Classic Lemon Meringue Pie Food Network Kitchen
In The Freezer. If you don't plan on eating your leftover Lemon Meringue Pie within a few days, freezing it is an excellent option for longer-term storage. Begin by slicing the pie into individual pieces, then wrap each piece tightly in plastic wrap or aluminum foil - make sure there are no air pockets between the layers as this can cause.
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Make the lemon filling: Whisk the egg yolks in a medium bowl and set aside. In a medium saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly.
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Whisk lemon juice into the egg yolks. Carefully add a spoonful of the hot filling to the yolks, immediately whisking to combine. Repeat with 2 more spoonfuls. Then, whisking constantly, slowly pour the egg yolk mixture back into the filling. Return to medium heat and cook until very thick, stirring constantly.
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Preheat the oven to 400F. Transfer the pie dough to the 9-inch round pan, rolling it out. Place in a 350-degree oven for 20 to 25 minutes. In a medium bowl, whisk together the egg yolks and sugar. To make the mixture, combine the sugar, water, lemon zest, and lemon juice in a mixing bowl.
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Bake the Crust: Preheat the oven to 425 degrees. On a floured surface, roll out the pie dough into a large circle, about 1/4" thick. Gently roll the dough loosely around your rolling pin, and transfer the dough to your 9" deep dish pie plate. Unroll the dough and gently press into the pie plate.
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Preheat the oven to 350°F. Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly. (12 graham crackers crushed, 6 tbs unsalted butter, 2 tbs sugar, pinch of salt) Press graham cracker mixture into a 9 in pie dish, packing it in firmly and coming up over the sides.
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Golden-brown meringue atop a creamy lemon filling made with tangy lemon juice, all wrapped up in our famous extra-flaky, made-from-scratch pastry crust. Simply thaw and enjoy! See ingredients, nutrition, and other product information here. Buy Now. Tell your friends: Take time to savor Marie Callender's Lemon Meringue Pie. Indulge in a golden.
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Remove from the heat and whisk in the butter until fully melted and combined. 9. Pour into the baked pie shell. 10. Reduce the oven temperature to 350°F. While the filling is still hot, make the meringue. Combine the egg whites and cream of tartar in the mixing bowl of a stand mixer fitted with a whisk attachment.
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3. Store the pie in the refrigerator for up to 3 days. Transfer the pie to the refrigerator, being careful not to pull on the cling wrap. Place the pie on the top shelf where you can keep it for a few days before enjoying it. After 1-2 days in the refrigerator, replace the plastic wrap with a new piece. [7]
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Bake the crust for 12 minutes, until golden brown and smelling delicious. Make the filling: While crust is baking, in a large bowl, beat together egg yolks, condensed milk, lemon juice and lemon zest until creamy and completely smooth. I do this with a whisk or a fork, but you could do it with a mixer too.
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In a saucepan add sugar, flour, cornstarch, and salt and whisk together. Add milk, lemon juice, and lemon zest to the pan. Stir to combine and place over medium-high heat, stirring until the mixture comes to a boil. Add butter, whisking to melt into the mixture. Measure out 1/2 cup of the mixture and set aside.
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While the crust is beautifully flakey and buttery, we believe some extra crunch from the sugar on top would make the pie especially delightful. 2. Edward's. Edward's Baking Company has been.
Recipes Bon Appétit
Combine and simmer lemon mixture: Whisk the lemon juice, lemon zest, water, sugar, salt and cornstarch together in a small saucepan until the cornstarch dissolves. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes; turn off heat.
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Edward's, Single Serve Key Lime Pie. If you are looking for a frozen pie that is easy to grab and take with you on the go, then this frozen Key Lime Pie from Edward's might be your best choice. It comes in a single-serve package which makes it perfect for people who work long hours or travel often. This frozen pie tastes just like homemade.
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Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled. Preheat oven to 425°F. Lightly flour the surface and use a rolling pin to roll a 12-inch circle. Line a 9-inch pie plate with the pastry. Gently press into the pie plate and over the sides.
