Best High Altitude Meringue For Pie Recipes

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MILE-HIGH LEMON MERINGUE PIE



Mile-High Lemon Meringue Pie image

An excellent lemon meringue Pie, that all family members love, and if you have a big family be prepared to make two!!

Provided by Chef mariajane

Categories     Pie

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/4 cups sugar
1 cup lemon juice (from 6 lemons)
1/2 cup water
1/4 cup cornstarch
1/4 teaspoon table salt
8 large egg yolks (reserve 4 egg whites for meringue)
2 tablespoons lemon zest, grated
2 tablespoons unsalted butter, cut into pieces and softened
1 (9 inch) pie crusts, fully baked and cooled
1/2 cup water
1 cup sugar
4 large egg whites (reserved from filling)
1 pinch salt
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Steps:

  • If using a hand-held mixer, you will need a very deep bowl, and should move the beaters vigorously when beating the egg whites for the meringue, to avoid underbeating the egg whites. This pie is best on the day it's made.
  • FOR THE FILLING: Whisk sugar, lemon juice, water, cornstarch, and salt together in a large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat. Whisk in yolks until comined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.
  • FOR THE MERINGUE: Adjust oven rack to middle position and heat oven to 400°F Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
  • With electric mixer, beat in large bowl, at medium-low speed until frothy, about 1 minutes. Add salt and cream of tartar, and beat , gradually increasing sped to medium-high, until whites hold soft peaks, about 2 minutes. With mixer runnin, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick.
  • Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack, and cool to room temerature.

Nutrition Facts : Calories 444.1, Fat 15, SaturatedFat 5.3, Cholesterol 192.1, Sodium 247.2, Carbohydrate 73.4, Fiber 1.1, Sugar 57.2, Protein 6

MILE-HIGH LEMON MERINGUE PIE



Mile-High Lemon Meringue Pie image

Lemon meringue pie is a perfectly balanced dessert marked by swirling peaks of sweet, nearly weightless meringue atop a rich mouth-puckering filling. A few tricks are in order, however, to help prevent common mishaps, such as a soggy crust or runny filling. First, the crust must be fully blind-baked so that it gets crisp and firm. A half-butter, half-shortening crust like the one used here has a pleasantly crumbly, tender texture. (Substitute an all-butter crust, if you prefer.) The stove-top custard filling is thickened with egg yolks and cornstarch. It must come to a full boil and then cook for several minutes in order to activate the cornstarch and thicken properly.

Yield makes one 9-inch pie

Number Of Ingredients 10

All-purpose flour, for dusting
1/2 recipe Pâte Brisée, Shortening Variation (page 322)
1/4 cup cornstarch
1 cup sugar
1 1/2 teaspoons finely grated lemon zest plus 1/2 cup fresh lemon juice (from 4 lemons)
1/4 teaspoon salt
2 cups water
4 large egg yolks (reserve whites for meringue)
4 tablespoons unsalted butter, room temperature
Mile-High Meringue Topping (page 340)

Steps:

  • On a lightly floured surface, roll out dough to a 13-inch round. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
  • Preheat oven to 375°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn golden, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 15 to 18 minutes. Let cool completely on a wire rack.
  • Combine the cornstarch, sugar, zest, and salt in a saucepan. Whisk in the water. Cook over medium heat, stirring, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • In a medium bowl, whisk egg yolks until combined. Pour in cornstarch mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove from heat, and stir in lemon juice. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next. Let custard cool in saucepan on a wire rack 10 minutes, whisking occasionally.
  • Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 6 hours or up to overnight.
  • Heap meringue on top of filling, making sure it extends to edge and touches crust (to prevent shrinking). Use a kitchen torch to lightly brown meringue peaks. Alternatively, place pie under the broiler for 1 or 2 minutes; watch carefully to ensure meringue doesn't burn. Serve immediately.

MILE-HIGH LEMON MERINGUE PIE



Mile-High Lemon Meringue Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon apple cider vinegar
3 to 4 tablespoons ice water
4 large egg yolks
1 1/4 cups sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups water
1 tablespoon finely grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)
3 tablespoons unsalted butter
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse a few times until combined. Add the butter and pulse just until coarse crumbs form. Add the vinegar and 3 tablespoons ice water; pulse until the dough comes together but is slightly crumbly. Pinch the dough - if it's too crumbly, pulse in more ice water 1 teaspoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate until firm, at least 1 hour or overnight.
  • On a lightly floured surface, roll out the dough into a 13-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself, then crimp the edges. Refrigerate the crust until firm, at least 1 hour.
  • Preheat the oven to 375˚ F. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Place the crust on a rimmed baking sheet and bake until golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until the crust is a deep golden brown on the bottom, 20 to 30 more minutes. Remove from the oven and let cool while preparing the filling but leave the oven on.
  • Make the filling: Whisk the egg yolks in a medium bowl until smooth; set aside. Whisk the sugar, cornstarch and salt in a medium saucepan to combine. Whisk in the water and lemon juice and turn the heat to medium. Bring to a gentle simmer and cook, whisking, until thickened, about 5 minutes. Slowly whisk about one-quarter of the sugar mixture into the egg yolks. Whisk in another one-quarter of the sugar mixture until smooth, then pour the mixture back into the saucepan. Continue cooking, whisking constantly to keep the egg yolks from scrambling, about 1 more minute. Stir in the butter and lemon zest until the butter melts; remove from the heat.
  • Immediately make the meringue while the filling is still hot: Combine the egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Very slowly beat in the sugar; continue beating until firm glossy peaks form, about 4 minutes more (do not overbeat). Give the lemon filling a quick stir, then pour into the crust. Immediately spread the meringue on top of the hot filling, spreading it all the way to the crust; use the back of a spoon to make swoops and peaks. Bake until the meringue is golden brown in spots, 5 to 7 minutes; do not overbake to avoid weeping.
  • Remove the pie to a rack and let cool 1 hour, then refrigerate until completely cooled before slicing, about 4 hours.

PAULA DEEN'S MILE-HIGH MERINGUE RECIPE - (3.9/5)



Paula Deen's Mile-High Meringue Recipe - (3.9/5) image

Provided by kshepherd322

Number Of Ingredients 4

5 egg whites, room temperature
1/2 teaspoon cream of tartar
10 tablespoons sugar
1 teaspoon clear or regular vanilla extract

Steps:

  • Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature for about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in. Using the back of a spoon, spread the meringue over a hot pie filling, first spreading around the rim of the pie and then filling in the center. Use the spoon to smooth the meringue. Make sure to seal the edges by spreading the meringue to the edges of the pastry. Use the back of the spoon to pull the meringue up into peaks all over the pie. Put the pie in the oven, do not let it sit. Use this basic meringue recipe for any pie. Preheat the oven to 325°F. Bake the pie with meringue topping for about 12 to 15 minutes, or until golden brown. Let pie cool before slices and serving.

MILE-HIGH LEMON PIE



Mile-High Lemon Pie image

This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 8 to 10

Number Of Ingredients 15

All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
1 large egg
2 tablespoons heavy cream
1/3 cup cornstarch
1/3 cup sifted cake flour
1/4 teaspoon salt
1 1/4 cups sugar
5 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces
7 large egg whites
3/4 cup sugar
1/4 teaspoon salt

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.

MILE HIGH MERINGUE



Mile High Meringue image

Are you tired of weepy, sticky meringue? This meringue will not let you down. It stands proud and adorns your favorite pie with a delicious mound of delicate meringue. The cook time does not reflect the time to cool the cornstarch mixture. This recipe is from one of my all time favorite cookbooks-- More Make-A-Mix Cookery,

Provided by PaulaG

Categories     Dessert

Time 45m

Yield 1 pie

Number Of Ingredients 7

3 egg whites, room temperature
3 tablespoons sugar
1 tablespoon cornstarch
1 pinch salt
1 teaspoon lemon juice
1/2 cup water
6 tablespoons sugar

Steps:

  • In a small saucepan, combine the cornstarch, 3 tablespoons sugar, salt, lemon juice and water.
  • Bring to a slow boil over medium heat and stir until clear and thick.
  • Set aside and cool completely.
  • In a large bowl, beat the egg whites until soft peaks form.
  • Gradually add cooled cornstarch mixture, beating until mixture thickens.
  • Gradually add 6 tablespoons sugar, beating until soft peaks form, approximately 5 to 8 minutes.
  • Spoon the prepared meringue over your favorite pie and bake in a preheated 325 degree oven for 30 minutes or until golden brown.

Nutrition Facts : Calories 521.9, Fat 0.2, Sodium 324.8, Carbohydrate 121.8, Fiber 0.1, Sugar 114, Protein 10.8

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