Kathys Angel Meringue Pie Recipes

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
• Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
• Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
• Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
• Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 250 degrees F ( 120 degrees C).
• Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
• Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
• Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 200°F. Line 2 large baking sheets with parchment.
• Beat egg whites in a bowl with an electric mixer at medium-high speed until whites are foamy, then add cream of tartar and salt. Continue beating until whites hold soft peaks. Add 1/2 cup superfine sugar, 1 tablespoon at a time, beating, then increase mixer speed to high and continue to beat until whites hold stiff, glossy peaks, about 5 minutes. Fold in remaining 1/2 cup superfine sugar gently but thoroughly.
• With back of a spoon, spread meringue into 10 (4-inch) rounds, 5 on each lined baking sheet. Form a 3-inch-wide depression in center of each round (shape and smooth exterior side of each round with a butter knife if desired).
• Using a fine-mesh sieve, lightly dust confectioners sugar evenly over meringues. Bake, with oven door propped open about 1/2 inch with handle of a wooden spoon, until meringue is crisp, about 2 1/2 hours. Turn oven off and let meringues stand in oven, with door propped open, until dry, at least 1 hour. Carefully peel off parchment.
• Whisk together flour, cornstarch, a pinch of salt, and 2 tablespoons granulated sugar in a small bowl. Whisk together yolks in a medium bowl, then whisk in flour mixture until smooth.
• Bring milk just to a boil with remaining 2 tablespoons sugar in a 1 1/2- to 2-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and whisk half of milk mixture into egg mixture. Pour custard back into pan, whisking, and bring to a boil over moderate heat, whisking constantly and vigorously, then boil, whisking, 2 minutes. Remove from heat and whisk in butter and vanilla. Using a rubber spatula, force cream through a medium-mesh sieve into a shallow bowl. Chill pastry cream, its surface covered with wax paper, 2 hours.
• Whisk heavy cream vigorously in a medium bowl until it just holds stiff peaks. Whisk pastry cream briefly to loosen, then, using spatula, gently fold in whipped cream. Chill, covered, 30 minutes.
• Fill each meringue shell with about 3 tablespoons pastry cream and smooth top of filling with back of a spoon.
• Divide kiwis evenly among shells, then sprinkle pomegranate seeds over tops.

Steps:

• PIE FILLING: Combine the sugar, cornstarch and salt in the top of a double boiler.
• Slowly add the milk, stirring constantly until the mixture thickens, about 10 minutes.
• Cover the pan and allow to cook 10 minutes longer.
• Stir occasionally.
• Remove from heat.
• Beat the egg yolks in a separate bowl and add about half a cup of the thickened milk.
• Stir this mixture back into the double boiler.
• Cook and stir over boiling water for 5-6 minutes.
• Add the butter, lemon juice and rind; stir together until the butter melts, then remove from the heat.
• Cool this custard, approximately 30 minutes, stirring gently every 10 minutes or so.
• When cool, pour into the pie shell.
• MERINGUE: Preheat the oven to 350 degrees.
• Beat the egg whites with cream of tartar until they are stiff but not dry.
• Beat in the sugar slowly, followed by the vanilla.
• Heap onto the pie and spread with a rubber spatula across the entire crust, then "anchor" the meringue to the edge of the crust. As long as the meringue touches the crust, it won't pull away or shrink in the oven. Use a light back and forth motion of the spatula to make decorative waves in the meringue.
• Bake for 10-15 minutes or until the meringue is delicately browned on top.
• Cool pie at room temperature, approximately three hours. Serve and graciously say "sorry" when people ask for the recipe!

Steps:

• Beat egg whites & gradually sift cream of tartar inches Beat until smooth & glossy(quite stiff). Line well buttered 9" pie pan with meringue. Bake 1 hour at 275@ & let cool.
• Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches
• Turn into shell & chill 3-4 hours.
• Before serving, whip final cup of cream & add vanilla & sugar. Top pie.