Betty Crocker Lemon Meringue Pie

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Classic Lemon Meringue Pie | Betty Crocker Recipe

Using aluminum foil or parchment paper, cut a circle the same size as your pie plate, with the center cut out of it. Loosely place it over the top of the pie to cover edges, removing the last 15-20 minutes of baking and give your pie a quarter turn. You can also purchase a pie shield which covers the edges of the pie pan.

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Lemon Meringue Pie Making Tips

Last updated on By Anna This post may contain affiliate links.

The lemon meringue pie experiments are coming along well, and Ive learned a few tricks along the way. There are details most recipes dont mention and that I wouldnt have known had it not been for a reader named Cheryl who sent me this article with lemon meringue pie making tips from Johnson and Wales.

Skipping everything about the crust some of the key things Ive learned are as follows:

1. Add the lemon juice last because the acid keeps the filling from thickening properly and adding acid too early helps cook the egg yolks which should not be over-cooked. Over-cooked eggs are what caused the first pie filling I made to separate. Adding the lemon juice too early didnt help either.

2. Its best not to use a double-boiler because the mixture doesnt get enough heat to form a gel . Im eliminating recipes that call for double boilers since theyre kind of a pain anyway. That being said, Cheryls used a double-boiler for 40 years and her pies are great.

3. Always put the meringue on the filling while its piping hot. The hot filling helps cook the meringue from the bottom up and helps keep it from weeping.

Heres a link to a tried and true lemon meringue pie.

Betty Crocker Easy Apple Pie Recipes

out the old 1945 Betty Crocker book and showed her my easy as pie crust. One of my favorite variations for apple pie is to put a cup of grated sharp cheddar cheese into the crust. Add it after youve cut in the shortening-butter and before the cold water. Its yummy! I like to mix apples in my pies for the tastiest results. About 1/3 1/2

Get a 9-inch round pie pan ready. Roll out the dough to a 12-inch circle using a rolling pin on a floured surface to about ΒΌ inch thick. Repeat for the second disk. Transfer dough to a 9-inch pie pan. Fill with the cooled apple pie filling and dot with the remaining 1 tablespoon butter cut into small cubes.

Vintage betty crocker apple pie recipe. Vintage recipes betty crocker s picture cook book 1950. It s a cooking video. I used a pie crust that calls for cold ingredients also egg and vinegar in it. Apple pie recipes nothing compares to the warm flaky crust and sweet juicy filling of our favorite comfort food.

The three step recipe is as easy as combining all of the filling ingredients topping the filling with the crumble and popping it in the oven. Betty crocker apple pie recipe with crumb topping. Trusted results with betty crocker apple crumb pie. In medium bowl mix 1 1 2 cups bisquick mix and 1 4 cup softened butter with fork until crumbly.

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Impossibly Easy Cheeseburger Pie Recipe

It may seem as though making this recipe is pure kitchen magic, but its the dishs down-to-earth goodness that keeps people coming back to this easy cheeseburger pie recipe year after year. No wonder its a top-rated favorite among thousandsyes, thousands!of home cooks.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Total TimeCuisineCalories

  • Cool pie about 1 hour or until completely cooled on cooling rack before cutting. Sprinkle with powdered sugar just before serving.
PERFECT BAKED PIE CRUST RECIPE – BETTYCROCKER.COM

FromTotal Time

  • Bake 8 to 10 minutes or until light brown cool on wire rack.
IMPOSSIBLY EASY CHEESEBURGER PIE RECIPE – BETTYCROCKER.COM

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  • Bake about 25 minutes or until knife inserted in center comes out clean.
BUTTER FLAKY PIE CRUST RECIPE | ALLRECIPES

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COUPONS – BETTYCROCKER.COM

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Grandma’s Lemon Meringue Pie

Lemon Meringue Pie

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Directions:

  • Heat oven to 450oF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
  • In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.
  • Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.
  • Reduce oven temperature to 350oF. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling spread to edge of crust to seal well and prevent shrinkage.
  • Bake at 350oF 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.
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    Don’t Miss These Tips

    Some recipes call for broiling the meringue- I prefer to bake it with the rest of the pie so it allows the egg whites to bake through. That being said here are my best tips for meringue success:

    #1: Use room temperature egg whites for meringue– cold egg whites take longer to whip and dont get as voluminous as room temperature egg whites.

    #2: Make sure its only egg whites you are whipping in the meringue- no yolk.

    #3: Make sure the bowl and whisk you are using for the meringue are free of any oil.

    #4: Mix the meringue on low speed for a minute after adding sugar to avoid a grainy meringue.

    #5: Using cream of tartar helps stabilize the meringue .

    #6: Make sure the pie filling is warm when you spread the meringue on top to prevent weeping and create a nice seal.

    #7: Make sure to spread the meringue out so it touches the crust on all sides of the pie- this will help anchor it so it wont shrink when baking.

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    Why I Love This Recipe:

    My easy lemon meringue pie recipe has a sweet and tangy lemon filling, topped with a light and airy toasted meringue topping, all sitting on an easy and tasty graham cracker crust.

    Now this isnt your grandmas lemon meringue pie where you would surely use a classic flakey traditional pie crust, I wanted to give this pie a little upgrade and use my go to tasty graham cracker crust.

    This tried-and-true recipe is a delicious treat that will have everyone asking for seconds. I really hope you enjoy it as much as I do!

    For more tasty pie recipes try:

    Tips For The Perfect Lemon Meringue Pie

    Betty’s “To Die For” Lemon Meringue Pie

    1st: Make the pie dough the day before you serve. You can make just the dough and put in the fridge or you can bake the bottom crust, let it cool and cover in plastic wrap and put in the fridge. This way on the day you will be eating the pie one step is completely done. I have found that it is best not to use my pie weights when cooking the crust.

    2nd: The second step the filling can be made from Jell-O Lemon Cook & Serve Pudding & Pie Filling. This makes step 2 quick and easy.

    3rd: To have that Wow factor when you bring out the pie, use 1 to 2 additional egg whites for the meringue. The original recipe calls for 3 eggs Whites but I use 4 to 5 egg whites. This makes a mile high white fluffy top to the pie.

    4th: When baking the meringue only bake for 15 minutes and then watch constantly. The meringue will burn fast and you only want a light brown.

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    Its Sunshine In Pie Form And Yes You Can Make It

    It just dawned on me Ive been baking pies for over 25 years. I learned from the best my Mother-in-law, Dottie, and good ole Betty Crocker! There are others whove taught me plenty but honestly, Betty Crockers Cookbook is like my second Bible. It has the best recipes and they are foolproof.

    One of my favorite fruit pies to make is Lemon Meringue Pie its one of the prettiest looking too. Plus its freshly squeezed lemon and zest will satisfy your taste buds the moment you taste its fluffy, sweet, meringue. This pie is a classic.

    It reminds me of going out to a fancy dinning establishment when I was a kid. You would always find it displayed with other desserts its whimsical meringue peaks just beckoning to be partaken. Who could be so crafty to make it? You can, I swear it.

    Lemon Meringue Pie

    Pie Crust Ingredients: 1 cup spouted grain flour or King Arthurs all-purpose flour 1/2 teaspoon salt 12 tablespoons unsalted butter 3 to 4 tablespoons very cold water

    Tip: I recommend making your own baked pie crust. If you opt not to, use a One-Crust Baked Shell using 9-inch glass/aluminum pie pan and skip the crust instructions below. Just follow the directions on the box and bake until a light golden brown. Set aside and allow it to cool completely.

    Filling Ingredients: 1 1/2 cups cold water 3 egg yolks 2 tablespoons butter or margarine 1/2 tablespoon grated lemon peel 1 cup fresh lemon juice

    Pie Crust Directions:

    Filling and Meringue Instructions:

    When Life Gives You Lemons

    Perfect Lemon Meringue Pie

    Well, as the saying goes: when life gives you lemons, make . . . Lemon Meringue Pie!

    Lemon Meringue Pie is one of the first I learned to make, straight from the Betty Crocker cookbook. Its perfect for beginners because its simple and produces such impressive results!

    I find the sweet-tart combination of sugar and lemon irresistible.

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    How To Make Meringue For Lemon Meringue Pie

    Meringue seems scary to a lot of people, but its really a matter of patience. I use a hand mixer and a glass bowl. Just make sure your bowl and beaters are VERY clean for the easiest whip.

  • the eggs when they are still cold they separate better that way. Make sure not to get any yolk in with the egg whites, or they wont whip properly. I instruct you to separate the eggs at the beginning of the recipe because
  • Ideally the egg whites should be at room temperature when you beat them for meringue, as it makes them fluffier and they whip up faster.
  • You want to beat the egg whites with a bit of cream of tartar, which helps to stabilize them, on medium speed until the egg whites have reached soft peak form. This takes 2-3 minutes. The egg whites will first get foamy and then start to develop some structure, and thats when you have soft peaks when you pull the beaters out. See the photos below.
  • Once youve reached soft peaks, gradually add the sugar with the mixer on and then increase to high speed until the meringue becomes very white and glossy, about 1-2 more minutes.
  • Youre looking for the egg whites to reach stiff peaks form. All this means is that when you stop your mixer and pull the beaters out of the bowl, the impressions they make will stand up straight rather than falling over.
  • Here are the three stages of egg whites for meringue:

    All that remains once you have your meringue is to:

    I love the browned color the meringue gets. Its so pretty!

    All part of the plan.

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