MILE-HIGH LEMON PIE
This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
- To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
- Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
- Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
- Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
- To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
- Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.
MILE-HIGH LEMON MERINGUE PIE
An excellent lemon meringue Pie, that all family members love, and if you have a big family be prepared to make two!!
Provided by Chef mariajane
Categories Pie
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 444.1, Fat 15, SaturatedFat 5.3, Cholesterol 192.1, Sodium 247.2, Carbohydrate 73.4, Fiber 1.1, Sugar 57.2, Protein 6
MILE HIGH LEMON MERINGUE PIE
Make and share this Mile High Lemon Meringue Pie recipe from Food.com.
Provided by internetnut
Categories Pie
Time 27m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 500.7, Fat 21.9, SaturatedFat 7.7, Cholesterol 111.7, Sodium 470.6, Carbohydrate 70.7, Fiber 0.6, Sugar 40.3, Protein 6.1
MILE-HIGH LEMON MERINGUE PIE
Lemon meringue pie is a perfectly balanced dessert marked by swirling peaks of sweet, nearly weightless meringue atop a rich mouth-puckering filling. A few tricks are in order, however, to help prevent common mishaps, such as a soggy crust or runny filling. First, the crust must be fully blind-baked so that it gets crisp and firm. A half-butter, half-shortening crust like the one used here has a pleasantly crumbly, tender texture. (Substitute an all-butter crust, if you prefer.) The stove-top custard filling is thickened with egg yolks and cornstarch. It must come to a full boil and then cook for several minutes in order to activate the cornstarch and thicken properly.
Yield makes one 9-inch pie
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out dough to a 13-inch round. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 375°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn golden, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 15 to 18 minutes. Let cool completely on a wire rack.
- Combine the cornstarch, sugar, zest, and salt in a saucepan. Whisk in the water. Cook over medium heat, stirring, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- In a medium bowl, whisk egg yolks until combined. Pour in cornstarch mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove from heat, and stir in lemon juice. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next. Let custard cool in saucepan on a wire rack 10 minutes, whisking occasionally.
- Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 6 hours or up to overnight.
- Heap meringue on top of filling, making sure it extends to edge and touches crust (to prevent shrinking). Use a kitchen torch to lightly brown meringue peaks. Alternatively, place pie under the broiler for 1 or 2 minutes; watch carefully to ensure meringue doesn't burn. Serve immediately.
MY MILE DEEP HIGH LEMON MERINGUE PIE....
We love pies/pastries in our house. I LOVE baking them. This pie is always a request from my friends/family. My husband's Co-Worker is in LOVE with this pie. Matter of fact, this pie was made for him. When making this pie, keep in mind you will have a lot of filling so you must use a deep dish pie plate. I have never been one to...
Provided by Susan Woods
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 10
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
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- Preheat oven to 325°F. Have the prebaked flaky pastry crust ready to fill. When making Lemon Meringue Pie, it is important that the filling be hot when topped with the meringue before baking to prevent the meringue from shrinking.
- Have a saucepan ready with 1 inch of simmering water. The pan should be able to accommodate the Cuisinart™ mixing bowl without allowing the bottom of the bowl to touch the water.
- To make the lemon filling, place the granulated sugar, cornstarch and flour in a 2½-quart saucepan and stir. While stirring, add the water and stir until smooth.
- To make the meringue, stir the cornstarch into the boiling water and reserve. Place the egg whites, 2 tablespoons of the granulated sugar, the 2 tablespoons water, and the cream of tartar in the Cuisinart™ mixing bowl and stir until smooth.
- Spread the hot lemon filling in the prepared pie shell. Top the filling with the meringue, taking care to spread the meringue to touch the crust all the way around.
- Bake in the preheated 325°F oven for about 30 minutes until lightly browned. Cool at room temperature for about an hour, then refrigerate, uncovered, until chilled for several hours.
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