Square Pan Lemon Meringue Pie
Lemon Meringue Pie Non Traditional.
Making the pie in a rectangle dish vs a pie pan is so much easier and cutting the pieces is easier. I like to cut small pieces to enjoy and not have too much dessert at a time. It is hard to cut a small piece of pie from a circular pie plate without the meringue falling off.
With a square piece it seems to stay together better when slicing.
When I make most of my pie type recipes I use pillsbury pie crust. It is just convenient and easy. You will need to bake it for 8 minutes after poking a few shallow holes in the bottom.I use a fork to do this.
Ingredients Filling
1 cup granulate sugar
2 Tbsp flour
3 Tbsp cornstarch
1 1/2 cup water
2 large lemons juiced and zested
2 Tbsp butter
4 egg yolks
Meringue
4 egg whites
3 Tbsp white granulated sugar
To make Lemon Filling: in a medium saucepan, whisk together I cup sugar, flour, cornstarch. Stir in water, lemon juice and zest. Cook over medium high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and add a teaspoon of the hot liquid into the yolks stirring quickly, continue adding a little at a time. After about 3 times then add the egg yolk mixture back into the hot mixture and stir frequently. Bring to a Boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into the pre-baked crust.
Whip egg whites until soft peaks form add sugar, then continue to whip until stiff peaks form.
Use a rubber spatula to spread the whites on top of the filling and take the spatula and make small peaks for a pretty display.
Bake for 10 minutes just until the meringue is browned not burnt.
Remove from oven and let cool before serving preferably place in the fridge.
Making the pie in a rectangle dish vs a pie pan is so much easier and cutting the pieces is easier. I like to cut small pieces to enjoy and not have too much dessert at a time. It is hard to cut a small piece of pie from a circular pie plate without the meringue falling off.
With a square piece it seems to stay together better when slicing.
When I make most of my pie type recipes I use pillsbury pie crust. It is just convenient and easy. You will need to bake it for 8 minutes after poking a few shallow holes in the bottom.I use a fork to do this.
I don't like a sweet meringue so I used less sugar. You can use up to 6 tablespoons if you would like. Making the lemon filling yourself is so much better as you control the ingredients. I like a lot of lemon flavor so I used all the zest I could put in. Yum n I went off the Allrecipes recipe just changed a few things.
Preheat oven 350 degrees. Bake pie crust for 10 minutes. Remove from oven and let cool.
Pillsbury Pie Crust
Ingredients Filling
1 cup granulate sugar
2 Tbsp flour
3 Tbsp cornstarch
1 1/2 cup water
2 large lemons juiced and zested
2 Tbsp butter
4 egg yolks
Meringue
4 egg whites
3 Tbsp white granulated sugar
To make Lemon Filling: in a medium saucepan, whisk together I cup sugar, flour, cornstarch. Stir in water, lemon juice and zest. Cook over medium high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and add a teaspoon of the hot liquid into the yolks stirring quickly, continue adding a little at a time. After about 3 times then add the egg yolk mixture back into the hot mixture and stir frequently. Bring to a Boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into the pre-baked crust.
Whip egg whites until soft peaks form add sugar, then continue to whip until stiff peaks form.
Use a rubber spatula to spread the whites on top of the filling and take the spatula and make small peaks for a pretty display.
Bake for 10 minutes just until the meringue is browned not burnt.
Remove from oven and let cool before serving preferably place in the fridge.
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