Mile High Meringue

Mile Meringue Pie

Lemon Meringue Pie

This pie, is tart, sweet… and rich! 

The extra-creamy meringue is made with Marshmallow Fluff™.

Ingredients:

Crust

Bake your favorite pie crust recipe in a deep-dish pie pan, if you have one; it’ll help support the meringue.

Filling
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
5 large eggs
1 1/4 cups fresh lemon juice
1/4 cup lime juice (optional, for an exceptionally 
    tart and tasty filling)
6 tablespoons butter

Meringue
3 egg whites
pinch of salt
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup Marshmallow Fluff or marshmallow creme

Directions:

Filling: Mix the sugar, cornstarch, and salt together in a saucepan. Add the eggs and whisk well, then whisk in the juice. Heat the mixture over medium heat until it's very hot; it may come to a boil, or it may just "seethe" a bit, like it's trying to boil and not quite making it. Let it boil or seethe for 30 seconds. Stir in the butter, stirring until it melts, then pour the mixture into the baked pie shell. Rub a piece of butter over the surface to prevent a skin from forming. Cover with plastic wrap, and chill for several hours before topping with the meringue.

Meringue: Preheat your oven to 375°F with the oven rack in the lowest position.

Whisk the egg whites until foamy. Add the salt, sugar and vanilla, and beat on medium-high speed until the meringue is thick and shiny. Beat in the marshmallow creme or fluff.

Remove the pie from the refrigerator. Top it with the meringue, using a spatula to form peaks. Bake the pie for 18 to 22 minutes, or until the meringue has browned. Remove it from the oven, cool it, and refrigerate until serving. Yield: 10 servings.

Lemon Meringue Pie ... Living in California you might either have a lemon tree or have a good friend who does.

Saturday evening we had dinner with friends Pat and Joe. Joe has a unique method growing citrus as his fruit would win the blue ribbon at the County Fair hands down for being the juiciest or sweetest citrus. What a gift we received of lemons and grapefruit from his trees.

Pate Brisee

Yields two single crust or one double crust pie. Keeps in the freezer for one month.

Ingredients: 
Pulse in food processor: 
2 1/2 cups all purpose flour 
1 teaspoon salt 
1 teaspoon sugar 
1 cup cold unsalted butter, cut into small pieces 

When it resembles course corn meal add:

1/4 to 1/2 cup ice water. Add just enough until the dough holds together.

Refrigerate at least one hour or up to two days. Freezes up to one month. This crust is so flaky and the nicest part is if you are preparing for dinner guests it can be made ahead without affecting the quality. For a baked single pie crust, bake at 350 until golden.

Lemon Meringue Pie

Ingredients:

1 cup sugar

1/4 cup cornstarch

1 1/2 cups cold water

Stir well until smooth. Then add:

3 egg yolks, slightly beaten

Stirring constantly, bring to boil over medium heat: boil 1 minute. 
Remove from heat. Stir in:

Grated peel of 1 lemon

1/4 cup lemon juice

1 tablespoon butter or margarine

Spoon hot filling into pie crust.

Meringue

Ingredients:

In a small mixing bowl, beat at high speed:

3 egg whites

gradually adding

1/3 cup sugar
1/2 teaspoon cream of tartar

1 teaspoon vanilla

Continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to crust. Bake at 350 for 15 to 20 minutes or until golden. Cool on wire rack, refrigerate.