Recipes Bon Appétit
Make the Lemon Filling. Using a small bowl crack the eggs to separate the egg whites from the egg yolks. Put only the egg whites into the bowl, and set the egg whites aside. In a medium mixing bowl add the sweetened condensed milk, lemon juice, lemon zest, and egg yolks, stir until well combined, and set aside.
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Gradually add the lemon juice and water mixture to your saucepan on a medium heat whilst whisking constantly until it starts to simmer. Cook for another 2 minutes until thickened and smooth. Remove from the heat and stir in your egg yolks followed by the dairy free butter. Set aside (press through a sieve if needed).
The Harried Cook LemonLime Meringue Pie
Step 3: Make the Meringue. Bring about 1/2 inch of water to a simmer in a pot that's large enough to hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites and sugar in the bowl off the heat and whisk until frothy.
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Preheat the oven to 400 degrees F. Unwrap the dough and on a lightly floured surface, roll to about 2 inches larger than the diameter of a standard-size 9-inch pie plate. Slip the dough into the ungreased pie plate, trim away any excess, and fold and crimp the edge.
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Add the butter, salt, lemon zest, and lemon juice to the pot all at once and whisk to combine. Transfer the lemon filling to a clean mixing bowl. Immediately place plastic wrap directly onto the surface of the filling to prevent a skin from forming. Start with the meringue immediately after you made the filling.
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Step 1. On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about ⅛-inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a.
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Combine the cookies and butter in the bowl of a food processor and blend until fine. Transfer to a 23cm/9in pie dish/tart case and press into an even, thin layer, up the sides of the dish. Place in the oven and bake for 10 minutes. To make the filling, combine all the ingredients in a bowl and whisk together.
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Mix the sugar, cornstarch and salt in a large (3 ½ quart) non-aluminum saucepan. Whisk the egg yolks, milk and lemon juice together in a bowl. Whisk the milk mixture into the saucepan with the sugar mixture and turn heat to medium. Whisk constantly until mixture begins to boil -- this could take anywhere from five to 10 minutes.
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To make the Meringue Topping. Fill a pot ⅓ of the way with water and set over medium low heat, bring to a simmer. Whisk together the egg whites and sugar in a heatproof bowl then set it over the pot of simmering water. Use a rubber spatula to stir the mix, scraping off the sides of the bowl so it heats evenly.
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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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Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat.
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Add the lemon juice and zest and cook over medium heat, whisking occasionally, until it's thick and bubbly. ¾ cup granulated sugar, ⅓ cup cornstarch, ¼ teaspoon salt, 1 cups water, ½ cup lemon juice, 2 teaspoons lemon zest. Slowly add one cup of the hot filling to the yolks, whisking to combine.
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Using a fork, prick the dough all over then place pie pan in the freezer. Preheat oven to 400F. And once oven is ready, remove pie plate from the freezer and place in the oven to bake for 20 minutes, until lightly browned and perfectly baked! Remove from oven and allow crust to cool completely before filling.
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Instructions. Prepare the pie dough according to these directions. Measure out 14 ounces and set aside. Cut off a piece of foil larger than your pie plate then press into the pie plate to get the shape. Remove and set aside. Roll out the dough an inch or two larger than your 10" pie plate.
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Directions. Gather all ingredients and preheat the oven to 325 degrees F (162 degrees C). To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
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Preheat the oven to 325 degrees. Pour the filling into the baked pie shell. Using a hand-held electric mixer or a stand mixer with a whisk attachment beat the egg whites in a medium bowl until stiff peaks form but not until dry. Gradually beat in the remaining 4 tablespoons of sugar.
