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Diner Style Lemon Meringue Pie
Diner Style Lemon Meringue Pie

Before you jump to Diner Style Lemon Meringue Pie recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it looks like we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the specialists, to clean up the surroundings we are all going to have to make some changes. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. The cooking area is a good place to begin saving energy by going a lot more green.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can easily cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is definitely something we can all accomplish, without difficulty. It’s related to being functional, usually.

We hope you got insight from reading it, now let’s go back to diner style lemon meringue pie recipe. You can have diner style lemon meringue pie using 22 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to cook Diner Style Lemon Meringue Pie:
  1. Get 1-9 inch deep dish pie crust
  2. Take Filling:
  3. Use 1/2 cup cornstarch
  4. You need 1 cup granulated sugar
  5. Get 1/4 teaspoon salt
  6. Get Zest of 2 lemons
  7. Use 2 1/2 cups water
  8. You need 1/4-1/2 cup fresh lemon juice. See note
  9. Provide 3 tablespoons butter not margarine
  10. Prepare 4 egg yolks (keep whites for meringue)
  11. Use Mile High Meringue:
  12. You need 4 egg whites
  13. Use 4 tablespoons granulated sugar
  14. You need Pinch salt
  15. Provide 1 teaspoon vanilla extract
  16. Take Secret to no weep meringue:
  17. Provide 2 tablespoons granulated sugar
  18. You need 1 tablespoon cornstarch
  19. Get 1/2 cup water
  20. You need Note:
  21. Prepare I like mine slightly tart so I use 1/2 cup lemon juice
  22. Provide Use 1/4 cup or to your preference for sweeter or tangier filling
Instructions to make Diner Style Lemon Meringue Pie:
  1. Make your own 9 inch crust or use frozen. Bake at 350 until light golden brown. Cool completely.
  2. In heavy bottom sauce pan, combine sugar, cornstarch and water. Stir until dissolved.
  3. Heat over medium heat,stirring often,until thick and bubbling slightly.
  4. Whisk egg yolks and add 3 spoons of hot thickened filling to temper eggs stirring constantly.
  5. Add butter, lemon zest, lemon juice and tempered eggs into thickened mixture and stirring constantly cook until mixture thickens more and bubbles slightly.
  6. Pour filling into pre baked crust. Set on wire rack to cool.
  7. Wash pan and add 2 tablespoons sugar and 1 tablespoon cornstarch. Whisk.
  8. Stir in 1/2 cup water and cook until mixture thickens and starts to look like it is getting clear.
  9. Set aside to cool completely.
  10. Beat egg whites until soft peaks form. Add in the 4 tablespoons of sugar and vanilla.
  11. Beat to incorporate. Add the cooled mixture to egg whites and continue beating until stiff peaks form.
  12. Spread meringue over pie and with spoon slightly tap top and pull up to form small peaks.
  13. Brown in 350 degree oven until light brown.
  14. Cool completely and refrigerate covered in cake carrier so the meringue doesnt get messed up.
  15. Cool completely. I usually make mine a day ahead and let it chill overnight.

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