en baking.
For the lemon meringue pie, you need to pre-bake
Mix lemon juice with 1/2 of the sugar.
Cook with the slightly beaten egg yolks in double boiler until it thickens.
Add gelatine and cool.
Add the whites beaten with the remainder of the sugar, folding the whites in carefully.
Pour over the lemon meringue pie shell.
Top with whipped cream.
Keep in the refrigerator until served.
60\u00b0C (325\u00b0F).
Lemon Filling: In a saucepan, combine
Bake pie shell.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in 1 1/2-quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in saucepan. Boil and stir 1 minute.
Remove from heat.
Stir in margarine, lemon peel, lemon juice and food color.
Pour into pie shell.
THE PIE FILLING:
Preheat oven to
Place the rim of a martini glass in whipped cream, covering the rim about 1/8 inch. Then dip the rim into finely-crushed graham crackers, to create an evenly-coated \"crust.\".
Mix the Limoncello, lemon juice and simple syrup with ice in a cocktail shaker for 5 seconds and strain into the glass to about 1/2 inch from the rim.
Mix the Licor 43 and heavy cream in a shaker. Using the back of a tablespoon placed against the side of the glass, slowly pour to layer on top. It will look just like a lemon meringue pie in a glass.
ogether the ingredients for the lemon chess pie filling. Pour immediately over
the butter, lemon rind and juice.
Pie Crust: Preheat oven to 425\
at and stir in the lemon juice, lemon zest, and butter.
or the meringue, to avoid underbeating the egg whites. This pie is
edium pan. Gradually stir in lemon juice and water and blend
BAKE 9-INCH FLUTED PIE SHELL:
Preheat oven to
Combine pie filling mix, sugar and 1/
astry and 4 yolks for pie filling. In a food processor
PIE FILLING: Combine the sugar, cornstarch
Blend milk, juice, and yolks until thick (5 minutes or so).
Pour into pie shell.
In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks).
Cover pie with meringue.
Bake at 350 until meringue is browned slightly.
(5-10 minutes).
Chill and serve.
In large saucepan, combine 1 1/2 cups sugar, cornstarch and salt. Gradually blend in cold water and lemon juice. Stir in egg yolks. Add butter and boiling water. Bring to a boil over medium high heat, stirring constantly. Reduce heat to medium and boil 1 minute. Remove from heat, stir in lemon peel and food coloring. Pour into baked pie crust. Top with meringue.
Meringue - In a large bowl with electric mixer, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
Combine sugar and cornstarch in microwaveable bowl. Add 1 1/2 cups water. Stir, then add egg yolks, butter, lemon juice and rind. Mix with mixer about 2 minutes. Cook in microwave oven on High 2 minutes. Take out and stir well. Place in microwave 2 minutes. Stir. Repeat until mixture thickens; cool. Pour in pie shell. Top with meringue. Heat conventional oven to 400\u00b0. Place pie in oven until meringue lightly browns. Cool.
nd add butter,lemon zest, vanilla, lemon extract and lemon juice, stir to