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 PIE
This pie's texture is as airy as a cloud and almost that high! Very creamy and lemony. Cooking time does not include chilling time.
Provided by BeachGirl
Categories Pie
Time 30m
Yield 1 9inch deep dish pie, 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 216.8, Fat 6.1, SaturatedFat 1.9, Cholesterol 84.6, Sodium 228.1, Carbohydrate 37.8, Fiber 0.2, Sugar 31.1, Protein 3.7
JELL-O® LEMON PIE
I found this lemon pie recipe a couple of years ago and made it for a dinner party. There were about 4 other pies and this is the only one that was gone. I have been making it ever since and because lemons are great all year 'round. All holidays or any day is a wonderful occasion.
Provided by Karen Macak
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
- Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
- Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 50.1 g, Cholesterol 56.3 mg, Fat 19.4 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 240.1 mg, Sugar 42.5 g
MILE-HIGH LEMON MERINGUE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
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.
LEMON MERINGUE PIE
Provided by Geoffrey Zakarian
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the crust and lemon curd filling: Bake the crust according to the package instructions. Let cool.
- Add 1/4 cup water to a bowl and sprinkle with the gelatin. Let the gelatin bloom while you prepare the filling.
- In a pot, bring the lemon zest and juice and half of the sugar to a boil. In a separate bowl, vigorously whisk the eggs with the remaining sugar until completely incorporated.
- Bring the pot off the heat and let cool slightly. Slowly add the egg and sugar mixture to the pot, whisking continually. Using a candy thermometer, heat the mixture to 185 degrees F, whisking vigorously. Add the bloomed gelatin and butter. Mix thoroughly using an immersion blender. Strain, then pour into the pie shell. Refrigerate until completely set, about 1 hour.
- For the meringue: Mix the sugar and 1/2 cup water in a pot and heat to 248 degrees F.
- In a stand mixer with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until soft peaks form. Switch the speed to high, slowly add the sugar and water mixture in a thin steam and whisk until fully incorporated and stiff peaks form.
- Spread the meringue generously on the pie and style using a palette knife (offset spatula) as desired. With a kitchen blowtorch, gently go over the meringue until a toasted color is achieved. Or place under the boiler until browned, 2 to 3 minutes.
CLASSIC LEMON MERINGUE PIE
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
NO BAKE LEMON MERINGUE PIE
Steps:
- 1. In a bowl with a hand mixer or beat by hand make Jell-O Lemon Flavor Sugar Free Instant Pudding to the pie directions on the box for 2 packages. Let sit for 5 minutes.
- 2. Pour filling into the HONEY MAID Graham Pie Crust. Top and smooth with the whole tub of Cool Whip topping. Place lemon slices on top of pie (optional).
- 3. Refrigerate 3 to 4 hours or until firm. Slice and serve up!!!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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