Best 4 Layer Sky High Lemon Meringue Cake Pie Recipes

LEMON CAKE PIE

Steps:

• Put rack on lowest position in oven.
• Preheat oven to 375.
• In a medium bowl, stir together melted butter and sugar.
• Stir in flour, salt, lemon peel and lemon juice.
• In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
• In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
• Pour filling into pie crust.
• I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic rammekins and cook it along with the pie.
• Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
• Let cool before serving. But it's good warm too!

PILED HIGH LEMON MERINGUE PIE

Steps:

• Brush a 23cm fluted flan tin with melted butter or oil. Place flour, baking powder and butter in food processor.
• Process for 30 seconds using the pulse action. Add water and process a further 30 seconds or until the mixture comes together.
• Turn onto a lightly floured surface and press together until smooth. Roll out the pastry between 2 sheets of plastic wrap, to cover base and side of the tin.
• Ease pastry into the tin and trim edges. Cover with plastic wrap and refrigerate 20 minutes.
• Preheat oven to moderate 180°C/350°F Cut a sheet of greaseproof paper to cover pastry-lined tin.
• Spread a layer of dried beans or rice evenly over the greaseproof paper. Bake for 10 minutes, then remove from the oven and discard paper and beans. Return the crust to the oven and bake for a further 10 minutes or until it is lightly golden. Allow to cool completely.
• To make filling: Combine flour, cornflour and sugar in a medium pan. Gradually stir in lemon juice and water and blend until smooth. Stir over a low heat until mixture boils and thickens.
• Remove from heat, stir in butter and egg yolks. Return to low heat and stir until butter has melted. Cover with plastic wrap and cool completely. Place in prepared pastry.
• To make topping: Beat egg whites in a large, clean, dry mixing bowl with electric beaters until stiff peaks form. Add sugar gradually, beating constantly until mixture is glossy and thick.
• Preheat oven to moderately hot 210°C.
• Spread the filling over the pastry base and then spoon the meringue on top of the filling, spreading it to the edges of the pie to seal. Peak the meringue using a flat bladed knife.
• Bake for 5 minutes or until meringue is lightly browned on top.
• NOTE: For best baking results make the pastry and the filling the day before and store separately. The meringue only needs to cook for about 5 minutes - enough for it to brown lightly. If left in the oven too long, the pie filling will warm and this makes the pie difficult to cut.

MILE-HIGH LEMON PIE

Steps:

• Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
• To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
• Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
• Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
• Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
• To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
• Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.

LEMON CAKE PIE

Steps:

• Beat eggs yolks; add lemon juice and rind.
• Mix sugar, flour and salt; add milk beat well; add melted butter and beat again.
• Beat egg whites until stiff.
• Add to first mixture and fold in carefully. Pour into the pie crust.
• Bake 10 minutes at 400*, then reduce to 275* and continue to bake1 hr to 1 hr 15 minutes or until golden brown and only slightly jiggly in center.

BLUE RIBBON MILE HIGH LEMON MERINGUE PIE

Steps:

• BAKE 9-INCH FLUTED PIE SHELL:.
• Preheat oven to 400°F (205°C).
• Fit the crust into a pie plate and flute the edge.
• Prick the bottom and sides of the crust with a fork.
• Bake at 400°F (205°C) for 5 minutes.
• Allow to cool while preparing rest of recipe.
• PREPARE LEMON FILLING:.
• In a medium-size heavy saucepan, mix 1-1/2 cups sugar, cornstarch, flour and salt.
• Gradually add water, stirring until well blended.
• Bring mixture to a boil over medium heat, stirring constantly; cook 3 minutes.
• Remove hot mixture from heat.
• Slowly pour about half of mixture into slightly beaten egg yolks, stirring constantly.
• Slowly pour egg yolk mixture back into hot mixture, stirring constantly.
• Return saucepan to heat.
• Bring to a boil, stirring constantly, and cook 3 minutes more.
• Add lemon peel, lemon juice, and butter.
• Cook about 2 minutes more, stirring with a rubber spatula in a circular motion. DO NOT LET MIXTURE STICK TO BOTTOM OF PAN. Filling will be very thick and spatula will leave a track when drawn through filling.
• Cover saucepan and remove from heat; keep warm.
• PREPARE MERINGUE:.
• Preheat oven to 350°F (175°C).
• In a large bowl, beat egg whites and cream of tartar until foamy.
• Beat in 3/4 cup sugar, 1 tablespoon at a time.
• Beat in vanilla extract with the last tablespoon of sugar.
• Continue beating until egg whites hold a soft peak.
• Set aside.
• ASSEMBLE PIE:.
• If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell.
• Starting around the edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell.
• Bake in preheated 350°F (175°C) oven 15 minutes or until meringue is golden brown.
• COOL 4 HOURS BEFORE SERVING:.
• Cool about 4 hours at room temperature before cutting.
• Makes one 9-inch pie.