Jonny Rays Lemon Meringue Pie Recipes

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
• For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
• For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
• Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

Steps:

• 1. cook your pie shells to package instructions until golden brown and cool
• 2. mix together flour,cocoa,sugar.
• 3. mix 1/2 cup of milk to dry ingredients
• 4. beat eggs and the rest of milk together
• 5. add egg and milk mixture to dry ingredients while stirring.
• 6. pour into heavy pan on medium heat, cut up butter add to mixture, cook and stir until very thick
• 7. pour into cooked pie shells, cool
• 8. Topping
• 9. Beat together heavy whipping cream,confectioner's sugar,and vanilla.Put on top of pies and store in refrigerator

Steps:

• Lemon filling
• In heavy pot mix sugar, corn starch, and salt
• add 1/2 cup cold water, stir until well mixed
• over med. high heat pour in boiling water slowly, stir with wooden spoon, stirring constantly.
• cook until the filling is thick and is clear. Let the mixture boil for 2 min while stirring constantly.
• remove from heat, beat egg yolks lightly then add 4 large spoonful of hot mixture to yolks while stirring ( this is bring the yolks to temp. so they want scramble )
• drizzle the egg mixture into your hot mixture, stirring constantly, let mix come to boil and boil for 2 min.
• remove from heat, add lemon juice, zest, butter and mix well
• let cool slightly while you make your meringue.
• Meringue
• beat whites until they are foamy, then start adding the sugar one TBLS. at a time, beat between each addition, beat in vanilla when you have stiff peaks.
• now add your marshmellow cream, you want to add this 1/3 at a time beat it well between each addition
• your whites should be glossy with very stiff peaks. This meringue is so good.
• now pour your warm filling into your pie shells and then pile on the meringue, be sure to seal the edges so it want pull away
• put it in a pre heated oven ( 400 degrees ) bake for 12 to 15 min. till they brown on top.
• let cool completely then store in fridge for at least 4 hours or over night.