how to make lemon meringue pie?
- cookingkay1955Lv 61 decade agoFavorite Answer
Mile High Lemon Chiffon Pie
Baked pie shell
8 egg yolks, slightly beaten
1 cup granulated sugar
Juice from 2 lemons
2 lemon rinds, grated
Salt to taste
2 tablespoons unflavored gelatine
1/2 cup cold water
8 egg whites beaten
1 cup granulated sugar
Cook egg yolks, 1 cup sugar, juice from two lemons, grated lemon rind and salt in a double boiler, stirring frequently until it reaches the consistency of thick custard.
Soak gelatine in cold water until dissolved. Add to hot custard and let cool.
Beat the egg whites stiff, but not dry. Beat in 1 cup sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put into baked pie shell and chill three hours. Serve with whipped cream.
Pick a cool, dry day to make meringue. If it's humid or rainy, the sugar in the meringue will absorb moisture from the air and make the meringue sticky and spongy. The meringue also may get beads, or drops, of sugar syrup on the surface.
Start with cold eggs, and separate them very carefully. Cold eggs are easier to separate! Even a speck of yolk in the whites will keep the whites from achieving the volume needed during beating.
For better volume, let egg whites stand at room temperature for 30 minutes before beating. Egg whites beat up better when they are not so cold! Or put the whites in a microwavable bowl and microwave uncovered on High for about 10 seconds per egg white to bring them to room temperature. If you heat them too long, though, they'll cook through.
Beat in sugar gradually, about 1 tablespoon at a time, so that your meringue will be smooth and not gritty. Continue beating until the meringue stands in stiff peaks when you lift the beaters out of the mixture.
Soft Meringue for Pies
Spread the meringue over the hot pie filling right up to the crust so it "seals." When it's sealed, it won't shrink or weep or ooze liquid after baking.
With a table knife or metal spatula, swirl the meringue into points to make it look pretty.
Once it's baked, make sure the pie cools away from drafts, so don't put it near a door or window. This can cause the meringue to shrink as it cools.
Hard Meringue Shells for Desserts
A meringue shell should be thoroughly dry and crisp after baking. If not baked long enough, it will become limp and gummy.
Cool meringue shells in the oven—with the heat turned off—for as long as the recipe suggests.
To keep them crisp, store tightly covered.
Meringue shells are usually filled just before serving so they don't absorb moisture and become chewy
- Anonymous1 decade ago
Grandma's Lemon Meringue Pie...........
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Good Eating........ :)
- 1 decade ago
make a baked blind crust by
beating butter or margarine with sugar
add 2 eggs and fold in flour .
and lining tin
make up filling egg yolk sugar and lemon juice . thicken with cornflour .
cook over hot water jacket .
beat egg white stiff with caster sugar and fork over .
cook in moderate oven 30 mins.