Lemon meringue cookies
Yield: 1 Servings
Ingredients:
- 3 Egg whites at room -temperature
- 1/4 ts Cream of tartar
- 6 tb Granulated sugar
- 1 tb Grated lemon zest With electric mixer beat whites until foamy. Add cream of tartar and beat on high speed until soft peaks form. Beat in sugar
- 1
Instructions:
tablespoon at a time; continue beating until stiff and shiny peaks form. Gently fold in lemon zest. Drop mixture by heaping tablespoons onto 2 buttered and floured baking sheets. Bake in preheated 250 degree oven 1 hour. Turn off oven; do not open oven door. Leave cookies undisturbed in oven for 1 hour. Then transfer to wire racks to cool completely. Store in a tightly covered container. Note: Recipe can be doubled or tripled if you save egg whites in the freezer like I do; just defrost and bring to room temperature before using. Like most meringue recipes you need a low humidity day and utensils that are free from any fat residue to be successful. Any citrus zest will work fine to vary the flavor. by Lori Longbotham Cookies - Food Writers' Favorites
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Title: LEMON MERINGUE PIE
Categories: Desserts, Pies
Yield: 6 Servings
3 tb Cornstarch
2 ts Lemon rind
1 c Sugar
1 1/4 c Water, warm
1 ea Lemon, juice of
3 ea Egg
1 ts Vanilla
1 ea Pie shell, 9-inch
Separate eggs. Grate lemon rind. Cook first 5 ingredients and 3 egg
yolks till mixture thickens, stirring occasionally. Cool before
putting into cooked 9 inch pie shell. Beat egg whites, add vanilla,
and 1/2 the powdered sugar. Put in oven to brown meringue,350
degrees, 8 minutes.
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Title: LEMON MERINGUE PIE (CEIDEBURG)
Categories: Pies
Yield: 1 Pie
1 1/2 c Sugar
3 tb Cornstarch
3 tb All-purpose flour
ds Salt
1 1/2 c Hot water
3 sl Beaten egg yolks
1/2 ts Grated lemon peel
2 tb Butter or margarine
1/3 c Lemon juice
1 9 inch baked pastry shell
3 Egg whites
1 ts Lemon juice
6 tb Sugar
Preheat oven to 350F.
In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt.
Gradually blend in water. Bring to boiling over high heat, stirring
constantly. Reduce heat to medium; cook and stir for 8 minutes more.
Remove from heat.
Stir small amount hot mixture into egg yolks; return to hot mixture.
Bring to a boil over high heat, stirring constantly. Reduce heat to
low; cook and stir for 4 minutes longer. Remove from heat. Add lemon
peel and butter. Gradually stir in 1/3 cup lemon juice. Cover entire
surface with clear plastic wrap; cool for 10 minutes. Now pour into
cooled pastry shell. Cool to room temperature (about 1 hour).
For meringue, beat egg whites with 1 teaspoon lemon juice till soft
peaks form. Gradually add 6 tablespoon sugar, beating till stiff
peaks form and sugar is dissolved. Spread meringue over filling,
sealing to edges of pastry. Bake in moderate oven (350F) for 12 to
15 minutes or till meringue is golden. Cool thoroughly before serving.
Posted by Stephen Ceideburg Dec 19 1989.
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Title: LEMON MERINGUE PIE (FRUIT SWEET)
Categories: Pies, Fruits
Yield: 10 Servings
1 Pie shell; baked & cooled
2 c ;Water
1/3 c Cornstarch
1/2 c Fruit Sweet
-2/3 c if you like it sweet
2 Egg yolk; slightly beaten
1 tb Butter
2/3 c Lemon juice
2 ts Lemon peel; grated
MMMMM--------------------------MERINGUE-------------------------------
4 Egg whites
1/2 ts Cream of tartar
2 tb Fruit Sweet
2 ts Vanilla
Preheat oven to 350 degrees. Combine 1/2 c water and cornstarch in
saucepan. Add remaining water and Fruit Sweet. Stirring constantly
over medium heat, cook, until mixture thickens and boils. Boil 1
minute. remove from heat. Stir half of mixture into egg yolks, then
blend this back into hot mixture. Stir and cook 2 more minutes.
Remove from heat and stir in butter, lemon juice and peel. Pour into
crust.
Meringue: Beat whtes and cream of tartar until fluffy. Slowly, add
Fruit Sweet and continue beating until stiff and glossy. Beat in
vanilla. Heap onto hot filling, sealing meringue to edge of crust.
Bake 5-7 minutes, until golden.
(Fruit Sweet is made of peach and pear juices and pineapple syrup. It
is available from Wax Orchards; RR 4 Box 320; Vashon Island, WA 98070)
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Title: LEMON MERINGUE PIE (KINGSFORD)
Categories: Pies, Fruits, Desserts
Yield: 1 Servings
1/4 c KINGSFORD'S Corn Starch
1/2 c Sugar
1/4 ts Salt
1 1/2 c Water
3 Egg yolks
2 tb Margarine
1 1/2 ts Grated lemon rind
1/3 c Lemon juice
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3 Egg whites
6 tb Sugar
Mix 1/4 cup KINGSFORD'S Corn Starch, 1/2 cup sugar and 1/4 teaspoon
salt in double boiler top. Slowly stir in 1-1/2 cups water. Cook
over boiling water, stirring constantly, until thick enough to mound
slightly when dropped from spoon. Cover; cook 10 minutes, stirring
occasionally. Beat 3 egg yolks and 1/2 cup sugar. Blend a little hot
mixture into egg yolks, then stir all into remaining hot mixture.
Cook 2 minutes, stirring constantly. Remove from boiling water.
Gently stir in 2 tablespoons Mazola Margarine, 1-1/2 teaspoons grated
lemon rind and 1/3 cup lemon juice. Cool to room temperature. Turn
into baked 9-inch pastry shell. Beat 3 egg whites until foamy. Add 6
tablespoons sugar, 1 tablespoon at a time, beating well after each
addition. Continue beating until stiff peaks form when beater is
raised. Spread some meringue around edge of filling first touching
crust all around; then fill in center. Bake in 350-degree F. oven 15
to 20 minutes or until meringue is lightly browned.
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Title: LEMON MERINGUE PIE 2
Categories: Microwave, Desserts, Pies
Yield: 8 Servings
6 tb Cornstarch
6 tb Lemon Juice
1/4 ts Salt
1 tb Grated lemon rind
1 c Sugar
3 Egg whites
2 c Water
1/4 ts Cream of tartar
3 Egg yolks slightly beaten
6 tb Sugar
1 tb Butter
1 Baking dish 9 deep dish Pastry shell Combine cornstarch salt sugar and 1/2 cup cold water in sauce pan. Grad- ually add 1-1/2 cups hot water. Cook over medium heat stirring constantly until mixture comes to a boil and thickens. Boil for 1 min. Mix a little hot mixture into egg yolks. Blend egg yolks into sugar mixture. Cook and stir 1 min. Remove from heat add butter lemon juice and rind. Cool slightly. Pour into baked pie shell. Cool to room temperature. For mer- ique combine egg white and cream of tartar. Beat until soft peaks form. Gradually add sugar beating until stiff peaks form. Spread meringue over filling carefully sealing to edge of crust. Bake in 400F(200C) oven 5-10 minutes or until merinque is browned. MICROWAVE METHOD; Combine cornstarch salt sugar and 1/2 cup cold water in 1-1/2 qt casserole. Heat remaining water in microwave on high for 2-3 min. Gradually add to cornstarch mixture. Microwave 3 ~ 6 min until very thick stirring every 2 min. Mix a little hot mixture into egg yolks. Blend egg yolks into sugar mixture. Microwave on high 1 min. Stir in butter lemon rind and juice. Cook lightly and turn into pie shell. Make merinque as in conventional oven.
