Friday, February 27, 2015

Lemon Meringue Pie

My Mama loves Lemon Meringue Pie and I often make it for her.  I have a wonderful Mama and I love doing something for her.  She has done so much for me.  Love ya Ma!
Lemon Meringue Pie Mama's Oven

Lemon Filling:
6 egg yolks (reserve whites for meringue)
1/2 cup cornstarch
2 1/4 cups water
2 cups sugar
1/4 teaspoon salt
5 tablespoons butter
3/4 cup lemon juice
1 tablespoon finely grated lemon zest

1 (9-inch) pre-baked pie shell

Use recipe below for quick and easy press in crust or use your own favorite pie crust recipe.
Can use pre-made pie crust just pre-bake or even a graham cracker crust, pre-bake for
10 minutes and cooled.  

1 recipe Meringue, recipe follows

Meringue Topping:
6 egg whites
1 pinch cream of tartar
3 tablespoons sugar

Preheat oven to 375 degrees

In a medium bowl whisk egg yolks, Set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring continuously, bring mixture to a boil. Boil for 1 minute. Remove from heat. Get your reserved egg yolks that you whisked and slowly (whisking vigorously), add hot mixture to egg yolks to temper eggs. Continuously whisking and add rest of mixture to eggs. Whisk until mixed well.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until mixed well. Pour lemon mixture into baked pie shell.

Hurry up and start the meringue. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Place Meringue on top of hot lemon filling pie. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Yield: topping for 1 (9-inch) pie

Oil Press In Pie Crust

This crust is a perfect crust for pre-baked crust request and savory pies without the sugar. There is no rolling just pressing into pie pan. How easy is that?

2 cups flour
pinch salt
*2 T. sugar only if using for a sweet pie
½ cup vegetable oil plus 2 T.
4T. cold water


In a bowl mix all dry ingredients with a whisk. Add all wet ingredient. Mix well and form into a ball.
Wrap with clear wrap.

Place in fridge for ½ hour.

Spray your pie pan heavily with a non stick spray.

This is press in pie crust. Press with your fingers down on dough and spread evenly through pan and up sides. Pinch edges with a decorative design. Add a sheet of parchment and pie weights or dried beans. Bake in a 400 degree oven until golden brown. About 35 minutes.

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