Orange Meringue Pie

1 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks, beaten
1/4 cup sour orange juice
1 teaspoon margarine
1 baked 9-inch pie shell
3 egg whites
1/3 cup granulated sugar

Preheat oven to 350 degrees F.

In a medium-size saucepan combine the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly over medium heat, bring mixture to a boil. Boil for 1 minute. Remove from heat. Stir in sour orange juice and margarine and pour over pie shell.

In a mixing bowl, beat egg whites at high speed until they are foamy. Gradually beat in the 1/3 cup sugar and continue beating until stiff peaks form. Spread over hot filling. Bake for 15 to 20 minutes until meringue is golden brown.

Cool and refrigerate. It may also be frozen.

Mango Meringue Pie

Flaky Pie Dough
3 tablespoons vegetable shortening
1 1/2 cups all-purpose flour
2 teaspoons granulated sugar
8 tablespoons cold unsalted butter, cut into pea-size bits
3 to 4 tablespoons ice water

Flatten the shortening between 2 sheets of wax paper to a thickness of 1/8 inch. Remove the top sheet and, with a butter knife, draw a criss-cross pattern through the shortening to divide it into 1/2-inch squares. Freeze for at least 30 minutes.

In a large bowl, stir the flour and sugar together. Using a pastry blender, work the butter into the mixture until it resembles coarse meal. Quickly mix in the shortening squares. Sprinkle on the ice water and mix it in with your fingers just until the dough comes together into a ball. Wrap in plastic and refrigerate for at least 2 hours, or overnight.

On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Fold the overhanging dough under itself and decoratively crimp it against the rim of the plate. Prick the bottom all over with a fork. Freeze for 30 minutes.

Set a rack in the middle of the oven and preheat to 400 degrees F. Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and weights, and bake for 8 minutes longer, or until very lightly browned. Transfer to a wire rack to cool.

Mango Curd
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
3/4 cup water
2 large eggs
4 large egg yolks
3 ripe mangos, peeled and sliced
4 tablespoons unsalted butter
1/2 cup granulated sugar

In a medium bowl, whisk the cornstarch, lemon juice, and 1/4 cup of the water together until smooth. Whisk in the eggs and yolks. Pur?e the mangos with the remaining 1/2 cup water in a food processor fitted with the metal blade.

In a medium size enamel or glass saucepan, combine the mango pur?e, butter, and sugar and bring to a boil over medium heat. Whisking constantly, slowly drizzle half of the hot liquid into the cornstarch mixture. Return the mixture to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds.

Strain the curd through a fine mesh sieve into the pie shell. Let cool for 1 hour, then refrigerate until chilled and set.

Meringue
5 large egg whites
1/2 cup granulated sugar
1/4 teaspoon salt
Pinch of cream of tartar

Combine the egg whites, sugar, salt, and cream of tartar in a large dry bowl and set it over a saucepan of simmering water. Whisk constantly until the mixture is lukewarm. Remove from the heat and continue to whisk (you can switch to an electric mixer) until the egg whites hold stiff peaks. With the back of a spoon, spread the meringue on the top of the pie, making sure that the meringue touches the crust all around. Pull up wisps of meringue with the spoon as you go. Set the pie under a preheated broiler for 20 seconds until lightly browned in spots.

Lemon Meringue Popcorn

1 tablespoon lemon peel, freshly grated
1 tablespoon fresh lemon juice
3 tablespoons granulated sugar
1/4 teaspoon salt, optional
1 cup miniature marshmallows
4 tablespoons popcorn
4 tablespoons oil
4 tablespoons granulated sugar

Measure and mix the lemon peel, lemon juice, sugar, salt and marshmallows in a small bowl. Have this mixture ready next to popper. Have bowl ready to put popcorn in.

Put oil, popcorn and sugar into the popper. Fasten the lid securely and hold hot pad with left hand over steam vent while stirring with the right hand. Use high heat. Popping should start in about 2 minutes. Remove from heat when popping almost stops.

Quickly open lid and pour mixture over hot popcorn; then close lid and continue stirring (no heat) until thoroughly mixed. Pour into large bowl, tapping bottom of pan with hot pad to remove all the popcorn and syrup. Finish stirring with large spoon. Cool and store in airtight container.

6 servings

Lemon Meringue Tartlets

Posted by bettyboop50 at recipegoldmine.com May 15, 2001

2 Servings

Crust
3 sheets cinnamon- or honey-flavored graham crackers
4 teaspoons butter, melted

Filling
Grated rind of 1 lemon (use colored portion of peel)
1/4 cup fresh lemon juice
1/3 cup granulated sugar
1 dash salt
1/4 cup ( 1/2 stick) unsalted butter, cut into small pieces
2 eggs

Meringue
1 egg white, at room temperature
1 1/2 tablespoons brown sugar, forced
    through a sieve to remove lumps
1 dash cream of tartar
1 dash salt

Preheat oven to 350 degrees F.

In bowl of food processor, crush crackers into fine crumbs. Combine crumbs and melted butter, stir until mixture sticks together. Pat into 2 (4-inch) tart pans or custard cups. Bake 5 to 8 minutes, until crust is lightly browned and firm. Set aside.

In heavy bottom pan, combine grated rind, lemon juice, sugar, salt and butter. Simmer until butter melts.

In bowl, beat eggs. Pour half of lemon mixture over eggs. Beat together. Pour into pan containing remaining lemon mixture, cook over lowest heat, stirring constantly, until mixture is thick. Remove from heat immediately before eggs set. If there are solid pieces of egg, strain them out. Spoon filling into prepared crusts. Let cool 30 minutes.

In clean bowl of mixer, beat egg white until frothy. Gradually add brown sugar, cream of tartar and salt, continue beating until mixture is stiff and glossy.

Gently pile onto filling. Broil 30 seconds to brown. Let cool to room temperature.

Peanut Butter Meringue Pie

Filling
3 egg yolks (save whites for meringue)
1 cup granulated sugar
2 tablespoons cornstarch
2 cups milk
1/3 to 1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 prepared 9-inch pie shell

Beat the egg yolks with an electric mixer until thick and lemon colored. Combine sugar and cornstarch in a small bowl. Add to egg yolks and beat until creamy. Stir in milk and peanut butter. Transfer to top of double boiler or saucepan. Cook over low heat, stirring constantly until the pudding has thickened and the peanut butter has blended into the mixture. Stir in vanilla extract. Pour into the pie shell.

Meringue
3 egg whites
1 tablespoon water
1/4 teaspoon cream of tartar
3 tablespoons granulated sugar

Beat the egg whites and water with an electric mixer on med. speed until foamy. Add cream of tartar and beat on high speed until soft peaks form. Gradually adding sugar, continue to beat until stiff peaks form. Spread meringue over filling, making sure to spread slightly onto crimped edge of pie crust to seal filling. Bake at 350 degrees F for 10 to 12 minutes or until meringue is light brown.

Marshmallow No-Weep Meringue

3 egg whites
1/2 (7 ounce) jar Marshmallow Creme or Marshmallow Fluff

Beat egg whites until frothy. Add Marshmallow Creme or Marshmallow Fluff and continue to beat until mixture stands in peaks. Spread on pie and brown in 350 degree F oven.

Foolproof Meringue

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract

Mix first 2 ingredients in a saucepan, then add boiling water and cook, stirring constantly, until clear. Let cool.

Beat egg whites and sugar. Add vanilla extract. Beat until peaks form. Add cooled cornstarch mixture. Mix and beat until stiff peaks form. Spread on pie.