BETTY CROCKER LEMON MERINGUE PIE RECIPES

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LEMON MERINGUE PIE (9-INCH) RECIPE - FOOD.COM



Lemon Meringue Pie (9-Inch) Recipe - Food.com image

This is my son's all time favorite pie. He gets upset if I only make one, because he wants a whole pie to himself. Prep and cook time does not include making the pie shell and is approximate. This recipe came from a 1973 Betty Crocker cookbook.

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 1 9-inch pie

Number Of Ingredients 14

1 baked 9 inch pie shell
1 1/2 cups sugar
1/3 cup cornstarch, plus
1 tablespoon cornstarch
1 1/2 cups water
3 egg yolks, slightly beaten (save whites for meringue)
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons grated lemon rind
1/2 cup lemon juice
2 drops yellow food coloring, if desired
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Steps:

  • Bake pie shell.
  • Heat oven to 400 degrees.
  • Mix sugar and cornstarch in medium saucepan.
  • Gradually stir in water.
  • Cook over medium heat, stirring constantly, until mixture thickens and boils.
  • Boil and stir 1 minute.
  • Gradually stir at least half the hot mixture into egg yolks.
  • Blend into hot mixture in pan.
  • Boil and stir 2 minutes.
  • Remove from heat; stir in butter, lemon peel, lemon juice and food color.
  • Pour into baked pie shell.
  • Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  • Bake about 10 minutes or until a delicate light brown.
  • Cool away from draft.
  • For Meringue: Beat egg whites and cream of tartar until foamy.
  • Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (peaks will form).
  • DO NOT UNDERBEAT.
  • Beat in vanilla.

Nutrition Facts : Calories 2839.2, FatContent 88.3, SaturatedFatContent 39.6, CholesterolContent 658, SodiumContent 1260.7, CarbohydrateContent 498.5, FiberContent 2.6, SugarContent 384.9, ProteinContent 24.6

HOW TO MAKE CLASSIC MERINGUE PIE VIDEO - BETTYCROCKER.COM
There’s a reason the Lemon Meringue Pie has remained such a popular choice for dessert in kitchens across America. With its tangy lemon filling, sweet fluffy meringue and made-from-scratch crust, this homemade treat packs plenty of bright, sunny flavors into every slice. For an easy time-saving option, use pre-made refrigerated pie crust dough, and you’ll be able to enjoy this pie even sooner!
From bettycrocker.com
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CLASSIC LEMON MERINGUE PIE | BETTY CROCKER RECIPE - YOUTUBE
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BETTY CROCKER - CLASSIC LEMON MERINGUE PIE
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BETTY CROCKER 1955 LEMON MERINGUE PIE | MERINGUE PIE ...
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HOW TO MAKE MERINGUE - BETTYCROCKER.COM
May 21, 2010 · Soft Meringue. Spread meringue completely over hot pie filling so that it forms a seal with the crust. Sealed meringue won't shrink or ooze liquid after baking. Swirl meringue into points with a table knife or spatula for a decorative finish. After baking, cool the meringue pie away from air drafts, which can cause meringue to shrink as it cools.
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CLASSIC LEMON MERINGUE PIE | BETTY CROCKER RECIPE - YOUTUBE
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CLASSIC LEMON MERINGUE PIE BY BETTY CROCKER
Classic Lemon Meringue Pie by Betty Crocker Taste a classic recipe! This pie is bursting with fresh lemon taste and a sweet, creamy real meringue topping. Ingredients. Pastry 1 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water.
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BETTY CROCKER - CLASSIC LEMON MERINGUE PIE
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LEMON MERINGUE PIE MAKING TIPS - COOKIE MADNESS
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BETTY CROCKER LEMON MERINGUE PIE RECIPE - COOKEATSHARE
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I then make my meringue from the Betty Crocker recipe adding 2 extra eggs for lots of Meringue. I start early in the morning and keep the pie in the fridge until ready to serve. Ingredients Needed for a Delicious Lemon Meringue Pie. Pie Crust: You only need one pie crust for this recipe as the top is the Meringue. One crust form a pre-made ...
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