees.
• Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
• Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
• Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
• Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.