Any Home Bakers Here?

[henny1129]

ditto and food was great here enjoyed by all

Wonderful!

Ok, what's for lunch today? got any left over apple pie

Haha! Yes, we do!

 

[N F C]

Who ever heard of left over pie?

 

[Mtn Margie]

It is time for me to dust off a rhubarb recipe. I may not like late snows, but this plant does.

 

[N F C]

Does anyone have a super lemon merengue pie recipe?

I don't make citrus desserts at home, DH doesn't care for them. But I would like to have a good recipe "in my pocket" for here at the restaurant this summer.

TIA!

 

[ronott1]

Does anyone have a super lemon merengue pie recipe?

I don't make citrus desserts at home, DH doesn't care for them. But I would like to have a good recipe "in my pocket" for here at the restaurant this summer.

TIA!

Lemon Meringue pie

This one is pretty good!

This pie is absolutely beautiful to behold.
— Filling:
2 large eggs
5 large egg yolks
1 1/2 cups plus 2 tablespoons sugar
1/4 cup cornstarch
1 pinch salt
1 cup fresh lemon juice
1/4 cup water
1 1/2 tablespoons finely grated lemon rind
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 prebaked (9-inch) piecrust, store-bought or your favorite crust recipe
— Meringue:
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 pinch salt
1/2 cup sugar
1 teaspoon vanilla extract

To prepare the filling, whisk together eggs, egg yolks and sugar until pale yellow, about 2 minutes. Add cornstarch and salt and continue whisking until well combined. Add lemon juice, water, lemon zest and butter. Continue whisking until fully incorporated.

Pour into a medium, heavy-bottomed saucepan and place over medium heat. Whisk continuously,
scraping sides with a spatula and taking care not to burn the bottom. Cook until mixture thickens and deepens in color, about 7 minutes. Remove from heat and continue to whisk 1 more minute.

Pour into prebaked piecrust. Cover pie with plastic wrap and place in refrigerator for at least 1 hour.
To prepare meringue, beat egg whites with an electric mixer on high speed until foamy. Add cream of tartar and salt and continue mixing until soft peaks form. Slowly add sugar, 1 tablespoon at a time.

Once all the sugar has been added, add vanilla and beat 30 more seconds. The meringue should be light and fluffy. Test the meringue to see if it will hold by inserting your spatula into the meringue mixture and quickly pulling it out. If the meringue forms little peaks but does not fall, you have achieved the desired consistency. If the meringue falls, continue beating and retesting with your spatula at 30-second intervals until the peaks remain in place when the spatula is removed.

Scrape meringue on top of lemon curd in piecrust. Smooth to cover the entire pie and form a mound inmthe middle. Use a spatula to pat and lift meringue across the top of the pie, forming peaks.
Heat broiler. Place pie on oven rack in the middle position and let cook 3 to 4 minutes, until meringue is browned.

Reprinted with permission from Michele Stuart's Perfect Pies (Ballantine, 2011).
View this and other recipes at http://www.americanprofile.com/

 

[pennyJo1960]

@ronott1 all the same I make without the meringue as James the son hates it but
loves the pie his Dad and I do not care

 

[ronott1]

@ronott1 all the same I make without the meringue as James the son hates it but
loves the pie his Dad and I do not care

I make it like that too!
Whipped cream is very good on it too.

 

[pennyJo1960]

it sure is have to be careful BF is diabetic and he really loves it

 

[N F C]

Lemon Meringue pie

This one is pretty good!

This pie is absolutely beautiful to behold.
— Filling:
2 large eggs
5 large egg yolks
1 1/2 cups plus 2 tablespoons sugar
1/4 cup cornstarch
1 pinch salt
1 cup fresh lemon juice
1/4 cup water
1 1/2 tablespoons finely grated lemon rind
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 prebaked (9-inch) piecrust, store-bought or your favorite crust recipe
— Meringue:
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 pinch salt
1/2 cup sugar
1 teaspoon vanilla extract

To prepare the filling, whisk together eggs, egg yolks and sugar until pale yellow, about 2 minutes. Add cornstarch and salt and continue whisking until well combined. Add lemon juice, water, lemon zest and butter. Continue whisking until fully incorporated.

Pour into a medium, heavy-bottomed saucepan and place over medium heat. Whisk continuously,
scraping sides with a spatula and taking care not to burn the bottom. Cook until mixture thickens and deepens in color, about 7 minutes. Remove from heat and continue to whisk 1 more minute.

Pour into prebaked piecrust. Cover pie with plastic wrap and place in refrigerator for at least 1 hour.
To prepare meringue, beat egg whites with an electric mixer on high speed until foamy. Add cream of tartar and salt and continue mixing until soft peaks form. Slowly add sugar, 1 tablespoon at a time.

Once all the sugar has been added, add vanilla and beat 30 more seconds. The meringue should be light and fluffy. Test the meringue to see if it will hold by inserting your spatula into the meringue mixture and quickly pulling it out. If the meringue forms little peaks but does not fall, you have achieved the desired consistency. If the meringue falls, continue beating and retesting with your spatula at 30-second intervals until the peaks remain in place when the spatula is removed.

Scrape meringue on top of lemon curd in piecrust. Smooth to cover the entire pie and form a mound inmthe middle. Use a spatula to pat and lift meringue across the top of the pie, forming peaks.
Heat broiler. Place pie on oven rack in the middle position and let cook 3 to 4 minutes, until meringue is browned.

Reprinted with permission from Michele Stuart's Perfect Pies (Ballantine, 2011).
View this and other recipes at http://www.americanprofile.com/

Ron, that sounds delicious! Perfect, thanks so much! (And I'm a fan of meringue )

 

[User395221]

Has anyone ever had Shoofly Pie? I've been watching "the Office" and looked up some info about the Pennsylvania Dutch (one of the characters in the show is one) and came across a recipe. It looks interesting. Anyone tried it?