Lemon meringue pie

Posted by sk76 (323 days ago)

Hi,

Anybody know where I can buy???
Don't recall having seen it anywhere. Lots of frozen cheesecakes an stuff but not this.

(I am based in Hong Kong)

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Posted by Catdawn (321 days ago)

I have a great recipe for Lemon Meringue Pie, I used to make it in the restaurant my husband and I owned in the states years ago. If you have an oven I will share it with you. Let me know. It is very easy and delicious. The customers use to love it.

(I am based in Guangzhou)

Posted by Tulipe (318 days ago)

Hi Catdawn,
I'd love to have your recipe. Lemon Meringue pie is one of my favourites! Could you please share your recipe? Thanks.

(I am based in Hong Kong)

Posted by Catdawn (317 days ago)

This recipe is from my Grandmother's 1968 Better Homes and Garden's Cookbook. So it has been around forever

1 1/2 cups sugar
3 tblsp cornstarch
3 tblsp all-purpose flour
Dash salt
1 1/2 cups hot water

3 slightly beaten egg yolks
2 tblsp butter or margarine
1/2 tsp grated lemon peel
1/3 cup lemon juice
1 9-inch baked pastry shell, cooled
Meringue (3 egg whites, recipe follows)

In sauce pan, mix 1 1/2 cups sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir small amount hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling; seal to edge. Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.

Note: For creamier filling, cook and stir first five ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook 4 minutes after mixture boils.

Merigue:

3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tblsp sugar

Do not use plastic bowl, plastic holds oil and will cause the merigue to not be as stiff
Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degress for 12 to 15 minutes, or till meringue is golden. Cool.

(I am based in Guangzhou)

Posted by jwng (317 days ago)

sk76,

I tried POrtabello's(soho) lemon meringue pie. Very tangy, the meringue is also good although I'd prefer it to be a bit more crusty.

I'm not sure if they can sell by the whole, though.

(I am based in Hong Kong)

Posted by Tulipe (315 days ago)

Thanks Catdawn, I'll try it soon.

(I am based in Hong Kong)