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Lemon Meringue Pie Filling - 3 Fillings




Source of Recipe


Internet


List of Ingredients




Lemon Meringue Pie Filling #1
( 6 egg )

6 egg yolks
1 1/3 cups sugar
1/2 cornstarch
1 2/3 cup water
dash salt
2/3 cup fresh lemon juice
3 Tbs butter
finely grated rind from lemons

Lightly beat egg yolks with an electric mixer. Combine, sugar, cornstarch and salt. Stir in cold water until smooth. Over medium heat cook and stir constantly until mixture gets thick. Gradually beat one cup of heated mixture into yolks and then stir the entire yolk mixture back into the pot. Bring to a boil , stirring constantly, cooking a few minutes until thickened. Remove from heat and stir in lemon juice, butter and lemon rind. Pour filling into cooled baked crust, top with meringue and bake till meringue is pale golden. Cool on rack.

Lemon Pie Filling #2
( 4 egg )

1 cup sugar
5 tbs. cornstarch
1/4 tsp salt
1 cup water
1/2 cup milk
4 large egg yolks
1 Tbs. butter
1/2 cup fresh lemon juice
2 tsp grated lemon zest

In saucepan mix sugar, cornstarch and salt. Gradually whisk in water and milk to dissolve cornstarch. In another bowl, whisk egg yolks. Cook cornstarch mixture ovcer medium heat stirring constantly until mixture boils. Gradually whisk in about 1 cup of the hot mixture into the yolks. Then whisk entire yolk mixture back into the hot milk mixture. Lower heat to a simmer;, mixing about 3 minutes. Remove from heat, whisk in butter, lemon juice and zest, mixing to melt butter. Cover filling with plastic and set aside. Place filling into cooled baked pie shell. Spread on meringue and bake pie until meringue is golden.

Lemon Meringue Filling #3-
( 3 egg )

1 1/2 cups sugar
3 Tablespoons flour
3 Tablespoons cornstarch
1 1/2 cups water
dash of salt
3 egg yolks
2 Tablespoons butter
2 Tablespoons lemon zest, finely grated
1/3 cup lemon juice

Combine sugar, flour, cornstarch, and dash of salt in a medium saucepan.
Gradually stir 1 1/2 cups water. Cook, stirring constantly, over medium higheat til thickened and bubbly. Reduce heat; cook and stir for 2 more minutes.
Remove from heat.
Beat egg yolks slightly. Gradually stir in 1 cup of the hot filling into the yolks. Return the mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 morn minutes. Remove from heat and stir in butter and lemon zest. Gradually stir in lemon juice. Mix well, but gently. Pour hot filling into pre-baked pie crust.



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